Comments on: Binagoongang Pork Barbecue a la Marketman

By: Elvira

Elvira — Tue, 10 Mar 2009 03:56:32 +0000

wow this sounds a yummy barbecue,never heard of in my entire life. hi Vicky,my dad is from Cabuyao too! I have not been there since I was a child. I remember the Tagalog dishes are a bit sweeter, esp.the ones with the soy sauce base. At least that is what I remember from my aunts cooking.
I love to cook and experiment,but now my mom and brother went back to Philippines so I am by myself eating all my experimented dishes,lol. Yuck, I don’t like this cuz I gained weight,I better stop, after I try this barbecue….hahahaha!

By: Vicky Go

Vicky Go — Wed, 04 Mar 2009 19:27:06 +0000

Wow! I am salivating in NJ!

First kudos to you & Ivan & Claude & Augusto for doing a such a MARVELOUS job initiating Bourdain in to the joys of Filipino food! Never you mind the negative comments! Inggit lang sila! I’d kill for a piece of one of those lechon!

I have Noel Vera to thank for posting your site on plaridel_pappers@yahoogroups.com. I wish you would put an alert in that chat group to relieve the tedium of political harangues on there!

I have just one request: could you do more about Tagalog cooking – Laguna, Batangas & Bulacan – of course Rizal, too. I am from Cabuyao, Laguna myself & I’ve only been back for a visit twice since 1971. But not a night goes by that I don’t dream of the Filipino dishes I love!

Carry on MarketMan!

By: Papichulo168

Papichulo168 — Tue, 24 Feb 2009 09:29:20 +0000

@oscar perez

Alavar’s bagoong is Shrimp Paste. A more delicious(cooked) version of the generic shrimp paste.

By: oscar perez

oscar perez — Mon, 23 Feb 2009 07:43:00 +0000

Hallo MM: Now is the time to tell the truth ! What is it, a fish or shrimp sauce ? What i mean is the Alavar sauce !In this part of the world, the Pinoy asian stores are dead !We have only an Asian Thai store which is billiger(cheaper ) than the late P I stores !I’ll try to ask the lady about it if not, I can buy it next month at SM Karuhatan !!!And two kilos of liempo for me alone , he he he !!!

By: Marketman

Marketman — Sun, 22 Feb 2009 11:43:30 +0000

Papichulo, I think the obligatory piece of fat is so that they can use up the pieces of fat that inevitably occur when you have large pieces of pork, and others would argue as it cooks and renders, the fat flavors the rest of the barbecue as you brush it with additional marinade and when you lift it off of the flames. And actually, some folks consider that chunk of fat their favorite part, although I always leave it untouched. juls, I think bagoong for this dish… mirroring the binagoongang pork or lechon kawali flavor pairing. Bong, sorry, didn’t mean to elicit such reaction so early in the morning… :)

By: Papichulo168

Papichulo168 — Sun, 22 Feb 2009 11:28:04 +0000

Looking at the ingredients: bagoong, coconut milk, liempo

Hmmm…scrumptious!

Then made a doeble take…”Alavar’s Bagoong”

Overkill!

I think i have to check my reservation at the Philippine Heart Center before trying out that recipe!

One question though MM:

Why do pinoy barbecues have to have that token piece of fat at the end of the stick? Is it tradition? Certainly not aesthetics, no?

By: juls

juls — Sat, 21 Feb 2009 18:56:49 +0000

yumeeeeeeeeeeeee!!!!

which is better bagoong or guinamos?

By: Bong

Bong — Sat, 21 Feb 2009 10:14:14 +0000

Golly, gee MM. 2:13 AM here and I’m drooling over your Binagoongan Pork BBQ. What am I to do to quell this craving?

By: lady promdi

lady promdi — Fri, 20 Feb 2009 18:45:59 +0000

mr. mm these are ohh-umm good

By: betty q.

betty q. — Thu, 19 Feb 2009 23:32:52 +0000

Denise: Do you have one of those indoor grills (electric)? I would just simply grill the pork on those and then smear with the bagoong/alamang and then put them on tray, cover with foil and finish cooking in the oven….para hindi mangamoy. I know very well what you are going through. Believe me,,,you can become resourceful.