Comments on: Pork Barbecue on a Stick

By: Gaga

Gaga — Thu, 25 Jun 2009 13:28:42 +0000

Hello guys. I really do appreciated all the sharing. I will try to grill this weekend. My husband loves the Filipno pork bbq. Thank you again.

By: prEttyD0LL

prEttyD0LL — Wed, 19 Sep 2007 07:00:38 +0000

When you are in Manila, you should try Grill Queen. They have lots of branches. The one I know of is in Kapitolyo West Subdivision (Near the gate) in Shaw Blvd. Pasig.

Grill Queen is the best bbq I have ever tasted. I love their chicken ass also… hahaha… Also try their Grilled Squid and other stuff. A lot of expensive cars always pass by their bbq stall on their way home just to buy their delicious bbq.

Also, when i visit Davao 1998, I also tried the best bbq in Padis Point. Never tired of ordering the same thing over and over again..

Speaking of bbq, I’m going to Grill Queen later. Need to advance order for our team outing this Saturday…. Yipee!!

By: Maria

Maria — Wed, 12 Sep 2007 22:42:55 +0000

When you are in manila, try Aling Nena`s Pork Barbecue in Market Market at The Fort. It`s superb.

By: Marketman

Marketman — Mon, 11 Jun 2007 00:57:06 +0000

BBQ Fan, I would marinate for a few hours (though I have previously left it in the fridge/freezer longer). Then maybe the key is the cooking technique perhaps? You must cook it over a lower flame and continually baste… a sugary basting liquid may get you that sweetish finish you seek… good luck with the quest…

By: BBQ Fan

BBQ Fan — Mon, 11 Jun 2007 00:41:56 +0000

Well, Back to the ol’ Drawing board. Both came out ok. Just Ok. Both were a little too salty for my tastes & nothing like what I get down at the street faire. Oh well, will make some adjustments & see where that leads me. Observations for this cook. 1-Too Salty. 2-couldn’t taste the Garlick at all. 3-Maybe not let marinade overnight. 4-Couldn’t taste sweet at all. Will Try again Next weekend.

By: BBQ Fan

BBQ Fan — Sun, 10 Jun 2007 07:09:33 +0000

Well, I spoke to a coworker from PI & she let me in on a recipe that she uses from time to time to make the BBQ Pork on a Stick. She explains there are as many variations as there are vendors that sell it back in PI. Her version is something like this: To each Kg (2.2Lbs) Pork Add 1 cup Soy sauce, 1 head Garlic minced, 1 onion Chopped, 1/4 cup Calamansi Juice or 1 TBS Concentrate, 1/2 Cup Sprite, 1 Tsp Black Pepper, 3 TBS Brown sugar, 1/2 Cup Banana Catsup UFC. Marinate for 3 to 4 hours or overnight. I’m going to try this tomorrow & see how it compares. If it’s half as good as the BBQ Pork I get from the street faire I’ll be extremely Pleased!
She also gave me a Faster version when time is short. It’s as follows. 2 cups Mama Sitas Barbecue Marinade, 1 TBS Calamansi concentrate, 1 tsp Salt, 1/4 tsp pepper. I also made up some of this & will BBQ it up tomorrow. Will share my results when done.

By: dhayL

dhayL — Wed, 06 Jun 2007 22:13:51 +0000

Whenever we’re having a pork bbq we always use “pork butt” (i don’t know what’s in tagalog) only because its tender and it cooks fast. Honestly, i never made a pork bbq using homemade marinade as yet, we often go with mamasitas’. Although, when i make baby back ribs, i often boil the meat first with peppercorns, onions, garlic, salt and bay leaf, then i throw it in the grill, and brush it with my homemade marinade – soy sauce, brown sugar, lemon or orange juice, and olive oil, and it taste pretty good!

Catalina, you’re recipe sounds delicious, i should give it a try, and next time i should buy pork picnic instead! thanks!

By: Marketman

Marketman — Sat, 02 Jun 2007 01:39:10 +0000

BBQ Fan, redness could come from saltpeter or the same chemical/ingredient that can make ham pinkish. In Manila, many colks just add a little red food coloring to make it pinkish… I have a recipe for tocino in the archives that discusses this…

By: BBQ Fan

BBQ Fan — Sat, 02 Jun 2007 01:26:09 +0000

I love the Filipino BBQ Pork on a Stick. Every summer we have a local street market down town & the longest line are always for this item! I always wanted to try my hand at making it & with the above recipes will give it a shot. I asked once what they use for Marinate Or why the meat was a “pink” color before BBQ’ing & what I was told was That they use an ingredient Called “Torcino” a kind of a cure for meat. Anyone hear of using this?

By: Raider

Raider — Tue, 10 Apr 2007 07:50:45 +0000

i love cooking … i am still on the process of specializing my barbecue special i will soon share my recipe if i will have my special barbecue.