Recipe #012: Pork Barbeque (Navotas Style)

During my childhood days, my late Lola had this small stall in front of our house where she is selling Pork BBQ, Pork's Intestine, Beef Lungs at night. Today I will be sharing to you guys the recipe of hers, the very famous Pork BBQ of Kanto ng Navotas.

Ingredients:

1/2 kilo boneless porkchop

1/4 of pork fat (without skin)

6 pcs calamansi

1 cup soysauce

1 cup vinegar

4 tbsp brown sugar

1 clove minced garlic

2 pcs chili

bamboo skewer

1/2 cup water (for BBQ sauce)

1 tbsp corn starch (for BBQ sauce)

Procedures:

1. Slice the porkchop into thin slices.

2. Mix all the ingredients (calamansi juice, soysauce, vinegar, brown sugar, garlic and chili) and marinate the pork for 5 hours. Don't over marinate.

3. Put the meat into the skewer. (Alternate the pork fat and pork meat).

4. Grill the meat for about 4-5 minutes each side.

5. On a sauce pan, turn on the head and put the strained marinade sauce.

6. Mix the water and corn starch and add it into the sauce pan.

7. Continuously mix the sauce until thickened.

8. Serve hot with the sauce. Enjoy!

Recipe #003: Beef Mami

Ingredients:
2 tbsp 

1 lbs of beef brisket, cut into cubes
1 clove of garlic, minced
2 beef cubes
500 ml water

1 pc of medium onion, minced

8 pcs star anise

3 pcs boiled eggs

1 stalk of spring onion, minced

1/4 kg chinese cabbage (pechay baguio)

1 pack egg noodles (round)

1 tsp worcestershire sauce

5 tbsp soy sauce

salt and pepper to taste

Procedures:
1. Put the oil in a cooking pot.

2. Saute garlic and onion.

3. Put the beef until the color turns into light brown.

4. Pour-in the water and bring to a boil.

5. Add the star anise. 

6. Put the worcestershire sauce and soy sauce.

7. Allow to boil until the beef becomes tender.

8. Add the beef cubes, salt and pepper to taste.

9. Put the noodles into a bowl, add the spring onions and chinese cabbage.

10. Pour the hot soup and beef brisket on the bowl and garnish it with sliced boiled egg.