sefiebee
sefiebee
sefiebee
The Kulinarya Cooking Club was started by a group of Filipino foodies living in Sydney, who are passionate about the Filipino culture and its colourful cuisine. This month’s theme was barbikyu, a transliteration of “barbecue”. I always knew that my “mostly-pescetarian” diet would be thrown out the window by joining challenge, but that’s more out of coincidence rather than a conscious choice to limit my diet. Because goodness knows, I have enough trouble limiting my diet as it is.
I used Ninette’s recipe at Big, Bold, Beautiful Food, simply because it was the only one that showed up on either Google or the mailing list. I probably could have asked my own mum, especially since the weekend I made this was her 60th birthday, but I didn’t want to spend the time scribbling down ingredients. I halved the recipe (except for the basting sauce) since I didn’t want to be overloaded with pork.
Pork Barbikyu
500g pork, cut into thin strips and pounded thin (I used pork tenderloin)
1/2 can lemonade (12 oz.)
1/4 cup oil
3/8 cup soy sauce
3/8 cup brown sugar
3/8 cup ketchup or banana ketchup
3 tbs lemon juice (about 1/2 lemon)
3 garlic cloves, smashed
1/2 small onion, chopped
1 tsp kosher salt
Ground black pepper
1/4 cup lemonade
1/8 cup soy sauce
1/8 cup ketchup
1/8 cup brown sugar
1 tbs lemon juice
In my first attempt at proper butchery, I cleaned off the silverskin (tough, whitish membrane) and the chain (the end part of a tenderloin), and then cut the pieces along the grain of the meat. For the 500g of meat I needed, I wound up using one whole tenderloin, plus the chains from the other two I bought.
Cut the meat along the grain, aiming to make rectangular pieces (this will be important later).
Making up the marinade and basting sauce looks pretty similar, so I’ll just give you one series of photos.
To marinade the meat, I put the pieces in a ziplock bag, inside a plastic jug to help hold it up. I then carefully poured the marinade in, and squeezed as much air out of the ziplock before closing it. I then put the closed bags inside a mixing bowl, just in case there were more leaks, and to spare the Doctor from having to handle my meatbags. I had to use two 1-litre bags for the meat. This was left in the fridge overnight.
Not wanting to fire up the barbecue late at night, I dragged out the cast-iron skillet (wok? paella pan?) that I inherited from my mother-in-law. I heated it to absolutely ripping hot, dipped the skewers into the “basting” sauce, and grilled the skewers for about 2 minutes on each side. I found that dipping the skewers covered the meat much better than basting it while in the pan. By basting it, too much liquid dripped into the pan, turning it more into a braise than a grill. This definitely wouldn’t happen on an actual grill.
Oh, hello. Look how lovely and brown that sauce makes the meat. It’s sweet, sour, fragrant and just chewy enough for you to suck the juices from the meat while it’s in your mouth.So, that’s the June Kulinarya challenge done, with spares in the freezer! I can’t wait for the next month’s theme.
Looks so delicious! I love the golden colour.
Oh Sefie, why did I miss this post of yours, love your pork bbq…I like the McGyver in you, I see the passion in you! (flattening the meat with the base of your mortar, and using a cast iron skillet for bbq cooking, two thumbs up, including my 2 big toes;)
Wow, thank you! :D It was a lot of fun to make, and I remember my mum flattening other meats with her mortar when she couldn’t find her meat tenderiser. The Doctor did kind of give me a weird look, though.
Not sure why I missed your post, too! Welcome to Kulinarya. Glad to know I can have barbikyu without the grill. Welcome.
Salamat~! :D I’m working on my ginataan post, then I need to try to think of some kind of lumpia before the month is over >_< Maybe lumpiang frito since everyone is being healthy with the lumpiang hubad, hahaha.
Pretty good post. I just stumbled upon your blog and just wanted to say that I really enjoy your blog posts. I will subscribe to your feed and look forward to reading some more of your posts.