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the appetizer:

Memories of Philippine Kitchens includes classic Filipino recipes like Barbecued Pork Skewers (Satay), Chicken Adobo, Lumpia Shanghai, Pineapple Sweet and Sour Sauce, and Peanut Sauce.

Cookbook

 

Barbecued Pork Skewers (Satay)

Serves 4 to 6 (makes about 15 skewers)

Pork Skewers

Barbecued pork skewers always bring back memories of New Year's Eve celebrations with my Besa cousins, children of Gaudencio (Tatay Ocho) and Pacencia (Tita Pat) Besa. No feast was complete unless it had Tita Pat's caramelized pork barbecue and her chicken macaroni salad to go with it.

  • 2 garlic cloves, peeled and chopped
  • 1 shallot, peeled and chopped
  • 2/3 cup soy sauce
  • 2 tablespoons rice wine
  • 2 teaspoons sugar
  • 1-1/2 pounds pork butt, cut into 3/4-inch cubes
  • 2 tablespoons canola oil

1. Combine the garlic and shallot in a food processor and process until a paste forms. Place in a large bowl, add the soy sauce, rice wine, and sugar and stir to combine. Add the pork, cover, and marinate in the refrigerator for 6 hours or overnight.

2. Preheat the broiler or fire up the grill. Take the pork from the marinade and place it in a clean bowl. Reserve the marinade. Add the oil to the pork, stir, then thread the pork onto skewers, 5 or 6 pieces per skewer. Grill or broil for about 5 minutes on each side, basting with the marinade, until the pork pieces carmelize.

3. Serve with Peanut Sauce.

from:
Memories of Philippine Kitchens
by Amy Besa and Romy Dorotan
Photographs by Neal Oshima
Stewart, Tabori & Chang
More than 200 full-color photographs, 208 pages
Hardcover; $35.00
ISBN: 1-5847-9451-8
Recipe reprinted with permission

 

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This page created January 2007


 

 
 

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