I took some pics of our 1st ever barbecue at home in Beijing last month. Like I said, forget the diet. this was the first time in Beijing. up on the roof. My recipe is a combination of what I think was the secret of street vendors selling barbecue back home & one recipe I found in the internet. Grilled over burning charcoal and served with home-made sauce. I would really like to have them grilled on bamboo skewers or what we call barbeque sticks but we couldn’t find any in the supermarket.
1 1/2 kg. of pork rump or butt (as we love it, w/ fat )
For the marinade:
1 pc. Lemon (we normally use kalamansi back home but couldn’t find them here)
1/2 c. of dark soy sauce
2 tbsp. of finely minced garlic
1 onion, finely chopped
1/4 c. of catsup
1 tsp. of ground black pepper
2 tbsp. of sugar
For the sauce (all mixed together):
1/2 onion, finely chopped
1 cup of vinegar
salt & pepper
Slice the pork meat into 1/4in slices. Mix together all the ingredients for the marinade and pour over the pork meat. Mix in the marinade well, preferably w/ the meat using your hands. Cover and let stand in the refrigerator for at least an hour, mixing the meat every 15 minutes or so to let the pork pieces marinate evenly.
Grill about 6 inches from live coals. For better taste, we pour the marinade over the pork every few minutes on both sides (a kitchen brush will do but back home, we normally use part of a banana leaf but unfortunately we’re not in the tropics right now). When u do cooking, u know in an instant if the meat is tender or overcooked. For some cook, to test for doneness, they slice a piece of pork at the middle of the skewer. If the juices run clear, the meat is done. Serve immediately. Sauce can be anything from catsup to soy sauce w/ lemon or ‘lechon’ sauce to vinegar w/ garlic, salt & pepper. We also had some grilled eggplants w/ raw tomatoes as side dish. perfect!
I drive way too fast to worry about cholesterol. – Steven Wright