My recent trip to Hebei’s capital was like taking part in a week-long celebration of a Barrio Fiesta. As we all know, the pinoy fiesta table is overflowing with food served buffet-style. Do check them out before reading this post. Pampagana o pampauyam!
Having lived in an urban subdivision, we barely participate in Barrio Fiesta celebrations except once, the 1st time our community had one. Nevertheless, we were always invited by friends from neighboring barrios. Most of these barrios are named after saints, thus fiestas are celebrated on the feast day of their respective patron saints. The usual suspects – morcon, embutido, pancit bihon, lumpiang shanghai, lumpiang ubod, etc. Of course, the grilling very much enjoyed by the barakos in town while drinking beer in a hot summer day – fish, seafood, pork and chicken barbecue, hotdogs for the kids, and the centerpiece being lechon (suckling pig).
For Lasang Pinoy 19 Barrio Fiesta hosted by Rochelle, let me share a very simple recipe for pork barbecue. So simple I didn’t even use a charcoal barbecue grill hahahaha! But it’s just me having tons of other things to do but craving for the taste of pinoy barbecue. Yeah you’re right, grilled them over gas stovetop so please don’t try it at home unless you’re as crazy as me. It’s another summer of swelter in Beijing for outdoor barbecue and I didn’t want to bother A with the tedious conventional charcoal. Besides, it’s a lot quicker and easier aside from the fact that I still look and smell as good before cooking by the time I called the boys for lunch.
- 1 kilo pork with fat, sliced thinly
- Juice of 1 lemon (my substitute for kalamansi)
- ½ cup soy sauce
- 2 tbsp. of finely minced garlic
- 1 onion, chopped
- ¼ cup ketchup
- Freshly grounded peppercorns
- 1 tbsp. sugar
- A dash of salt
- Mix together all the above ingredients and combine well with the sliced pork meat. Marinate overnight.
- Using bamboo skewer, thread the pork meat and grill over high heat, turning each side every few minutes to sear. Then grill over medium heat brushing the meat with left-over marinade so as not to let the meat dries up. Serve immediately.
That’s my son at the background waiting for his turn to grab a skewer and below are his hotdogs.