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.
My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.
Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.
It’s not pinoy barbecue talaga pag walang ketchup no?
And it’s not a pinoy piyesta / salu-salo if there’s no barbecue. That and lumpiang shanghai 
hmm… oo nga ano? baka next fiesta ako na bahala sa bbq. di ko yata maalala na may bbq sa fiesta namen. dami kasi pinapakain kaya ayaw mag-serve ng uber sarap na food, or else, ubos agad! ahaha…
Kaoko, oo nga kailangan yata talaga may ketchup at yun ang nami-miss ko sa atin.
I can always have other versions in a restaurant anytime.
Dhey, tama ka. Ubos agad ang bbq sa fiesta o kahit anong salu-salo. Sa nag-ba-bbq pa lang na nag-iinuman ubos na yun sa pulutan hahahaha!
Your barbecue looks super delicious! Hay, nakakagutom naman, parang gusto kong mag barbecue bukas
Ang sarap, parang sa Ineng’s barbecue. Musta na?
haay sarap! we just had this last night together with my entry , kare-kare. i also thought of making this as my entry since I took shots of our previous bbq galore from the fil-resto nearby, pro winner ang kare-kare after all the deliberation…haven’t tried making my own though, now i will save some $ using your recipe!
what sort of camera do you use for your superb magazine quality picture they are better than real thing. I enjoy your gastronomic appetite and love for food. keep it up!
Hi Anne! How’s your barbecue? Natuloy ba?
Lani, OK lang naman ako but out of town na naman kaya nahihirapan mag-online. I don’t wanna take food photos anymore hahahaha nasobrahan few weeks ago.
Ces, I saw your kare-kare ha yum! Nainggit ako kase kumpleto ka sa rekados….
Hello Ricky! I’m using a 7.1 megapixel Olympus cam na hindi pang pro. Easy-to-use lang sya at luckily walang pang nginig ang kamay ko sa pagkuha ng walang flash. Thank you for visiting my site
hi iska, sorry it’s been a while since I visited. This totally made me drool. My girls love this barbeque on a stick too. That’s what they call it
Eh! Musta? Still here. BBQ and suka. Yum!
Hi JMom! OK lang yun. Kahit ako “now you see now you don’t” these days. I also visit your website though sometimes I wasn’t able to leave a comment lalo na pag super busy. I just have to see what’s new
Hi Elbimbo! I miss you too and your articles. (I sent you an email.)
Your recipe is like the way my mom used to prepare hers. I remember that she always prepared 200 or so sticks (and hotdogs, too!) every December 31st and we’d BBQ’d all night waiting for the New Year! Thank you for the memories and delicious recipe!
hello!!!
always loved bbq… jz bought a charcoal grill n wanna sample ur bbq recipe, let u knw of d verdict fr my hungry monsters… thanks for sharing.