No, we don’t fast during Lent. And no, we do not abstain from meat either. Despite having been raised Catholics, my husband and I long ago made a concious decision that no religious dogma and practice will be rammed down our children’s throats. And we try to be good examples to them. We do not see the relevance of fasting or abstention from meat with living virtuous lives.
For the past several years, we have made it a point to eat meat on Maundy Thursday and Good Friday. To make a point. And because we do not let abusive seafood wholesalers and retailers win the day. They can raise the prices of fish and other seafood as much as they want and we will not fall victims to their totally unimaginative way of making a few extra thousands. So, tonight we had pork barbeque for dinner. Marinated in my special concoction. Grilled over live coals and served with home-made achara (atsara).
About the bamboo skewers. Locally known as barbeque sticks, they come in different lengths and thicknesses. Use the long, thicker ones. These grilled pork barbeques constitute the main entree, not a cocktail fingerfood.
Ingredients :
750 g. of pork rump or butt
15 bamboo skewers
For the marinade :
juice of 12 pcs. of kalamansi (native lemon), about 1/3 c.
1/2 c. of dark soy sauce
2 tbsp. of finely minced garlic
1 onion, finely chopped
1/4 c. of catsup (banana catsup, preferably)
1 tsp. of ground black pepper
2 tbsp. of sugar
Cooking procedure :
Rub two bamboo skewers together to smoothen them. Repeat for the rest. Wash them under the tap then soak in water for at least 30 minutes prior to use to avoid burning in the grill.
Slice the pork meat into 1/4″ slices. Cut the slices into 2″ x 3″ pieces. Place in a glass bowl,
Mix together all the ingredients for the marinade and pour over the pork meat. Mix in the marinade well with the meat using your hands. Cover and let stand in the refrigerator for at least an hour, mixing the meat every fifteen minutes or so to let the pork pieces marinate evenly.
Drain the bamboo skewers and wipe with a clean kitchen towel. Thread the pork pieces, about 5 pieces per bamboo skewer. Reserve the remaining marinade for basting.
Grill about 6 inches from live coals. Using a kitchen brush, baste with the marinade every few minutes on both sides. To test for doneness, slice a piece of pork at the middle of the skewer. If the juices run clear, the meat is done.
hi connie, i hv seen bbq recipes with sprite as ingredient. do you know it’s purpose? what part of pork do u use for this recipe? thnx
It acts as tenderizer, tara.
where’s the recipe?
found it. sorry.
Ineng’s bbq is very good. Would you happen to know how they marinade their meat and chicken?
Huh?!?
I don’t see the relevance of your recipe with trying to abstain eating meat during Lent. I consider it as one’s personal sacrifice – so if you want to eat meat during Lent or everyday – go ahead suit yourself. You don’t have to lecture us about what you practice.
You mean you disagree. Why should that deprive me of the right to state my opinion — and in my blog too? How does disagreeing justify your arrogance?
Lecture you? I did not twist your arm to read what I wrote.
If you don’t believe in any religious dogma – so be it. You have all the right to do and eat what you want anytime. You have all the right to say whatever you want in your blog nor did you twist my arm to read what you wrote – having said that – I also have the right to express my opinion in your blog.
I have to admit this though, you’ve got plenty of good recipes.
“I also have the right to express my opinion in your blog.”
Opinion does not include telling me or anyone else what I have or do not have to do. Neither does it include getting nasty, on a personal level, with anyone who disagrees with you.
ba’t ang init ng mga ulo nyo??? this is a food site, sarap ng mga recipes tapos you guys are doing that…sad naman
that a girl connie. show that jackass who’s boss. i hate arrogant people too.
kailangan talagang makakuha nako ng bagong ihawan.
barbekyu sa stick, nakikita ko na …
kanin, achara, barbekyu at ang sukang sawsawan sa tabi … ooh sarap.
thanks dito.
u can try also pineapple juice instead of calamanisi then add more garlic…hehehe
Hi po, ok lang ba na gamitin ko eh Tomato Catsup kasi wala ako makita dito sa japan ng banana catsup?
Sure, just add some sugar.
hi ms connie!
i’m a big fan of you site.. everything looks so scrumptious and you mke cooking look and sound so easy..
i was wondering if it would be alright to soak the pork in the marinade (marinate it) for more than 24 hours or longer.. won’t it affect the taste? thanks!
Longer marinating is better as the meat has more time to absorb the flavors.