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Barbeque Pork on a Stick (Asian)--

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    Barbeque Pork on a Stick (Asian)--

    A guy I work with brought this for a potluck and it was in-freaking-credible.

    The only problem was that everyone needed a nap after out potluck lunch - lol!

    The guy that brought said it is very close to his mom's recipe (he is Filipino).

    Here is the link: http://www.kawalingpinoy.com/2013/03...rk-on-a-stick/

    Barbecue Pork on a Stick

    Prep time: 30 mins
    Cook time: 20 mins
    Total time: 50 mins
    Yield: 100 Count

    Ingredients:

    ◦6 pounds pork butt, sliced to 1-inch wide and ¼-inch thick
    â—¦2 cups garlic, peeled and minced
    â—¦2 liters 7-up
    â—¦2 tablespoons ground black pepper
    â—¦4 cups soy sauce
    â—¦4 cups vinegar
    â—¦6 cups brown sugar
    â—¦4 to 5 thai chili peppers or 2 jalapenos, minced
    â—¦2 cups oyster sauce
    â—¦2 cups banana catsup
    ◦½ cup sesame oil


    For the Spiced Vinegar Dip:

    â—¦1 cup white vinegar
    â—¦3 to 4 cloves garlic, peeled and minced
    ◦½ onion, peeled and finely chopped
    â—¦2 to 3 Thai chili peppers, chopped
    ◦⅛ tsp freshly-ground pepper
    ◦¼ tsp salt

    Equipment:

    â—¦100 count bamboo skewers

    Instructions:

    1.Rinse pork strips and drain.
    2.In large bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, peppers and half of the oyster sauce. Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator overnight.
    3.In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil. Set aside.
    4.Thread 2 to 3 meat slices into each skewer. Grill meat over hot coals for about 2 to 3 minutes each side. When pork starts to lose its pink, baste with oyster-catsup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

    For the Spiced Vinegar Dip:

    1.In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper and salt.

    Notes:
    To prevent from burning, soak bamboo skewers for about 1 to 2 hours prior to grilling.

    #2
    That looks interesting. I didn't know what banana catsup is so I looked it up. Here is a link to a recipe on the Serious Eats site: http://www.seriouseats.com/recipes/2...up-recipe.html

    Comment


    • Dewesq55
      Dewesq55 commented
      Editing a comment
      I love oyster sauce. Did you find commercial banana catsup near you, HC?

    • HC in SC
      HC in SC commented
      Editing a comment
      Yes, but we have a HUGE Asian supermarket - one of the biggest in the state.

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Cool.

    #3
    I pretty much love anything that combines Asian and grilling. When I have some time from work and jury duty, I'll give this a try. It looks like it would be good for chicken thighs too.

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      Definitely good for a party or potluck! They went super-fast!!!

    • Dewesq55
      Dewesq55 commented
      Editing a comment
      Did you get selected for a jury, Strat?

    • Strat50
      Strat50 commented
      Editing a comment
      We're going through the selection process. Big pool.

    #4
    Thanks for sharing. I'm doing a cook for 300 ppl later in the year and I might just have to use this

    Comment


    • HC in SC
      HC in SC commented
      Editing a comment
      Lots of prep, but very easy to serve with minimal clean up.

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