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Barbeque Pork on a Stick (Asian)--
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OK, I'm making this tonight: one 10 lb pork butt after trimming and deboning gave me 7.15 lbs meat. Following the recipe from the OP yielded 4 liters of marinade. I was going to use my 6L bread proofing bucket but quickly realized that everything won't fit so I divided the marinade between 2 buckets. I added the minced garlic and minced Thai peppers (thank God for food processors), brown sugar, and black pepper after the liquid was mixed and divided so that everything is equal. The marinade tastes great thus far. I think I could have marinaded all of the meat in 2L of marinade but it wouldn't have fit into one bucket so I divided the meat between the two buckets. I'll cook them tomorrow on the PK-O.
Last edited by 58limited; February 11, 2022, 08:51 PM.
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I'm making this tonight. I noticed also that the recipe in the link is a bit different even though the amount of pork is the same. I'm going to follow the recipe posted by the OP.Last edited by 58limited; February 11, 2022, 06:59 PM.
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I'm thinking they underestimated prep time...just slicing loo slices to that spec would take me over 20 minutes, much less sticking them on skewers. Nonetheless I loved these in Asia.
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yield: 100 Count
Ingredients:
â—¦6 pounds pork butt, sliced to 1-inch wide and ¼-inch thick
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Bump (both the post and the obvious come on). It's funny but the recipe itself is something my wife, whose Filipino, does every so often. Bear in mind they love their vinegar and the dipping sauce will make you pucker. Unlike the bumper who is looking for a ......
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