Sunday, April 27, 2014

The Big "Comeback": First Big Green Egg Cook (Filipino BBQ)

Testing, testing.. this thing still on?

After a 5 year hiatus, PorkPile will be making a "comeback". In place of the previous long photo essays "we" will be posting quick recipes with pictures. Our goal is to post once a week, but you all know how these things go... 
Anyway, we needed a relatively quick Friday after work meal (i.e., not one that takes 6 hours to smoke like the ribs that are currently going), so decided to whip up some Filipino BBQ. The meat stayed tender a couple days after cooking and made some good brunch with fried eggs this morning.
Recipe used
1/4 cu Filipino Silver Swan Soy
1/8 cu brown sugar
1/8 cu white sugar
3/4 cu sprite
juice of one lime
~1T salt
~1t pepper
one head garlic (smashed)
2 lb pork butt
Chili, Vinegar and Some more Silver Swan for dipping

Day 1:
- Mix marinade ingredients
- Slice butt
- Marinade for ~22 hours in fridge
- Soak skewers (night before)
Day 2:
- Simmer, strain and cool remaining marinade
- Gril for ~10 minutes at ~350-400
- Baste with remaining marinade 2-3 times
Changes to consider for next time:
- No hickory in coal
- Marinade 2 days
- Slice butt thinner
- Find some calamansi to replace lime
- More fat on the meat (this is a Cil recommendation)