Pork Inasal

1 kilo pork meat with fat, sliced into thin pieces
bamboo skewers (soak in water for 15 minutes)

1/4 cup soy sauce
1/3 cup vinegar
3 tablespoons calamansi or lime juice
3 white stem lemongrass
6 cloves garlic, minced
2 thumb size ginger, grated
3 tablespoons brown sugar
salt to taste

1 teaspoon achuete(annato) powder
1/3 cup cooking oil
1/3 cup banana ketchup

Part 1
1. In a large container, combine marinade ingredients and pork. Marinate inside the fridge overnight.
2. Remove pork from marinade.

Part 2
1. In a bowl, combine basting mixture and set aside.

Part 3
1. Arrange marinated pork as desired on bamboo skewers then brush with basting mixture.
2. Repeat the steps for the remaining pieces.

Part 4
1. Grill pork over hot charcoal for 5 minutes on each side or until tender while basting.
2. Transfer serving plate and serve with spicy vinegar. Enjoy!

Chicken Inasal

Filipino Style Recipe: chicken inasal is a popular grilled chicken recipe from Bacolod. Normally the chicken marinade with seasonings then grilled in a hot charcoal until tender.

Estimated time of preparation: 1-3 hours(marination) + 5-10 minutes(preparation)
Estimated time of cooking: 15-20 minutes each side of chicken
Good for 4-5 persons

4-5 chicken legs with thigh attached

2 tablespoons soy sauce
3 tablespoons vinegar
2 tablespoons calamansi or lime juice
6 gloves garlic, pounded
1 tablespoon ginger, grated
1 tablespoons brown sugar
1 tablespoon salt
1 tablespoon ground pepper

1 tablespoon annatto seeds(dilute in 1/4 cup hot water)
2 tablespoons cooking oil
2 tablespoons butter

Part 1
1. In a large bowl, combine soy sauce, vinegar, calamansi juice, ginger, garlic, salt and pepper.
2. Add chicken, cover and marinate chicken for 1-3 hours inside the fridge.

Part 2
In a pan, heat oil then add butter, annatto water and a dash of salt. Bring to boil and set aside.

Part 3
1. Grill marinade chicken over hot charcoal for 15 to 20 minutes while basting each side.
2. Transfer serving plate and serve with steamed rice and spicy vinegar.