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Pork Inasal

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

Marinade:
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

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

Procedures:
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!

Inihaw na Sugpo

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Ingredients:
10-12 pieces fresh prawns
5 cloves garlic, minced
2/3 cup soda
1/4 teaspoon cayenne pepper
3 tablespoons olive oil
salt and pepper

Procedures:
1. In a bowl, combine all ingredients then stir well.
2. Add prawns then toss until evenly coated. Marinate inside the fridge for at least an hour.
3. Skewered each prawn then grill each side for 2-3 minutes or until color turns light orange.
4. Serve immediately with dipping sauce.

Pork Barbecue (Inihaw na Baboy)

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

Marinade:
1 cup soy sauce
1/4 cup calamansi or lime juice
1/4 cup brown sugar
1 teaspoon ground pepper
2 teaspoons garlic powder
1/4 cup banana ketchup (optional)

Procedures:
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 1/4 cup marinade then mix with 1 tablespoon oil and ketchup for basting.

Part 3
1. Arrange marinated pork as desired on bamboo skewers then brush with marinade 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 with marinade mixture.
2. Transfer serving plate and serve with spicy vinegar. Enjoy!

Grilled Eggplant

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Filipino Style Recipe: grilled eggplant or inihaw na talong is an easy and simple dish that is commonly served as side dish. The eggplants broiled then peeled off the skin and served with sauteed shrimp paste.

Estimated time of preparation and cooking: 20-30 minutes
Good for 4 servings

Ingredients:
4 large eggplants(talong)
1/2 cup sauteed shrimp paste(I used Dizon Farm Shrimp Paste)

Procedures:
1. Broil eggplants until skin are charred and blister. Let it cool.
2. Peel off the skin then transfer to serving plate.
3. Mash lightly the eggplant with a fork then serve with sauteed shrimp paste.

Grilled Pork Liver

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Filipino Style Recipe: grilled pork liver or inihaw na atay ng baboy is another simple yet popular finger-food(pulutan). This is usually made of marinated pork liver(atay) then grill for a few minutes. Serve with soy sauce, calamansi juice and red chili. Pork liver is a good source of protein and iron to helps the body generates healthy red blood cells.

Estimated time of preparation: 5 minutes(plus marinating time)
Estimated time of cooking: 5-10 minutes

Ingredients:
500 grams pork liver(atay), 1 inch thick
1 tablespoon ketchup
1 teaspoon cooking oil

Marinade:
1/4 cup soy sauce
3 cloves garlic, crushed
1/8 cup calamansi or lime juice
1/4 teaspoon grind black pepper
dash of salt
1 tablespoon brown sugar

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then marinate pork liver for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork liver and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork liver over hot charcoal for 2 minutes each side or until tender while basting with marinade mixture.
4. Slice into serving pieces then serve with spicy tuyo-mansi.

Grilled Pork Belly

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Filipino Style Recipe: grilled pork belly or inihaw na liempo is another simple and popular mouth-watering grilled dish. This is usually made of pork belly(liempo) marinated then grilled until done. Serve with soy sauce, calamansi juice and red chili then usually served as finger food or pulutan.

Estimated time of preparation: 5-10 minutes(plus marinating time)
Estimated time of cooking: 20-30 minutes
Good for 4-5 servings

Ingredients:
1 kilo pork belly(liempo), 1 inch thick
1/4 cup ketchup
1 tablespoon cooking oil

Marinade:
1/2 cup soy sauce
6 cloves garlic, crushed
1/4 cup calamansi or lime juice
1/2 teaspoon grind black pepper
1 teaspoon salt
3 tablespoons brown sugar

Procedures:
Part 1
1. In a bowl, combine marinade ingredients then marinate pork belly for at least 3 hour or in a fridge overnight.

Part 2
1. Remove the pork belly and then reserve the marinade.
2. Combine ketchup and oil in marinade then mix well for basting.
3. Grill marinated pork belly over hot charcoal for 10 minutes each side or until tender while basting with marinade mixture.
4. Transfer serving plate and serve with steamed rice and spicy tuyo-mansi.

Grilled Oyster

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Filipino Style Recipe: grilled oyster is another easy and simple dish made of fresh oysters, grilled until the shells open then serve with white vinegar and bird’s eye chili. This dish is considered as aphrodisiac and usually served as appetizer or pulutan together with cold beer.

Estimated time of preparation and cooking: 10-15 minutes
Good for 1-2 persons

Ingredients:
12 pieces fresh oysters
1/4 cup white vinegar
1-2 pieces bird’s eye chili(labuyo), sliced
1/2 teaspoon salt

Procedures:
1. Grill fresh oyster over hot charcoal for at least 5 minutes or until the shells open.
2. Remove the oysters from the grill then remove the top shell.
3. Transfer to serving plate and serve with chili vinegar dip.

Inihaw na Hito(Grilled Catfish)

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Filipino Style Recipe: Inihaw na hito or grilled catfish is another delicious dish that is favorite by most Filipinos and commonly served as finger food(pulutan). Like other grilled fish, we marinate catfish then grilled over hot charcoal.

Estimated time of preparation: 20-30 minutes
Estimated time of cooking: 20 minutes
Good for 3-4 persons

Ingredients:
3 catfish(hito), remove innards then rub and clean with salt
1/2 cup light soy sauce
salt and pepper to taste
1 head garlic, crushed unpeeled

You will also need:
bamboo Skewers
charcoal grill

Procedures:
Part 1
1. In a large container, place catfish then add salt and water. Let stand for 10 minutes then rinse.
2. With a sharp knife, slits the catfish vertical cuts on both side.
3. Skew each catfish on bamboo sticks through the mouth.
4. In a large container, combine garlic, soy sauce, salt and pepper then marinate catfish for 20 minutes.
5. Grill marinated catfish over hot charcoal for about 10 minutes each side or until catfish is tender.
6. Serve with soy sauce and calamansi.

Chicken Barbecue(Inihaw na Manok)

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Filipino Style Recipe: chicken barbecue or inihaw na manok is an easy and popular grilled chicken recipe. Normally the chicken marinade with seasonings then grilled in a hot charcoal until tender. This is almost similar to chicken inasal.

Estimated time of preparation: 5-10 minutes(plus marinating time)
Estimated time of cooking: 15-20 minutes each side of chicken
Good for 4-5 persons

Ingredients:
4-5 chicken legs with thigh attached

Marinade
2 tablespoons soy sauce
2 tablespoons calamansi or lime juice
6 gloves garlic, pounded
2 bay leaves(laurel)
1 tablespoons brown sugar
1 cup soda(7-up or sprite)
1 tablespoon salt
1 tablespoon ground pepper

Procedures:
Part 1
1. In a large bowl, combine soy sauce, calamansi juice, sugar, bay leaves, garlic, soda, salt and ground pepper.
2. Add chicken, cover and marinate chicken for at least 3 hours or overnight inside the fridge.

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

Pinaputok na Tilapia

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Filipino Style Recipe: pinaputok na tilapia is a grilled/fried stuffed fish, popular on every occasion served as finger food(pulutan). Like Grilled Stuffed Milkfish, tilapia comes grilled or fried with onions and tomatoes inside then wrapped with banana leaves or aluminum foil.

Estimated time of preparation: 10 minutes
Estimated time of cooking: 20-30 minutes
Good for 1-2 persons

Ingredients:
1 large tilapia
4 tomatoes, diced
2 onions, chopped
salt and pepper to taste
butter(optional)
banana leaves or aluminum foil for wrapping

Procedures:
Part 1
1. Scale and clean the fish.
2. With a sharp knife, slits the fish both side.
3. Rub the skin with salt. Set aside.

Part 2
1. In a bowl, combine tomatoes, onions, salt and pepper. Mix well.
2. Stuff the mixture inside the fish.
3. Grease the banana leaf with butter then wrap the fish tightly.
4. Grill or fry the fish for about 10 minutes each side or until fish is tender.
5. Serve with soy sauce and calamansi.