Basic Filipino Pork Steak Barbecue Recipes

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup 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.

BASIC FILIPINO PORK STEAK BARBECUE

Steps:

• Step 1: Combine the vinegar, soy sauce, sugar, garlic, and salt and pepper to taste. Whisk to mix. Pour over the meat. Marinate the steaks in a resealable plastic bag or container and refrigerate overnight, turning the bag or meat over several times to distribute the liquid evenly. ShareTweetPin32 Shares Step 2: The next day, drain the meat, reserving 1 cup of the marinade, and place the meat on a platter. Cover it with plastic wrap and return it to the refrigerator until ready to grill. Bring the reserved marinade to a boil for 3 minutes, then strain and reserve. ShareTweetPin32 Shares Step 3: Set up your grill for direct grilling and preheat to medium-high. Brush or scrape the grill grate clean and oil it well. ShareTweetPin32 Shares Step 4: When ready to cook, place the meat at a 45 degree angle to the bars, and cook directly over the coals. After 2 to 3 minutes, rotate the meat on the same side but at 90 degree in the opposite direction, to get crosshatch grill marks. Flip the meat over and repeat the process. Baste the cooked side with the reserved marinade. ShareTweetPin32 Shares Step 5: Continue to cook until done, turning over and basting as needed, about 8-10 minutes total. Remember to continuously use the "poke" test to determine when the meat is done. ShareTweetPin32 Shares Step 6: Serve with steamed white rice and Classic Barbecue Dipping Sauce. ShareTweetPin32 Shares

FILIPINO BEEF STEAK

Steps:

• Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
• Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
• Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.

EASY TENDER GRILLED PORK STEAK

Steps:

• Season steak with all the seasonings.
• Grill on each side for 2 minutes and then let sit to cook on the plate for 5-10 minutes, covered.

FILIPINO PORK BARBECUE

Steps:

• Cut pork meat into thin and long slices.
• In a blender, blend together soy sauce, banana ketchup, brown sugar, garlic, lemon-lime beverage, pineapple juice (if using), oyster (or hoisin) sauce, lemon juice (if using), pepper, and MSG.
• Mix together pork and marinade and keep in the refrigerator overnight.
• String the pork on the skewers.
• Place in hot grill, grill approximately 4-5 minutes each side.
• With the leftover marinade, boil over high heat in a medium pot for about 10 minutes. Strain and serve over hot rice.
• Note: Skewers can also be cooked under the broiler in the oven.