Barbecuing and grilling refer to a fast cooking directly over high heat. It is derived from the word “barabicu” found in the language of the Taino people of the Caribbean. The word describes a grill for cooking meat, consisting of a wooden platform resting on sticks.
- 1 kg Pork pigue or kasim 1/4 inch thick
- 1/2 tbsp Salt, refined
- 1/4 tsp Curing salt
- 1 tsp Phosphate
- 1/4 cup Chilled water (to dissolve the above ingredients)
- 1 tbsp Isolate
- 1/2 cup Water
- 1/2 cup Brown sugar
- 2 tbsp Fresh garlic, minced
- 2 tbsp Soy sauce
- 1/2 cup 7-up
- 1/4 cup Pineapple juice
- 1/2 tbsp Ground black pepper
- 1/4 cup Tomato catsup
- 1/2 tsp MSG
- 1 tsp Meat tenderizer
- 1/2 tsp Meat enhancer
- 1/2 tsp Beef aroma
- 1 tsp BF blend (added for the last mixing)
- Chill meat and slice into desired sizes (1″x1″)
- Prepare the ingredients and soak meat overnight and place in the refrigerator
- Drain. Arrange symmetrically in sticks (2-5 pcs. meat per stick).
- Broil in charcoal as needed.
- Package and freeze for keeping quality.
Yield: 20 sticks
All ingredients above are available at:
Spices and Food Mix House
107 E. Rodriguez Ave., Quezon City
Phone: 742-7866/0826, 411-1349
author: Lourdes S. Rivera, Marid Digest, photo from filipinofestival.org