Tagalog taste-profile Porkloin BBQ…tenderest-juiciest smokey grill-out sensation.


      Pork BBQ
(The “Tagalog” Profile)
Millions of recipes had been posted about BBQ: be it pork, chicken, beef or lamb via charcoal, firewood or gas grilling medium. In the Philippines most popular are the ones formulated in the Visayas (the middle peninsula) particularly those from Iloilo, Bacolod and other Visayan regions which they aptly call: “INASAL” or “SINUGBA.
Deviating from the usual, with “innovation” as my main drive, I formulated a marinade mix which will showcase the “Tagalog” taste (Tagalogs are natives of National Capital Region of the country habitating the mid and southern part of the north peninsula)that could also be enjoyed by other-grill loving foodies worldwide.
As against using ham part which elicits a bit toughness when grilled (being 90-95% lean), porkloin is utilized for the inter-layering of lean and fat makes it perfectly tender and juicier post grilling.
Nothing especial is needed to serve this simple weekend family bonding recipe much so when done in our own backyard cook out.
 I. Ingredients/Materials:
I1: For marinating:
1 kilo porkloin rind-on
Water                  450 grams
Soy sauce           130 ml
Cane vinegar        70  ml
Brown sugar       200 grams
Kosher salt           30 grams
Ground black pepper     6 grams
Crushed garlic cloves   20 grams
Chopped red onion       30 grams
Sliced red cayenne pepper    2 grams
I.2: For grilling:
22-24 pieces bamboo skewers 12 inches long
Soya oil  80 ml.
Basting brush
II. Directions:
II.1: Prep and marinating/curing:
1. Remove pork rind and cut rectangularly 1.5 x 3 inches long. Set aside.
2. Slice porkloin ½ inch thick and cut rectagularly 1.5 X 3 inches long. Set aside.
3. In a suitable container, add in and mix well all liquid ingredients, all spices, salt and sugar.
4. Give the mixture a good wire whisking and mixing.
5. Add in sliced pork and rind. Toss and tumble well giving meat a simple massage to
break its protein thereby letting its flesh absorb the marinade. Refrigerate. DO NOT
FREEZE for freezing will solidify moisture in a matter of 45 minutes-1 hour thereby
blocking entry of flavor unto pork’s flesh.
6. Tumbling and tossing again every hour, minimum of 3 hour-ref marinating is enough but
5 hours would be perfect.
7. In a suitable container, soak skewers in tap water for as long as meat is under
curing/marinating. This method prevents burning of bamboo skewers while grilling.
II.2: Grilling prep:
1. Summon wet skewers and starting with rind first, insert skewer into the 1.5” area getting out the other 1.5” end
(or skewer it horizontally)
2. Follow with 3-4 pieces of porkloin leaving a little free inches of skewer to handle.
3. Go through until all are in BBQ sticks. Set aside.
4. Start firing up your charcoal.
5. Make sure that heated charcoal in no more than 4 inches below your steel, stainless or cast iron slotted griller.
II.3: Basting sauce:
1. While waiting for the charcoal to be fully fired up, in a container mix the “leftover” marinade and soya oil.
2. Blend and whisk thoroughly.
3. Mix or blend or whisk thoroughly each and every usage.
II.4: Grilling process:
1. Wait until charcoal emits full reddish heat as half heated ones will render “smokey” aroma and taste to your BBQ.
2. Dump brush unto container, use this to mix well basting sauce then FULLY and abundantly baste each
and every meat stick you will char-grill.
3. Lay flat onto grill.
4. After 2 minutes, turn to other side fully basting again repeatedly.
5. This time just grill this side for 1 minute.
6. Done. Tenderness and flavor will be prefect.
7. Don’t over-grill as meat will toughen.
This procedure could also be applied when grilling pork belly (liempo) where slices could be thicker, length longer
and grilling time is doubled or to desired done-ness.
(for further questions, click here to email me) 

Maki-“baka”…(go roast beef this time). No-sweat quick recipe.


(Lean meat-generous rib marinated & roasted)
Devoid of “papa-rarap” & culinarism, a simple finger food that went with my red wine
post various shots taken from people who gathered at Luneta Park to denounce PDAF (Pork Barrel).
…and so the title…Maki-“Baka” (go for beef).
1/2 kilo beef rib marinated overnight in ref with 200 ml. tap water, 200 ml. Sprite (or 7-UP should you wish),
4 grams salt, 2 grams MSG (OPTIONAL), 2 grams ground black pepper, 0.5 gram Spanish paprika,
crushed 5 garlic cloves and 2 grams Tabasco-red for light kick.
Give it a good massage and tossing and tumbling after 4 hours of soaking

to break the protein of meat so marinade will have smoother & easier flavor penetration.
Brush pan with enough palm or soya oil. Lay marinated beef.
Pre heat oven. Upon reaching 170 deg C (338 deg F),
Wedge UNTO OVEN your pan with beef.
Roast for 1 to 1.5 hours or until internal temp of meat is
at 71 deg C (160 deg F) for medium or 77 deg C (170 deg F) for well.
Pair with red wine or beer.

…another high sounding prep. But then it’s so simple.

“Sugar showered deep fried SaSa”
…which is just, plainly, TURON. (SaSa means Saging na Saba)
For variation, instead of just SaSa & langka strips, I added mashed sweet potato (Kamote). Check this section for its recipe.
Try it.

FISH HAM: less sinful way of enjoying Christmas year-round.


From the normal pork leg or brisket or porkloin to process whole ham, I used Cream Dory from Vietnam and employed all the needed ingredients, marination/curing processes and procedures usual in pork ham making but using a less sinful subject…
Wanna talk about it?
Email me.

Our way of wood smoking  bar sausages for hours.


 The Vigan Longaniza or “bar sausages” we produce
utilize hog casings from either USA or Netherlands and undergo
2-3 hours of hickory wood smoking to elicit that sensational burnt aroma,
firmer texture and taste rounded-ness.