EatinEatOut : Summer 2013
WWW.EATINEATOUT.CA 59 Filipino BBQ hristine McNaughton is a city girl gone country (or at least trying to!). Born in Toronto and raised in Montreal, Christine received a B.A. in Honours English from York University (English Literature), and is also certi ed in TESL (Teaching English as a Second Language). She teaches English, and works as a freelance writer, blogger, product reviewer, and brand promoter. She is also PTPA Media Inc's Twitter Community Manager. Christine is a veritable foodie who loves creating delicious meals that re ect her diverse cultural background. Food, family, friends, fun - That's the spice of life. C 2 lbs pork 1 cup soy sauce 1 whole garlic, peeled, smashed, and minced 1 onion, minced 2 lemons 1/2 cup 7-Up 1 tsp freshly ground black pepper 5 Tbsp brown sugar 1 cup Mafran filipino banana sauce (Jufran or UFC are okay, but I prefer Mafran) *If you can't get filipino banana sauce, you can use ketchup 1/2 cup smooth peanut butter (optional) Cut pork into bite sized cubes (about 2 inches) In a large container or tupperware, add soy sauce, garlic, onion, juice of 2 lemons, ground pepper, brown sugar, 7-Up, Mafran and peanut butter. Mix marinade well. Add pork, seal and refrigerate overnight. The longer you marinate it, the better the flavour! Soak bamboo skewers in water. After you have marinated your meat, take a bamboo skewer and "tuhog" the meat. Tuhog means skewer/BBQ stick in Cebuano (a Filipino dialect). I remember as a kid, my mom would always ask me to "tuhog" the meat when we had parties. To this day, every time I make Filipino BBQ, I remember all the family parties and it brings back fond memories. It's kind of like a rite of passage. Once you've put all the meat onto skewers, cook on grill for 10-12 minutes, turning and basting with marinade often. Enjoy! This is one of our favourites! . I actually used 1 lb pork and 1 lb beef because that's what I had handy. I have to admit that I thought the BBQ tastes amazing with either choice of meat, I love the pork version best. I've even tried this with venison. The marinade is what makes it! Clearly, the secret is in the sauce!