Pork Barbeque

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
Go to page 1 2 »»

Pork Barbeque

No, we don’t fast during Lent. And no, we do not abstain from meat either. Despite having been raised Catholics, my husband and I long ago made a concious decision that no religious dogma and practice will be rammed down our children’s throats. And we try to be good examples to them. We do not see the relevance of fasting or abstention from meat with living virtuous lives.

For the past several years, we have made it a point to eat meat on Maundy Thursday and Good Friday. To make a point. And because we do not let abusive seafood wholesalers and retailers win the day. They can raise the prices of fish and other seafood as much as they want and we will not fall victims to their totally unimaginative way of making a few extra thousands. So, tonight we had pork barbeque for dinner. Marinated in my special concoction. Grilled over live coals and served with home-made achara (atsara).

About the bamboo skewers. Locally known as barbeque sticks, they come in different lengths and thicknesses. Use the long, thicker ones. These grilled pork barbeques constitute the main entree, not a cocktail fingerfood.

Go to page 1 2 »»
April 9, 2004  Print This Post   
Tagged:

Comments

16 Responses to “Pork Barbeque”
  1. tara says:

    hi connie, i hv seen bbq recipes with sprite as ingredient. do you know it’s purpose? what part of pork do u use for this recipe? thnx

  2. Connie says:

    It acts as tenderizer, tara. :)

  3. dede says:

    where’s the recipe?

  4. dede says:

    found it. sorry.

  5. Art says:

    Ineng’s bbq is very good. Would you happen to know how they marinade their meat and chicken?

  6. J Bautista says:

    I don’t see the relevance of your recipe with trying to abstain eating meat during Lent. I consider it as one’s personal sacrifice – so if you want to eat meat during Lent or everyday – go ahead suit yourself. You don’t have to lecture us about what you practice.

  7. Connie says:

    You mean you disagree. Why should that deprive me of the right to state my opinion — and in my blog too? How does disagreeing justify your arrogance?

    Lecture you? I did not twist your arm to read what I wrote.

  8. JBautista says:

    If you don’t believe in any religious dogma – so be it. You have all the right to do and eat what you want anytime. You have all the right to say whatever you want in your blog nor did you twist my arm to read what you wrote – having said that – I also have the right to express my opinion in your blog.

    I have to admit this though, you’ve got plenty of good recipes.

  9. Connie says:

    “I also have the right to express my opinion in your blog.”

    Opinion does not include telling me or anyone else what I have or do not have to do. Neither does it include getting nasty, on a personal level, with anyone who disagrees with you.

  10. kai says:

    ba’t ang init ng mga ulo nyo??? this is a food site, sarap ng mga recipes tapos you guys are doing that…sad naman :(

  11. jojo says:

    that a girl connie. show that jackass who’s boss. i hate arrogant people too.

  12. JOEY TOSINO says:

    kailangan talagang makakuha nako ng bagong ihawan.
    barbekyu sa stick, nakikita ko na …
    kanin, achara, barbekyu at ang sukang sawsawan sa tabi … ooh sarap.
    thanks dito.

  13. at0y says:

    u can try also pineapple juice instead of calamanisi then add more garlic…hehehe

Trackbacks

Some related discussions...
  1. [...] lunch or dinner with friends, have a barbeque feast platter as shown in the picture. Prepare the pork barbeque the night before. On the day of the get-together, simply grill it with all other meat, seafood and [...]

  2. [...] the juice with soy sauce, spices and a little sugar and it’s a great barbeque marinade. An indispensable ingredient in cooking bistek (pan-fried steaks), you can also use the juice to [...]



You may post a relevant comment.
If you want your own pic to show with your comment, go get a gravatar!

PLEASE READ BEFORE SUBMITTING A COMMENT

Except for personal use, or as legitimate RSS feeds with link back to this page, NO PART OF THIS ENTRY MAY BE REPRODUCED IN ANY MANNER, whether individually or as part of a collection, without the owner's PRIOR written permission. This blog is a FREE service. Help maintain it by respecting the author's copyright.

Some entries have multiple pages. Most recipes are on page 2; others, on page 3 or 4. Click on the pagination links to view them.

Some entries DO NOT contain recipes.

Sorry, I don't e-mail recipes. However, you may opt to receive a weekly summary of recent Pinoy Cook food articles and recipes by using the link on the left sidebar.