Lechon kawali or Pan-roasted pork to some is different from Lechon, the well known Filipino dish which is also the national dish of the Philippines. While lechon is cooked in a pit filled with flamed charcoal, Lechon kawali is cooked by boiling then later deep frying a portion of the pig (pork belly usually) .
Pinoy Pork Barbeque are marinated slices of pork speared in bamboo skewers and grilled to perfection. Though this might sound like the western famed barbequed pork, this delicious Filipino version of the barbeque has a lot of difference specifically in terms of preparation and appearance.
This grilled dish can be considered as a street food because it is sold in barbeque stands on street corners along with isaw ng baboy (grilled pig’s intestine), betamax (grilled chicken blood), isaw ng manok (grilled chicken intestine) and other similar street foods.
The thing that I like most about Pork Barbeque is its rich flavor: the marinade does its job by ingesting all the flavors in the pork while the grilling process provides additional smokiness making this grilled Filipino Food stand out.
As far as I am concerned, Pinoy Pork Barbeque won’t be complete without the spicy vinegar. Do you remember the tall coffee jars in barbeque stands that contain the spicy vinegar dip? I like soaking my barbeque in that vinegar dip and I intentionally scoop the floating chopped onions as I pull the stick out. “Mas sasarap ito kapag sinamahan mo pa ng malamig na softdrink” (this will taste even better with cold soda by your side) “ayy, Sarap!” (Delicious!)
Heat-up your griller and try this Pinoy Pork Barbeque recipe.
Tapsilog is one of my favorite breakfast meal options during big days. These are days wherein I need to complete several tasks. Having this meal gives me the needed energy to perform work and it keeps me full longer. I also enjoy starting my day with a delicious breakfast. What is Tapsilog? The word Tapsilog…
Inasal is a Filipino dish wherein chicken pieces are marinated in a special blend of ingredients and grilled or roasted until perfectly cooked. This dish is best eaten with rice topped with chicken oil, and a serving of pickled papaya known locally as atcharang papaya. How to Make Chicken Inasal Making Inasal is easy. All…
Beef Pares are cubed beef briskets cooked with spices and tenderized to perfection. The aroma of this dish alone is enticing. The taste is captivating. You will surely ask for more after tasting it. I was first introduced to this dish during my elementary days. It was in a local Tapsilog restaurant in Las Pinas…
Taho is a type of snack in the Philippines. It has a pudding-like texture. The toppings include a sweet brown syrup called arnibal, and sago pearls. You will often see hawkers early in the morning selling taho on the streets. I love having taho for breakfast. When we are in Manila, we make sure to…
Pancit Canton it is a type of Lo Mein or tossed noodles known as flour sticks. This dish is often served during birthdays and special occasions to symbolize long life. It is prepared using a variety of ingredients, which makes it look festive. There is also a combination of different flavors that make it delicious….
Chicken Pancit Medley is an easy chicken pancit recipe that I made using two types of noodles, bihon and sotanghon. The first noodle is known as rice sticks. Pancit bihon is a good dish to make with it. Sotanghon is called green bean thread. This delicious pancit dish is quick and easy to make. It…
Pork Adobo in Pineapple Juice with Boiled Egg is what I had for lunch. I liked how this dish turned out. It is delicious! The pork is tender and flavorful. I also liked how fresh it tasted. Using pineapple juice in this recipe really made a difference. What is Pork Adobo in Pineapple Juice? Pork…
Arroz Caldo (literally translated as warm rice) is a type of congee (or lugaw) that closely resembles the risotto. Though this dish is of Chinese origin, the (new) name was actually given by the Spaniards because of pronounciation issues.
The use of chicken (cut into individual servings) makes Arroz Caldo different from other congees. Safflower (wild saffron), toasted garlic, and scallions are added to enhance the flavor, color, and aroma of the dish.
This lugaw is usually served during breakfast. I remember seeing several well-lit carts complete with chairs and tables along Edsa (a major road in Manila) serving this congee with Goto and lugaw. Several tapsilogan and karinderya also carry this in their daily menu. Arroz Caldo is also one of the favorite food of those who want to sober-up.
