Alright, so let me tell you about this little adventure I had, diving headfirst into making what I reckon is a true Filipino delicacy – barbeque pig. Not the whole giant lechon you see at big fiestas, but the kind you get on skewers, or a good-sized piece, all smoky and delicious.
Getting Started: The Plan and The Meat
It all started ’cause I was craving that specific flavor, you know? That sweet, savory, slightly tangy, smoky goodness. I figured, why not try making it myself? So, the first step, naturally, was getting the pork. I went for a nice piece of pork belly. I find it has the best fat-to-meat ratio for this kind of thing. Could’ve used shoulder too, but belly was calling my name that day.
Got it home, and the prep began. Washed it thoroughly, patted it dry. Then, I scored the skin, not too deep, just enough to help it crisp up later. I cut the meat into manageable chunks, maybe about 1-inch to 1.5-inch cubes. Some folks like bigger pieces, but this size works for me on the grill.
The Magic Marinade
Now, for the heart of it – the marinade. This is where the real Filipino magic happens, I think. I didn’t have a super strict recipe, more like going by feel and memory of how it should taste. Here’s roughly what went in:
- Soy sauce (a good amount, the base)
- Lots of crushed garlic (and I mean LOTS)
- Brown sugar (for that lovely caramelization and sweetness)
- Banana ketchup (a must for that distinct Filipino BBQ taste!)
- A bit of vinegar (to cut through the richness)
- Black pepper (freshly ground, if you can)
- Some calamansi juice (lemon or lime if you can’t find calamansi, but it’s not quite the same)
I mixed all that stuff up in a big bowl. Gave it a taste. Adjusted a bit here and there – maybe a touch more sugar, a bit more soy. You get the idea. Then, in went the pork. Made sure every piece was coated real good. Covered it up and let it sit in the fridge. I let mine marinate for a good few hours, probably around 4 to 6. Overnight would be even better, I reckon, to let those flavors really sink in deep.
Grilling Time: Fire and Patience
Okay, fast forward. Marinade time done. I fired up my charcoal grill. I like charcoal for this; it just gives a better, smokier flavor. Waited till the coals were white-hot, then spread them out for a medium heat. You don’t want it too blazing hot, or you’ll burn the outside before the inside cooks, ‘specially with the sugar in the marinade.
I skewered the pork pieces. If you don’t have skewers, you can just grill the pieces directly on the grates, but skewers make ’em easier to turn. Placed them on the grill. And then, the waiting game, mixed with a bit of work. Turning them frequently is key. Every few minutes, give ’em a turn, make sure all sides are getting cooked evenly.
I also kept some of the leftover marinade for basting. Oh yeah. About halfway through grilling, I started basting the pork with that leftover marinade. This keeps it moist and adds another layer of that beautiful, sticky glaze. The smell at this point? Absolutely incredible. My neighbors were probably getting jealous.
This whole grilling process, it took a while. Maybe 20-30 minutes, depending on the heat and the size of your pork pieces. You gotta watch ’em. Some pieces will cook faster than others. I was looking for that nice char, that deep reddish-brown color, and for the meat to be cooked through but still juicy.
The Payoff: Tasting the Goods
Finally, they looked done. Pulled them off the grill and let them rest for just a few minutes. Hardest part, waiting those few extra minutes when they smell so good.
And then, the moment of truth. Took a bite. Man, oh man. That was it. The sweet, the savory, the smoky, that little tang. The edges were a bit crispy and caramelized from the sugar, and the inside was tender and juicy. It wasn’t exactly like the ones from the street vendors in the Philippines – those guys are pros with years of practice – but it was pretty darn close for a home attempt!
Served it up with some plain white rice, and a simple dipping sauce of vinegar with more garlic and some chili. That really completes the experience.
It was a bit of work, sure, especially the turning and basting. But was it worth it? Absolutely, one hundred percent. There’s something special about making it yourself. I’ll definitely be doing this again. Maybe next time I’ll try a slightly different marinade mix, just to experiment. That’s the fun of it, right?
