Filipino Pork With Barbecue Glaze
Executive chef Kris Legasto of the Piedmont Club in Haymarket, Va., shares his recipe for marinated pork skewers and quick pickled papaya salad “achara style,” a popular street food in the Philippines. The tongue-tingling lime and rice vinegar papaya dressing provides the perfect complement for smoky, moist pork.
1 teaspoon garlic, finely minced
1 teaspoon green onion, finely minced
1 teaspoon ginger, finely minced
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
1/2 cup soy sauce
1/4 cup Calamansi juice
1/2 cup banana ketchup
1 cup 7UP soft drink
1/2 cup brown sugar
2 pounds pork shoulder, sliced in 1-inch cuts
12 to 16 bamboo skewers (12 inches long)
Achara Papaya Salad (recipe follows)
In a large bowl, mix the garlic, onion, ginger, salt, pepper, soy sauce, Calamansi juice, banana ketchup, and 7UP. Reserve a 1/2 cup of the marinade and mix with the brown sugar to glaze the finished pork.
Place the pork in a large plastic or glass container. Pour the marinade over the pork, covering it completely. Seal tightly to marinate overnight.
Presoak the skewers in water for about 20 minutes. Thread the pork on each skewer, 6 or 7 pieces per skewer. Preheat an outdoor grill to medium-high heat. Grill the pork skewers about 10 minutes on each side. Baste with the reserved barbecue glaze to keep the meat shiny and juicy. Serve with the Achara Papaya Salad.
Yield: 6 servings
ACHARA PAPAYA SALAD
1/2 pound green papaya, seeded and julienned thin
1/2 pound orange papaya, seeded and julienned thin
1 large carrot, peeled and shredded
4 shallots, thinly sliced
1 large fresh hot red chili, seeded and thinly sliced into rings
1 clove garlic, chopped
1 shallot, chopped
1 teaspoon sugar
1/4 teaspoon salt
1/4 cup rice wine vinegar
3 tablespoons fish sauce
2 tablespoons fresh lime juice
2 teaspoons Sriracha chili sauce
3 tablespoons canola or peanut oil
2 tablespoons cilantro, chopped
In a large bowl, combine the papayas, carrot, shallots, and red chili, and toss to mix.
To make the dressing, in a mortar and pestle (or small processor), combine the garlic, chopped shallot, sugar, and salt. Grind with a pestle until a paste forms. If necessary, add a teaspoon of water at a time to facilitate grinding. Transfer the paste into a mixing bowl and whisk together the vinegar, fish sauce, lime juice, and Sriracha sauce. Gradually drizzle in the oil while continuing to whisk.
Pour the dressing over the papaya mixture. Add the cilantro, and combine all. Marinate for 1 hour before serving.
CHEF’S TIP: “To cook pork skewers indoors, preheat an oven to 375 degrees and roast the skewers on a foil-lined pan for 25 minutes, turning them halfway through and basting every few minutes.”