Filipino Pork Barbecue & Carrot Atchara
Chef Rex De Guzman’s Filipino flavours are perfect for cooking on the BBQ and sharing with friends and family, alongside Andy Clarke’s vibrant cocktails. Here, Rex shares two recipes showcasing sticky sweet pork and unctuous aubergine: the ultimate barbecued taste of the Philippines. This dish captures the Filipino love of pork alongside tropical and sour accompaniments.
Ingredients
1kg pork belly, boneless & skinless
1 litre pineapple juice
140ml light soy sauce
100ml cider vinegar
30g table salt
6” bamboo skewers
100g ketchup
60ml light soy sauce
60ml vegetable oil
50g soft dark brown sugar
10g garlic, minced
Pinch of table salt
Pinch of ground black pepper
1 carrot per serving
100g mooli
1 banana shallot per serving
30g red chilli, minced
30g garlic, minced
20g ginger, minced
Pinch of sea salt
65g caster sugar
100g cider vinegar
35g water
Method
Shred the carrot and mooli on a coarse grater. Slice the banana shallots thinly. Combine with minced garlic, ginger, and red chilli and mix well with sea salt. Place into a suitable container Combine the ingredients for the pickling liquor, bring to the boil and pour over the Atchara slaw.
1. Slice all of the pork belly lengthways into strips (like 1cm thick bacon rashers).
2. Cut the pork strips into about 3 or 4 rectangle sized pieces. Place into a container suitable for marinating.
3. Combine the pineapple, light soy sauce, cider vinegar and table salt and cover the pork barbecue with the mixture to marinate for at least 4 hours, or ideally overnight.
4. Meanwhile, combine all the ingredients for the marinade ready for glazing
5. Remove the pork from the marinade and carefully thread them on to your bamboo skewers, you should be able to fit 3-4 pieces per skewer.
6. Cook on the BBQ or gas grill for about 2-3 minutes on either side and with a brush, glaze the pork barbecue as towards the end.
7. Eat immediately with steamed jasmine rice or any of your favourite salads. I suggest serving with Carrot Atchara
More Recipes Ideas
Method
Shred the carrot and mooli on a coarse grater. Slice the banana shallots thinly. Combine with minced garlic, ginger, and red chilli and mix well with sea salt. Place into a suitable container Combine the ingredients for the pickling liquor, bring to the boil and pour over the Atchara slaw.
1. Slice all of the pork belly lengthways into strips (like 1cm thick bacon rashers).
2. Cut the pork strips into about 3 or 4 rectangle sized pieces. Place into a container suitable for marinating.
3. Combine the pineapple, light soy sauce, cider vinegar and table salt and cover the pork barbecue with the mixture to marinate for at least 4 hours, or ideally overnight.
4. Meanwhile, combine all the ingredients for the marinade ready for glazing
5. Remove the pork from the marinade and carefully thread them on to your bamboo skewers, you should be able to fit 3-4 pieces per skewer.
6. Cook on the BBQ or gas grill for about 2-3 minutes on either side and with a brush, glaze the pork barbecue as towards the end.
7. Eat immediately with steamed jasmine rice or any of your favourite salads. I suggest serving with Carrot Atchara
