After a year of working, going to school, and djing, I still don't have a lot of time to write. Given the schedule, I found it best to write some posts while in class. I'm still listening of course, and just multitasking my ass off.

Since cooking at school and work, working in my own kitchen at home is quite a challenge. It's one thing that I need to do more, and am planning on it. I have a 3 week plan to get back in that bitch on regular basis.

The need for more Filipino food is always prominent in my life. The ingredients are so simple, yet it takes skill and refined technique to make it taste the way it's supposed to.

My sister is a home chef, equivalent to TK (Thomas Keller) if he were to only cook at home. Her recipes are all tweaked to her specs, changing a thing or two in the recipe to make it that much better. Her site is def worth visiting. If you don't want to use this link, I have it on the sidebar there on the right you picky bastard.

Here's her recipe for BBQ on a stick. There is no traditional name for it, so BBQ is more than sufficient. My favorite dish to cook up for any occassion, even in the winter. Break out that grill in January and tell me you're not a man.

BBQ pork skewers
makes about 20 skewers

 

Ingredients
For marinade:
1/2 head of garlic, minced
1/2 cup pineapple juice
1/2 cup Jufran banana ketchup (regular ketchup can be substituted)
1/3 cup dark soy sauce
1 teaspoon sesame oil
3 tablespoons granulated sugar
1 tablespoon honey
1 teaspoon ground black pepper
1 teaspoon salt

2 pounds pork shoulder (or 1 pound pork shoulder, 1 pound pork belly)
8-inch bamboo skewers

1. Combine all the marinade ingredients. Let it sit while you prepare the pork.
2. Cut the pork into small pieces about ¼ inch in width. It’ll feel like the pieces are too small, but this is important as huge chunks will not cook fast enough on the grill. Transfer the pork to an airtight plastic container.
3. Reserve about a 1/2 cup of marinade. Pour the rest over the pork. Stir, put the cover on (make sure it is sealed, otherwise everything in your fridge will smell and taste like marinade). Set in the refrigerator for 8-24 hours.
4. In the morning, give the pork a stir to make sure it’s all distributed. Set your skewers in a container of water.
5. About a half hour before you plan on grilling (more if you are making a lot), start skewering the pork, leaving an inch or so at the bottom of the skewer.
6. Heat your grill as you normally do (relatively high if you have a gas grill). Grill the pork, brushing with the excess marinade everytime you turn them over.
7. Serve with steamed rice, or, if you want to go classic pinoy fiesta-style, with pancit, lumpia shanghai and rice.