Filipino-style barbecue is a popular street food in the Philippines and an everyday centrepiece for parties and special gatherings.
Commonly peddled on makeshift grill carts at street corners, these delicious pork skewers are widely appreciated as a slice of meat with large rice portions or as portable appetizers to accompany cold beer.
Every Filipino cook or household has its versions of barbecue pork, like most mainstream dishes. While most Filipino pork barbecue recipes use lemon juice and it appears to be healthy, most Filipinos use vinegar instead to help tenderize the meat.
About Filipino-Style Barbecue Recipe
The term barbecue comes from a Caribbean Indian tribe’s language called the Taino. Their term on an elevated wooden grate for grilling is barbacoa. According to Planet Barbecue, the name was first printed in a Spanish explorer’s account of the West Indies in 1526.
Since then, the term, as well as the traditional recipe, have spread like wildfire.
The Filipino-Style Barbecue is already a combination of influences from all around the world. However, it stays as one of the most famous dishes in the Philippines during celebrations because of its simplicity and ability to go well with other food.
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Featured Image: https://lolakusinera.com/pork-inasal/ / Image 1, https://www.seriouseats.com/2012/06/grilling-tocino-filipino-style-pork.html / Image 2