- May 24, 2021
- 30
- 46
First time ever making this. I followed this recipe closely.
www.atbbq.com
After ordering the banana cutsup and the calamansi juice from Amazon, I went to the local store to get the few other items I needed, one of them being a bottle of ginger beer. So great story before I share the cook. My wife nor I drink, have not since before the kids have been a live. Just a choice of ours. So, my 12 year old was with me when I picked up this single glass bottle of ginger beer and as we shopped I could tell she was getting upset. So when we got in the car I asked her what was wrong. She said "You bought a beer, I don't care if it is for cooking, you have never bought beer!!!!" I tried to explain, but then I got home and was in the office talking with my wife, we came out and all three of the kids (12, 13, and 15 years olds) where trying to be sneaky looking at the bottle trying to make sense of what I bought. We got to the point where we all laughed very hard about this, but all three of them were worried that I bought a beer
.
So to the cook. Got all the ingredients mixed up. Did a 1.5 batch so I could also do 2 chicken breast along with this nice section of a pork shoulder that I cut into short ribbons.
I let them marinade over night and got then skewed up today. Pork on right, chicken on left.
Got the kettle set up for two zone cooking with RO All Natural.
And they are on, over direct heat, pork in middle, chicken flanking on both sides.
First flip.
Over to indirect and glazed with the reserve marinade.
And done.
Plated with some brown rice and a little of the reserve marinade heated up. Chicken on left, pork on right.
Ok, so that was really really good. The family really really likes it also, the biggest complaint was I didn't make enough chicken, so I will get to make it again. I will make only two small changes. First for the pork, the thin slices of pork were magic, the thicker ones were a touch tough. I will keep all the pork slices nice and thin. The recipe was perfect on the pork which it was it was designed for, but in my modification using it for the chicken the calamansi juice was a touch strong. So I will make the chicken its own marinade where I go lighter then the original recipe recommends on the calamansi juice, and I will double the breast that I prep.
Thanks for looking!
Filipino Barbecue Pork with Achara
Experience Chef Tom's recipe for Filipino Barbecue Pork and Achara. Fresh succulent pork is slow cooked to perfection, and paired with a tangy side of Achara.
www.atbbq.com
After ordering the banana cutsup and the calamansi juice from Amazon, I went to the local store to get the few other items I needed, one of them being a bottle of ginger beer. So great story before I share the cook. My wife nor I drink, have not since before the kids have been a live. Just a choice of ours. So, my 12 year old was with me when I picked up this single glass bottle of ginger beer and as we shopped I could tell she was getting upset. So when we got in the car I asked her what was wrong. She said "You bought a beer, I don't care if it is for cooking, you have never bought beer!!!!" I tried to explain, but then I got home and was in the office talking with my wife, we came out and all three of the kids (12, 13, and 15 years olds) where trying to be sneaky looking at the bottle trying to make sense of what I bought. We got to the point where we all laughed very hard about this, but all three of them were worried that I bought a beer
.So to the cook. Got all the ingredients mixed up. Did a 1.5 batch so I could also do 2 chicken breast along with this nice section of a pork shoulder that I cut into short ribbons.
I let them marinade over night and got then skewed up today. Pork on right, chicken on left.
Got the kettle set up for two zone cooking with RO All Natural.
And they are on, over direct heat, pork in middle, chicken flanking on both sides.
First flip.
Over to indirect and glazed with the reserve marinade.
And done.
Plated with some brown rice and a little of the reserve marinade heated up. Chicken on left, pork on right.
Ok, so that was really really good. The family really really likes it also, the biggest complaint was I didn't make enough chicken, so I will get to make it again. I will make only two small changes. First for the pork, the thin slices of pork were magic, the thicker ones were a touch tough. I will keep all the pork slices nice and thin. The recipe was perfect on the pork which it was it was designed for, but in my modification using it for the chicken the calamansi juice was a touch strong. So I will make the chicken its own marinade where I go lighter then the original recipe recommends on the calamansi juice, and I will double the breast that I prep.
Thanks for looking!
