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The quintessential combination of sweet, savory, and smoky, it comes as no surprise that barbecue is a surefire crowd pleaser. Its enticing aroma alone is enough to make mouths water and stomachs growl. Pair that with its appetizing appearance, and you’re sure to get hooked! But it’s in taking the first bite of a delicious barbecue that you realize why people come back to it again and again. Whether it’s pork or chicken barbecue, this juicy and delicious meat is a dish for the ages. And making it the Filipino way? Well, it simply couldn’t be easier!
Filipino style pork and chicken barbecue takes the classic recipe we know and love and amps up the flavors, making it as vibrant and rich as Filipino culture itself. You’d be hard pressed to find anything more satisfying than taking a bite of tasty chicken, with even tenderer meat on the inside. Be it with a crowd, select loved ones, or even by yourself, you can enjoy pork and chicken barbecue regardless of the occasion!
What makes Filipino style pork and chicken barbecue so tasty?
Meat so tender it practically falls off the bone — that’s what everyone loves in a good barbecue, right? Yet it isn’t just the succulent nature of your pork or chicken that draws you to this dish. After all, there are other cooking methods that will yield the same results of juiciness. So what is it about Filipino style pork and chicken barbecue that truly makes it stand out? The answer, perhaps unsurprisingly, lies in the delectable marinade that gives your dish that unforgettable flavor.
Like other Filipino food, pork and chicken barbecue done the Filipino way doesn’t shy away from bold and strong flavors. It isn’t just one type of taste we’re aiming for, but complex layers and combinations of savory and sweet that makes this barbecue so appealing. But for all its complexity, one of the best things about this recipe is how simple it is to source out your ingredients. In fact, most of the ingredients for your marinade consists of ingredients you probably already have at home! From Knorr Liquid Seasoning, sweet banana ketchup, to even calamansi for that burst of tanginess, these pantry mainstays will work wonders on your pieces of meat!
Let’s make this Filipino style pork and chicken barbecue together!
For this pork and chicken barbecue recipe, we’ll be using pork shoulder and whatever cuts of chicken you prefer. The pork shoulder gives your dish a nice moistness that soaks up all the flavors of your barbecue marinade quite nicely. Make sure to slice your pork and quarter your chicken before we start preparing any of your dish’s other components!
To make your marinade, combine Knorr Liquid Seasoning, soy sauce, banana ketchup, calamansi, garlic, sugar, and ground black pepper into a bowl. This combination of elements will give life to your dish, with its punchy and aromatic nature! Stir until you’ve blended all your ingredients together thoroughly. Then, in separate resealable bags, arrange your pork and chicken slices before pouring marinade into each one. Apportion about half of your marinade per bag to be safe. Let the air out of the bag and seal it well, before storing them in the refrigerator.
Tips & Tricks
The key is to make sure you’ve let your meat sit in the marinade long enough so your meat can wholly absorb the flavors! I recommend letting them marinate for about 6 hours to really ensure that you’re getting tastiness all throughout. After that time is up, take your pork shoulders out and skewer them on bamboo or barbecue sticks, then set them, and your chicken, aside.
Next we make the basting sauce! Although your dish is already flavorful thanks to the marinade, this additional element will make sure that every bite is brimming with tastiness. Combine half of the marinade ingredients you used in a bowl, then add two tablespoons of cooking oil. Mix it well, then heat up your grill.
Now is the time to cook your pork and chicken barbecue! Start with the pork, turning it across the grill while brushing it with the basting sauce every few minutes. Do this until you’ve cooked your pork the whole way through, then arrange it on a serving plate. Next up would be the chicken, for which you’ll do the same. It’s best to have a meat thermometer on hand so you can check the inside temperature of your chicken meat. Once it’s at 165 degrees Fahrenheit, or around 75 degrees Celsius, you’ll know that your chicken is ready!
Take the meat off the grill and arrange your pork and chicken barbecue on a serving plate. Serve it with rice, spicy vinegar, and maybe even some atchara! Whatever you eat alongside your pork and chicken barbecue is up to you — so long as you share and enjoy it!
- 3 lbs. pork shoulder (note 1)
- 3 lbs. chicken (note 2)
- 2 tablespoons cooking oil (note 3)
- Make the marinade sauce by combining all the marinade ingredients in a bowl. Stir until all ingredients are well blended.
- Arrange the pork and chicken slices in separate resealable bags. Pour half of the marinade mixture in each bag. Let the air out of the bag and then seal it. Put the bags inside the refrigerator and let it sit in there for at least 6 hours.
- Skewer the sliced pork shoulders using a bamboo stick. Set aside.
- Make the basting sauce by combining half of the marinade ingredients in a bowl. Add 2 tablespoons of cooking oil. Mix well. Set aside.
- Heat-up the grill and start grilling the pork barbecue while turning and brushing with basting sauce every few minutes until the pork gets completely cooked. Arrange on a serving plate.
- Do the same step with the chicken. Continue grilling until the inside temperature reaches 165F.
- Arrange in a serving plate. Serve with the chicken and pork barbecue with rice and a bowl of spicy vinegar for dipping.
- Share and enjoy!
- The pork shoulder needs to be skewered later on. It has to be thinly slice for ease. It will also help the marinade penetrate faster and the pork will also cook quickly.
- Feel free to portion the chicken based on your preference. Usually, the chicken is quartered, or cut into smaller pieces depending on the number of persons that will partake it.
- Cooking oil is added to the basting sauce. I have been doing this technique since I can remember because it gives the meat that nice texture and help is moist a bit. The drippings also produce triggers the charcoal to produce more smoke. This means more smokey flavor.