Hey everybody, I'm Chef Tom
with All Things Barbecue, and today we're gonna be
tackling one of the requests that we've been seeing
in the comment section, this is Filipino Barbecue Pork. (liquid splashes) Alright, let me kick off this recipe by saying that I don't
have a Filipino grandma that taught me how to make this food, but I have done a fair amount of research, and I've found that there's
some variations here and there, but there's a couple
core items that you see in all of these Filipino barbecue recipes. For example, that banana ketchup or banana sauce and soy sauce. And some of these items you'll probably have to run to the
Asian market to pick up, but some of them you can find anywhere, starting off with the
Boston butt pork shoulder. So I'm gonna start by
slicing up our pork butt. I'm gonna slice it fairly thin, and I've seen this done a number of ways. Some people like to cube it up. I'm gonna slice this into strips so that I can kind of thread
them onto our skewers later, and also these nice thin strips, they'll take on that marinade quicker. So that gives us about two
pounds of that sliced pork butt. I'm gonna put it in the marinading bin, and we'll set that aside
while we make the marinade. We'll start this marinade off with one cup of soy sauce. And we're using a
reduced sodium soy sauce. Next we're gonna need
one cup of banana sauce or banana ketchup it's sometimes called. Oh, you gotta get just
the right jiggle. (laughs) Next we have a half-cup of brown sugar. (can tab cracks) And here's a half-cup of calamansi juice. I've heard to this stuff referred to as the Philippine lemon,
or the Philippine lime, and if you don't get a hold of this you can always use just
regular lime juice. And then we have a half-cup of ginger ale, or ginger beer. Now I know some folks leave
the ginger beer out completely, some folks put Sprite
or even 7 Up in there, but if you can find a
nice potent ginger beer, it adds a really good ginger
zing to the whole thing. I also want to get about one tablespoon of minced garlic in there. (knife slashes) And the last thing I'm gonna add is just some fresh cracked black pepper. (pepper cracks) Alright, so we give this a whisk, get everything incorporated. You'll notice that we're not
adding any additional salt to this because that soy
sauce should be salty enough. (whisk scrapes) Let me give this a taste just
to make sure it's spot on. Ah man, that is so good. Hey, before I add this to the pork though, I'm gonna set a little bit aside because I also want to baste the pork while it's grilling later,
and I don't wanna use the stuff that had raw pork in it. Perfect amount, just enough to cover. So make sure that you choose
your container wisely. Get all that goodness
mixed around in there. Alright, I'm gonna go wash up. We'll seal this thing off, and then I've got something
special I wanna show you guys. (air pump clicks and hisses) Pork is in the fridge for
the next four hours now, and while we probably could have just stopped at pork and done these skewers and this barbecue pork recipe, I wanted to add a little something extra, I wanted to share with you guys this really fantastic Filipino
condiment called achara. And basically what this is,
is pickled green papaya. And there's any number of other things that you can put in
there, I've seen people put raisins, onions, shallots,
there's all kinds of stuff, but let's just jump into it, and I'll show you how we're
gonna make our achara today. We're gonna start off
with this green papaya. It's nice and firm. And we'll go ahead and get rid of all of these seeds out of here
as well as peel the skin off. (spoon scrapes) (peeler slices) And once we get that skin
off and the seeds out, I'm gonna run this through the box grater until we get two about two cups. (papaya scrapes) We're gonna take this papaya and place it in some cheese cloth here. And I'm gonna sprinkle
a little salt over it to help draw out the moisture. We get about a teaspoon of
this smoked salt in here. Alright, so we'll let this
sit and work for a little bit while we prepare the
rest of the ingredients. (peeler slashes) And we're gonna do the same
thing with some carrot. (carrot scrapes) And we'll call that about a half-cup. Next up we have some jicama, we're gonna treat it the same way, peel it, run it through the grater, it's gonna some really great
texture to this condiment. (knife slashes) (peeler slashes) (jicama scrapes) And again, about a half a cup. So that jicama as well
as the green papaya, they're kind of a blank slate, they really just ready to soak up flavor. That's part of the reason
that we're gonna get some of that moisture out of the papaya, so that it can soak up all the moisture from the brine that we're gonna put it in. Now from here what we can do is start to figure out how we want to flavor this. And typically that's
gonna come in the form of ginger and garlic and
those sorts of aromatics. So we're gonna take a pretty
good hunk of ginger here. (peeler slashes) (ginger scrapes) Next I'm gonna slice up
three cloves of garlic. (knife slashes) Now this third-cup of
ginger that we've grated as well as our garlic
is gonna go into a pot to be mixed into our brine. We'll also add one cup of water, and two cups of rice vinegar. (liquid splashes) Also need a half-cup of sugar. Alright, so we're gonna
get this thing on the heat. Warm this up to dissolve the sugar, and start to infuse that garlic and ginger into the brining liquid. There's one more thing
that I wanna add to that. We're gonna have to run out
to the garden to get it. (spoon clacks) Now this it totally optional, but if you wanna add a little extra heat, a Thai chili will do the trick. And I just wanna split this thing open, so it can release some of its oils. Also gonna dice up a bell pepper to add. (knife slashes) And I'll just go with some
really nice, fine strips. (knife slashes) And we're gonna look to have about a quarter-cup of that bell pepper. Next up we have some red onion. (knife slashes) And I'm just gonna attempt to mirror that same shape from the bell pepper. (knife slashes) Again about a quarter-cup. Alright, now let's go ahead
and get our papaya squeezed. Try to get out some of that excess liquid. (liquid splashes) And this stuff is just gonna be primed to soak up that brine flavor now. Alright, let's give this
about five minutes to simmer. We'll shut the heat off
and let it cool down a bit. Alright, so we give this a good mix and we're gonna stuff
it into our mason jars. Now we're just gonna pour
this brine into the jars. (liquid splashes) That color alone, just amazing, but when we get this sweet
and tangy brine in here, flavor's gonna kill it. I'm gonna make sure to spoon on some of that garlic and ginger. (spoon scrapes) (jar lid clacks) Alright, these are ready
to go into the fridge. And tomorrow, the flavor's
gonna to be fantastic. Pork's gone it's full four hours, so it's time to pull
it out of the marinade, and get it on to some skewers. Alright, so we're using
some metal skewers today, but you can use bamboo ones as well, although I would recommend trying to find some flat ones that won't rotate when you flip these on the grill. Now we're just gonna thread
these on here like this. So we get plenty of
surface area on the grill. And they won't turn on us. (charcoals thud) (flame hisses) (charcoals thud) (grill cover clacks) And today we're gonna be grilling on a Yoder's Smokers Flat Top Charcoal Grill. We've a blazing hot direct area, and an indirect area where we can move the meat to finish cooking. Now starting off, we're
gonna leave the lid open, and that's because we don't wanna trap too much heat and cook these too fast. What I'm trying to do first is get the right color on the meat. I'll flip it over, get the
right color on the other side, and then we can move it off to the side, and it will finish cooking indirect. (pork sizzles) So check that out, really
nice browning on there. Flip this one over and get the other side. Needs a little more on this one. That looks really good. (pork sizzles) A really great way to figure out if this is ready to flip or not, it's still sticking just a little bit, but once it's ready, it
completely releases by itself. So this one, really beautiful
color all the way around We can move this to indirect heat now. Once I get these moved to indirect heat, I'm gonna go ahead and baste'em with that marinade that we reserved, and this is just gonna
fortify those flavors that we put into the marinade. (pork sizzles) Now we've got the color where we want it, we've got'em moved to indirect, and we've got the first side basted. At this point I wanna close the door, let it do some indirect cooking, and that baste is kinda
gonna tack up on there, but we need to continue
to breakdown the stuff that's inside this meat. The stuff that makes it tough cause it's still gonna be
tough for a little bit. So we're gonna shut the
door and let it do its work. (grill door clanks) We've given these about 10
minutes cooking indirect. I'm gonna flip'em over now and baste the other side. And that half-cup that we reserved is gonna be just perfect for
what we need for basting. Now we've given these
another 10 to 15 minutes, and they're feeling pretty tender, the baste is really set-up on
there, the color is awesome. And I wanna talk a little bit about how to check for doneness
because if you're cooking on a grill like this, you're not necessarily setting your temperature to a certain number, and that means it could take
a varying amount of time. Now if you wanna set say
your YS640 Pellet Grill at 400 degrees, that's a great indirect temperature for that, but in this case, we're not exactly sure where our temperature was, so we're just waiting
until this looks tender. And we can test that
just by pulling on it. See how it actually pulls apart. Now this isn't fall apart
temperature, you know. Obviously it's not in the 200's. It's not super tough either, so you're looking at
something beyond a 170, but I wouldn't even
bother using a thermometer in this case, it's the feel that's gonna let you know when it's done. Here's that beautiful, bright, achara. Let's have a taste of this
before we get into our pork. Oh, that's sweet, just a little bit sour. And just a touch of heat, but man, the way that
jicama and the papaya really just soaks up all
those flavors is amazing. That's gonna be great with our pork. Oh, that's fantastic together. I love the smokiness and the sweetness coming off that pork, and you know it's really
important that you remember to reserve that marinade early on because that basting at the end, just pops so much flavor on there. You do not wanna miss out on that. Hey, thanks so much for watching. I hope you enjoyed the recipe, and like I said earlier, I've seen all kinds of
variations of these recipes, both with the pork and the achara, and I would love to hear from you guys, especially if you've
got some family recipes that you wanna pass down, or let us know what you're doing at home. Big shout out to Pete and Pete, he's been bugging us for a long time to do some Filipino barbecue,
so this one goes out to you. As for the rest of you, be sure to smash that subscribe button, and if you have any questions or comments, or you wanna suggest
something for us to cook, go ahead and do that down
on the comments section, and hey, let's be good to each other. For more recipes, tips and techniques, head over to
http://www.thesauce.atbbq.com. All things barbecue, where
barbecue legends are made.
