Monthly Archives: February 2021

Pork Barbeque (Filipino Style)

This is an all time favourite Filipino dish that everyone in my family loves; just looking at it, who wouldn’t right? The multiple flavours of this dish blend together so well, the sweet and savoury taste layered by a delectable smokey flavour from the charcoal. I remember when I was little, one of my sisters would sometimes make this for me. I would be so excited, waiting patiently to have this, eating a lot of rice with just only one stick, each bite bursting with flavour. No wonder why it is one of the most popular dishes in the Philippines. You can always see this dish served on special occasions and family gatherings. And even until now after all this time, this dish is still my favourite Filipino dish. It seems that my love for it was passed down to my kids too! So last Feb 15, my birthday, I requested my husband to make this for me, handing him my recipe. He did everything by himself, from the preparation to cooking. Actually, he rarely cooks for me, only on my birthday and Mother’s Day, so I greatly appreciate his effort. The most tiring part of making the dish is cooking the sticks over the charcoal grill, so I understand how tired he must have been after. He cooked a total of 3 kilos of meat! making a large batch in one go since we rarely cook this. Initially I didn’t intend to blog this meal, but as you know, the purpose of my blog is primarily for my children to refer to someday when they feel like having my home-cooked meal and this dish being one of their favourites make it necessary to be catalogued as well. I am not a professional blogger, that is why you don’t see me blogging on a regular basis, my only wish is to type out my recipes and share them to everyone who will appreciate it. A lot of people encourage me to do videos but I don’t want to do it. Anyways since my kid can follow the recipe I have written, there really isn’t a need for it.

The recipe I will be sharing is good for one kilogram so just simply multiply if you are making more. =)


  • 1 kg pork shoulder (rinsed, drain and pat dry. Sliced into a small pieces, slightly thin)


  • 1/2 cup light soy sauce ( less sodium)
  • 1/4 cup lime
  • 1/2 cup tomato catsup
  • 1/4 cup white sugar
  • 2 tbs minced garlic
  • 1 tbs coarse black pepper
  • 1/2 cup sprite or 7 up


  • barbecue stick or skewers
  • charcoal , charcoal griller, igniter, brush for basting

Mix everything to marinate the pork, keep it in an airtight container. Keep it in the chiller overnight. Soak the barbecue stick in water for at least an hour prior to use to prevent it to easily burn during cooking over charcoal.

Sauce for basting

  • 200g banana catsup (can be bought at fair price international food section)
  • 100g tomato catsup
  • 20g oil
  • 10g light soy sauce (less sodium)
  • 55g brown sugar

Mix everything well and set aside


  • Thread 3-4 pieces of meat on the skewer. Do the same for the rest of the meat. Discard the marinate.
  • Prepare the charcoal grill with ignited charcoal.
  • Cook the meat on skewers over hot coal, while basting it with the prepared sauce in between cooking. Note: I usually baste it 4x each side. The last 2x is when you see the meat loses it’s colour pink. Grill until the meat is cooked through. Use your own judgement me to gauge.
  • Serve with hot white rice

Wine Braised Belly (东坡肉)

This is my version of wine braised pork belly. I recently bought an all in one cooker and was excited to make dishes from it. I was quite pleased how easy it was for me to prepare a dish while I am doing other things at the same time. The dish came out perfect! This is my first time making this dish and let me tell you, my husband just can’t stop raving about it. He normally would just eat a quarter cup of rice, but tonight, he just couldn’t resist it and added more. The meat is so tender, sweet and savoury. (油而不腻,是一个很好下饭的一道菜). Try it and you will not regret it!


  • 1kg Pork Belly
  • 2 bunches of spring onion (chopped about 3 inches long)
  • 25g sliced ginger


  • 300g shao xing wine
  • 50g jiang Qing soy sauce (premium soy sauce, I used Feng He Brand)
  • 20g dark soy sauce
  • 70g rock sugar – lessen if you want less sweet, up to your preference


  • Mix all seasoning together except the rock sugar, set aside
  • Blanch the pork belly, rinse and pat dry. Sliced it into big chunks. (Note for blanching; Put the pork belly in a pot filled with water, then turn on the fire at high heat. Allow it to boil for a minute or two. This will remove the impurities from the pork. )
  • Lay the sliced spring onion into the pressure cooker pot, followed by the sliced ginger, then the meat chunks. Pour all the seasoning in, followed by the rock sugar
  • Cover and set the pressure cooker mode. My pressure cooker doesn’t have pork mode, so I used the bean and tendon mode which has a setting of 30 minutes. Seal the vent and press start. After 30 minutes release the pressure and open the lid to check. Now the meat is tender but the gravy has not thickened.
  • Keep the lid open and press the sauce thickening mode, I did this twice as I find the gravy has not thickened enough. Each time was a setting of 8 minutes. Use your own judgment to gauge how many times you need to use the thicken mode. Flip the meat to allow it to fully coat with the gravy as you thicken the sauce. The end result is a dark caramelised tender pork. Warning : Prepare more rice when you cook this dish. =)