Make this chicken and pork barbecue for your next family Sunday lunch! An acid, like calamansi juice, helps tenderize meats, but never let marinate for long as this will toughen the meat.
Chicken and Pork Barbecue Recipe
Chicken and pork barbecue is a no-fail pick-me-up weekend meal.
Ingredients
Chicken and Pork Barbecue Ingredients
- 1/2 Cup Calamansi Juice
- 2 cloves Garlic peeled, finely chopped
- 4 quarters Chicken leg part
- 1/4 kilogram pork pigue sliced thinly
- 1/2 teaspoon ground cumin
- 1/4 Cup Soy Sauce
- 2 tablespoon banana ketchup
- corn broken in half, to serve
- asparagus to serve
- red pepper seeded, cut into strips, to serve
- Salt to taste
- ground black pepper to taste
- Oil for grill
Instructions
- Heat up a charcoal grill. Soak bamboo sticks in water for 10 minutes.
- Meanwhile, place calamansi juice and garlic in a large bowl. Season chicken and pork with cumin, salt, and ground black pepper, to taste. Transfer meat to the bowl with the calamansi juice, and toss to coat. Set aside.
- Skewer pork pieces onto the soaked bamboo sticks. In another bowl, mix soy sauce, sugar, and ketchup. Set aside.
- Once grill is hot, spread hot charcoal over one side of grill; brush grill grate lightly with oil. On the side of the grill with charcoal, put chicken. Grill until skin is charred, about 8 minutes each side. Then move chicken to cooler part of the grill, and let cook through, another 8 minutes. Transfer to baking sheet.
- Once grill is hot, spread hot charcoal over one side of grill; brush grill grate lightly with oil. On the side of the grill with charcoal, put chicken. Grill until skin is charred, about 8 minutes each side. Then move chicken to cooler part of the grill, and let cook through, another 8 minutes. Transfer to baking sheet. Recipe originally published in the April 2016 issue of Good Housekeeping.
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