New York-based Filipino chef Eric Valdez is here to share the secrets of bringing the sweet, savory flavor of Filipino barbecue right to your home grill. Filipino barbecue is a culinary treasure that combines unique spices and marinades, resulting in mouth - watering dishes that are perfect for any gathering.
One of the key elements of Filipino barbecue is the marinade. Chef Valdez emphasizes that a good marinade is the foundation of great - tasting barbecue. The traditional Filipino barbecue marinade often includes soy sauce, which adds a deep, savory umami flavor. It's not just any soy sauce; the rich, slightly salty taste of Filipino - style soy sauce gives the meat a distinct character.
Another essential ingredient in the marinade is brown sugar. The sweetness of the brown sugar caramelizes during the grilling process, creating a delicious crust on the meat. This sweet - savory combination is what makes Filipino barbecue so irresistible. Garlic is also a must - have. Freshly minced garlic infuses the meat with its pungent aroma and flavor, enhancing the overall taste profile.
When it comes to the meat selection, chicken and pork are the most commonly used in Filipino barbecue. Chicken thighs are a popular choice for their juiciness and ability to soak up the marinade. Pork belly, on the other hand, offers a perfect balance of fat and meat, resulting in a tender and flavorful barbecue. Chef Valdez suggests marinating the meat for at least a few hours, or even overnight if possible, to allow the flavors to fully penetrate the meat.
Before grilling, it's important to prepare the grill properly. Pre - heat the grill to medium - high heat. This ensures that the meat cooks evenly and develops a nice char on the outside. Chef Valdez recommends using a charcoal grill for an authentic smoky flavor, but a gas grill can also work well.
As you start grilling, keep a close eye on the meat. Flip it regularly to prevent burning and to ensure that both sides are cooked to perfection. Basting the meat with the remaining marinade during the grilling process can also add an extra layer of flavor. However, be careful not to baste too early, as the sugars in the marinade can cause the meat to burn.
One of the classic Filipino barbecue dishes is inasal, which is usually made with chicken. The chicken is marinated in a mixture of lemongrass, calamansi (a small citrus fruit), garlic, and other spices. The lemongrass gives the chicken a fresh, citrusy aroma, while the calamansi adds a tangy kick. When grilled, inasal chicken has a beautiful golden - brown exterior and a juicy, flavorful interior.
Another popular dish is isaw, which consists of grilled chicken intestines. Although it may sound unusual to some, isaw is a beloved street food in the Philippines. The intestines are marinated in a spicy and savory sauce and then grilled until they are crispy on the outside. They are often served with a dipping sauce made from vinegar, garlic, and chili peppers.
To serve your Filipino barbecue, you can pair it with traditional Filipino sides. sinangag, which is garlic fried rice, is a perfect accompaniment. The fragrant garlic in the rice complements the flavors of the barbecue. A side of atchara, a pickled papaya salad, adds a refreshing crunch and a tangy flavor to the meal.
For those with a sweet tooth, Filipino desserts can be a great way to end the meal. halo - halo, a colorful and refreshing dessert made with shaved ice, sweet beans, fruits, and condensed milk, is a popular choice. It provides a nice contrast to the savory flavors of the barbecue.
Chef Eric Valdez's insights into Filipino barbecue open up a world of culinary possibilities. Whether you're a seasoned griller or a beginner, trying out these Filipino barbecue recipes can be a fun and rewarding experience. So, fire up your grill, gather your ingredients, and get ready to enjoy the sweet, savory flavors of Filipino barbecue right in your own backyard.