'Chef Buddy's' Pork BBQ with Pickled Papaya
Give it up for this brand new recipe for 'Chef Buddy's' Pork BBQ with their alluring atchara, or pickled papaya, from our friends at Be More Pacific in Austin. Chefs Giovan Cuchapin and Mark Pascual shared this recipe from their Filipino fusion food truck and new brick-and-mortar location.
Ingredients
Pork BBQ
- 2 lbs. Pork Belly or Pork Ribs sliced with 1-inch cuts
- 1 Tsp. Garlic Powder
- ½ cup soy sauce
- ¼ cup lemon juice
- ½ cup tomato sauce
- ½ cup brown sugar
- 1 Tsp. salt
- 1 Tsp. Ground Black Pepper powder
- Bamboo skewers - pre-soak for 20 minutes before placing skewered meat
Atchara (Picked Papaya)
- 2 cups green papaya grated
- 1 small bell pepper sliced
- 1 small carrot sliced
- 1 big thumb-size ginger strips
- 1 Onion thinly sliced
- 3 cloves garlic
- 1 1/2 cup coco vinegar
- 1/4 cup rock salt
- sugar salt and pepper
Instructions
Pork BBQ
- In a Bowl, Mix all the marinated ingredients together.
- Powder garlic, soy sauce, lemon juice, Ketchup, salt, black pepper.
- Leave the ½ cup of the marinade plus the sugar, aside from the grilling glaze.
- Pour the rest of the marinade on the Pork.
- Keep in a bowl.
- Cover the Pork with plastic wrap and refrigerate overnight.
- Skewer the Pork on a bamboo stick with up to 6 pieces per stick.
- Prepare the Grill and preheat.
- Prepare the remaining sauce/marinade from the day before. Add sugar.
- Grill the barbecued pork, about 10 minutes on each side while rotating the skewers.
- Total grilling time should take about 20 minutes.
- Baste the pork barbecue every few minutes so that it gets moist and shiny.
- When cooked, serve hot with "Atsara" or Hot Rice.
Atchara (Picked Papaya)
- Mix papaya and salt then squeeze out the juice. Set aside
- In a pot, place vinegar, bell peppers, carrots, ginger, onions and garlic.
- Bring to a boil until carrots soften, about 5 minutes.
- Adjust flavor to suit your taste by adding sugar, salt and pepper.
- When done, add papaya and simmer for 2 to 3 minutes or so.
- Let it cool then store overnight in the fridge before serving.
Notes
This recipe is provided courtesy of Be More Pacific in Austin. Chefs Giovan Cuchapin and Mark Pascual shared this recipe from their Filipino fusion food truck and new brick-and-mortar location.
Tried this recipe?Let us know how it was!
