Barbecued meat
Both Brazil and Argentina claim to be the BBQ champions of South America. While each country approaches meat differently, from cuts to accompaniments, some things stay consistent – especially, the ogre-sized portions of meat, best enjoyed at a leisurely pace and with an elasticated waistband.
Premium cuts (the most popular being picanha, or rump cap) are seasoned simply with coarse salt before being grilled to pink perfection over charcoal (or wood, if you're doing it the old-fashioned Southern manner) in Brazil. Sausages, queijo coalho (squeaky cheese on a stick), and chicken hearts will share grill space at home, while churrascarias (barbecue-style steakhouses) will slice all manner of meats on skewers – from pork to lamb and wild boar – directly onto your plate.
Ingredients
- 3 lbs pork shoulder sliced into thin pieces, 3 tablespoons Knorr Liquid Seasoning, 4 pieces calamansi or 2 pieces lime, ½ cup banana ketchup, ½ cup soy sauce, 2 ½ tablespoons brown sugar, 2 teaspoons garlic powder, 5 tablespoons soy sauce, 1 tablespoon Knorr Liquid Seasoning, 1 piece calamansi or ½ lime, ¼ cup banana ketchup, 2 teaspoons vegetable oil
Instructions
- Place the pork in a large bowl. Add all the BBQ marinade ingredients. Mix well. Cover the bowl and place inside the refrigerator. Marinate for at least 3 hours. Note: marinating for a longer period of time is ideal for the meat to absorb the flavors from the marinade.
- Skewer the marinated pork in bamboo skewers.
- Prepare the basting sauce by combining all the basting sauce ingredients in a bowl. Mix well and set aside.
- Heat-up the grill. Grill the pork barbeque for 2 minutes. Baste the top part using a brush and then turn it over. Baste the top again. Continue to grill one side for 2 to 2 ½ minutes while basting every time its flipped until the BBQ is done.
- Arrange in a serving plate. Serve with rice on the side and a dipping sauce of spicy vinegar. Share and enjoy!
