Chef Tom cooks up some Filipino Barbecue Pork with a side of Achara. Thanks to Pete & Pete for the suggestion!
Filipino Barbecue Pork with Achara
- 2 lb pork butt, sliced thin
- 1 cup soy sauce
- 1 cup banana sauce (banana catsup)
- 1/2 cup calamansi juice (can substitute lemon juice)
- 1/2 cup brown sugar
- 1/2 cup ginger ale
- 1 tbsp garlic, minced
- 1 tsp black pepper
For the Achara:
- 2 cups green papaya, grated
- 1 tsp Noble Saltworks Hickory Smoked Salt
- 2 cups rice vinegar
- 1 cup water
- 1/2 cup sugar
- 1/3 cup ginger, grated
- 2 cloves garlic, sliced
- 1 Thai chili, split (optional)
- 1/4 cup carrot, grated
- 1/4 cup jicama, grated
- 1/4 cup red bell pepper, julienned
- 1/4 cup red onion, sliced thin
To make the Achara, combine the grated green papaya and Noble Saltworks Hickory Smoked Salt in a cheesecloth-lined bowl. Toss to incorporate. Let sit 30 minutes. Then, wrap the cheesecloth around the papaya and squeeze out the juice. Discard the juice. Reserve the papaya.
In a small pot, combine the vinegar, water, sugar, ginger, garlic and Thai chili (if using). Bring to a simmer. Allow to simmer for a few minutes.
Combine the grated carrot, jicama, red bell pepper and red onion and squeezed green papaya in a bowl. Toss to mix well. Divide the mixture between two pint-sized mason jars. Pour the vinegar mixture into each jar, leaving about 1/4” room at the top. Spoon some of the garlic, ginger, and chili into the top of each jar. Seal with lids. Place in the refrigerator. Let sit overnight before using.
To make the BBQ pork, combine all ingredients, except the pork, and whisk vigorously. Pour 1/2 cup of the marinade into a separate container and set aside in the refrigerator. Place the pork in a small marinating container or zip-top bag. Pour the mixture over the pork. Mix well. Marinate in the refrigerator for four hours.
Remove the pork from the marinade. Discard the marinade. Thread the sliced pork onto flat metal skewers or soaked bamboo skewers. Build a hot charcoal fire in your Yoder Smokers Flattop Charcoal Grill (or other grill). Grill the pork over direct heat on both sides, until slightly charred (about 5 minutes per side), then move to the skewers to indirect heat. Baste the skewers with the reserved marinade. Close the lid and allow to cook. After about 10 minutes, flip the skewers and baste the other side. Close the lid and cook until the pork is tender (about 175ºF internal temperature).