The Meatwave: Barbecue & Grilling Recipes, Reviews, Tips, and Tricks

Filipino

Thu Nov 14, 2019

Smoked Lechon Liempo

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Smoked Lechon Liempo

Looking back, my first attempts at grilled pork belly were woefully lacking. I feel a little bad those recipes still live on and folks might use them because I now know how to make far superior specimens, including ones with incredible crackling skin. One of the best pieces of pork belly I ever cooked was a smoked porchetta last summer, and my guests definitely agreed with a few of them bringing up that dish again and again. Needing content for the blog means there aren't a lot of repeats at my cookouts, but I had a desire to relive the greatness of the porchetta this summer, so simply made the same recipe, but changed up the seasonings to be Filipino-based and ended up with another incredible output—smoked lechon liempo.

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Thu Oct 24, 2019

Filipino Bistek Rolls

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Bistek Rolls

I was really excited to share some of my favorites of Filipino foods with my NC friends a couple months back, and when crafting a menu, the hardest thing for me to do was to pick only a handful of recipes from the tons of things I would have loved to cooked. To me, so many things were crucial to understanding the breadth of Filipino cuisine, and cutting dishes made me feel like I was going to end up with too narrow of a sampling. That's how I ended up making these bistek rolls, which really featured three separate recipes that all had their own unique Filipino stamps—sweet pan de sal, salty and savory bistek, and tart anchara. I was super happy how these came together, but when writing up the recipe, I realized that the undertaking might be a bit much for the average cook, although there's a lot of value, and a lot of delicious, in each piece of these mini-sandwiches.

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Thu Oct 3, 2019

Filipino-inspired Adobo Ribs

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Adobo Ribs

When crafting a menu of Filipino-inspired dishes to introduce my NC friends to this cuisine, there was little doubt that adobo needed to be included. I would bet that for many, like it was for myself, adobo is the gateway into Filipino food—it's ubiquitous and easy to come by, familiar enough to make it a comfortable first choice in what can be an otherwise unfamiliar menu, incredibly delicious, and the perfect introduction to the tangy and savory qualities that form the backbone of so much of the cuisine. The only problem was adobo—most commonly a meat braised in a vinegar and soy sauce mixture—is not an easy thing to adapt to grilling or smoking. After racking my brain with a few ideas of how to do it, I finally settled on trying out an unorthodox adobo technique on ribs, and the results were incredible!

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Tue Sep 24, 2019

Thrilla in Meatnila

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Thrilla in Meatnila

Part of the reality of Meatwave NC is that the dead of summer months are just too hot to host a comfortable cookout. So we took all of July and August off and got things going again last weekend with a Thrilla in Meatnila. I originally had an entirely different theme planned out, but then I realized I have never cooked Filipino food for my Durham friends and got too excited to do so to hold off. I've done a couple Filipino themed events while in NY though, which covered a lot of foundational territory with the cuisine, so this time around I took some liberties and veered from the classics to serve up more creative Filipino-inspired dishes that all turned out pretty kick ass.

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Tue Jun 3, 2014

Inihaw na Liempo

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Inihaw na Liempo

Going to my in-laws is like stepping into pork heaven. I didn't realize what an asset to my swine consumption marrying a Filipino would be, but now that I know, I highly recommend it—or at least befriending a Filipino family, especially around holiday time. My time spent in the muggy days in Houston are filled with tangy crispy fried spare ribs, crunchy pork belly, sweet tocino, tangy longaniza, and so many more gifts from the pig that the Filipinos have worked their magic on. So when looking for new pork adventures for myself, I tend to turn to Filipino dishes for inspiration and guidance. That's how I found Inihaw na liempo—grilled pork belly—which was another win for Filipino pork.

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