How to Make Filipino Grilled Pork Shoulder with Tangy Orange Sauce Asian Cooking Recipe Cuisine

Philippines Grilled Pork Shoulder with Tangy Orange Sauce

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe Makes for 6-8 Servings:

4 lbs boneless pork loin roast or pork shoulder ham, preferably with skin on

MARINADE:

1 onion, finely chopped

8 cloved garlic, coarsely chopped

One 1-inch piece fresh ginger, peeled and coarsely chopped

1.5 tsp salt

1 tsp ground cumin

2 tsp dried oregano leaves

1 tsp black pepper

1/2 cup lime juice

1 tsp finely grated orange zest

2 tbsp extra-virgin olive oil

TANGY ORANGE SAUCE:

1/2 cup extra virgin olive oil

6 cloves garlic, crushed

1/2 cup finely chopped red onion

One 1-inch piece fresh ginger, peeled and finely chopped

1 tsp salt

1/2 tsp ground cumin

1 tsp chili flakes

1/2 tsp black pepper

1 tsp dried oregano

1 tbsp sugar

1/2 cup orange juice

1 tbsp finely grated orange zest

2 tbsp lime juice

1/4 cup finely chopped fresh cilantro leaves

Directions:

Grind the ingredients for the marinade one by one into a fine paste.

If the ham has the skin on, cut regularly spaces 2-inched diamond-shapped incisions about 1/2-inch deep into the skin. If your meat has no skin, do not put any incisions.

Rub the ham with the marinade, pushing some of the marinade into the incisions with your fingers. Wrap in plastic wrap and keep in the refrigerator for at least 24 hours. Scrape excess marinade off the ham.

In a small saucepan, add the leftover marinade and simmer over medium heat for a minute or so. Set aside for basting.

Prepare the grill with low to medium-low heat. Just before you begin grilling, oil the hot grate. Place the meat on the grate but not directly on the heat. Close the hood and grill for 1 to 1 and 1/2 hours. Baste regularly with the leftover marinade.

Test for doneness by using meat thermometer or pricking the meat with a needle. If the juices run clear the meat is done. When done, wrap in aluminum foil and let rest for 10 minutes.


In a bowl, combine the ingredients for the orange. Keep in the refrigerator until ready to be used. Serve with the orange sauce. 

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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