Pig On A Stick Food

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

PIG ON A STICK

Steps:

• Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.
• In a small bowl, combine soy sauce, olive oil, garlic and 1 tablespoon jerk seasoning (recipe below). Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour.
• Turn on broiler.
• When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade.
• Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.
• Dora's Jerk Seasoning:
• Combine kosher salt, allspice, brown sugar, garlic powder, onion powder, Scotch bonnet pepper, paprika, chives, nutmeg, black pepper, ginger, cinnamon, cloves and thyme in a bowl until well mixed. Store in an airtight container.
• Caribbean Dipping Sauce:
• In a medium saucepan, melt butter over medium-high heat. Add jalapeño pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice and salt. Simmer 5 minutes, stirring frequently.
• *Cook's Note: Jalapeño peppers are extremely hot. We recommend wearing disposable gloves when handling them.

PAULA DEEN "PIG ON A STICK" WITH DIPPING SAUCE

Steps:

• Make Caribbean dipping sauce. In a medium saucepan, melt butter over medium-high heat. Add pepper and ginger, and cook 2 minutes, stirring frequently. Reduce heat to medium-low, and stir in marmalade, lime juice, and salt. Simmer 5 minutes, stirring frequently.
• Cut tenderloin in half crosswise. Cut each half lengthwise into 4-inch thin strips. Place pork in a heavy duty re-sealable plastic bag.
• In a small bowl, combine soy sauce, olive oil, garlic, and jerk seasoning. Pour over pork. Seal bag, and marinate pork in refrigerator, 1 hour.
• Turn on broiler.
• When ready to cook the pork, line a broiler pan with aluminum foil. Lightly grease rack and place on pan. Remove pork from bag; discard marinade.
• Thread pork onto skewers in an "s" shape. Place skewers in a single layer on a prepared pan. Broil 5 inches from heat for 8 minutes, turning once. Serve warm with Caribbean Dipping Sauce.

PORK STICKS-AKA-PIG ON A STICK

Steps:

• Stir garlic, beer and hot sauce and marinate pork overnight-- a large freezer bag is good for this as you can flip it once or twice.
• Heat 1 1/2 inches of veg oil in a large, heavy skilled-cast iron if you have it-to med high.
• Put your flour in a large pie plate-your egg mixture in another, and the bread crumbs in yet another.
• Skewer pork.
• Roll each skewer in flour, then egg, then bread crumbs.
• Fry on all sides until browned-remove and place on a rimed baking sheet.
• Repeat until done.
• Bake at 325 for 1 1/2 hours.