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The Grilling of The Pork
Grilling pork meat with a Smokey Joe Weber in the autumn of 2007. The recipe is that of the Philippines' inihaw na baboy (grilled pork).
Original inihaw is cooked over an open grill with the meat very close to the orange coals. Other than the marinade (salt, pepper, fresh crushed garlic, soy sauce, and vinegar) the flavor comes mostly from charring the meat so it has an ashy flavor as well as a smoked flavor from the charcoal. Back in the day pork was considered dirty compared to beef so was almost always cooked well done to slightly burned. Using a Smokey Joe Silver grill produces a strong smoke flavor by design akin to barbeque.
Food can not only be delicious but beautiful as well.
A chimney style charcoal starter is used in the video. It is an excellent way to get the charcoal ready. The beautiful dancing flames from the fire of the charcoal in the chimney is what got me started on this video; it is hypnotic and very relaxing -- a treat for the pyromaniac in each of us.
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