"The older I get, the more I understand that it's okay to live a life others don't understand."
Grilling originated in 17th century from the Arawak tribe of the Caribbean and South America. They used sticks to create a flame over a fire then roasted the meat on it. This method is known as "Barbacoa." This is later on adopted by Spain. In 18th century, people from southeastern America took this idea and started roasting pigs over fire. They used different sauces and types of wood that later on developed as the "Art of Roasting."
INGREDIENTS
1 kilo Pork kasim
3/4 cup Cocoaminos Soysauce
1 tbsp sliced chili
8 Cloves garlic, chopped
1/2 cup Lemon lime soda
4 tsp Calamansi juice
4 Tbsp Stevia
1/2 tsp Ground black pepper
DIPPING SAUCE
1 cup Vinegar
1/4 cup Chopped white onions
2 Cloves garlic, chopped
1/4 tsp Ground black pepper
PREPARATION
1 In a bowl, combine Cocoaminos Soy Sauce, Catsup, garlic lemon lime soda, calamansi, Stevia and black pepper. Mix well.
2 Marinate pork in the mixture overnight.
3 Grill for about 8 to 12 minutes, until cooked. While grilling, baste with the remaining marinade.
4 Mix Vinegar with white onions, garlic, and ground black pepper. Serve on the side.
5. Garnish with grilled tomatoes.
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