I was not yet ready to say good bye to grilled meals like the ones we enjoyed over the summer. So while the outdoor temperatures were still pleasant, I made Pork Shoulder Barbecue and Inihaw na Talong-Roasted Eggplants, our char-grilled favorites.
The pork shoulder barbecue was a no-brainer. I had leftover marinade sauce from the pork barbecue skewers we had enjoyed over and over again. This is a tried and true formula that always captivates everyone who has a bite of these succulent, sweet-savory- almost teriyaki-flavored pork slices. Even if you’re not Filipino, you will love these.
While we had the outdoor grill going, I threw in a couple of Asian eggplants to roast. Filipinos call these ‘inihaw na talong‘ (say ‘eee-nee-haw na tah-long’), meaning roasted eggplants. It only took a few minutes for their outer skin to look dark and charred, but inside the light green soft flesh was very flavorful. Once cooked, I sliced the eggplants lengthwise, nestled slices of sweet Jersey tomatoes next to it, and poured a tangy vinaigrette dressing all over the vegetables.
This whole assembly came together perfectly and went well with the bowls of fragrant steamed jasmine rice, a staple on our dinner table. No other meal for early fall, or any night for that matter, was easier to put together than this one. I did not even have to be in the kitchen!
Pork Shoulder Barbecue and Roasted Eggplants
- 2 and 1/2 pounds sliced in 4-inch thin pieces, fat trimmed (ask butcher to slice for uniform pieces) pork shoulder
- 1 teaspoon finely minced garlic
- 1/2 cup from Asian markets soy sauce
- 1/4 cup thawed frozen calamansi concentrate, unsweetened (from Asian markets) or use fresh lemon juice calamansi juice (the Filipino lime)
- 1/2 cup Filipino brands, from Asian markets or use tomato catsup banana catsup
- 8 ounces or 1 can, divided, use half for marinade while grilling ginger ale
- 1/2 cup packed brown sugar
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper powder
- 2 drops from Asian markets sesame oil
- 2 to 3 large pieces from Asian markets, also called Japanese eggplants Asian eggplants
- 1 teaspoon for eggplant sea salt
- 1 teaspoon for eggplant freshly ground black pepper powder
- 1/4 cup for eggplant Heinz cider vinegar
- 2 pieces sliced, for garnish with eggplant tomatoes
- for serving boiled white rice
- Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, calamansi juice, banana catsup (or use tomato catsup), half of the ginger ale, salt, black pepper sesame oil. Leave ½ cup of the marinade plus half the ginger ale and 1/2 cup sugar aside for the grilling glaze. Pour the rest of the marinade over the pork. Keep in a non-reactive container. Cover with plastic wrap and refrigerate the pork overnight.
- The next day, preheat the outdoor barbecue grill to a medium high. Separately, in a small bowl mix the grilling glaze with half of what was set aside from the previous day together with the remaining half can of ginger ale and brown sugar.
- Grill the pork shoulder pieces, about 10 to 12 minutes on each side, rotating the pieces for even cooking. Baste the pork pieces every few minutes so it gets moist and shiny.
- To grill the eggplants: Separately wash and then grill the Asian eggplants. Place the whole pieces over medium high heat. The eggplants will roast in about 20 to 25 minutes, with the outer skin looking dark and charred. When cooked, transfer the eggplants to a platter and slice open in the center, lengthwise. Pour the Heinz vinegar and sprinkle with sea salt and black pepper. Garnish with sliced tomatoes on the side of the eggplants. Serve these vegetables with the grilled pork pieces accompanied by boiled white rice.
- Recipe notes: If calamansi (the Filipino lime) is not available for the marinade, substitute with fresh lemon juice. If Asian eggplants are not available, use 1 large aubergine eggplant and roast on outdoor grill for the same amount of time. Banana catsup is sold in Asian groceries by the Philippine aisle. If not available, substitute with tomato catsup.
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Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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