Filipino Barbecue Pork with Achara

Chef Tom cooks up some Filipino Barbecue Pork with a side of Achara. Thanks to Pete & Pete for the suggestion(s). :) Enjoy!
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00:00 Filipino Barbecue Pork with Achara
00:44 Slice up the pork butt
01:19 Make the marinade
02:58 Add the pork butt to the marinade
04:11 Make achara
09:44 Pull out the pork and add them to skewers
10:49 Move the pork skewers to the grill
11:55 Baste the skewers
12:36 Shut the grill door / let it cook
13:53 Check for doneness /. pull off the pork
14:22 Combine the pork and the achara / get a bite
15:14 Like and subscribe

[@geofreyvictory6451]

I'm Filipino, and I can't believe you did achara. Like you said, you could've stopped with the bbq, but you didn't. #RESPECK

[@timlavado7278]

Geof Victory damn right! I was surprised too. Like, how could he?! Certainly didn't see that coming from a non-filipino chef. He was lit on this video.

[@xaviergarcia9730]

Geof Victory i

[@newvillagefilms]

It's called combining flavour profiles, a good chef always recognizes a good flavour combination. The acidity/tartness in the achara balances and cuts into the fattiness of the pork. It's no different from serving coleslaw with American style BBQ (except I hate coleslaw). Ever thought of eating turon with a scoop of vanilla ice cream like a "banana foster"?

[@TheYohan1989]

Respect?

[@SpeechyTx]

Jovani Undag It’s “Tag-lish” aka a Filipino thing

[@duckylangley]

I moved from Texas to Davao, Philippines. the BBQ here is way different the the traditional American BBQ. I love it here,, only been here since November 13th 2017.

[@melstevencahilog]

I hope you're in Davao City and tried PENONGS bbq. Their bbq is my favorite. I am from Davao city by the way.

[@timdella92]

Dusty Langley been there and they loved their seafood and they can put anything on a grill and it will taste good. Davao is a Grilled food haven.

[@Energoscels]

Sounds great

[@ybsss4223]

There is a great bbq place near City High. It's called Lagao. They have some amazing barbecue and grilled seafood

[@TheJjds55]

Dusty Langley /

[@anieto7339]

With the exception of calamansi juice, for which I substituted lime juice, I made this exactly as described. Oh, and the Jufran banana ketchup was the "hot and spicy" variety, which added a zip that everyone enjoyed. I've visited the Philippines several times and this recipe tastes as authentic as the real deal. The marinade is phenomenal. Next time, I'm doing the pork AND achara. Well done

[@maximilianjesse2961]

you probably dont care at all but does someone know of a way to get back into an instagram account? I stupidly forgot the password. I love any assistance you can give me!

[@maximilianjesse2961]

@Fabian Dorian I really appreciate your reply. I got to the site thru google and im waiting for the hacking stuff now. Looks like it's gonna take quite some time so I will reply here later with my results.

[@maximilianjesse2961]

@Fabian Dorian It worked and I actually got access to my account again. Im so happy! Thanks so much, you saved my account :D

[@fabiandorian1224]

@Maximilian Jesse you are welcome =)

[@jasonquebec9505]

@@maximilianjesse2961 I love how you have two profiles to promote a cheap website that steals your information

[@chrusb7765]

My mother in law who's from Cebu, her recipe is pretty close to yours, she would include a package of red chilli flakes from Pizza Hut, becuase they are free when you order pizzs.

[@Chillingcomfy]

Hahahaha! Chuya gud! Bitaw sa? Free sauce.

[@miguelmarquez4192]

So cute haha!

[@gaijinph]

OG Filipina

[@chowderyulipops8363]

Basta libre. Alams na. 😅😅

[@torisgachastory6143]

Lmfao! True.

[@KEVeeezy]

You really kept with the authenticity when making this. Well done, Chef Tom! My grandma would be so proud!

[@DanOForDictator]

Tried both recipes yesterday. Home run! Outstanding! My wife is Filipino and loved the achara! Served pork in butter lettuce cups dressed with spicy achara. Yum!

[@vuvaman]

Great job! These are usually sold by street vendors and since street vendors don't really use smokers they baste it while cooking because that way the sauce drips to the charcoals which then explodes into smoke hence giving it a smokey flavor. You can see a pinoy BBQ place from a kilometer away coz of the intense smoke. Mabuhay brother! Might as well go full pinoy and do chicken inasal, sinugba, or tinapa!

[@Nana-tx2mu]

tinapa? tf

[@agentorange4635]

Usok pa lang, ulam na.😄

[@JOMYRChannel]

I'm a filipino here in Fort McMurray, Alberta. I'm so glad you're featuring filipino way of making bbq, and i love it so much, remembering also the traditional way of making achara, and i used to make it too since it's really good combination with pork..please make more videos... I'm your fan now

[@JohnWMacDonald]

This bbq channel just gets better and better all the time.

[@E-A-Z-Y]

Some really out there dishes, done very well too.

[@getoutandgrill]

I know that sauce is good cause I made it not too long ago. Great job.

[@natko17]

Mother's BBQ 🍖

[@roadtrip5643]

Grand ma's bbq sauce.

[@lovesoutdoors6261]

One of my favorite videos you guys have done. My family request this at least once a month. I really love going to the Filipino market to get banana ketchup and calamansi, the store owners always get so excited to see a white boy in there buying tradition Filipino bbq ingredients.

[@ktwanders2813]

If you’re Filipino, I’m sure you can agree that there is no authentic way to make our food. If you go to every Filipino household every family makes their dish slightly different from the other. We all get down the main ingredients but add our own flare. We all swear our mom/Lola makes the best ones. At least he featured our dish, brought more awareness, and did his best to stay true to how it’s made. So kudos to you, sir. Personally, I like my meat with a vinegar and soy sauce mix. Also white or garlic rice. 😁😁😁👍🏼👍🏼👍🏼

[@eduardochavacano]

You Practically saying There is No such Thing as Filipino Culture!

[@ktwanders2813]

Eduardo Viajero what are you talking about lol

[@idleeidolon]

@@eduardochavacano no. she's saying that filipino culture are like guidelines, instead of hard and strict rules. every region has their own version of adobo. and every household in that region has it's own family verson of that regional version. and every family will claim that their lola or their aunt has the best recipe. there are things we all know "not" to do, when it comes to a certain dish, but we're all free to come up with things to "do" to a dish.

[@ktwanders2813]

Moist Von Lipwig thank you, you get it lol ☺️

[@arviejayjocson2071]

I agree on what she said.. since we have a lot of culture in the Philippines, which makes a lot of ways and taste on making barbecue recipes, and makes it more better since you guys have the chance too choose a variety of flavorful filipino barbecues...

[@feb61984]

Staying true to how it's made here in the Philippines. Thank you for the tips.

[@sherbieco]

Achara is to Filipinos. Sauerkraut is to Germans. Kimchi is to Koreans. The difference is the Achara is sweet, sour, spicy and a bunch of flavors altogether. Reflecting the Filipino temperament in cooking.

[@toshiyukisuzuki7610]

Dee Dee great follow through... oh if I may add... namasu for the Japanese. Salsa for the Mexicans.

[@pelangable]

oh! i do make achara in germany and because papayas here are rare and costly, i use shredded cabbage and the same brine, spices and vegetables used in making atchara (like bell peppers, carrots, ginger, red onions and chili). i store them in the fridge for days and weeks so that the brine flavor will be absorbed by the vegetables.

[@JuandelaCruz001]

Yes! Almost all cultures have a picklish, tangy siding for fried/ roasted meats to cut thru the grease and protein. Coleslaw in N. America

[@machokmah5398]

the longer the achara in the refrigirator the better :-)

[@lughontheloo714]

Dee Dee ❤❤❤

[@francesoutlaw7021]

Some comments below ask for the soda ingredient which is a staple of Filipino BBQ recipe. For so many years making BBQ, I figured out that it's not the flavor of the soda that matters; it's the carbonation that comes with it that actually helps tenderize the meat so much more than the acidity of fruit juices like calamansi, lime, or lemon. In the U.S., if the cut of pork meat is used like butt, belly, or ribs, you need not use a carbonated drink to tenderize them. If you use pork shoulder picnic and thigh (leg or ham), you definitely need to tenderize these cuts of meat. Essentially, the lack of soda in the marinade does not affect the taste of the BBQ as calamansi or other juices of citrus fruits give distinct "tangy" taste combined with soy sauce, sugar, garlic, banana sauce, chili (optional), etc. In case you are using chicken, you definitely need not use soda because this meat is always tender in the states. Excellent BBQ video by the way! :)

[@HomeOf206]

Always loved your stuff, never thought I’d see this! Love it even more now

[@saintslayer6250]

surprised to see this!! im a fan of your channel and im a Filipino. Thanks for featuring this! 🍻🍢

[@allthingsbbq]

Thanks for watching!

[@quicksilver19tv]

Mad respect for that achara!

[@curtisteichert3121]

My mom’s Filipino, and I really appreciate you doing your research. Not seeing that as often as I’d like to on other channels! Love what you do.

[@jenniferjuan5106]

I appreciate the huge effort you invested on learning not just our foods but also our culture. Shout out from the Philippines! We love you man! Keep it up you are awesome. ☺

[@JuandelaCruz001]

From a proud Pinoy; you nailed man! Sauerkraut, kimchi, coleslaw. . . but for Filipinos, it's atchara to cut thru the greasy protein! The only slight thing I would add to this recipe is a can of pineapple chunks; take the juice for the marinade/baste and the chunks for the atchara + raisins = pure Pinoy joy!

[@br79]

im not a pinoy but grew up with a bunch and we always add some vinegar (half lime juice half vinegar) in the marinade, helps give it a lil bit of extra pop that just lime juice doesnt. (also you gotta have the soda, sprite, 7up, etc)

[@jjmina6011]

wow you know your filipino bbq well

[@user-zl6ck9wf7b]

Yup, vinegar makes all the difference. Northern style "Sukang Iloko" is my go to vinegar of choice.

[@markcruz359]

br79 calamansi juice and sugar acts as a replacement for 7up and vinegar.

[@TomsBBQPitstop]

Would this recipe be better with sprite or is it best the Ginger ale because of the juice?

[@ono905]

@@TomsBBQPitstop Sprite or 7-Up are commonly used in Pinoy cooking; we don't use ginger ale in the PH, primarily because it's not widely available

[@seashore1909]

Great job chef! Thank you for featuring the Filipino bbq pork and Achara dishes. Your recipes are spot on!👍

[@azriha]

This was the first time i saw any of allthingsbbq's video. Really like the set up, the style, and the technique. Also the host has a great beard! I like how you explained everything. Great job, consider yourself +1 in subscribers.

[@allthingsbbq]

Thanks for watching! Appreciate the kudos!

[@billrichardsjr]

I am going to have try this! Looks delicious! FWIW, I always save my marinade, and then bring it up to a boil. Will be safe to use as a basting liquid after that. Great video like usual!

[@IyaOy324]

I do the same. Bring it to a boil to thicken the basting sauce and cook off the juices of the meat that was marinated in it (more flavour this way) and as you said to make it safe to use a basting sauce. Sticks to the bbq better too. Acts as a glaze... Yummyyy... :D

[@moonshake88]

That is authentic Filipino bbq and achara. Great job chef! Sub'd :-)

[@cherylevans213]

I am a filipino and my husband found you and he surprised me with your recipe! It was AWESOME! Thank you man! 🙌🙌🙌

[@cosetteborbon5889]

Well done chef Tom. I'm so happy to see a foreign chef appreciate our food. I'm also a filipino chef base here in Australia. Watching you cook the pork bbq I should say you're spot on that. But yes you are right that there is so many ways of making the atchara(pickled paw paw). I just want to share how I do mine. My ratio is one ratio of Venigar and one ratio of sugar. In this way your pickling solution will never go off either on the fridge or out of the fridge. I have mine for over 6months. My Aussie hubby loves it, he eats it with his bbq steak. More power to you. God bless

[@cookiehead89142]

RESPECT. Brother, you're so thorough with every step. If a Filipino was doing this video, they wouldn't be this thorough in explaining. They'd just put techno music in the background.

[@frnk3b006]

It's 2020. Enough with the dismissive low key racism. Not ALL Filipinos like techno. And, many Filipinos can give concise and even charismatic instructions. Here in Cali, you'll find Filipino teachers, from grade school to college level. And, music-wise, look up Morissette & TNT boys here on YT or listen to some early-career Black Eyed Peas for some underground level hip-hop (one of the original 3 members is Filipino). No condescension intended (unlike your comment) but, it's good to be open-minded and not pigeonhole people or cultures.

[@cookiehead89142]

@@frnk3b006 I'm Filipino, and been trying to get the correct way to cook lechon, but every, and I'm saying every lechon video, done by a Filipino didn't have enough information to create a perfect crispy lechon pork belly. Video after video, techno music MOSTLY or some kind of music in the background. Hence, giving this cook the props he deserves on his thoroughness on explaining each and every step. Lighten up Francis

[@frnk3b006]

@@cookiehead89142 All of those details and your backstory are nice to know, but, all I (or anyone else, for that matter) could go on was what you typed, a portion of which was... "If a Filipino was doing this video, they wouldn't be this thorough in explaining. They'd just put techno music in the background." So, in YOUR mind, you knew how your experiences qualified your comment. But, not being psychic, no one else had that privilege. So, you probably shouldn't be surprised by any reply coming from a place of offense. Lastly, that's creepy that you'd go the extra mile to learn my first name. You should, honestly, check the stalking laws where you live. IOW, "Check yourself before you wreck yourself."

[@cookiehead89142]

@@frnk3b006 lighten up Francis is from Stripes.

[@pinoy413]

Filipino here. Looks great! Love the vids! Surprised that I saw a Filipino bbq video here. Made my day

[@petepete8862]

Paul Solver you're welcome 😏

[@lloyddatu9494]

tumbs up, uncle...

[@kevinb5075]

I don’t think people realize how technical chef Tom is and how much ammo he has in his repertoire. He needs more than 500k followers!

[@KerryG-SA]

Dude, as a chef it is great to watch you. Your creativity and skills are brilliant mate.

[@talon769]

WHY DO I WATCH YOUR VIDEOS SO LATE AT NIGHT?!?!?!?! Awesome stuff as usual folks!! Thanks so much!

[@inodelacruz1245]

You had me at the bbq recipe. But that achara was on another level! Awesome!

[@jshu-_-]

Such a good rendition. So much respect for the food and your application of your own techniques to enhance the dish 👍! Kudos

[@monicae.4372]

I can just imagine how good that all smells and tastes. Looks pretty legit. Thanks for featuring Filipino cuisine!

[@swallowithzalo9796]

Editing on this video with shots and sounds is great! Oh and I'm juiced cause I'm Filipino lol

[@swallowithzalo9796]

Oh and the Atsara looooooks so damn good. Good stuff!!

[@allthingsbbq]

Thank you!

[@ralphgb214]

Thank you!! You made that right! There are no correct recipe for a great filipino bbq just pour over your heart and soul while making it and share it with friends once done! Thats what it is to cook a filipino BBQ! You done it! Well time to share.. .

[@audie985]

You’re the man! Awesome! Thank you so much Keep making videos about good food. Appreciate it so much

[@steveturanyik9312]

Chef Tom I love how you push yourself to try new, amazing foods and flavours keep up the awesome work. You have challenged me to try something new and delicious in all I bbq.

[@JackEstacio]

Little details about Filipino barbecue you missed 1. Pork fat is placed at the end of each skewer 2. Its eaten straight off of the skewer 3. Vinegar dipping sauce made with black pepper, garlic, cucumber, onions and green or red chili 4. And lastly, RICE. It’s not a complete Filipino meal without rice haha But otherwise everything is on point

[@johanraizenribbon4551]

Jack Estacio You hit it! My stomach now grumbles😣😣

[@cruz1aviator]

It’s a recipe to cook the meat with bonus achara. He wasn’t trying to make a ROUNDED MEAL. Relax lang dyan. Nyeta.

[@topap561]

Jack Estacio nah filipino food is about the versitility and resourcefulness. If you are a filipino you know a food will change from one place to place. From ine home to another house. It changes from the ingredients, the way we marinate it, the way we cook it, the way prepare and the way we eat the food. there is no authentic way to cook filipino foods. Even adobo dont bave an authentic way to cook it. U will be amaze how different adobo is cooked from one houshold to another in just a single community

[@plainstupid9235]

i think no.3 is called vinaigrette

[@TheGodisashe]

Jeez, he did great. These purists!

[@abrildizon6936]

I never thought filipino bbq will be featured in this channel. Wow.... try the marinate on pork belly strips. Now i am optimistic that our lechon will be featured here too. I love this channel. I'm still trying to gather some courage to try cooking bbq brisket with our round weber grill.

[@petepete8862]

Abril Dizon I did this for all the Filipinos out there ✊

[@aldimac3827]

I am a Filipino I am so much happy that you are making one of our traditional bbq and atchara. Thank you so much and God bless you

[@winnielott5240]

Wow ! I love this recipes and a big thumbs up to chef Tom . Thank you ! Now i can replicate the filipino barbecue and atchara at home .

[@melissahuang9827]

I tried this recipe and it really reminds me of the traditional Filipino BBQ that I remember from childhood when I used to live in the Philippines (maybe even better)! I like the flavor of Ginger Ale/Ginger Beer. The one thing I tweaked a little bit is cooking the left over marinate just to thicken a bit. The thickness of the sauce brought out the flavor when brushed on the pork while on indirect heat. I'll definitely make this again for the extended family! The Atchara was fantastic as well!!! Thank you for sharing your recipe.

[@pscfoss6711]

this turned out great !!! used meat and acharya with stir fried veggies and served over ramen noodles to make a full dinner....husband used the remainder in a sandwich w/ chabata bread

[@daa1635]

kudos to this guy. he just made it authentic.

[@greggjose2610]

Thank you for making this. Awesome !

[@remingtonrojas]

I have been watching your channel for a while but don't comment all the time. I am Filipino and I approve this video. We have other recipes that might fit your channel but I'm not sure if you are interested. Search lechon, lechon kawali, and crispy pata. I don't think you would count those as barbeque but they are super fatty and super meaty.

[@allthingsbbq]

Toss them our way at [e-mail]!

[@chuckbiller]

Remington Rojas Lechon! The best.

[@melodiaesto9184]

Chicken inasal will fall under bbq

[@budoyong1]

u have done good on ur research, especially on atchara, very good

[@alexiagabriel1724]

I'm really impressed because you exerted extra effort to prepare the papaya achara, too. The wonderful thing about achara is that the longer you keep it, the more delicious it becomes. It's also great when paired with fried chicken or fried pork chop.

[@bluefur1975]

Stumbled onto this. You put in variations that I legit want to try, The ginger beer and jicama are brilliant innovations and I really appreciate that you really researched this. Kudos!

[@BenjaxRivera]

I am Filipino and your method is spot on. This is generally how we prepare it. Excellent job on the achara! That condiment is ALWAYS present with anything grilled: be it pork, chicken, innards and seafood. I approve this video.

[@allthingsbbq]

Thanks Benjamin!

[@angeloacosta5028]

I’m an instant fan 😱😱😱😱😱

[@allthingsbbq]

Thanks!!!

[@dznm10]

Hi Chef Tom! you're like Filipino at heart in preparing this bbq and achara! Great job and you got my subs.

[@leonardodumo9687]

Chef Tom this is by far my best skewered bbq recipe and I’m Filipino. It was a hit last week to end 2020 summer season. I will try your Achara recipe next time. 👌👌

[@bryllejarabe3618]

job well done chef! got a new sub

[@allthingsbbq]

Thank you!

[@gtrwndr87]

Clicked cause of the title, saw a white guy, prepared myself for terribleness...but you killed it man. Great job, looks fantastic. From the calamansi, to the jufran, to the atchara, nailed it.

[@vanc.8178]

I agree with Geof Victory. I too am Filipino and your recipes are so easy to follow. Great job.

[@jozieodnerolf8178]

Mouthwatering just love it. Great job Chef Tom.

[@yveseyek1462]

Good eats! That'll be good with jasmine rice. Can't find that here in France! 🇫🇷🗼Bon apetit!

[@itr0863]

all i can say is talaga, chef!!! you're a san miguel short of me calling you, tito boy!

[@hardchaps]

I like your pork slices. Your recipe looks delicious and will try this at home.

[@lughontheloo714]

I love how you made it! Pinoys will be happy! 👍

[@pinoyspiceph]

coco vinegar is best for the atchara.

[@nickbruns]

Not close enough to lunch time for this!

[@chasemorgan9304]

Love the simple and clean taste of Filipino BBQ. The Smokey sweet and salty flavor without the unnecessary added perfume spices.

[@Dantaeus]

mad respect this is exactly how it was when i grew up thanks for helping out others seeing how great filipino food is

[@gianantonamor1559]

You sure you don't have a Filipino grandma? Well done!

[@Tagadagat]

Would be better with 10x the garlic, lol. Great job, made me real hungry. Try bacalod chicken (chicken marinated in ginger and lemongrass), or Cebu style lechon (lemongrass and other goodies stuffed roast pork) many locals do a pork belly when they don't want to do a full pig. I've done a modifed version of marinated pork shoulder on my smoker and it always turns out fantastic.

[@lanceb2641]

Tagadagat what wood did you use sir? For your smokers

[@Tagadagat]

Stayed fairly neutral and went with post oak. Nice smokiness but not overwhelming of the other flavors.

[@marianmoran7893]

Smashed the like button because i see you cooking filipino barbecue... yum yum

[@sherwinlim5943]

It's looks so good and the recipe is spot on .. Achara is wow! now I'm craving for Pork Barbecue and Achara!

[@adrianabrena3480]

I rate this video "A+" for: Authenticity Ingredients Technique Quality of Pork :) Can you also do Chicken Inasal, it's Filipino Chicken Bbq. :)

[@TressBraga]

Excellent video! But you forgot one thing: served over hot white rice!!! :)

[@johnwest360]

.. hahaha. True. Im waiting for that. 😅

[@Anywherewego1987]

Nailed it..

[@ablanuza76]

Garlic fried rice is much better. Try mixing achara with the fried rice. It's really good.

[@allesor76]

Or beer

[@cinta3805]

Hehehehe our day is not complete without the RICE!!😁

[@bb2na473]

This is actually really, really good! Boy, you did your research and is spot on! I am very impressed.

[@FOOJFOOJIYAMA]

Filipinos mix sprite or 7up and a little bit of beer in the marinade and lots of ground garlic

[@ivygracerabacal6988]

Good Job! You did great...Dont mind those comments that says you should put the pork fat on the end side, that its not filipino achara if the carrots is not in flower shape, that it should be eaten in a skewer, I mean hey im filipino too but I can do what I want with my achara and how I eat my barbecue...what matters there is the main ingredient of how the filipino barbecue is being prepared...dont mind those "perfectionist" I dont-know-how-to describe them...I dont want to use foul words...hahaha...keep up the good work!

[@1EddieMan]

Props to Chef Tom... He pays great respect to our cuisine and does it proud. My Lola would be smiling watching this. Salamat Po

[@mixballcutedits6191]

you killed it chef bro!!! thank you

[@primopilapil]

Wow that a nice PINOY BBQ but you mis to put fat at the end of the skewer and it's also the best if you boil the marinade till its thicken and to brush it in the BBQ while it's cooking ....Keep on cookin...

[@ljnoble9167]

Please make chorizo.

[@mmdl9297]

Chef Tom, total respect and i am impressed you made achara with it. My mom use to make them and they compliment any meat dish!

[@ManXArts]

Well done man....those are authentic filipino food you just did!!! More power to your channel

[@philipgallagher69420]

It's a KZbin law. You have to say SMASH that subscribe button

[@allthingsbbq]

True... we were way behind on the curve and now we have to play catch up with all the much cooler kids on the block! :)

[@trolololol2541]

ATSARA

[@TessBautista]

I cant wait to try this recipe. Looks Amazing. Thank you:-)

[@fayecirineo2820]

Excellent job for someone who's not Filipino! Kudos! Everything looked reeeaaally yummy and spot on😊

[@ks-jx3mh]

you should make Indian Biryani Chicken BBQ next!

[@markemyshibukawa9254]

Where do we buy that marinating container? That beats using a Ziplock bag!

[@allthingsbbq]

Right here: www.atbbq.com/vacu-vin-instant-marinator-2-5-liter.html

[@markemyshibukawa9254]

allthingsbbq Thanks!

[@2AKNOT]

On sale for $22.99 at Amazon currently. "Search for Tomorrow's Kitchen Instant Marinator 2.5 capacity.

[@ICUFreely]

I appreciate you doing this video on Filipino barbecue. Just for this video, I’m subscribing to your channel. Thank you!

[@j6v24m]

That recipe is on point! Perfect!!!!! Love the bbq and the achara....

[@chardcapale]

When a white guy knows more about your own culture. Well done good sir.

[@tomerickvillaruz2826]

Wow! Thank you so much! Proud filipino here! 🇵🇭🇵🇭🇵🇭

[@allthingsbbq]

Thanks for watching!

[@FOOJFOOJIYAMA]

Tom Erick Villaruz why do you guys always gotta say proud all the fucking time? Its embarassing. Theres nothing to be proud of. Philippines is a big giant heapmof garbage!

[@allthingsbbq]

Boljak Kojak, don't be a jerk man. If you don't like it, walk away like an adult and do something constructive instead of bashing an entire population of people.

[@sammydevera2959]

Tom Erick Villaruz yan nanaman tayu sa proud to be filipino

[@laurenzliwanag3477]

On point brother!

[@dandoychiong8346]

Awesome video man! Your bbq and achara was spot on! Authenticity right there! Much love from the Philippines!

[@allenbiscarra9451]

you nailed every single element man. great job! cheers!

[@johnpaullaxa5486]

I think the only missing ingredient is the pineapple juice.

[@dznm10]

That's the way my late mother used to mix in her achara in those good old days back in Pampanga, Phils. together with some pineapple chunks or tidbits.Like Chef Tom says there is a lot of variations in preparing bbq an achara especially in the Phils. it varies to region by region.

[@TonzLanggoy]

ginger ale is sweet already... it lacked onion and laurel leaves

[@dznm10]

In my whole life I've never seen achara with laurel leaves! Maybe in your hometown they do it.Onion (shalot) yes it's an essential ingredient.

[@TonzLanggoy]

dznm10 the bbq marinade is what i meant

[@keiryeleison2933]

Pineapple juice is optional

[@arjandionio9620]

This could be more perfect with Unli-rice 😂

[@rowenabalacanaoandriola742]

👏👏😂✋ ayos.

[@DanielRodriguez-ix6wj]

Love it. Well done chef

[@crimsonflyer]

You are an excellent facilitator thank you for your time and effort.

[@jackp9589]

I love the preface to keep those “well, actually the authentic pork from my tiny Filipino fishing village used a teaspoon less of soy” people quiet

[@2AKNOT]

Amen. So many of these videos get responses of "My Grandma made it slightly different." As though they have never heard of variations in recipes.

[@thedriverux]

Bwahaha.