By Judy81350 on January 15, 2007
Photo by **Tinkerbell**
Photo by **Tinkerbell**
"This recipe goes real well with my Lumpia recipe. This came from the same party as the Lumpia did. Awesome, tender and very tasty. No monkeys were harmed in any way in the preparation of this recipe. Enjoy!"
Serving Size: 1 (210 g)
Servings Per Recipe: 10
"Not quite like what I remember having in the Philippines but close. A little overbearing with regular soy sauce, so next time I will use low sodium soy sauce as other people mentioned. Other than that I'm still giving this 5 stars as the meat was so tender and flavorful."
"When I stumbled on this recipe I couldn't believe it. Growing up, my dad & his two friends (one from the Phillipines) would make "Monkey Meat" while were camping. Us kids always begged to know what kind of meat we were eating & they kept "teasing" us that it was monkey. I'm laughing now because it's a real recipe & it only took 30 years to find out! I couldn't wait to share this recipe with my family. I used regular soy sauce, marinated the meat overnight & then added chunks of onion & green & red bell peppers when I threaded the skewers. Next time I will buy low sodium soy sauce just to cut the salt a bit, but the flavor was outstanding on it's own & the meat was melt-in-your-mouth tender. I made the full recipe which made about 20 wooden skewers. The next morning DH got up & dumped the leftovers into a fry pan, heated them a bit & then added beaten eggs. When the eggs were scrambled we had easy & delicious breakfast burritos! Thanks for posting, Judy! This is a keeper!"
"This is really good. The meat is super tender and I love the flavor the soy sauce leaves in the meat. Next time I'm going to add some fresh ginger and chile paste to it . I think we will also sprinkle with cilantro too. It's great as it is and I'm really glad we tried it. Looking forward to playing around with it too! Thanks for posting. :)"
"This was delicious! I only marinated mine for 6 hrs in the fridge-and also used low sodium soy sauce. I will say that 15 minutes would have been WAAAAY too long on the grill. I made half of the batch on the stovetop flat grill and the other half on the 'Griddler'. (Like George Foreman) The stovetop pieces only needed 3 minutes on each side and the griddler portions were a TOTAL of 5 minutes. PERFECT. I took them off the heat and kept them in a foil tent while I prepared our long grain rice on the side. There wasn't a speck of food left on any of our plates. I even have a couple of slabs of meat leftover, so I'm going to make a sandwich out of it for lunch! THANK YOU!"
"I adopted Judy81350 for PAC '07 and chose to make this particular recipe, and it's spectacular; if I could give it more than 5 stars, I certainly would. The marinade ingredients for this pork was different than any I've ever used, which caught my attention. It is the perfect pork for those who love garlic; that includes me. I used low sodium soy sauce which was a good choice. The meat was so tender and juicy; even the kids cleaned their plates, which is always a good sign of a tasty meal. The recipe was followed exactly as written, and the instructions were perfectly clear. This was a fun and easy dish to prepare; it has found a permanent home in my regular cookbook and will be made again soon. I served my "Kitchen Sink Fried Rice" and grilled zucchini along side it. There was no need for any type of dipping sauce since this meat can stand on it's own in the flavor department. Thanks Judy81350 for shakin' up our meal in such a wonderful way! Keep on cookin' and postin'!"
"I am sorry to say that I don't really like this recipe. It tasted like soy sauce on soy sauce. Too salty and don't have any other favor. Maybe I have done something wrong..."