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It’s been six months since I stayed on the gorgeous island of Guam. This destination felt like my sanctuary and I miss it every single day.
I couldn’t get over how pretty everything was over there. Seriously, no need for filter when you take pictures of locations or yourself because you’re so happy that you radiate.
And everyone is so sweet.
That island love is real, guys.
I ate Chamorro Style BBQ at least five times. It’s the best barbecue I’ve ever had in my life. Their fiesta/BBQ plates are so simple, I couldn’t get over how delicious everything was. My meals consisted of chicken, pork and beef. Every single BBQ plate was tender, flavorful and had a distinct flavor. I don’t know how to explain it. GUAM?
You guys know me, no shame at all. I straight up asked everyone their BBQ recipes. Chamorros happily told me their secret ingredients to the marinade and finadene sauce.
It’s not a secret anymore, guys! But in all seriousness, their “secrets” were all common and I wasn’t surprised by them. My mother’s island is a few hours away, our people share a lot of similarities. However, a lot of folks are not aware of this style of marinade. I’m positive it will change your life.
Because I had family visiting for the weekend, I figured Chamorro Style BBQ one night would be perfect. I picked up Smithfield Extra Tender Fresh Pork from my local Walmart.
For years, I was terrified of grilling. Firing up the grill seemed so intimidating, as if I was going to set the whole neighborhood ablaze. Am I the most dramatic person ever? Yes. I’m a champ now. I started taking baby steps with Smithfield Fresh Pork last year. What I like about this brand is that there isn’t any added hormones or steroids. The quality is fantastic since they are hand trimmed, juicy and extra tender.
Before we grill, we have to prepare the marinade and the finadene sauce. Be sure to marinade your ribs for at least 8 hours, overnight is best.
Finadene a staple in all of the homes in Guam. This savory sauce with a kick is poured over rice and meats. It’s definitely an essential at Casa Alvarez now.
1/2 cup of soy sauce
1/2 cup of vinegar
1/4 cup calamansi juice (substitute with fresh lime)
2 chopped green onions
1 boonie pepper (substitute with jalapeño)
Some people swear by charing their peppers to bring out the flavor before they mix all the ingredients in. It really does work but I’m kind of lazy. Add all ingredients together in a jar, let them marry and chill.
Calamansi and/or any kind of citrus was everyone’s “secret” on the island. What’s funny is that the recipes online don’t really call for it. But so many locals, especially the ones that cook for a living revealed citrus as their go to ingredient to enhance flavors. Calamansi is life, trust me. I have a little tree in my backyard. Most grocery stores in the states do not sell them but you can find calamansi juice bottles at Filipino stores.
Chamorro Red Rice
I’m so in love with this side dish, that I eat it as a main dish all the time.
3 cups of rice, I used jasmine
1 tablespoon of bacon fat
1 tablespoon of Dashida seasoning
1 packet of achote powder
1 tablespoon of garlic
3 1/2 cups of hot water
3 stalks of green onions, chopped
This is so easy. Just add everything to your rice cooker and press “start”. Ha!
After you press start is when you should get your grill going.
Ugh, it’s so good. I can’t get over how easy it was to make dinner. I’ll enjoy this until I go back to see my Chamorro Sistas. <3
I found Smithfield Fresh Porkribs conveniently in the cooler section of the meat department at my local Walmart.
For more inspo, check out this video.
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What’s your favorite BBQ marinade?