I love preparing barbecue by just roasting it first on a flat pan under the super low flame. Without any marinade dressing. Just plain salt and pepper. Then prepare the best sawsawan ever of vinegar made from kaong. Sinamak or paombong. With crushed native garlic ( is a must ) then diced onions. Pepper, chili, salt, MSG in small amounts. Plus crushed native onions that mix in the vinegar solution itself. No achuete please!
I would love eating barbecue while it's hot then immersed in the vinegar solution I prepared for a few minutes.
This way, the juicy and succulent yummy flavor of the pork is not affected by the powerful flavor of the marinade dressing once you'll take a bite. Thanks for this post as it blasts my salivary glands again.