Anjing Panggang (Grilled Dog)
Anjing panggang is grilled dog from Eastern Indonesia and the Southern Philippines, cooked over charcoal after a sharp marinade. The marinade combines vinegar, a large quantity of lemon juice, garlic, tomato and twenty Thai peppers, so the meat takes on acidity and heat before it reaches the coals. Cooking over warm coals, with regular basting, keeps the pieces moist until tender. The recipe makes twelve servings, which suits a large gathering.
Instructions
Cut the cleaned dog into about 12 to 16 large pieces.
Put the vinegar, salt, garlic, Thai peppers, puréed tomatoes and lemon juice in a food processor and blend them into a marinade.
Combine the dog pieces and the marinade in a large container. Cover and leave it in the fridge for at least 2 hours.
Set the pieces on a charcoal grill and close the lid, keeping the heat to warm coals rather than a hot fire.
Flip and baste the pieces from time to time. Cook for about 1 hour, until the meat is tender.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
