C H E F ’ S TI P S & TR I C KS
Good Food Gone Dad
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BY KEANE STRAUB I PHOTOS BY DONG KIM
athers are curious beings, often copping questionable fashion choices, quipping some of the most groan-worthy dad jokes, and always ready with a screwdriver, a wood shim, or a spritz of WD-40. Some take over the TV for game day, some swear the lawn can only be mowed at a 45º angle, and some claim they are king of the grill. This month four Alberta chefs share their relationships with their fathers and food, and the common threads between all of us: fathers are an endless source of experience and encouragement, who keep pushing us forward in pursuit of our dreams.
As Executive Sous Chef for Events and Client Services at the Calgary Stampede, Richard Vitug oversees all aspects of the Stampede Park Catering culinary team. Born in Manila, Philippines, Vitug and his family moved to Calgary where his father, Ricardo, worked to support them. “We were not a rich family but somehow, some way he provided for [us],” he recalls. While Ricardo passed in 2012, Vitug reflects, “He was a big part of my life and growing up, but I didn’t see it then as I do now. Even [with] all the burdens I put on him, he didn’t complain or scold me.” From Ricardo, Vitug learned the value of hard work, and the importance of being true to himself and his career. Vitug shares a recipe for his father’s favourite pork skewers, one that was developed by his mother when she was just 17. “Not only [was this] one of my Dad’s favorites, but it also seems to be a favorite of everyone who gets to eat it,” he adds, “These are best served with San Miguel or Corona beer, and family or friends on a warm summer day.” 10 Culinaire | June 2021
Filipino Pork Skewers Serves 4
2.25 kg pork shoulder 1 cup kosher salt 500 g garlic, chopped 1 Tbs coarsely ground black pepper 1 can (355 mL) 7-Up 1 cup (250 mL) light soy sauce ½ to ¾ cup light brown sugar 2 to 3 bay leaves 2 Tbs (30 mL) white vinegar 2 tsp seasoning salt 15 cm or 20 cm wood skewers 1. Rinse pork shoulder with cold water while scrubbing heavily with kosher salt. Rinse, drain and dry with paper towel. 2. Trim excess fat and slice across the grain into thin strips about 4 cm x 10 cm. 3. Rub the pork with chopped garlic, massaging it in. Season with pepper, cover and place in the fridge for 2 to 3 days.
4. Combine the 7-Up, soy sauce, vinegar, brown sugar, and bay leaves. At this point depending on your taste, you can add more 7-Up or brown sugar. 5. Remove the pork from the fridge and season lightly with seasoning salt. Add the marinade to the seasoned pork and marinate overnight. 6. Soak the skewers in water at least 10 minutes before use, up to 30 minutes. 7. Start weaving the pork through the bamboo skewers. Depending on size of your strips you may have 2 to 3 strips per skewer. Make sure you leave enough of the end of the skewer to handle. 8. Place skewers in a shallow dish and pour over the reserved marinade. Cover, and place in the refrigerator until you’re ready to barbeque. 9. Remove skewers from the marinade about 20 minutes prior to cooking, and allow to drain. Preheat barbecue on high. Cook skewers for about 2 to 3 minutes each side, allowing sugar to slightly caramelize.
