🌿 Ingredients

• 1 gallon Baguio Pure Coconut Oil
• 1 kg shrimp
• 1 kg pork tenderloin
• 2 pcs whole chicken
• 3 pcs boneless bangus
• 5 pcs pusit bisaya
• 1 kg okra
• 1 kg eggplant
• 1 kg pako talbos (fern leaf)
• 2 pcs green mango
• 5 pcs sili labuyo
• ½ ripe tomato
• 1 cup soy sauce
• 1 pc chopped red onion
• 12 pcs calamansi
• ½ cup suka
• 1 tbsp salt
• 1 tbsp white pepper
• 1 cup ketchup

📋 Procedure

1. Marinate the pork loin, chicken, squid, and bangus in a mixture of calamansi juice, soy sauce, and ketchup. Let sit to absorb the flavors.
2. Prepare a pan grill or outdoor grill. Lightly brush with Baguio Pure Coconut Oil to prevent sticking.
3. Grill the marinated pork loin until fully cooked. Follow with chicken, squid, bangus, and sliced eggplant. Cook to desired doneness; set aside.
4. Blanch the okra and pako until just tender. In a bowl, combine with chopped green mango and tomatoes. Season with salt and pepper.
5. Prepare a wooden rectangular boodle tray (approx. 100 cm × 50 cm) and line with about 1 kg of banana leaves.
6. Arrange the grilled meats, seafood, eggplant, and vegetable salad on the banana leaves. Serve with a soy-calamansi dipping sauce on the side.