Employee Spotlight:
Alexa Collom
“I’ve been living in America for roughly six years now, and have had my own struggles in what it means to be an Asian/Pacific Islander here in America. I’ve lived in the West Coast, traveled through the Midwest, and am now back again living in the West Coast. While I’ve embraced the American culture, I also miss so much of what I believe makes me Filipino. I am blessed and grateful to have a husband that has also embraced my own culture, and is just as enthusiastic whenever we’re able to experience something that reminds me of home. I’m also proud to be a part of the Deckers family for putting its employees first; embracing and celebrating our diversity and backgrounds.
The best and easiest way for me to overcome homesickness and reconnect me back to my roots is cooking Filipino barbecue. Having a family that is a part of the restaurant industry, this became a staple growing up. It’s the first thing I think of when I think of comfort foods from home, and is also one of the first things I made my husband try when he came to visit the Philippines for the first time. Inasal Chicken – roughly translated to Char-grilled Chicken – is a type of barbecue cooking from my Mom’s hometown in the Visayas region. I have very fond memories of travelling there over Summer and Christmas breaks to see our extended family, where Inasal Chicken was always a family staple. To me, it’s always been a taste that feels like home.
I’ve altered the recipe a bit for more readily available ingredients here in the US. This is typically served with a side of garlic fried rice and pickled vegetables of choice.”
PORK BBQ SKEWERS
- 1-1.5 lbs of Pork Shoulder or Pork Butt, cut into bite-sized cubes
- ¾ cup of Dark soy sauce
- ½ cup of Sprite or 7UP
- 2 Jalapeños roughly chopped with seeds (can add more depending on desired spice level)
- 1 Lime (juice)
- 1 head of Garlic roughly chopped
- 1 Tbsp Pepper
Mix everything and marinate for up to 24 hours. Thread meat into soaked skewer. Discard marinade. Grill – basting every 10 minutes – until cooked.
INASAL CHICKEN (CHAR-GRILLED CHICKEN)
- 1-in Ginger, roughly chopped
- 5-6 cloves of Garlic, roughly chopped
- 1 Lime (juice)
- ½ cup White Vinegar
- ½ cup Apple Cider Vinegar
- 1 Tbsp Pepper
- ½ Tbsp Salt
Mix everything and marinate for up to 24 hours. Discard marinade. Grill – basting every 10 minutes – until cooked.
BASTE
- 1-1.5 cups oil
- 1 head of Garlic roughly chopped
- 1 Tbsp Pepper
- Annatto Seeds (can be substituted for Saffron, or a combination of Ground Turmeric and Ground Paprika)
Cook for flavors to incorporate.
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