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This is as close to baboon as I can find.

Monkey, Meat, Philippine Street Vendor Style "Monkey Meat"

I was stationed at Subic Bay from 1983-86, and luckily was able to gather a little info on Philippino cooking. The marinade you're looking for is 7-Up, believe it or not. Usually the meat is pork sliced thinly, "woven" onto a wooden skewer and marinated overnight in 7-Up, garlic, soy sauce or what ever other spice suits your taste. I personally like to add a little cayenne pepper to give a little "hot" to the meat. You can use monkey if you like, but it's a darker meat and you need to marinate longer to get rid of the wild taste. Barbequed monitor lizard or fruit bat wasn't too bad either Norm Corley, Athens, Greece It was my mother-in-law who happened to be visiting at the time. Aftertelling me all about it, she got in the mood to do some. She used7up, garlic, soy, vinegar (and possibly some sliced onion--I don'tremember). She put it on skewers and I grilled it. Good stuff. Justmake sure your grill is hot enough to brown them quickly, and get themoff before they dry out.

Recipe Type
Appetizer, Side Dish, Snack

Recipe Source
Source: Internet, 12/23/05

BGE Fourm, Michael B, 12/26/07



A friend at work says is wife, who is from Baguio, uses 7Up, coconut and palm vinegars, soy sauce, kalamansi ( Calamondin ) when she can get it or lemons when she can't, and garlic.