Cookbook:Grilled Dog

Cookbook | Ingredients | Recipes

Killing dogs may infringe religious dictates or even be illegal in some jurisdictions, especially if done outside of a supervision center that can perform the killing humanely and attest for the meat quality and sanitation (dogs can transmit rabies). Eating the animal may lead to vitamin poisoning that is potentially fatal.

Anjing Panggang is a specialty from Eastern Indonesia and Southern Philippines and other countries.

Ingredients

Meat

• Small or Medium-sized dog

Marinade

• 1 cup vinegar
• 3 tbsp salt
• 6 cloves garlic, crushed
• 20 spicy Thai peppers
• 3 tomatoes, puréed
• 3 cups lemon juice

Procedure

1. First kill the dog as humanely as possible. To verify if the dog is dead you can cut the tendon between two of the digital pads of a paw and check for a response.
2. Burn off the fur over hot charcoal.
3. Carefully remove the skin while still warm and set aside for later. (It may be used in other recipes.)
4. Remove the entrails and cut dog up into sections, about 12 to 16 large pieces.
5. In a food processor, mix all the marinade ingredients together. Put dog pieces into this marinade in a large container, then let it sit for at least 2 hours.
6. Put dog pieces on a charcoal grill, cover and let it burn over warm coals. Flip and baste occasionally for about 1 hour or until meat is tender.

Serves 12

See also

• Cookbook:Dog