Filipino Pork Barbecue is a skewered pork marinated and basted with a sweet soy sauce mixture of garlic, banana ketchup, soy sauce, sprite or lemon soda.
The complement to this Filipino Pork Barbecue recipe is the spicy vinegar dip served on the side. For the drinkers, they love this as an appetizer or pulutan.
The aroma of pork grilled in charcoal reminds me of street vendors selling barbecue n the Philippines.
How to make Filipino Pork Barbecue Recipe
When preparing the pork barbecue, it is best to marinate it overnight or at least 12 hours. Use marinate as baste once on both sides. Don’t use the baste when ready to remove from heat since raw meat was marinated in it.
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You will need:
- 1 kg pork
- ⅓ cup brown sugar
- ¼ cup soy sauce
- ¼ cup vinegar
- 2 tbsp banana ketchup
- 3 tsp garlic powder or 1 garlic head
- 1 tsp black pepper
- ½ cup lemon soda or sprite
- 1 cup used marinade
- ¼ cup ketchup
- 2 tbsp oil
- Combine the brown sugar, soy sauce, vinegar, banana ketchup, garlic, lemon soda, and black pepper. Whisk to mix.
- Pour over the meat and marinate the pork in a container and refrigerate overnight, turning the meat over several times to distribute the liquid evenly.
- The next day, drain the meat, reserving 1 cup of the marinade, and place the pork strips on each skewer – longways.
- Mix all basting sauce ingredients.
- Using a charcoal grill place pork skewers and cook until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until the pork barbecue is cooked.
- Cut pork into small strips for easier skewing.
- When using pork, it is best to use pork belly or pork shoulder with fat. Leaner pork is not very tasty as barbecue.
- It is best to marinate meat overnight in the fridge.
- Don’t discard the marinate, use it to baste while grilling.