Pork Barbecue Filipino Style

Pork Barbecue Filipino Style

Pork Barbecue Filipino Style

Pork barbecue on bamboo sticks is a favorite menu item during parties and family outings or picnics. It is easy to prepare because the pork meat is sliced thinly and marinated overnight in the family's barbecue sauce composed of soy sauce, garlic, sugar, calamansi juice (our native lemon), Sprite or 7Up, and some spices like hot chillies and black pepper. 

While grilling these barbecues on sticks the assigned cook bastes them to make sure these morsels are moist and well done complete with that smokey barbecue flavor. 

When done, these delicious treats are served with a vinegar dip made simply by combining vinegar with salt, sugar and minced garlic with some chillies added, of course do it according to your taste. I prefer eating them with my favorite atchara, our native papaya relish.

I personally made these pork barbecues to make sure I get the leanest barbecue meat without losing its moistness and tenderness. 

Ingredients:

1 kilo                 pork shoulder, sliced into thin slices

2 Tablespoons  soy sauce

1/2 Tablespoon salt

2 Tablespoons  minced garlic

1 teaspoon        ground black pepper

1/2 cup             sugar

1/4 cup             calamansi juice or lemon juice

1 cup                Sprite or 7UP

1 teaspoon       chopped hot chili peppers or hot chili sauce

For Basting:

1 cup                marinade

1/4 cup             banana catsup

2 Tablespoons cooking oil 

Procedure:

Combine together in a bowl the salt, garlic, calamansi juice, black pepper, sugar, soy sauce, Sprite, hot chili peppers and the pork slices. Mix well to incorporate all the ingredients. Cover with plastic wrap and marinate the pork in the refrigerator overnight to maximize flavors, or at least do it for 5 to 6 hours.

Drain the marinated pork, reserve the marinade for basting.

Thread the pork slices in bamboo sticks to make 20 skewered pork barbecues. 

Light up the charcoal grill and cook the skewered pork slices for 5 minutes each side, basting with the reserved marinade mixed with banana catsup and cooking oil, make sure they are fully cooked.

5.  Transfer to a serving plate and serve with a vinegar dip or homemade atchara.

6.  Eat with steamed rice or as snack or appetizer.

7.  Share and enjoy! 

Pork Barbecue Filipino Style