Grilled Pork Skewers, or most commonly known by Filipinos as barbecue, may not have originated from the Philippines but it became a huge part in our culture. This scrumptious marinated pork on a stick can be easily found along the streets. It is commonly sold alongside the Filipino favorites - isaw ng baboy, isaw ng manok, dugo, bituka, paa ng manok, etc.
Barbecue is also one of the preferred food choice especially when it comes to parties and simple get-togethers. It is not only delicious, but also it is easy to eat because the pork is on a stick. The amount is not overwhelming for it is chopped into small portions before putting it on a stick.
Before the fun of grilling the barbecue above the burning charcoals, it is very easy to make. Almost all of the ingredients needed can be found on your regular Filipino kitchen.
Filipino Pork Barbecue Recipe (Pork BBQ on Stick)
1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown or white sugar
1/2 cup of banana or tomato catsup
•Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
•In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbecue)
•Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
•Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbecue.
•String the pork on the skewers.
•Over live charcoals, barbecue the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbecue.
I have tried this recipe myself. I can tell you that the effort you have exerted in preparing this recipe is all worth it once you've had that first bite of this delectable cuisine.
Posted by Charlie One at 11:26 AM