What makes our barbecue different is the way it is prepared and how it looks. For one, its rich taste and flavor is enhanced due to the long marinating process, which could last even up to a couple of days. The marinade also gives it a distinct taste with all the spices and seasonings added on to it. The actual grilling process, done with skewers, not only adds the smoky flavor but also makes it uniquely Filipino. The addition of sugar also adds sweetness to the meat.
This dish is always present in parties and gatherings, and whenever there are reasons to celebrate. It can be served as an appetizer or pulutan (side dish during drinking sessions).
So try this Pork Barbecue Filipino style and you will be asking for more.
Preparation Time: depends on marinating time
Cooking Time: 30 minutes
Yield: 20-30 skewers
1 kilo pork shoulder
1 cup soy sauce
6 cloves garlic, minced
1 small onion, chopped
1 cup 7 Up or Sprite
1/4 cup calamansi or lemon juice
1 tsp pepper
1 cup banana catsup
3 tbsp white or brown sugar
1. To avoid burning during the actual grilling, soak the bamboo skewers overnight in water.
2. Slice the pork into ¼” thick and 1” wide strips.
3. In a large mixing bowl, combine together the soy sauce, garlic, onion, calamansi or lemon juice, soda, pepper, banana catsup and sugar. Whisk them well making sure that everything is mixed well. Add the pork and with your bare hands, mix all the ingredients together.
4. Marinate the pork in the refrigerator overnight or even up to 2 days. The longer you marinate it, the better the flavors will develop.
5. Thread the pork on skewers. Grill them on a gas grill or charcoal until both sides are done.
6. Baste the meat with the leftover marinade every time the meat is tuned.
7. Transfer to a serving plate and serve with your favorite dipping sauce.
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