Pork BBQ
A popular and delicious dish, often skewered on sticks and grilled to perfection. The pork is marinated in a sweet, savory, and slightly tangy sauce that gives it amazing flavor when grilled.
Ingredients
1 kg Pork belly (or pork shoulder or pork butt), cut into 1 inch wide 1/4 inch thin slices (for skewers)
1/2 cup Kikkoman Soy Sauce
1/2 cup calamansi juice or lemon juice
1 cup soda water or Sprite or 7-up
1 cup ketchup
1 medium size very ripe banana, mashed or purée
1 cup brown sugar (packed)
1/2 finely minced garlic
1/4 tsp ground paprika (optional for added depth)
3pcs sili labuyo (thai bird chili), chopped
1 to 2 tbsp canola oil or vegetable oil
For grilling:
Bamboo skewers (soaked in water for 30 mins to prevent burning)
Basting brush
Grill
For the spiced vinegar dip:
1/2 cup vinegar
3 cloves garlic, mincec
1/4 red onion, finely chopped
2 to 3 pcs sili labuyo (thai bird chili), chopped
salt and ground pepper to taste
Preparation
Parepare the pork:
RInse pork and pat dry. Slice it into 1 inch wide × 1/4 inch thick.
If you prefer to use pork shoulder or another cut, cut it into similar-sized chunks.
You can also use thin slices for more traditional Filipino-style BBQ skewers.
1/2 cup calamansi juice or lemon juice
1 cup soda water or Sprite or 7-up
1 cup ketchup
1 medium size very ripe banana, mashed or purée
1 cup brown sugar (packed)
1/2 finely minced garlic
1/4 tsp ground paprika (optional for added depth)
3pcs sili labuyo (thai bird chili), chopped
1 to 2 tbsp canola oil or vegetable oil
Make the marinade:
In a large bowl, combine all of the marinade ingredients:
Kikkoman Soy Sauce, soda water or 7-up or sprite, ketchup, brown sugar, calamansi juice (or lemon), purée banana. garlic, pepper, salt, paplika, chili vegetable oil, and Kikkoman Oyster Flavored Sauce.
Mix everything well until the sugar dissolves and the marinade is smooth.
Marinade the pork:
Add the pork pieces into the marinade, making sure all the meat is coated.
Cover the bowl and let the pork marinate in the refrigerator for at least 3 to 4 hours, but for the best flavor, marinate overnight.
Prepare the skewers:
After marinating, thread pork pieces onto soaked bamboo skewers.
Grill the pork:
Preheat your grill or grill pan over medium heat.
Lightly oil the grill grates to prevent the pork from sticking.
Grill the skewers for 5 to 8 mins per side or until the pork is cooked through and has a nice char on the outside.
Make sure to regularly brush some of the leftover marinade on the pork as you grill to add flavor and moisture.
Keep an eye on the skewers to avoid burning, and adjust the heat if needed.
3 cloves garlic, mincec
1/4 red onion, finely chopped
2 to 3 pcs sili labuyo (thai bird chili), chopped
salt and ground pepper to taste
Prepare the spice vinegar dipping sauce:
Combine vinegar, garlic, onion, chili, salt and ground black pepper in a bowl.
Let the flavors infuse before serving.
Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Serve with steamed rice, atchara and a dipping sauce.
Tips fro the best pork BBQ:
Marinate longer: The longer the pork marinates, the more flavorful it becomes. If you can, marinate overnight for the best result.
Griiling: If you're grilling over chacoal, this will give your pork BBQ that smoky, authentic taste. Just be sure to keep the grill temperature at a medium heat to avoid burning.
