Pork Barbecue are slices of pork which are marinated to ingest all the flavors in it. This Grilled dish is usually sold on the streets corners together with other grilled dishes. This may sound western but we, Filipinos, do have our own version in terms of preparing it.
Event we admit it or not, we do love to eat this kind of food because of its yumminess and its very easy to prepare. Some are actually paired it with rice because its also good viand. What makes it more tempting is the appearance and the smell of it while it is grilled. You would also love to soak your pork barbecue in a spicy vinegar that makes it more yummy.
The Pork Barbecue would be even more better to eat with matching soft drinks or with something cold.
- 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 barbeque)
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 barbeque.
String the pork on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.