Introduction
Filipino-style pork barbecue is a popular street food and party favorite in the Philippines. It’s known for its sweet, savory, and smoky flavor, thanks to a marinade made with soy sauce, garlic, sugar, and banana ketchup. The meat is skewered and grilled to perfection, often served with rice or dipping sauce.
Ingridients(for about 10 skewers)
- 1 kg pork shoulder or pork belly, sliced thinly
- 1/2 cup soy sauce
- 1/2 cup banana ketchup (or regular ketchup with a pinch of sugar)
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 onion, finely chopped
- 1/4 cup calamansi juice (or lemon/lime juice)
- 1 tsp ground black pepper
- Skewers (soaked in water if wooden)
- Cooking oil for basting
Instruction
- Prepare the marinade: In a large bowl, mix soy sauce, banana ketchup, brown sugar, garlic, onion, calamansi juice, and black pepper. Stir well until the sugar dissolves.
- Marinate the pork: Add the pork slices and coat them well. Cover and marinate in the refrigerator for overnight for best flavor.
- Skewer the meat: Thread the marinated pork onto the skewers, folding longer pieces if needed.
- Grill: Preheat the grill or barbecue. Grill the skewers over medium heat, turning occasionally and basting with leftover marinade.
- Cook until caramelized: Grill until the meat is fully cooked and nicely charred, about 10–15 minutes.
- Serve: Serve hot with rice, vinegar dipping sauce, or pickled vegetables.
