Pork Barbecue Dish made of pork slices marinated in a sweet BBQ sauce and skewered in bamboo sticks in fact.
Sweet, salty, then slightly spicy, these Filipino-style kebabs
Filipino pork barbecue is popular street food in the Philippines as well as a regular mainstay at parties and special gatherings.
Commonly peddled at street corners on makeshift grill carts, these delectable pork skewers are widely enjoyed as a viand with hefty servings of rice or as portable appetizers to complement the cold beer.
I had it dipped in spicy vinegar and ate it with Java rice in fact.
Pork Barbecue Dish: How to Make
Soak the bamboo skewers in water for at least 30 minutes before skewering the meat, so they don’t burn during grilling.
The success of your pork barbecue is half the marinade and half the type of pork you use in fact.
For great texture and flavor, choose a cut with adequate ribbons of fat such as pork butt.
Make sure to slice in very thin, uniform sizes to ensure even cooking.
Drain the sliced pork well and pat dry, so the excess liquid does not dilute the marinade.
For food safety, I discard the marinade and make a fresh batch of basting sauce.
If you want to use the marinade, bring to a boil for a good 10 to 15 minutes to reduce the marinade and to kill off any bacteria from the raw meat.
To prevent excessive charring and to prevent the meat from burning before fully cooked, grill the pork FIRST for a few minutes on each side before basting.
Once the meat changes color, you can start brushing with the sauce.
For great depth of flavor, marinate the meat for at least 4 hours or overnight for best results.
I don’t recommend marinating the meat longer than overnight as the acids in the marinade will break down the protein fibers of the meat.
As the recipe makes a HUGE amount, you may want to keep the seasoned meat in the freezer for future use.
Transfer into resealable bags or air-tight containers then store in the freezer for up to 3 months.
Instructions
Rinse pork strips then drain well. Pat dry.
In a large bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, chili peppers and 1 cup of the oyster sauce.
Add pork and massage meat to fully incorporate.
Marinate, turning the meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
Thread 2 to 3 meat slices onto each skewer. Grill meat over hot coals for about 2 to 3 minutes each side.
When pork starts to lose its pink, baste with oyster sauce-ketchup mixture.
Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.
For the Spiced Vinegar Dip
In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper, and salt.
Ingredients
- 6 pounds pork butt, sliced to 1-inch wide and 1/4-inch thick
- 2 liters 7-up
- 4 cups soy sauce
- 4 cups vinegar
- 2 tablespoons ground black pepper
- 6 cups brown sugar
- 2 cups garlic, peeled and minced
- 5 Thai chili peppers or 2 jalapenos, minced
- 2 cups oyster sauce
- 2 cups banana ketchup
- 1/2 cup sesame oil
For the Spiced Vinegar Dip
- 1 cup white vinegar
- 3 cloves garlic, peeled and minced
- 1/2 onion, peeled and finely chopped
- 2 to 3 Thai chili peppers, chopped
- 1/8 tsp freshly ground pepper
- 1/4 tsp salt
