Filipino Pork barbecue normally done on bamboo skewers, and is a common item in small backyard party. Pork cut into square pieces, marinated with soy sauce, calamansi juice, ketchup, minced garlic, sugar and seasoned with black pepper, chopped red chillies and lemon soda. A basting sauce made with soy sauce, ketchup, sugar and oil. So it’s handaan time, it is also barbecue time! This barbecue recipe is best tailored for the Filipino taste.
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Written Recipe at [ Ссылка ]
INGREDIENTS
1 kilo Pork kasim
6 cloves garlic (minced)
1/2 cup soy sauce
1/2 cup banana ketchup
1/3 cup calamansi juice
2 tablespoon sugar
1/2 cup Sprite (or any lemon soda)
1 teaspoon black pepper
siling labuyo (optional)
Directions
In a large bowl, combine the soy sauce, calamansi juice, ketchup, minced garlic, sugar, black pepper, chopped red chillies and lemon soda. Mix until well combined.
Add the pork kasim cuts and massage them with the marinade. Cover the bowl with a plastic wrap and let it marinate for at least 4 hours or better if refrigerated overnight.
Grab your bamboo sticks and soak them in water.
Gently skewer the marinated meat in the bamboo sticks. Do this will all the meat cuts.
For the basting sauce, combine the ketchup, soy sauce, sugar and cooking oil in a bowl. Mix until well combined.
Prepare your grilling station and fire up the charcoal. Grill the pork barbecue around a minute then flip it. Start brushing them with the basting sauce. Flip occasionally and brush with the sauce to cook them evenly. When the crust are brown and the meat is smokey, then the barbecue is ready.
Serve the barbecue with your favorite vinegar dip. Make papak or serve it with garlic fried rice and atsara. Enjoy!
