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Prep time
8 hours 15 minutes
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Cook time
20 minutes
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Serves
5
Author Notes
Pork barbecue is a famous grilled street food found in the Philippines. It gives a perfect blend of sweet, sour, salty and spicy taste in your taste buds. How do we achieve that perfect blend with a moist, soft, and savory pork? Here's the recipe to try! —Mr. Hugh's Kitchen
Ingredients
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500 grams
pork kasim, sliced into thin pieces
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1/2 cup
brown sugar
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2 teaspoons
ground black pepper
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1/2 cup
banana catsup
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1/2 cup
soy sauce
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5-6
cloves garlic
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1/4 cup
calamansi juice
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1/4 cup
lemon soda (Sprite or 7 Up)
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1 tablespoon
cooking oil
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1/2 tablespoon
cornstarch
Directions
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Rinse pork with clean water and slice them into thin slices.
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In a large bowl, place the sliced pork. Add the following in order: brown sugar, banana catsup, soy sauce, calamansi juice, garlic and ground pepper. Mix it with hand until fully incorporated. (Of course, make sure your hands are clean!)
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Once fully incorporated, add in the lemon soda. Mix it again thoroughly.
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Cover with cling wrap and marinade overnight (or at least 8 hours).
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After 8 hours, Put the pork into the barbeque sticks.
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For the left over marinade sauce, put oil and cornstach into the mixture. Make sure the cornstarch is fully diluted. Bring this mixture into a soft boil until thick. Remove from heat.
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Grill the skewered pork barbecue, brushing onto it the boiled marinade sauce. Turn over the barbecue to the other side from time to time to ensure even cooking. Continue brushing the boiled marinade sauce until the barbecue is fully cooked.
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Serve as is with your favorite sauce or vinegar mixture, or with rice!
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