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
pork kasim, sliced into thin pieces
ground black pepper
lemon soda (Sprite or 7 Up)
In This Recipe
Rinse pork with clean water and slice them into thin slices.
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!)
Once fully incorporated, add in the lemon soda. Mix it again thoroughly.
Cover with cling wrap and marinade overnight (or at least 8 hours).
After 8 hours, Put the pork into the barbeque sticks.
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.
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.
Serve as is with your favorite sauce or vinegar mixture, or with rice!