Pork BBQ Pinoy Style

It’s summertime again and what better way to “bond” with your friends that to head to the beach for a barbeque party, Pinoy style. Being away from home, we often crave for those unique flavors and dishes we grew up on. Often, we try to recreate them, if only to bring back memories of home, and help relieve our homesickness. And what’s a Pinoy beach party without the barbeque? In our column this issue, we feature two barbeque favorites: chicken inasal and pork barbeque, two dishes that will surely get Pinoys dreaming of home, sweet home in no time.

So, let’s get that marinade ready, and fire up the grill!





Ingredients:

1 kg. pork
20 bamboo skewers
1 cup soy sauce
1 glove  garlic, minced
1 onion, finely chopped
1/4 cup of calamansi juice or lemon juice
1/2 cup of 7up, sprite or beer (optional)
1 teaspoon ground black pepper
3 tablespoons of brown sugar
1/2 cup of banana catsup

Procedure:

1. Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
2. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavor to the pork barbeque)
3. Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
4. Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
5. Skewer the pork slices, around 5 pieces to a stick.
6. Place the pork on skewers over the live charcoal, turning every few minutes on each side and basting the leftover marinate on the meat until cooked to your taste.