Pork Barbecue is a favorite food-on-a-stick of Pinoys regularly seen on festive occasions like Birthday Parties, Fiestas or just even on the side streets and “Turo-Turo.” It can be eaten with rice or just snacked on during mid-day afternoon.
Ingredients
1 kilo Pork Butt (Kasim), sliced 1 cm thin, fat is removed and sliced into cubes
1 whole head Garlic, minced
¼ cup Soy Sauce
¼ cup Brown Sugar
1 cup Lemon Lime Soda
¼ cup Banana Catsup
¼ cup Vinegar
1 tbsp Pepper
1 tbsp Salt
15-20 pieces Bamboo Skewers, soaked in water
Procedure
Make the marinade. Combine the garlic, soy sauce, brown sugar, soda, banana catsup and vinegar. Season with salt and pepper.
Add in the meat and fat. Make sure to evenly cover with the marinade. Refrigerate for overnight.
Soak the bamboo sticks in water for 30 minutes and start skewering the meat.
Start by skewering a piece of fat followed by 4 pieces of meat or until the skewer is full. Thread it carefully and make sure it is compressed enough.
You may use a charcoal grill if it is available but an oven will do. Preheat your oven to 350F and bake it for 30 minutes. Check it from time to time and baste it with the marinade. Turn it over once the marinade has caramelized.
(In this episode, we use what we can easily find inside a kitchen which is a Panini Press)
Once done, turn on the broiler and broil for 5 minutes, constantly turning the barbecue around to get even caramelization.
Serve with rice and a side of atchara.
Recipe by Maputing Cooking at https://maputingcooking.com/recipe/classic-pinoy-pork-barbecue/