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.

Tracing back its history, it is obvious that it’s the same as the “Satay” of the Malays, “Kebab” by the Persians and even with the “Yakitori” of the Japanese. Our Pork Barbecue is just different because we skewer first a chunk of fat on a bamboo stick followed by the marinated pork meat. We also generously brush it with the sweet and salty marinade while cooking to maintain the juiciness even if it’s charred all the way. We also prefer to grill it on an open fire using charcoal as it adds a different and unique smoky flavor to it.

Classic Pinoy Pork Barbecue

 

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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.

Author: Chris Urbano

Recipe type: Lunch

Cuisine: Filipino

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

1. Make the marinade. Combine the garlic, soy sauce, brown sugar, soda, banana catsup and vinegar. Season with salt and pepper.
2. Add in the meat and fat. Make sure to evenly cover with the marinade. Refrigerate for overnight.
3. Soak the bamboo sticks in water for 30 minutes and start skewering the meat.
4. 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.
5. 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.
6. (In this episode, we use what we can easily find inside a kitchen which is a Panini Press)
7. Once done, turn on the broiler and broil for 5 minutes, constantly turning the barbecue around to get even caramelization.
8. Serve with rice and a side of atchara.

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I’ve also made Atsara Recipe check out the episode here >> Atsara Recipe | Maputing Cooking 

Get the Ingredients and Procedure here >> Atsara or Achara | A Filipino-Style Side Dish

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Chris Urbano / Maputing Cooking is a Tagalog Speaking Australian Chef  on a mission to bring Filipino Food Global. Filipinos and food conisseurs can find Filipino food recipes, filipino cooking tips and the latest Filipino food news and trends from around the world here at Maputing Cooking.