- 8
Ingredients
- 1 lb pork butt
- 4 cloves garlic, finely chopped
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1/2 cup pineapple juice
- 1/4 cup banana ketchup
- 1 lime
- 8 -inch bamboo skewers
Preparation
Step 1
Marinating the pork
Thinly slice the pork into 1/2-inch-thick, 1-inch by 4-inch pieces. Trim the extra fat.
Peel and finely chop the garlic. In a large bowl, make the marinade by combining the pineapple juice, lime juice, brown sugar, soy sauce and banana ketchup. Add the pork pieces to the marinade. Cover the bowl with plastic wrap and refrigerate overnight. My mom always insists in marinating the pork overnight.
Grilling the pork
Soak the bamboo skewers in water. The 8-inch skewers are the perfect size. The foot-long ones are just too long. It is critical to soak the skewers in water, for at least an hour or so to avoid burning them while grilling the pork.
Thread the marinated pieces of pork into the bamboo skewers. Make sure that each skewer has a roughly uniform distribution of meat and fat. Start with the pointed end of the stick and thread one piece a few times at a time. Use the leftover marinade for basting. Grill over high heat for around 4 minutes on each side, basting occasionally. Again, my mom insists in grilling just before serving.
Traditionally, pork barbecue is served with atchara, which is pickled unripe papaya and vegetables in coconut vinegar, salt, and spices. It can be served by itself as an appetizer or with a plate of pancit or a bowl of steamed rice.