Filipino Pork Barbeque
This appetizer food or Pulutan is very popular in the Philippines. A favorite among most Filipinos.
- 2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
- 1 Cup of soy sauce
- 1 Whole garlic, peeled & smashed
- 1 Small onion minced
- 2 Lemons
- 1/2 Cup of 7UP
- 1 Tsp. Ground black pepper
- 5 Tbs. brown sugar
- 1 Cup of Banana sauce (ketchup)
- 1 Tsp. MSG (optional)
Adapted from pinoycooking-tips.blogspot.com
1. Soak bamboo skewers in water overnight to avoid splitting and burning before using.
2. Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.
1. Thinly slice the pork into 1/2-inch-thick, 1-inch by 4-inch pieces. Trim the extra fat.
2. In a large bowl, make the marinade by combining the garlic, onion, lemons, brown sugar, 7Up, soy sauce, banana ketchup, and msg. for added umami taste. Add the pork pieces to the marinade. Cover the bowl with plastic wrap and refrigerate overnight.
3. Before cooking the pork let it rest at room temperature for over an hour. Do not discard marinade, but set aside for basting.
4. Thread the marinated pieces of pork onto 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.
5. Grill over high heat until cooked through, basting occasionally. Serve fresh off the grill.