Pinoy Pork Skewers
For several years running I’ve teamed with my DAD to attend Memphis in May (MIM) – the world famous event in Memphis, Tennessee that draws music lovers from all over the world. We love the music but it’s the international BBQ competition celebrating pork in which our team participates that makes it into a great weekend.
This year at the event our team hosted a dinner for a select group of members of The BBQ Brethren attending MIM. (The BBQ Brethren is an online member organization open to anyone who enjoys traditional authentic BBQ – the member enthusiasts number in the thousands.) I was stumped at coming up with a good main course to make for this group of well-seasoned BBQ aficionados. We wanted to really wow them and Dad came up with the idea to do a Filipino inspired dish because “The Philippines” was the country theme at the festival this year. I found this recipe online and made it for Scott (my husband) as a test run and by his reaction immediately knew I had a winner!
Dad and I converted this recipe for 2-4 people into a larger scale for about 50 people at the BBQ Brethren dinner, and it received an overwhelming thumbs up. I’m sharing it with you!! Thanks to Robert Colinares from Filipino Food Lovers for this great recipe! ~ Grill Grrrl, Robyn
Ingredients
- 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
- ½ Cup of 7UP
- 1 Tsp. Ground black pepper
- 5 Tbs. Dark brown sugar
- 1 Cup of Banana sauce (ketchup) (REGULAR Ketchup is fine)
- 1 Tsp. MSG (optional)
Instructions
- Cut pork into ½ thick x 1 inch wide x 1 ½ inch long pieces. Slide pork onto skewers and set aside.
- In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar and ketchup.
- Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork.
- Cover and set in the fridge at overnight or at least a 4 hours before grilling.
- Grill on direct heat until pork is done, flipping as necessary to obtain char marks on both sides.
Notes
Soak bamboo skewers in water for at least 30 minutes before putting meat on.
These skewers are even better if you take the remaining marinade as a basting sauce. Because this was the original marinade, make sure you remember to give the marinade time to cook off and get to temp on the grill. Another option is to put the leftover marinade in a pot and place it on the grill to get hot while basting the meat.
Thanks to Robert Colinares from Filipino Food Lovers for this great recipe!
I paired this with a grilled romaine salad, texas toast and grilled pound cake and peaches for dessert.
This is almost exactly the recipe that my wife (Filipina) uses. It is one of my favorite dishes. The continual basting of the skewers is during grilling is instrumental in bring out the most flavor. Enjoy…I know I do!
I got this simpler one 1 pork butt leave some fat on cut to 1 in squares, 2 tbl spoons of minced garlic, 1 cup soy (I like low sodium), 1 cup of wht vinegar, blk pepper, small onion diced, (no salt). marinate 24 hrs best
This is my favorite Recipes . this is the BBQ That i missed in P.I.
I just Don’t know how to make it. with this recipe i can make it .
Thank’s Char-Broil !!
I had a recipe like this once and could not decide about the “garlic.” Am I to use one whole garlic clove? or all the cloves from one whole garlic bulb? There can be a great variety in amounts depending on the size of the garlic bulb. I’m anxious to make this recipe so would appreciate the help. thanks
diane – the conundrum your present is solved with this phrase added to the ingredient: “to taste”
I have friends who tell me, claim on a stack-of, swear by their life —- they don’t like garlic. so I’ve learned to ask when guests are coming to dinner and prepare “to taste”
~ Barry ‘CB’ Martin
Thanks for the reply. All the cloves of a whole garlic can be a bit much — but maybe not for some. thanks for the help, CB!