No Filipino can resist the pork barbecue. The sweet aroma of sugar caramelizing on the pork barbecue as this is being cooked on the grill wafts through your nose and makes you hungry. This pork barbecue recipe has been in my family for years and has been a staple in family gatherings and reunions. The secret is in the pork barbecue's marinade and length of time to marinate the pork to let the flavors seep in. Do this ahead of time, at least 1 day ahead is best. You can have your butcher cut the meat pork barbecue style. When grilling, take care to maintain heat at medium to allow the pork barbecue to cook inside and out. Charcoal grilling is recommended for the pork barbecue to absorb the charcoal grill taste. Just imagine biting into sweet, savory, marinated pork barbecue with the flavors of charcoal grilling. Ummm. Try this.
Ingredients :
2 kg pork pork with a little fat (kasim or pigue), sliced for barbecue
barbecue sticks for skewering
Marinade:
1 cup pineapple juice
1 cup brown sugar
1/4 cup soy sauce
1 tsp Knorr seasoning sauce
1 cup white soda (Sprite or 7-up recommended)
1 cup banana ketchup
1 whole garlic, peeled and minced
1/4 kg calamansi (or 2 medium sized lime), juice extracted
Procedure :
1. Mix the ingredients for the marinade together. Add in pork and mix well. Keep in refrigerator overnight.
2. Skewer the pork pieces. When skewering, have one piece of pork fat at the end and at the middle portion so that meat and fat are apportioned well.
3. Grill pork barbecue over charcoal. Take care to maintain heat at medium to ensure that the pork is cooked inside and out.
4. Serve pork barbecue hot and enjoy.
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