Pinoy Barbecue is a charcoal grilled sweet and savoury bite sized portions of pork in bamboo skewers usually served with hot and spicy vinegar.
- 1 kg pork shoulder chops, excess fat removed and deboned
- 1/2 cup soy sauce, Philippine Soy Sauce or Kikkoman
- 1/2 cup banana catsup or any sweet style tomato catsup
- 1/4 cup calamansi or lemon juice
- 1 tsp baking soda
- 1 head garlic, minced
- 1 onion, finely chopped
- 1 tsp ground black pepper
- 4 tbsp brown sugar, you can add more if you prefer it sweeter
- 4 tbsp oil
- Leftover marinade from above
- 2 tbsp soy sauce
- 2 tbsp banana catsup or any sweet style tomato catsup
- 1 tbsp oil
- 1 tbsp sugar
- bamboo skewers, soaked in water for at least 6 hrs. (this prevents it from burning easily)
- Slice pork meat into bite size piece, roughly around 2 x 1 inch.
- Mix all of the remaining ingredients together except that oil.
- Place the meat into the marinade making sure that each piece is coated evenly. Marinate for at least 24 hrs. Remove from fridge then add the oi, mix it by hand ensuring oil is distributed well.
- Place 3 pieces of meat per skewer.
- Mix all basting sauce ingredients.
- Using a barbecue grill or charcoal grill place pork skewers and cook until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until pork barbecue is cooked.