Barbecue-on-a-stick (pork, beef or chicken) is the ultimate Filipino street food -- it's everywhere! This is a recipe for the pork version and it makes a lot. If you serving it for a party you're going to need a lot!
Filipino
Barbecued Pork
1
large head garlic, crushed
2
teaspoons salt
1
teaspoon. black pepper
4
tablespoons soy sauce
4
tablespoons sugar
1
can 7-up or Sprite
10
Calamansi or 5 Lemons
2-1/2
pounds pork shoulder butt
48
Bamboo skewers
1
tablespoon Worcestershire Sauce
2
tablespoons vegetable oil
2
tablespoons sugar
Cut
pork into thin slices 1-inch wide by 2-inches long. Juice Calamansi
or Lemons. Soak bamboo skewers overnight in water to cover.
Mix
garlic, salt, pepper, soy sauce, sugar, 7-Up and Calamansi juice
together in a large covered container; add pork slices mixing well to
cover each slice in marinate. Cover container and marinate overnight
in the refrigerator.
Thread
two to three pieces of sliced pork onto each skewer and return to
marinate until ready to cook.
Just
before grilling pork strain marinate into a medium sauce pan. To
marinate add Ketchup,
Worcestershire sauce, oil and sugar. Heat to boiling, reduce heat to
medium-low and simmer for 10 minutes. Use sauce to baste pork.
Grill
pork over medium-high coals about five minutes on each side basting
with prepared marinate often.
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