Barbecue is a dry heat method of cooking wherein charcoals are flamed up and then a metal grill is placed on top of hot coals. This Filipino Style Pork Barbecue Recipe or BBQ is a common scene during holidays in the Philippines, like Christmas Eve and New Year’s celebrations, this Pork Barbecue truly a star in the table.
Pork Barbecue is also a staple among street food vendors. You would normally see every street and corner selling barbecued foods in all forms and sizes. The secret to achieve the moist and tender pork Barbecue is to marinate the pork slices into the marinade mixture for at least 12 hours or overnight inside the chiller.
Marinating Pork Barbecue
This will let the flavors of the marinade sip in through the meat fibers of the pork. As with other grilling or barbecuing methods, the marinade is not thrown away. It can be used as a basting liquid during the grilling process. This will also prevent the barbecue from drying out. The marinade can also be used as the sauce for the Barbeque. You only have to simmer the marinade for about five to ten minutes or until the marinade starts to thicken and becomes a sauce.
Pork Barbecue Recipe Preparations
Pork Barbecue Tips
Another key factor to have a tender and moist pork barbecue is to use pork tenderloin or “lomo” in Filipino.
- It should also be sliced in uniform sizes to ensure even cooking. Once the pork turns golden brown with a little-burnt crust, then that is an indicator that your pork barbecue is already cooked. Just in case there is no charcoal or “
- Just in case there is no charcoal or “Uling ” in your area, you could always substitute charcoal with dried woods. But the charcoal can give you that distinct barbecue aroma that is so evident among all Filipino Barbecue dishes.
- This can be eaten alone or dipped in the sauce and as viand to hot steamed rice.
- pork shoulder or pork belly - 2 pounds, slice in 1-inch cuts, ready to skewer
- garlic - 1 teaspoon, finely minced
- soy sauce - 1/2 cup
- calamansi juice (the Filipino lime) - 1/4 cup, frozen calamansi concentrate, or use fresh (from Asian markets) or use fresh lemons
- banana catsup - 1/2 cup, from Asian markets (or use tomato catsup)
- ginger ale - 8 ounces or 1 can (or use 7-Up or Sprite)
- brown sugar - 1/2 cup
- sea salt - 1 teaspoon
- freshly ground black pepper powder - 1 teaspoon
- bamboo skewers - 12 to 14, pre-soak for 20 minutes before placing skewered meat
- Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, calamansi juice (or use lemon), banana catsup (or use tomato catsup), half of the ginger ale, salt, black pepper. Leave ½ cup of the marinade plus the sugar, aside for the grilling glaze. Pour the rest of the marinade over the pork.
- Keep in a non-reactive container.
- Cover with plastic wrap and refrigerate the pork overnight.
- The next day, pre-soak the bamboo skewers in water for about 20 minutes.
- Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.
- Preheat the outdoor barbecue grill to a medium-high heat.
- Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale.
- Grill the barbecued pork, about 12 minutes on each side while rotating the skewers.
- Total grilling time should take about 30 minutes.
- Baste the pork barbecue every few minutes so that it gets moist and shiny.
- When cooked, serve hot on long platters and garnish with tomatoes, cucumbers, and green pickled mangoes or some "atsara", green papaya pickle relish.
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