Filipino’s eat this barbecue as an appetizer, meal, a snack, or what most of the guy’s favorite, “pulutan”. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing.
Looking back at my early days in Manila, barbecue was the most convenient viand for dinner after a long tedious day of work. I just remember where street delights was just a couple of steps away from our boarding house and along the sides are “carinderias” where you can easily buy cooked rice. Yet, you’ll be lucky if you still can find fish or vegies at 8:00 in the evening that you have no choice than to buy two or three sticks of barbecue for dinner, though it’s actually satisfying. I admit it was not really healthy eating street foods or “carinderia” dishes almost everyday rather than cooking your own food at home but that was life, when you earn less while working too hard for 10-12 hours a day plus the traffic that comes your way going home. Oh well, am so thankful that I’m done with a life that was too exhausting, physically and mentally (hopefully, God willing!). You may find my memories of pork barbecue a bit boring…lolz! But obviously I am laughing right now, it pays to have eaten lots of pork barbecue during those days as we are now in a place that we rarely have pork and eating barbecue is some kind of a luxury!
Pork barbecue is fairly simple to make, but it does take a little bit of time to marinate. Please note that the longer you let it marinate the better the taste. If you wish to prepare this dish, marinate it in the evening so as on the next day the pork is all ready for grilling. Try this recipe and I assure you of a mouth-watering barbecue:
- 2 lbs. of Pork butt or belly (if using pork belly remove the skin)
- 1 cup of soy sauce
- 1 whole garlic peeled & smashed
- 2 medium size lemons
- 1 tsp. ground black pepper
- 6 tbsp. brown sugar
- 1 cup of banana sauce (ketchup)
- 1 tsp. MSG (optional)
Instructions for Cooking
- Soak bamboo skewers in water overnight to avoid splitting and burning before using. 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, juice of 2 lemons, ground black pepper, brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ.
Baste the pork with the remaining marinade to further enhance the flavor while grilling. Basting the meat will also help to keep it moist through the entire cooking process.