Monday, January 2, 2012

Filipino Pork Barbeque Skewers

This recipe is simple but will taste like you worked HARD on it =D. The key to this recipe is marinating, you really need to marinate this for at least 24-36 hours. These tasty skewers are so perfect for putting in a large gallon size baggie to marinate and then take on a camping trip and fire up the grill =D Many Filipinos love serving these skewers with a beer, rice and a potato salad. These are best on the outdoor grill but are still so very tasty on an indoor one as well. Today, here in the Pacific Northwest its pouring outside so I made mine on the indoor grill.

Here is what you need:

* Pork Shoulder, thinly sliced 1/4 inch thick to put on skewers
* 4 cloves of garlic, minced
* 1/4 cup of brown sugar
* 1 cup of soy sauce
*1 cup of Sprite or 7 up
* 2 tbsp ground black pepper
* 1/4 cup of banana ketchup 
* 20 Wooden skewers (soaked in water overnight) soaking them in water prevents them from burning while grilling, otherwise they will catch fire
* Gallon size zip lock bag

Start by slicing your pork shoulder in nice thin slices.Then add garlic, brown sugar, soy sauce, sprite, pepper and banana ketchup (or regular ketchup) and whisk until combined and the brown sugar is dissolved. Banana ketchup is found in Filipino markets or Asian food markets.  Here is what the bottle looks like:

Now put the marinade in the gallon size baggie and add your pork. Tightly seal bag and massage the bag to get the marinade coated nicely all over the pork. Place in refrigerator and marinate for 24-36 hours.  

Once you are ready to cook, thread the pork to the wooden skewers by piercing one end of the pork meat then twist and pierce again. Typically 3 strips of pork will fit on a skewer. Heat your grill and lay skewers right on grill to cook. Baste the skewers on the grill with the left over marinade from your baggie occasionally until the pork is thoroughly cooked with some nicely charred bits, around 15 minutes.

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