Barbecue is definitely not just a summertime event. For Filipinos, it can be in every party or a part of an ordinary meals. A Filipino barbecue is prepared with tiny bits of pork that are char-grilled and skewered on bamboo sticks. Although it is thinly cut in squares, the meat is filled with tons of flavors. You can taste the sweet, savory and spicy flavor that many people have come to know as Pinoy Styled Barbecue.
In the Philippines, these pork barbecues can be seen being sold on the streets. It is an affordable street delight that Filipinos cannot resist. The aroma of the barbecue attracts them and they line up in hordes to get a bite. Filipinos often serve beers with barbecues to enhance the flavor of the meat.
Ingredients for Filipino-Styled Barbecue
- 2 pounds of pork (shoulder or belly)
- 1 teaspoon of finely minced garlic
- ½ cup of soy sauce
- ¼ cup of calamansi juice (Calamansi are lime for Filipinos)
- ½ cup of banana catsup or tomato catsup
- 8 oz or a can of Ginger Ale (7-Up or Sprite for alternatives)
- ½ cup of brown sugar
- 1 teaspoon of sea salt
- 1 teaspoon of ground black pepper powder
- 12 to 14 bamboo skewers
*This recipe can make about 12 to 14 Filipino-style servings.
Directions for Filipino-Styled Barbecue
- You have to slice the pork meat in 1-inch cuts, to make it ready for the skewer.
- Prepare the marinade by mixing together the minced garlic, soy sauce, calamanco juice (or lemon), banana catsup, half of ginger ale, salt and black pepper in a bowl.
- Leave aside half of the marinade and sugar for the glaze.
- Soak the pork in the marinade and keep the container in the freezer overnight.
- Immerse bamboo skewers in water for 20 minutes.
- After 20 minutes, skewer the pork onto the bamboo sticks. Have 6 to 7 pieces on each bamboo stick.
- Set the barbecue grill to medium high heat so it can pre-heat.
- Add the ginger ale and sugar that was set aside for the grilling glaze.
- Grill the pork for 12 minutes on each side until it is char-grilled. Filipinos brush the glaze on the pork barbecue to make it moist and shiny.
Every barbecue is best served hot, but Filipino-style barbecue is served best with tomatoes, cucumbers, green pickled mangoes or green papaya pickled relish.
A tip to prevent the sugar from crystallizing or the meat from hardening is to mix the sugar in the marinade or glaze.
If your taste buds crave for spicy barbecue, add a teaspoon or two of sriracha sauce or one to two bird’s eye chilies.
Filipino-style barbecues can still be enjoyed in the winter season! Prepare the marinade and the pork on bamboo skewers. The oven should be pre-heated at 190.56 Degrees Celsius. A 9 by 13 with a height of not more than 2 inches. Place the grill over the shallow pan and the skewered pork on the grill rack. The pan should be placed at the center of the oven for 30 minutes at Pre-heat the oven at 190.56 Degrees Celsius.