Pinoy Pork Barbecue

Pinoy pork barbecue are marinated slices of pork speared in bamboo skewers and grilled to perfection. Though this might sound like the western famed barbecued pork, this delicious Filipino version of the barbecue has a lot of difference specifically in terms of preparation and appearance.


This grilled dish can be considered as a street food because it is sold in barbecue stands on street corners along with isaw ng baboy (grilled pig’s intestine), betamax (grilled chicken blood), isaw ng manok (grilled chicken intestine) and other similar street foods.
The thing that I like most about Pork Barbecue is its rich flavor: the marinade does its job by ingesting all the flavors in the pork while the grilling process provides additional smokiness making this grilled Filipino Food stand out.
As far as I am concerned, Pinoy Pork Barbecue won’t be complete without the spicy vinegar. Do you remember the tall coffee jars in barbecue stands that contain the spicy vinegar dip? I like soaking my barbecue in that vinegar dip and I intentionally scoop the floating chopped onions as I pull the stick out. “Mas sasarap ito kapag sinamahan mo pa ng malamig na softdrink” (this will taste even better with cold soda by your side) “ayy, Sarap!” (Delicious!)

Pinoy Pork Barbecue

 

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Prep time

60 mins

Cook time

12 mins

Total time

1 hour 12 mins

 

Author: Vanjo Merano

Serves: 6

Ingredients

• 2 lbs pork, sliced
• ½ cup soy sauce
• Lemon juice from 1 piece lemon
• ½ cup banana ketchup
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 3 tablespoons brown sugar
• 8 cloves garlic, crushed and chopped

Instructions

1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are properly distributed; using your hands in mixing the ingredients is recommended.
2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid contamination. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the flavors.
3. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbecue stick that we know).
4. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding a few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce.
5. Serve with spicy vinegar. Share and enjoy!

Credits; http://panlasangpinoy.com/2010/04/21/pinoy-pork-barbeque-inihaw-recipe/