FILIPINO PORK BBQ IN SKEWERS

When it comes to BBQ, we Filipinos love serving it in skewers and in tiny pieces. BBQ is one of the most famous Filipino street foods in the Philippines. We just love it and serve it all year round! Our BBQ is different in other parts of the world because we add banana sauce (banana catsup) to it as we want our BBQ a little bit sweet. It's the banana sauce that makes it flavorful. 

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Here in the US, the best time to grill your own is during summer season and every July 4th. Independence Day celebration is not complete without BBQ and of course nothing beats our own.  Me and my husband had fun grilling in our little backyard. 
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This BBQ recipe is super easy to prepare and the recipes you'll use are commonly found in your kitchen. I prepared the sauce the day before so I can marinate the meat overnight. 4-8 hours is good enough but best flavor if longer. You can place it in a bowl or pan with cover or use a sealable bag to marinate. I used pork shoulder so that it has some fats in it and finds it as the best pork cut when making BBQ. You can also use pork butt if you like.
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You can use metal skewers if available but if using bamboo skewers make sure soak them at least 30 minutes to prevent from burning and catching fire. If the sticks burns and creates fire then the meat burns as well. 
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After threading them in skewers, I reserved the marinade and cooked with some cornstarch slurry to thicken then use it as a glaze during grilling. Doing this will add more flavor to the BBQ. You can reserve some from the marinade or use the marinade you used to soak the meat. It's up to you. 

If you want a spicy version, it's very simple. You can just add some hot sauce to the glaze or add some chili peppers. Filipino BBQ is best served with spicy vinegar sauce so make sure to prepare one. It's just vinegar, salt, pepper and chili. You can add chopped onion as well. Give this recipe a try and let me know what you think by leaving a comment below. Enjoy!
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PORK BBQ RECIPE

Ingredients:

• 2 lbs or 1 Kilo pork shoulder
• 1/2 cup soy sauce
• 2/3 cup Sprite / 7-Up
• 3/4 cup banana ketchup
• 1/2 cup  brown sugar
• 2 tbsp calamansi / lemon extract
• 1/2 tsp ground black pepper
• 1 head garlic, chopped
• corntarch slurry (2 tbsp cornstarch + 2 tbsp water)

Procedure:

• In a medium bowl or large cup, add soy sauce, sprite/7up, banana sauce, brown sugar, lemon juice, ground pepper and garlic.  Stir well.
• Thinly slice and cut the meat into serving portions. Pour over the sauce. Marinate then place in the refrigerator for at least 4 hours or overnight.  
• Soak the bamboo skewers in water for at least 30 minutes before using.  
• Thread the marinated meat onto skewers. 
• Transfer the marinade into a saucepan. Bring to a simmer. Combine cornstarch and water. Stir until cornstarch is fully dissolved. Lower the heat  then add cornstarch slurry to the marinade. Stir constantly and cook until sauce thickens.
• ​Heat the grill over medium heat. Grill until cooked through. Occasionally brush with marinade. 
• Best served while warm.
• Dip in spiced vinegar.
• Enjoy!

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