Filipino style barbecue

Name: Filipino style barbecue
Total time: 720 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 2 lbs pork shoulder steak; 8 cloves garlic; 0.5 cup soy sauce; 1 cup banana ketchup; 0.25 cup calamansi juice; 0.5 cup Sprite; 2 tbsp brown sugar; 1 tsp garlic powder; 1 tbsp black pepper; 1 tsp kosher salt

12h

Serves 4

tiktok.com

Filipino style barbecue

tiktok.com

12h

Serves 4

Directions

1Cut the pork into even cubes or rectangles.
2Mince the garlic to extract the most flavor.
3Pour soy sauce into a bowl.
4Add banana ketchup to the bowl.
5Add calamansi juice and Sprite to the bowl.
6Add brown sugar, minced garlic, garlic powder, and black pepper to the marinade.
7Blend the marinade until smooth.
8Pour the marinade over the pork in a bowl.
9Cover the bowl and marinate the pork overnight.
10Soak barbecue sticks in water to prevent them from burning during grilling.
11Skewer the marinated pork tightly onto the pre-soaked barbecue sticks.
12Prepare the barbecue glaze by combining ketchup, brown sugar, soy sauce, garlic, black pepper and kosher salt in a separate bowl.
13Whisk the glaze ingredients until well combined.
14Place the pork skewers on a grill over low heat to cook slowly.
15Turn the skewers to ensure even cooking and prevent burning.
16Once the skewers are cooked, turn up the heat to medium-high.
17Brush the skewers with the barbecue glaze.
18Grill for another 1-2 minutes per side to caramelize the glaze.
19Apply a second coat of glaze for extra flavor and color.

Ingredients

2 lbs pork shoulder steak
8 cloves garlic
0.5 cup soy sauce
1 cup banana ketchup
0.25 cup calamansi juice
0.5 cup Sprite
2 tbsp brown sugar
1 tsp garlic powder
1 tbsp black pepper
1 tsp kosher salt

Equipment

cutting boardknifebowlblenderskilletgrillwooden skewerstongs

Tips

Don't beat yourself up for not finding an ingredient. You can always use something else.
Soaking the barbecue sticks in water prevents the stick from burning while grilling.
Packing the meat tightly on the skewers prevents them from drying out while grilling and makes a very juicy skewer.
The key to grilling is low and slow, since the barbecue has some sugar in the marinade you don't wanna burn it as soon as you put it in the grill. You also don't want the outside to be burnt and the inside to be raw still. So low and slow and we'll just turn the heat up later so we get that beautiful char at the end.
I personally like doing two coats of barbecue glaze before I finish cooking.

Filipino style barbecue

12h

Serves 4

tiktok.com

Filipino style barbecue

tiktok.com

12h

Serves 4

Directions

1Cut the pork into even cubes or rectangles.
2Mince the garlic to extract the most flavor.
3Pour soy sauce into a bowl.
4Add banana ketchup to the bowl.
5Add calamansi juice and Sprite to the bowl.
6Add brown sugar, minced garlic, garlic powder, and black pepper to the marinade.
7Blend the marinade until smooth.
8Pour the marinade over the pork in a bowl.
9Cover the bowl and marinate the pork overnight.
10Soak barbecue sticks in water to prevent them from burning during grilling.
11Skewer the marinated pork tightly onto the pre-soaked barbecue sticks.
12Prepare the barbecue glaze by combining ketchup, brown sugar, soy sauce, garlic, black pepper and kosher salt in a separate bowl.
13Whisk the glaze ingredients until well combined.
14Place the pork skewers on a grill over low heat to cook slowly.
15Turn the skewers to ensure even cooking and prevent burning.
16Once the skewers are cooked, turn up the heat to medium-high.
17Brush the skewers with the barbecue glaze.
18Grill for another 1-2 minutes per side to caramelize the glaze.
19Apply a second coat of glaze for extra flavor and color.

Ingredients

2 lbs pork shoulder steak
8 cloves garlic
0.5 cup soy sauce
1 cup banana ketchup
0.25 cup calamansi juice
0.5 cup Sprite
2 tbsp brown sugar
1 tsp garlic powder
1 tbsp black pepper
1 tsp kosher salt

Equipment

cutting boardknifebowlblenderskilletgrillwooden skewerstongs

Tips

Don't beat yourself up for not finding an ingredient. You can always use something else.
Soaking the barbecue sticks in water prevents the stick from burning while grilling.
Packing the meat tightly on the skewers prevents them from drying out while grilling and makes a very juicy skewer.
The key to grilling is low and slow, since the barbecue has some sugar in the marinade you don't wanna burn it as soon as you put it in the grill. You also don't want the outside to be burnt and the inside to be raw still. So low and slow and we'll just turn the heat up later so we get that beautiful char at the end.
I personally like doing two coats of barbecue glaze before I finish cooking.