Filipino Pork Barbecue is a delicious grilled marinated pork skewed in little bamboo skewers. Unlike those of Pork Barbecue prepared in other countries where the meat is first dry rub with seasonings before grilling, the meat of Filipino Barbecue is first soak in marinade for several hours before grilling. While grilling, basting the barbecue with the remaining marinade will make the pork more tasty and moist.
The common ingredients of the Filipino barbecue marinade are soy sauce, garlic, banana catsup, citrus fruit juice (calamansi or lemon) or vinegar, sugar, and ground pepper, where the outcome of the final taste should be sweet-sour-salty at same time. Additional list of ingredients for variation includes soda (7-up, sprite, and moutain dew), beer, onion, peanut butter, and salt. Dipping sauce ingredients for this dish includes vinegar, minced garlic and onion, and salt and pepper. Chicken is also a good substitute for pork, making the dish Filipino Chicken Barbecue.
In the Philippines, Filipino Pork Barbecue is considered one of the popular street foods sold in sidewalk stalls. Other exotic grilled streets foods are Isaw na Baboy - grilled pig's intestine, Isaw ng Manok - grilled chicken intestine, Betamax - grilled chicken's blood, Adidas - grilled chicken's feet, Helmet - grilled, chicken's head, Atay ng Manok - grilled liver, Balunbalunan ng Manok - grilled chicken's gizzard, Tenga ng Baboy - grilled pig's ear, etc.
Although Filipino Pork Barbecue is considered a street food, this delicious dish can also be ordered in most Filipino fancy restaurants, prepared in festive parties and gatherings, and other special occasions.
- 2 lbs pork belly (skin removed), butt, or shoulder; cut into desired sizes
- 1 head garlic; crushed
- 1/2 cup soy sauce
- 1/2 cup banana or tomato catsup
- 1/4 cup 7-up or sprite soda
- 3 tablespoons lemon (calamansi) juice or vinegar
- 1/4 tablespoon ground black pepper
- 3 tablespoons brown sugar
- 2 tablespoons peanut butter
- Bamboo skewers (pre-soaked in water for about 30 minutes)
- Mix all ingredients in a bowl and set aside in the refrigerator for at least 24 hours.
- Skew the pork, then grill over charcoal or gas grill.
- Baste using the remaining marinade sauce while grilling.
- Cook until done.