Philippine Pork BBQ
Winter is always a slow time for me to try new recipes. Since I live in Montana, it is hard to get in the mood to go out and crank up the smoker at 40 below zero. So for the last 2 years I have pulled the 5th wheel over to the Oregon coast near where I grew up. I bring along the boat so I can fish and go crabbing. That being said, I have to leave my Texas BBQ pit at home, along with my other smokers. Still not much chance to do anything creative. I try to look for recipes that I can cook on my portable Weber that might rise to the level that is so good, I want to post it to my blog and share with all of you. I found one such recipe the other day. The recipe is for Philippine Pork BBQ . I am a big fan of the Asian influence on BBQ, Korean, Philippine & Chinese. They use a lot of garlic, ginger, soy, fish sauce & citrus. I found this recipe on a blog called EatingClubVancouver.com. They called it Yaya’s Philippine Pork BBQ. It’s a fairly simple recipe that produces a juicy and flavorful pork skewer.
To prepare the marinade combine the garlic, salt, pepper, sugar, 7-up, soy sauce & calamansi* in a bowl and stir to dissolve the sugar. Slice pork shoulder into thin strips. Place in bowl and using your hands make sure all the strips are completely coated with the marinade.
* Calamansi is a citrus fruit that is a cross between a Mandarin Orange and a Kumquat. You can substitute orange, lemon, limes, or a combination of them. I used limes.
Pour meat and marinade into a Ziplock bag and place in the refrigerator for at least 24 hours and preferably 48. I let mine marinate 60 hours.
Weave meat onto skewers bunching slices up to produce a full skewer of pork.
Cook over medium heat on the grill 3 minutes per side (4 sides per skewer).
Yaya’s Barbequed Pork
1- big head garlic, peeled & crushed
2- tsp. salt
1- tsp. black pepper
4- Tbsp. soy sauce
4- Tbsp. sugar
12 ounces 7-up or Sprite
10- pcs. calamansi
2 lbs. pork, sliced thin into 1-1/2″ pcs. (We get shoulder butt.)
Mix all ingredients together including the pork. Marinate overnight in the
To make the basting sauce (the “barbeque” sauce), I use some of the marinade and add ketchup, worcestershire sauce, a touch of oil, and adjust the sugar and soy sauce levels. I heat the sauce until “cooked.”
Baste, baste, baste(!) with the barbeque sauce while the meat is cooking.
As for the peanut sauce, again, I use some of the marinade and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken barbeque. It is heavenly on it!