Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Recipe courtesy of
Richmond Flores
for
Food Network Kitchen
Watch how to make this recipe.
Filipino Pork Barbecue
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- Level: Easy
- Total: 9 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 808
- Total Fat
- 47 g
- Saturated Fat
- 15 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 43 g
- Cholesterol
- 161 mg
- Sodium
- 2689 mg
Marinated pork is skewered on bamboo and grilled for this sweet, salty and sticky Filipino dish that’s a national favorite. The skewers are popular street food and also a go-to snack for parties and celebrations like kamayan, but are easy enough to put together for an at-home meal. Marinating the pork for several days allows it to absorb lots of flavor, but overnight is fine as well. The marinade contains lemon-lime soda, an ingredient popular in this type of barbecue and one that many Filipino cooks credit with making the pork extra tender and tasty. This version lacquers the meat with a glaze that takes advantage of banana ketchup, a popular Philippine condiment that looks like tomato ketchup but tastes a bit sweeter and adds a few spice notes. The skewers are often served with Sawsawan, a spiced vinegar dipping sauce, and the pickled condiment Achara or the tangy cucumber and tomato salad Ensaladang Pipino at Kamatis are also welcome additions.
- Level: Easy
- Total: 9 hr
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 808
- Total Fat
- 47 g
- Saturated Fat
- 15 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 1 g
- Sugar
- 45 g
- Protein
- 43 g
- Cholesterol
- 161 mg
- Sodium
- 2689 mg
Ingredients
Pork:
Glaze:
Directions
Special equipment:
ten 11-inch bamboo skewers- For the pork: Combine the soy sauce, light brown sugar, soda, calamansi juice, bay leaves, lemongrass, garlic and chiles in a large bowl and stir. Add the pork and toss and massage the marinade into the meat. Cover the bowl and refrigerate 8 hours or overnight or up to 4 days.
- When ready to cook, soak ten 11-inch bamboo skewers in water for 1 hour and make the glaze.
- For the glaze: Whisk the banana ketchup, calamansi juice, soy sauce, oyster sauce, sugar, garlic and black pepper together in a medium bowl. Set aside.
- Remove the pork from the marinade and discard the leftover marinade. Skewer the pork onto the bamboo skewers, folding the pieces and threading them on so you can scrunch them up and get about 7 ounces of pork on each skewer with about 2 inches empty on the bottom of the skewers. Each skewer should look like one piece of rippled meat with no bamboo showing except at the bottom; this will help the pork cook evenly and keep the bamboo from burning. Place the skewers on a tray or in a baking dish and set aside.
- Prepare a grill for medium-high heat. Oil the grates and place the skewers on the grill with the empty 2 inches of the bamboo hanging over the edge off the heat. Grill for about 5 minutes per side or until the meat is almost cooked through.
- Brush the glaze liberally onto each skewer. Flip and repeat on the other side. Allow the glaze to caramelize by continuing to cook for about a minute total. Flip again and repeat brushing on the glaze for a total of 4 times. The pork should look lacquered and sticky with sauce. Remove from the grill and serve.
Cook’s Note
Calamansi, sometimes called calamondin in the United Sates, is tart and sweet and a favorite citrus in Filipino cooking. If you can’t find it fresh, you can look for bottled calamansi juice, or substitute lime or lemon juice.
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