Filipino-style Pork Barbecue

Filipino Pork Barbecue is a skewered pork marinated and basted with a sweet soy sauce mixture of garlic, banana ketchup, soy sauce, sprite, or lemon soda.

The complement to this Filipino Pork Barbecue recipe is the spicy vinegar dip served on the side. For the drinkers, they love this as an appetizer or pulutan.

The aroma of pork grilled in charcoal reminds me of street vendors selling barbecue n the Philippines.

How to make Filipino Pork Barbecue Recipe
When preparing the pork barbecue, it is best to marinate it overnight or at least 12 hours. Use marinate as baste once on both sides. Don't use the baste when ready to remove from heat since raw meat was marinated in it.

How to make BBQ Dipping Sauce (Filipino style) – Spice Vinegar Sauce
We Filipinos cannot live without our concoction choice of sawsawan (dip), especially when a particular dish calls for it. Suka (vinegar), with all the sharp and acidic flavor it brings to almost all kinds of grilled and fried dishes, is one of many Filipinos' most well-loved side dipping sauces.

You will need:

• 1 cup vinegar
• 2 tbsp red onion, chopped
• 1 clove of garlic, minced
• 1 red chili, chopped (optional)
• 1/4 tsp salt
• 1/4 tsp ground black pepper

Procedure:
Make the dipping sauce by mixing all the ingredients and pouring it into a small bowl for serving.

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You will need:

• 1 kg pork
• ⅓ cup brown sugar
• ¼ cup soy sauce
• ¼ cup vinegar
• 2 tbsp banana ketchup
• 3 tsp garlic powder or 1 garlic head
• 1 tsp black pepper
• ½ cup lemon soda or sprite

Basting mixture

• 1 cup used marinade
• ¼ cup ketchup
• 2 tbsp oil

Procedure (video):

1. Combine the brown sugar, soy sauce, vinegar, banana ketchup, garlic, lemon soda, and black pepper. Whisk to mix. Pour the marinade mixture over the meat, marinate the pork in a container, and refrigerate overnight, turning the meat over several times to distribute the liquid evenly.
2. The next day, drain the meat, reserving 1 cup of the marinade, and place the pork strips on each skewer – longways. Finally, mix all basting sauce ingredients.
3. Using a charcoal grill, place pork skewers and cook until it is lightly charred on one side, turn on the other side, and baste with the marinade. Repeat this process until the pork barbecue is cooked.
4. Notes:
5. Cut pork into small strips for easier skewing.
6. It is best to use pork belly or pork shoulder with fat when using pork. Leaner pork is not very tasty as barbecue.
7. It is best to marinate the meat overnight in the fridge.
8. Don't discard the marinade; use it to baste while grilling.