Pinoy Pork Barbecue

I grew up eating this all the time.  If I could, I’d probably eat it every day.  I LOOOOOVE Pork Barbecue, Pinoy style.  I got this recipe off the internet.  The secret ingredients are 7 Up and Banana Sauce. Banana sauce is available in large Asian supermarkets.  If you can’t get it, blending ¾ cup mashed very ripe bananas with ¼ cup tomato ketchup and a few drops of red coloring is a passable substitute.  When I read the recipe it said “1 whole garlic.”  I wasn’t sure if the author meant one whole garlic clove or one whole garlic head.  Since garlic is practically the national vegetable of the Philippines, I opted for the latter, but only used half a head of garlic since the bulbs are much larger in the States.  It’s not as overpowering as you may think since the garlic is smashed and not minced.  Later on it’s strained out of the sauce. I also omitted MSG.  But the results were still,  oh so masarap!  You will need to plan this meal a couple of days in advance as it takes time to soak the skewers and marinate the pork.  Two days is ideal for marinating, overnight is the minimum.

As we say in the Philippines: Pulutan na kayo! Nasaan ang tagay ko?

  • 2 Lbs. of Pork butt (shoulder) or boneless country-style spareribs
  • 1 cup of soy sauce
  • 1 half garlic head peeled and smashed
  • 1 Small onion, peeled and minced
  • Juice of 2 Lemons
  • ½ Cup of 7UP
  • 1 Tsp. Ground black pepper
  • 5 Tbs. Dark brown sugar
  • 1 Cup of Banana sauce

Soak 1 dozen large bamboo skewers in water overnight (this will lower their burn factor).  Trim large sections of fat from the pork.  Slice pork into 1 ½ “ squares ½” thick.   Thread pork slices on bamboo skewers Combine remaining ingredients in a bowl and stir well to dissolve the sugar and blend in the banana sauce.  Pour 1/3 of the sauce in a 9×13 baking dish and spread evenly. Lay 1/2 the pork skewers  over sauce and pour 1/2 of the remaining sauce on top.  Lay the remaining  pork skewers on top and  cover with the remaining sauce.  Cover the baking dish with plastic wrap and refrigerate everything at least overnight and ideally for two days.

If you are not grilling the skewers on your barbecue or stove top grill, line a broiler pan with foil and spray the rack with non-stick cooking spray.   Preheat the broiler.  Lift the skewers out of the marinade and lay them in a single layer on the broiling rack or on a platter to bring to the grill.  Strain the marinade into a sauce pan, discarding the onion and garlic.  Bring the sauce to a boil and reduce it by half until a thick sauce forms.  Turn off the heat.

If using the broiler rack, place the broiler pan with the skewers under the broiler.   Otherwise, place the skewers over hot coals or on a stovetop grill. Broil/grill skewers for about 7 minutes, basting with the warm reduced marinade.  Turn the skewers over and  baste them again, and broil /grill the other side for another 7 minutes or until nicely browned.  Remove from the oven and brush with a little more marinade.

Serve with rice (with some of the marinade on the side to top the rice or skewers) and a side salad.  Makes 6 servings.

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