Filipino Pork Barbeque
17 August 2008 Labels: Barbeque, Cooking, Entrees, Filipino Food, Meat, Pork, Pork Barbeque 16 comments
Having pork barbeque signifies the start of the warm weather for me. I live in the part of of the country where there are four seasons and grilling in the middle of winter is not an option (although I tried it once, crazy me!) There are hundreds of recipe variation of pork barbeque. One can basically make their own recipe and call it the same name. This is similar to Teriyaki or Korean barbeque but what sets Filipino pork barbeque from the rest I think is the sweetness from the banana ketchup (you read that right, a ketchup made from bananas.) A typical Filipino pork barbeque has some fat on it. Since dh does not like fat, I make a couple of pieces for him that is all lean meat. It's also important to grill this on medium heat so it will not end up all burnt and crisp. If using a tough part of the pork, you can add some type of lemon soda to the marinade to act as a tenderizer. I prefer to marinate the meat for half a day or a minimum of two hours.FILIPINO PORK BARBEQUE
2 lbs. pork shoulder, sliced into strips (approx. 1-in wide and 1/2-in thick)
6 cloves garlic, crushed
2 cups light soy sauce
1/4 cup brown sugar
1/2 tsp pepper flakes (can be adjusted to your taste)
juice of 1 lemon
2 tsp Worcestershire sauce
1/2 cup banana ketchup (regular ketchup can be used)
barbeque stick
Marinate the pork in the mixture for a couple of hours. Soak the barbeque stick in water for 5 minutes, this will prevent it from burning. Drain the pork and set aside the marinade. Put the meat in the stick, 2-3 strips per stick.
Cook it in the grill over medium heat, using the marinade as a basting sauce. At the last 5 minutes of cooking, do not baste the pork, just let it finish cooking. Do not overcook, the meat will be tough.
Note:
- this marinade can also be used for chicken
- Banana Ketchup can be purchased in any Asian store that carries Philippine products. (Brands: UFC or Jufran)
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Oh now I wish I had access to banana catsup. I have to try it in our pork bbq. Thanks for the tip!
baliktad tayo mareng barb, mas gusto ko sa pork barbecue na long hours and marinate dahil mas masarap. mayron nga ako dito nasa freezer iluluto ko yan later on. na miss ko tuloy ang pork barbecue
sarap ng bbq, penge naman ms. kusinera, hihi
sarap ng bbq, penge naman ms. kusinera, hihi
@ EatingClub
You'll find this banana ketchup in VAncouver, try any Asian store. There are tons of Filipinos there so I'm sure they carry it.
@Lanie
mareng Lan, pareho lang tayo. Ang sabi ko 'minimum of two hours', masarap nga pag matagal. Pero di ko pinatatagal for more than a day dahil parang umaalat masyado.
@Maggie (Taste of Both Worlds)
Punta ka dito, lutuan kita. :)
And I have my secret touch too for my bbq pork :D! This is perfect for picnic near the beach !
gosh, i always felt hungry here when i visited..i should not came if i don't have bite..heheh im on the midst of dieting lol!:)
have a great day!:)
Banana ketchup? Sounds interesting... Is it just yellow ketchup, or does it actually have a banana taste to it?
yummy..yummy..love to cook and most of all to eat..hahaha
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Saraaap! You are so right...we all have our little secrets when it comes to our BBQ.
Mine is sweet and sour sauce in place of Banana catsup. And like you, I add 7-up or Sprite as tenderizer. But whatever the secret addition, I think it's the "stick" that brings all the fun. I tried grilling whole pieces once...did not bring the same joy! hahaha...
Looks delicious. Now I'll have to find a recipe for the ketchup.
Looks very delicious! yummy
with achara its perfect!!
Hi. Thanks for your visit. I answered your comment in my blog but decided to visit you here too.
I love kebabs, it has the same meaning to me: summertime. I do grilled dishes all summer. Did you check my pork kebabs? I mix vegs like oninon and sweet peppers.
Summer is almost ending here in Portugal, snifff.
Cheers.
hi i like the sauce u have in here.