Filipino Pork Barbeque

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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