Filipino Pork Barbecue Ingredients and Cooking Method

Filipino Pork Barbecue Ingredients and Cooking Method 

Filipino Pork Barbecue made of pork cuts marinated in a sweet BBQ sauce and pierced in bamboo sticks. Sweet, salty, and somewhat hot, these Filipino-style kebabs are truly addictive!

top perspective on Filipino pork bar-b-que kebabs on a white plate

Filipino Pork Barbecue

Since we're amidst Summer here in California and G has been starting up the charcoal pit consistently, I thought I'll repost our most loved thing to grill.

Filipino pork barbecue is a mainstream road nourishment in the Philippines just as a customary backbone at gatherings and uncommon get-togethers. Usually sold at city intersections on alternative grill trucks, these delicious pork sticks are broadly delighted in as a viand with strong servings of rice or as convenient tidbits to supplement cold brew.

marinade elements for Filipino pork barbecue 

Marinade Ingredients for Filipino-style Pork BBQ 

Like most standard dishes, each Filipino cook or family has their forms of barbecue pork. While calamansi or lemon juice gives off an impression of being standard for most Filipino pork barbecue plans, I use vinegar rather to help soften the meat.

I initially marinate the meager pork cuts in a blend of vinegar, 7-up, soy sauce, oyster sauce, dark colored sugar, bean stew peppers, and abundant measures of garlic to amp up flavor and afterward polish off the in part grilled meat with a seasoning blend of oyster sauce, banana ketchup, and sesame oil to accomplish gooey, clingy, yummy goodness.

Filipino Pork Barbecue on a white serving dish with vinegar plunging sauce and atsara as an afterthought

This formula makes around 50 barbecue sticks. Who needs 50 bits of Filipino pork barbecue you state? If it's not too much trouble take one chomp. You'll say thanks to me later.

These barbecue pork on a stick are genuinely addictive; you'd wish you made more! A superb marriage of sweet, salty and fiery, you'll be unable to stop at only one.

Prepared to grill a group? Look at my tips beneath for the best pork barbecue ever!

cut pork marinating in a FIlipino-style barbecue sauce in clear compartment

The most effective method to Make Filipino Pork Barbecue

To keep from consuming during grilling, douse the bamboo sticks in water for at any rate 30 minutes before piercing the meat.

The achievement of your pork barbecue is a large portion of the marinade and a large portion of the kind of pork you use. For best surface and flavor, pick a cut with satisfactory strips of fat, for example, pork butt (kasim). Make a point to cut in dainty, uniform sizes to guarantee in any event, cooking and over the grain for a delicate bite.

Channel the cut pork well and pat dry, so the overabundance fluid doesn't weaken the marinade. 

For sanitation, dispose of the marinade and make a new bunch of seasoning sauce. On the off chance that you need to utilize the marinade, heat to the point of boiling for a decent 10 to 15 minutes to diminish the marinade and to kill off any microscopic organisms from the crude meat.

To anticipate inordinate roasting and to keep the meat from consuming before completely cooked, grill the pork FIRST for a couple of moments on each side before seasoning. When the meat changes shading, start brushing with the sauce.

For incredible profundity of flavor, marinate the meat for in any event 4 hours or medium-term for best results. I don't prescribe marinating the meat longer than medium-term as the acids in the marinade will separate the protein filaments of the meat.

As the formula makes an immense sum, you might need to keep the prepared meat in the cooler for sometime later. Move into resealable packs or hermetically sealed compartments and store in the cooler for as long as 3 months.

Filipino barbecue on a stick on a white plate with a container of atsara as an afterthought and a bowl of vinegar plunging sauce

The most effective method to Serve Pork BBQ on a Stick

Filipino-style barbecue is customarily appreciated as a bite or gathering canapé. It's prevalent road nourishment, for the most part with a side of vinegar plunging sauce, just as a pulutan presented with hard beverages.

It's likewise generally filled in as a primary dinner with pancit or rice. Attempt it with Java rice and hand crafted atchara for a delightful dining experience the entire family will adore

Ingredients of Filipino Pork Barbecue

6 pounds pork butt, cut to 1-inch wide and 1/4-inch thick

3 cups 7-up

2 cups soy sauce

2 cups vinegar

2 cups oyster sauce

3 cups dark colored sugar

1 tablespoon ground dark pepper

1 cup garlic, stripped and minced

10 Thai stew peppers (siling labuyo), minced

2 cups banana ketchup

1/2 cup sesame oil

For the Spiced Vinegar Dip

1 cup white vinegar

3 cloves garlic, stripped and minced

1/2 onion, stripped and finely slashed

3 Thai bean stew peppers, cleaved

1/8 teaspoon naturally ground pepper

1/4 teaspoon salt

Method Of Filipino Pork Barbecue

Flush pork strips and channel well. Pat dry.

In an enormous bowl, consolidate 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, darker sugar, garlic, dark pepper, and stew peppers.

Add pork and back rub meat to completely consolidate. Marinate, turning meat more than once, in the cooler for in any event 4 hours or medium-term for best outcomes.

String 2 to 3 meat cuts onto each stick.

In a bowl, consolidate staying 1 cup of oyster sauce, banana ketchup, and sesame oil. Put in a safe spot.

Grill meat kebabs over hot coals for around 2 to 3 minutes each side.

At the point when pork begins to lose its pink, treat with oyster sauce-ketchup blend. Proceed to grill and season, turning on sides, until meat is cooked through. Expel from warmth and fill in as is or with hot vinegar plunge.