I am looking forward to summer because it is my favorite time of the year. For me, it is a time when I can slow down, relax and enjoy my time off from work. It is a time when I can reflect and spend quality time with my family. This means going for a walk, playing a board game, watching a movie or even enjoying a good meal together. Barbecue is our favorite way to cook our food in summer. Our all-time favorite food to barbecue is pork. In this Filipino pork barbecue dish, the pork is sliced thinly, marinated overnight, skewered on bamboo sticks and cooked on a barbecue grill.
It is a lot of work but it’s worth it!
- 2.5 lbs pork shoulder butt
- Bamboo skewers
- 1 head garlic minced
- ¼ cup lemon or calamansi juice
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- ½ cup ketchup
- 1 can (355ml) 7-up or ginger ale
Prepare pork by slicing it into ¼ inch thick, 1 1/2 inch long and 1 inch wide pieces.
In a large bowl, combine garlic, lemon juice, soy sauce, sugar, ketchup and 7-up. Add pork pieces and mix well. Cover with plastic wrap and refrigerate overnight.
Soak the bamboo skewers in water for at least one hour or overnight.
Prepare basting sauce by combining 1/2 cup soy sauce, 1/3 cup brown sugar and ½ cup ketchup. Set aside.
String the pork pieces on skewers, around 5-6 pieces on each stick.
Grill on medium heat until cooked, basting and turning every few minutes on each side.
Serve as is or with vinegar garlic dipping sauce. Enjoy!
To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves of crushed garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.