{"id":1928,"date":"2023-03-27T00:03:00","date_gmt":"2023-03-27T07:03:00","guid":{"rendered":"http:\/\/www.kawalingpinoy.com\/?p=1928"},"modified":"2023-03-27T00:03:48","modified_gmt":"2023-03-27T07:03:48","slug":"filipino-pork-barbecue","status":"publish","type":"post","link":"https:\/\/www.kawalingpinoy.com\/filipino-pork-barbecue\/","title":{"rendered":"Filipino Pork Barbecue"},"content":{"rendered":"\n

Filipino Pork Barbecue on a Stick are as much fun to eat as they are delicious. With a sweet, salty, and slightly spicy flavor combo, they're absolutely addictive!<\/em><\/p>\n\n\n\n

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Filipino Pork Barbecue<\/figcaption><\/figure>\n\n\n\n\n\n

Since our weather is beginning to heat up here in Texas, and G has been firing up the charcoal pit almost every day, I thought I'd repost our favorite thing to grill.<\/p>\n\n\n\n

Filipino pork barbecue is a meat kebab made of pork slices marinated in a sweet and savory sauce and grilled to perfection. It's popular street food in the Philippines, commonly peddled on makeshift grill carts at street corners. It's also a regular mainstay at parties and special gatherings and widely enjoyed as a viand with hefty servings of rice or as portable appetizers to complement ice-cold beer.<\/p>\n\n\n\n

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Pork cut to use<\/h2>\n\n\n\n

The success of your pork barbecue is half the marinade and half the type of pork you use. For the best texture and flavor, choose a cut with adequate ribbons of fat, such as pork butt (kasim). Pork belly is too fatty to use, and pork loin or tenderloin is too lean and dry.<\/p>\n\n\n\n

Make sure to slice in very thin, uniform sizes to ensure even cooking and across the grain for a tender chew. You can also have the butcher slice the meat for you; ask for pang-BBQ<\/em>.<\/p>\n\n\n\n

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Marinade ingredients<\/h2>\n\n\n\n

Like most mainstream dishes, every Filipino cook or household has their version of barbecue pork. While calamansi or lemon juice appears to be standard for most Filipino pork barbecue recipes, I use vinegar instead to help tenderize the meat.<\/p>\n\n\n\n

I first marinate the thin pork slices in a mixture of vinegar, 7-up, soy sauce, oyster sauce, brown sugar, chili peppers, and copious amounts of garlic to amp up the flavor and then finish off the partially grilled meat with a basting mixture of oyster sauce, banana ketchup, and sesame oil to achieve gooey, sticky, yummy goodness.<\/p>\n\n\n\n

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This recipe makes about 50 barbecue sticks. Who needs 50 pieces of Filipino pork barbecue, you say? Please take one bite. You\u2019ll thank me later.<\/p>\n\n\n\n

These barbecue pork on a stick are seriously addictive; you'd wish you made more! A delightful marriage of sweet, salty, and spicy, you'll be hard-pressed to stop at just one.<\/p>\n\n\n\n

Ready to grill a batch? Check out my tips below for the best pork barbecue ever!<\/p>\n\n\n\n

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\n\n\t\t\t\tHelpful tips\n\t\t\t<\/h2>\n\n\t\t\n\t\t\n\t\t\t
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