This is my take on a classic Filipino BBQ dish that I used to eat a lot of when I was younger. You can use this in a marinade for chicken or pork. The banana ketchup is optional. If you don’t have it, then just use regular ketchup.
I didn’t list the exact measurements for the marinade because it’s hard to list exactly how much of it you’ll need. Obviously the amount of marinade will depend on the size of your meat. You can also use a little bit more or a little bit less.
İçindekiler
- 3 lbs. pork shoulder sliced into thin pieces
- 2 sachets Pork Liquid Seasoning
- 2 tablespoons brown sugar
- ½ cup banana ketchup
- 3 pieces calamansi
- 6 cloves garlic crushed
- ½ cup soy sauce
- ½ teaspoon ground black pepper
Talimatlar
- Arrange pork slices in a large bowl. Add Liquid seasoning, soy sauce, ketchup, sugar, garlic, and ground black pepper. Mix well. Cover and refrigerate for at least 3 hours. Note: marinating the meat longer will provide better results.
- Skewer the marinated meat on a bamboo skewer (also called barbecue stick). Set aside.
- Heat-up the grill. Start to grill the pork barbecue for 3 to 5 minutes per side. Continue this step until pork is thoroughly cooked. Note: baste with a mixture of soy sauce, banana ketchup, and vegetable oil after turning the barbecue over.
- Serve with warm rice and a dip of spicy vinegar. Enjoy!
Yanıtlar