Easy, salty-sweet, and fun to eat at a party or family dinner.
Simply Recipes / Frank Tiu
Grilled pork skewers will be the star of your next cookout.
The char-grilled, bite-sized pieces of pork are cooked to perfection.
Simply Recipes / Frank Tiu
They emerge from the grill glimmering with a bright red sheen from the ketchup marinade.
The edges are crispy and the pork is tender and succulent with sweet-savory-spicy notes.
These grilled pork skewers do not last long on the serving platter.
Simply Recipes / Frank Tiu
If youre the host, grill a double batch, maybe even a triple.
There will be no leftovers.
Thanks to the tropical Philippine weather, outdoor barbecue is common all year round.
Simply Recipes / Frank Tiu
Pork barbecue and skewered meats are quintessential street foods in the Philippines.
This is the kind of party fare that transcends all social divides.
But the aromas and flavors of charcoal cooking are potent and powerful.
Simply Recipes / Frank Tiu
Gas grills are more convenienta quick flip of the switchand the food cooks faster.
Both ways give you irresistible pork barbecue pieces, so use whatever grill you have available.
The meat must have a good amount of fat marbling.
Simply Recipes / Frank Tiu
The flavor from the fat-filled piece will trickle down the rest of the pieces when grilling.
An Easy Marinade
The key to great Filipino barbecue is a good overnight marinate.
If you cant find banana ketchup, use tomato ketchup.
Simply Recipes / Frank Tiu
Calamansi juice can be swapped for lemon juice.
The grilled pork skewers will still be incredibly delicious.
Place the skewered pieces in a pre-greased shallow baking sheet, careful not to overcrowd the meats.
Simply Recipes / Frank Tiu
Boil the marinade and add the sugar per the recipe.
Brush the marinade on top of the pork.
Roast for 25 to 30 minutes, basting every so often.
Simply Recipes / Frank Tiu
Flip the skewers halfway through, so that the meat cooks evenly.
To achieve the slightly burnt-edges effect, broil for 3 to 5 minutes at the end.
Soak the pork in this mixture, then remove the pork pieces and set aside.
Simply Recipes / Frank Tiu
Pre-grease a griddle or grill pan with cooking spray.
Over medium heat, add the sliced, marinated pork pieces (without skewers).
Stir around and pan fry for about 25 minutes till cooked thoroughly.
Simply Recipes / Frank Tiu
Do not leave the grill pan unattended or the pork can burn.
When done, skewer 1 to 2 pieces on cocktail toothpicks.
Leave some of the fat on the meat for flavor and tenderness.
Simply Recipes / Frank Tiu
Massage the meat, incorporating the marinade well.
Store in a covered plastic container or a resealable large freezer bag.
Clean the grill grates well.
Simply Recipes / Frank Tiu
Before lighting, spray a thin veil of cooking spray over the grates to prevent the meat from sticking.
Preheat the grill to medium-high heat, at least 10 to 15 minutes for a gas grill.
Slide the marinated pork pieces onto skewers.
Simply Recipes / Frank Tiu
Pour 1 cup of the marinade into a small saucepan.
Simmer for about 5 minutes over medium-high heat.
Add the brown sugar and mix well.
Remove from the heat and set aside.
Place the pork skewers directly on the preheated grill grates.
Line up the skewers side by side without overlapping.
Overcrowding the grill can reduce its temperature, and the pork may not cook properly.
Brush with the sauce every so often.
Cook the pork skewers for 3 to 4 minutes.
Leftover grilled pork skewers can be kept, covered, in the refrigerator for up to 5 days.
To freeze, cover in plastic wrap and foil tightly and store for up to 1 month.
