The ultimate favourite barbecue item in the Philippines is barbecue pork skewers. It is sold in most roadside grills where people queue up at the best stall in town. A shake of spicy vinegar with garlic heightens the chargrilled porky goodness. It is also a favourite at parties, celebrations and picnics. My pity goes to the appointed griller who swelters in the heat and chokes on the smoke while everyone polishes the barbecue (as we simply call it) faster than he can cook it.
It usually is made with the pork butt and always has a cube of fat at the end of the stick. I used pork shoulder and trimmed off the fat because I do not like eating fat. To compensate for that, I added peanut butter to the marinade to add extra richness.I sliced the meat thinly so it absorbs more of the flavour and cooks in less time. A ketchup and honey glaze at the end of the grilling time gives it a sweet finish.
This is tastes good on its own but I usually serve it with paprika rice and a side salad as a meal.
Ingredients for the marinade:
1 kg. pork shoulder or butt, sliced thinly
2 tbsps. peanut butter
1 c. cola
3 tbsps. light soy sauce
1 garlic clove, crushed
1 tbsp. worcestershire sauce
2 tbsps. lemon juice
I prefer to thinly slice the pork rather than cut it into chunks because the marinade penetrates better and the meat cooks faster.
Cream the peanut butter while slowly adding the liquid ingredients of the marinade. Marinate the pork for a few hours or overnight in the fridge.
Thread the pork slices in skewers. If using bamboo skewers, soak them first in water so they don't burn in the grill. Chargrill for 5 minutes on each side.
Brush with a mixture of the glaze ingredients and grill for 2 minutes on each side to set the glaze.
Ingredients for the glaze:
1/4 c. catsup
3 tbsps. honey
1 tbsps. light soy sauce
2 tbsp. cooking oil
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