Filipino Pork Barbecue
User Reviews
4.0
1,122 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Marinating
8 hrs
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Total Time
50 mins
-
Servings
50 Servings
-
Calories
175 kcal
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Course
Main Course, Appetizer
-
Cuisine
Filipino
Filipino Pork Barbecue
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Filipino Pork Barbecue are made of pork slices marinated in a sweet BBQ sauce and skewered in bamboo sticks. Sweet, salty, and slightly spicy, these Filipino-style meat kebabs are seriously addictive!
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Ingredients
- 6 pounds pork butt, sliced to 1-inch wide and ¼-inch thick
- 3 cups 7-Up
- 2 cups soy sauce
- 2 cups vinegar
- 2 cups oyster sauce
- 3 cups brown sugar
- 1 tablespoon ground black pepper
- 1 cup garlic, peeled and minced
- 10 Thai chili peppers (siling labuyo), minced
- 2 cups banana ketchup
- ½ cup sesame oil
For the Spiced Vinegar Dip
- 1 cup white vinegar
- 3 cloves garlic, peeled and minced
- ½ onion, peeled and finely chopped
- 3 Thai chili peppers, chopped
- ⅛ teaspoon freshly ground pepper
- ¼ teaspoon salt
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Instructions
- Rinse pork strips and drain well. Pat dry.
- In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
- Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
- Thread 2 to 3 meat slices onto each skewer.
- In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
- Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
- When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through.
- Remove from heat and serve as is or with spicy vinegar dip.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper, and salt.
Notes
- Soak the bamboo skewers in water for at least 30 minutes before skewering the meat to prevent them from burning when grilling.
- Drain the sliced pork well and pat dry so the excess liquid does not dilute the marinade.
- For great depth of flavor, marinate the meat for at least 4 hours or overnight for best results. I don't recommend marinating the meat longer than overnight as the acids in the marinade will break down the protein fibers of the meat.
- For food safety, discard the marinade and make a fresh batch of basting sauce. If you want to use the marinade, boil it for 10 to 15 minutes to reduce the marinade and kill off any bacteria from the raw meat.
- To prevent excessive charring and the meat from burning before fully cooked, grill the pork FIRST for a few minutes on each side before basting. Once the meat changes color, start brushing with the sauce.
Nutrition Information
Show Details
Calories
175kcal
(9%)
Carbohydrates
19g
(6%)
Protein
12g
(24%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
33mg
(11%)
Sodium
912mg
(38%)
Potassium
270mg
(8%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
50IU
(1%)
Vitamin C
1.7mg
(2%)
Calcium
32mg
(3%)
Iron
1.1mg
(6%)
Nutrition Facts
Serving: 50Servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Calories | 175kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 912mg | 38% |
| Potassium | 270mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 50IU | 1% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 32mg | 3% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.0
1,122 reviews
Good
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