It’s August, which means barbecue season is winding down. But you can still expect a few more weeks of good weather to host a barbecue, which means you should definitely start making plans for yours. Grilled meat, vegetables and friends and family makes for the perfect combination as we head into fall. If you’ve already had plenty of burgers and steaks this summer, why not try branching out and grilling something different? These Filipino pork skewers are a great recipe to try, and they’re not too complicated to make either. Here are the details:
Filipino Pork BBQ
- Pork shoulder or pork belly cut into 1 inch cubes
- Garlic - 1 teaspoon, finely minced
- Soy sauce - 1/2 cup
- Calamansi (Filipino lime) juice - 1/4 cup, alternatively use lemon juice
- Banana Ketchup - 1/2 cup, can be found in Asian markets (tomato ketchup can be substituted)
- Ginger Ale - 8 ounces (7-Up or Sprite can be substituted)
- Brown Sugar - 1/2 cup
- Sea Salt - 1 teaspoon
- Freshly Ground Black Pepper Powder - 1 teaspoon
- Bamboo Skewers - 12 to 14, pre-soak in water for 20 minutes
To put this recipe together, you’ll make a marinade and a grilling glaze. Mix up all of the ingredients, except the brown sugar and half of the ginger ale. Pour all but a half-cup of the mixture over the pork cubes and allow it to marinate, covered, in the refrigerator overnight. When you’re ready to grill, place the pork onto the skewers. Then make your grilling glaze by adding the brown sugar and remaining ginger ale to the reserved marinade. As you grill the pork, brush on the grilling glaze every few minutes. For those who enjoy a spicy bite, add a touch of sriracha sauce to the marinade.
Serve these delicious kebabs with fresh vegetables, salad and rice. You can even make some traditional Filipino salads featuring green mango or papaya pickle relish.
About Spragg’s Meat Shop
Spragg’s Meat Shop is a family-owned and operated business located in Rosemary, Alberta. Greg and Bonnie Spragg raise hogs, process, and market their pork products direct to Albertan consumers. Spragg’s works hard to produce the best pork for Albertans, from the day the pigs are born, to the day the pork chops are cut, bacon is smoked, and the roast is marinated. The Spragg family hopes that you get as much enjoyment eating their pork as they do getting it to your table.