Filipino’s eat this BBQ as an appetizer, meal, a snack, or what most of the guy’s favorite, Pulutan. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing. Aside from the requests, it also inspired me to post this recipe to give our craving kakabayan’s that have been away from the Philippines a little trip down memory lane where street food is just a couple of steps away.
This is fairly simple to make, but it does take a little bit of time to marinate. Just remember, the longer you let it marinate the better the taste. So be patient when it comes to preparing these mouth-watering street delights. Now, on to what you’re waiting for, the recipe.
- 2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
- 1 Cup of soy sauce
- 1 Whole garlic peeled & smashed
- 1 Small onion minced
- 2 Lemons
- ½ Cup of 7UP
- 1 Tsp. Ground black pepper
- 5 Tbs. Dark brown sugar
- 1 Cup of Banana sauce (ketchup)
- 1 Tsp. MSG (optional)
Soak bamboo skewers in water overnight to avoid splitting and burning before using.
Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.
Credits to: filipino-food-lovers.com