Filipino Style Barbecue Pork Skewers

Filipino-Style-Barbecue-Pork-Skewers

Filipino Style Barbecue Pork Skewers

• 1 Kg. Pork-shoulder or Pork-belly sliced in 1-inch cubes, ready to skewer


• 1 teaspoon, finely minced garlic


• 1/2 cup soy sauce


• 1/4 cup, Calamansi Juice (Filipino lime) or frozen Calamansi concentrate, or alternatively use fresh lemons


• 1/2 cup, Banana Ketchup (or alternatively use tomato Ketchup)


• 8 ounces or 1 can Ginger Ale


• 1/2 cup Brown sugar


• 1 teaspoon sea salt


• 1 teaspoon freshly ground black pepper


• 12 to 14 Bamboo skewers, pre-soak for 20 minutes before skewering meat

• Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, Calamansi juice (or lemon juice), banana ketchup (or tomato ketchup), half of the ginger ale, salt, and black pepper.


• Leave ½ cup of the marinade plus the sugar, aside for the grilling glaze.


• Pour the rest of the marinade over the pork, place in a glass container, over with plastic wrap and refrigerate the marinated barbecue pork overnight.


• The next day, pre-soak the bamboo skewers in water for about 20 minutes. Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.


• Pre-heat the barbecue grill to a medium high heat.


• Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale.


• Grill the barbecue pork, about 12 minutes on each side while rotating the skewers.


• Total grilling time to barbecue pork should take about 30 minutes.


• Baste the barbecue pork every few minutes so that it keeps moist and gets shiny.


• When cooked, serve the barbecue pork  hot on long platters and garnish with tomatoes, cucumbers and green pickled mangoes or some "Achara", (green papaya pickle relish).