Ingredients

1/2 pound boneless pork shoulder
1/2 pound pork belly
1 head garlic, about 8 cloves, minced
1 cup soy sauce
1 cup banana ketchup or tomato ketchup
1 (12-ounce) can lemon-lime soda, such as 7-Up or Sprite
1/4 cup calamansi or lemon juice, fresh or frozen concentrate
1 teaspoon toasted sesame oil
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1 pinch salt
1/4 teaspoon ground black pepper
1/2 cup brown sugar
Steamed rice, to serve, optional
Achara (green papaya pickles), to serve, optional

See also  Roasted pork loin recipe

Method

1. Prepare the pork:
Using a sharp knife, cut the pork into 1-inch-long, 1/2-inch-thick pieces. Leave a little fat on the meat for flavor and tenderness.

2. Make the marinade and marinate overnight:
In a large bowl, combine the sliced ​​pork pieces with the marinade ingredients: minced garlic, soy sauce, tomato sauce, soda, calamansi juice (or lemon ), sesame oil, garlic powder, red pepper flakes, salt, and black pepper. Massage the meat, incorporating the marinade well.

Store in a covered plastic container or large resealable freezer bag. Keep refrigerated overnight.

3. Prepare the grill:
Clean the grill grates well. Before lighting, spray a thin layer of cooking spray on the grates to prevent meat from sticking.

Preheat the grill to medium-high heat, at least 10 to 15 minutes for a gas grill.

4. Prepare the skewers:
Slide the marinated pork pieces onto the skewers. Thread about 5 pieces of pork onto each small wooden skewer (more if using larger skewers, but don’t crowd them), placing a fatty piece on top.

5. Reduce the marinade:
Pour 1 cup of the marinade into a small saucepan. Simmer for about 5 minutes over medium-high heat.

Add the brown sugar and mix well. Take it out of the fire and put it away.

6. Grill the skewers:
Place the pork skewers directly on the preheated grills. Align the skewers side by side without overlapping them.

ADVICE

Depending on the size of your grill, you may want to grill them in 2 or 3 batches. Overcrowding the grill can reduce its temperature and the pork may not cook properly.

Brush with sauce occasionally. Cook the pork skewers for 3 to 4 minutes. Use barbecue tongs to flip the skewers and grill for another 3 to 4 minutes on the other side, brushing with sauce.

When it’s done, the edges will be lightly charred and the middle of the pieces should be soft, juicy and cooked through.

To meet:

Serve immediately on its own as an appetizer or as a main dish with rice and achara on the side.

Leftover grilled pork skewers can be kept covered in the refrigerator for up to 5 days. To freeze, cover tightly with plastic wrap and a

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