Filipino Style BBQ | Pinoy Pork Barbecue Recipe

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This pinoy pork barbecue recipe is simple enough for anyone to follow.  The Filipino style BBQ is the ultimate Filipino street food.   Everywhere you go around the Philippines, for sure there is a restaurant or food stall that sells pinoy pork barbecue.

Street food has suddenly become popular in the Philippines once again. In the past few years or so, I’ve seen a number of food parks rise up all over.  Maybe because of the change in eating habits of people today. People are busier, there is less time to cook.  Together with the lack of time, people are also looking for cheaper alternatives to eating out. Hence, the popularity of pinoy pork barbecue.

Filipino Style Pork Barbecue are skewers of pork marinated in garlic, soy sauce, sprite (or 7-Up) and banana catsup.  Sprite (or 7-Up) acts as the meat tenderizer.  Banana catsup gives the pinoy pork barbecue its reddish color. The pork skewers are grilled until cooked and slightly charred.

Very easy to make.  Can be eaten while on the go.  And most important, delicious!

Did I say that they also are very good pulutan with beer?

BTW, I served this together with the Ensaladang Talong which can be found HERE.

Ingredients:

• 400 g pork fillet, sliced finely into around 1 inch by 5 inches
• 500 g pork belly, sliced finely into around1 inch by 5 inches

Ingredients for marinade:

• 4 cloves garlic, sliced
• 2 tablespoons brown sugar
• 1/4 cup soy sauce
• 1 cup sprite or 7-up
• 1/4 cup banana catsup
• salt and pepper to taste

Ingredients for the spiced vinegar dip:

• 1/2 cup white vinegar
• 2 cloves garlic, peeled and minced
• 1/2 onion, peeled and finely chopped
• 1 to 2 Thai chili peppers, chopped
• 1/8 tsp freshly-ground pepper
• 1/8 tsp salt

Instructions:

1. Soak 20 barbecue sticks in water for at least an hour.  This is to ensure that the sticks do not burn while grilling.
2. Mix all the marinade ingredients and then add the strips of pork.  Marinate for a minimum of 4 hours (preferably overnight).
3. Skewer the meat into the pre-soaked barbecue sticks.
4. Grill meat over hot coals for about 2 to 3 minutes each side, basting occasionally until the meat is thoroughly cooked.

The grill I used is a Weber 741001 Original Kettle 22-Inch Charcoal Grill.  It is quite huge to grill only a few skewers of pinoy barbecue.  You need lots of charcoal to grill the barbecue.  It looks like this:

Maybe I should get myself a Hibachi grill, it is smaller, and may be possibly used indoors.  It looks like this:

What do you think?