Filipino Barbecued Pork Skewers
Holy shitballs, are you going to be happy once you try this recipe. So let's talk about a few things in preparation with these pork skewers.I recommend using a fattier cut of pork for making this. Pork shoulder works he best and is very inexpensive. That fat of the pork shoulder is a lot moister than pork loin or tenderloin. You could use those cuts if you'd like, but you need to make sure to cook them a bit less since they with be dryer if cooked all the way through. Pork sirloin would be a good replacement if you want a slighltly leaner cut that will stay moist and is still inexpensive. When sliceing the pork, throw it in the freezer for 15-20 minutes to firm it up a little. This will make slicing it easier and not feel like you're slicing jello. Cut the pieces no more than 1/4" thick, 1" wide.Banana ketchup. What is it? Banana ketchup was first made during WWII when there was a shortage of tomato kechup. It is made the same way as tomato ketchup, just replacing with bananas. It is also sometimes dyed red to resemble tomato ketchup. The banana ketchup I bought has a spicy kick to it. It might sound a little weird at first, but when mixed with the oyster sauce and sesame oil for the glaze, the flavors all make sense. You should be able to find banana ketchup at any Asian market.If you don't want to use your broiler to make these, they are great on the grill. These skewers are meant to be cooked fairly quick. Cook these directly over the flame for 3-4 minutes a side, amking sure that they don't burn. Then brush on the glaze and cook for a couple more minutes each side. If you want to make these more of an appetizer than.a main course, make these with 6" skewers instead of 10". Put half the amount of pork on the skewers. You should yield about 24 skewers.
Ingredients
- 3 lbs pork shoulder thinly sliced
Pork Marinade
- 1 liter 7-up
- 2 cups soy sauce
- 3 cups brown sugar
- 2 cups vinegar
- 1 tbsp black pepper
- 1 cup minced garlic
- 4 thai chili peppers minced
Pork Glaze
- 1/2 cup banana ketchup
- 1/2 cup oyster sauce
- 3 tbsp sesame oil
Instructions
- Mix together all of the marinade ingredients. Set aside.
- Slice your pork shoulder into1/4" thick, 1" wide pieces. To make slicing your pork easier, throw in your freezer for 15-20 minutes to firm up the shoulder.
- Add the pork to the marinade. Marinate for at least 4 hours, preferably overnight.
- Mix together the pork glaze ingredients. Set aside.
- Soak your skewers for 30 minutes. Thread 4 pieces of pork on your skewers. I'm using 10" skewers and yielded 12 skewers out of 3lbs of pork. You can definitely make these skewers smaller; like half the size. I'm just a high ass and a fat ass and am hungry. Turn your oven's broiler on. Arrange the pork on a rack on a baking sheet lined in foil.
- Broil for 3 minutes on the first side.
- Flip and broil for 3 minutes on the other side.
- Brush the top side with the pork glaze. Broil for 2 minutes.
- Flip the skewers and brush the other side with the pork glaze.
- Broil for 2 more minutes.
- If you have any extra glaze left, you can brush the reamining onto the pork. Try to let these rest for a few minutes before eating because they are hot as hell coming out of the broiler.. I know it's hard to wait because these look so damn good. Thank me later.
