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I'm back on a diet so weekends are a little lax and I eat some meat. This is one of my favorite things and one of the few Filipino foods I really enjoy. Here's the recipe:
In a big bowl combine
1 diced up big yellow onion
4 or 5 garlic heads crushed. I use the minced garlic you buy in the produce section
1 cup banana ketchup. You can pick this up at any Asian food store.
1/4 cup soy sauce
1/2 cup vinegar
1/2 to 2/3 cup of brown sugar
2 cans of Sprite
2 packets of calamansi juice. You can pick this up at Asian stores also. Frozen section.
A few squirts of Sriracha sauce. I put a little more in because I like mine spicy.
Stir and set aside.
About 2 pounds of pork shoulder. I get this at Costco now. Get the country pork shoulder boneless ribs. Slice in to about 2 inch long by about 1 inch thick pieces. Put in the marinade, cover and refridgerate over night.
About 1 hour before cooking, place about 15 bamboo skewers in water and soak.
Drain the marinate into a large sauce pan. Leave the meat out and allow it go get to room tempeture.
Bring the marinade to a boil stirring constantly. Add a couple of drops of sesame oil. Reduce head after about 10 minutes of rolling boil. Get the marinade down to about half of was started with.
Skewer the meat. About 4 or 5 pieces per stick. Place on an oiled hot grill. Brush the reduced marinade on the meat. Let each side cook about 4 or 5 minutes. Continue to brush on marinade after each rotation.
Because of the sugar it is best to not have the grill extremely hot. Nice red coals work very well.
In a big bowl combine
1 diced up big yellow onion
4 or 5 garlic heads crushed. I use the minced garlic you buy in the produce section
1 cup banana ketchup. You can pick this up at any Asian food store.
1/4 cup soy sauce
1/2 cup vinegar
1/2 to 2/3 cup of brown sugar
2 cans of Sprite
2 packets of calamansi juice. You can pick this up at Asian stores also. Frozen section.
A few squirts of Sriracha sauce. I put a little more in because I like mine spicy.
Stir and set aside.
About 2 pounds of pork shoulder. I get this at Costco now. Get the country pork shoulder boneless ribs. Slice in to about 2 inch long by about 1 inch thick pieces. Put in the marinade, cover and refridgerate over night.
About 1 hour before cooking, place about 15 bamboo skewers in water and soak.
Drain the marinate into a large sauce pan. Leave the meat out and allow it go get to room tempeture.
Bring the marinade to a boil stirring constantly. Add a couple of drops of sesame oil. Reduce head after about 10 minutes of rolling boil. Get the marinade down to about half of was started with.
Skewer the meat. About 4 or 5 pieces per stick. Place on an oiled hot grill. Brush the reduced marinade on the meat. Let each side cook about 4 or 5 minutes. Continue to brush on marinade after each rotation.
Because of the sugar it is best to not have the grill extremely hot. Nice red coals work very well.
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