Pork Barbecue

Pork Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity.

Ingredients:

1 kg pork shoulder chops, excess fat removed and deboned
½ cup soy sauce, Philippine Soy Sauce or Kikkoman
½ cup banana catsup or any sweet style tomato catsup
¼ cup calamansi or lemon juice
1 tsp baking soda
1 head garlic, minced
1 onion, finely chopped
1 tsp ground black pepper
4 tbsp brown sugar, you can add more if you prefer it sweeter
4 tbsp oil
2 tbsp soy sauce
2 tbsp banana catsup or any sweet style tomato catsup
1 tbsp oil
1 tbsp sugar
bamboo skewers, soaked in water for at least 6 hrs. (this prevents it from burning easily)

Instructions:

Slice pork meat into bite size piece, roughly around 2 x 1 inch.
Mix together ½ cup soy sauce, ½ cup banana catsup, ¼ cup calamansi, 1 tsp baking soda, 1 head garlic, 1 onion, 1 tsp ground black pepper and 4 tbsp brown sugar to make your marinade.
Place the meat into the marinade making sure that each piece is coated evenly. Marinate for at least 24 hrs. Remove from fridge then add the 4 tbsp oil, mix it by hand ensuring oil is distributed well.
Place 3 pieces of meat per skewer, reserve any leftover marinade.
Combine leftover marinade, 2 tbsp soy sauce, 2 tbsp banana catsup, 1 tbsp oil, and 1 tbsp sugar in a bowl, this will be your basting sauce.
Using a barbecue grill or charcoal grill place pork skewers and cook until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until pork barbecue is cooked.