I found this recipe on Filipino Food Lovers and I’m in love. While trying to come up with a good recipe to make for the BBQ Brethren Forum dinner we hosted at Memphis in May, Dad came up with the idea to do a Filipino inspired dish because “The Philipines” was the country theme at the festival this year. I found this recipe on the internet, made it for Scott the first time, and knew I had a winner on my hands. I made it the second time in large scale for about 50 people at the BBQ Brethren dinner, and it was an overwhelming thumbs up. So now I’m sharing it with you!! Thanks to Robert Colinares from Filipino Food Lovers for this great recipe!
- 2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
- 1 Cup of soy sauce
- 1 Whole garlic peeled & smashed
- 1 Small onion minced
- 2 Lemons
- ½ Cup of 7UP
- 1 Tsp. Ground black pepper
- 5 Tbs. Dark brown sugar
- 1 Cup of Banana sauce (ketchup) (REGULAR Ketchup is fine)
- 1 Tsp. MSG (optional)
Soak bamboo skewers in water for at least 30 minutes before putting meat on. Cut pork into ½ thick x 1 inch wide x 1 ½ inch long pieces. Slide pork onto skewers and set aside.
In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar and ketchup. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at overnight or at least a 4 hours before grilling. Grill on direct heat until pork is done (I recommend using the Thermapen to check internal temps as a full-proof method for measuring temperature), flipping as necessary to obtain char marks on both sides.
*** These skewers are even better if you take the remaining marinade as a basting sauce. Because this was the original marinade, make sure you remember to give the marinade time to cook off and get to temp on the grill. Another option is to put the leftover marinade in a pot and place it on the grill to get hot while basting the meat.