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!
Ingredients
- 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)
Instructions
- 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.
Notes
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.
I paired this with a grilled romaine salad, texas toast and grilled pound cake and peaches for dessert.
My wife is Filipino, and her and her family make these all the time. They are the first thing to go at barbeques. You can’t beat the marinade, and they let it marinate for a few days so it really gets into the meat. If you can’ find pork butt you can use chicken thighs as well.
tried it, WAY too sweet. too much ketchup. trying to make like my wife used too…….
I made this tonight and my whole family loved it! I marinated for 5 hours and grilled on the Green Egg. Yummy!!!!
Mary, so glad you enjoyed! I made this recipe for Memphis in May when the year the theme country was the Phillipines. Great flavors in here! It takes a while to cut up all the meat but it feeds a lot and the meat is inexpensive…
That seems to be a yummy Filipino dish. I have niece from the Philippines who is also a good cook. I am thinking of buying her a grilling equipment that can help her cook during special occasions. I am still checking https://gasgrillreviews.net/ for that.
its beautiful that i read an article about this because i am a filipino myself, and we love barbeque, just to share, I usually pre heat the grill 15-25 mins.A properly heated grill sears foods on contact, keeps the insides moist and helps prevent sticking
Street food is some of the best kind of food! The little amount of preparation time, combined with the deliciousness of the food is exactly why! This recipe fits in my likings perfectly, consider it copied. Thanks for sharing!
Thanks for this awesome recipe. I wanted to impress my friends with a different kind of grilled meat and this turned out to be a big hit. Everyone was raving about it.
Greetings from Germany!
I’m so glad it was a hit! Thanks for dropping me a line!!