Filipino-Style Pork Barbecue

Barbecue is a staple in most Filipino gatherings. Since we enjoy fairly fair weather all the time in the Philippines, we like to barbecue year in or year out.

There is something unique in Filipino-style barbecue because of the use of calamansi or Philippine lime. Nothing tastes like it.

My family has used this recipe for decades but only recently have I sat down to come up with a standardized recipe. This marinade is quite versatile and can be used for pork rump, belly, country ribs, or chicken. Take your pick.

Sweet and Tangy Filipino-Style Barbecue

Ingredients:
1 kilo pork, cut into thin 1 x 1 inch squares
1/2 cup soy sauce
3/4 cup refined sugar
1/4 cup tomato catsup
2 tablespoons vegetable oil
6 cloves garlic, minced
1/2 teaspoon cracked pepper
juice of 5 pieces calamansi (Philippine lime)

Instructions:
1. Mix together all marinade ingredients in a big bowl. Reserve ½ cup of marinade.
2. Add in pork and marinate for at least 4 hours or overnight in the refrigerator.
3. Arrange pork slices on bamboo skewers.
4. Chargrill for about 15 to 20 minutes or until done basting them in reserved marinade as you turn them to keep them moist.
5. Serve with java rice and atchara (pickled green papaya).

Notes:
1. When making barbecued meat on bamboo skewers, soak the skewers in water for 30 minutes prior to using so that they won't get charred from broiling.
2. It helps to turn the barbecue every few minutes to avoid charring the meat.
3. Wrap the wooden ends with aluminum foil so you have a clean spot to hold the barbecue while you eat.