Description
Experience the smoky and savory flavors of Filipino Pork Barbecue with these easy-to-make skewers, perfect for any summer gathering or dinner party.
Ingredients
Scale
For the Marinade
- 1/2 cup Soy Sauce (low-sodium if preferred)
- 4 cloves Garlic, minced
- 1/4 cup Brown Sugar (or substitute with honey)
- 1 teaspoon Black Pepper (adjust to taste)
- 1/4 cup Calamansi Juice (or lemon juice)
- 2 tablespoons Vegetable Oil (olive oil works as well)
For the Skewers
- 2 pounds Pork Shoulder Butt (well-marbled)
Optional Add-Ins
- 1 cup Bell Peppers, cut into chunks
- 1 cup Onions, cut into chunks
Instructions
- Prepare the Marinade: In a large mixing bowl, combine soy sauce, minced garlic, brown sugar, black pepper, calamansi juice, and vegetable oil. Stir until the mixture is well blended.
- Marinate the Pork: Add the pork shoulder butt pieces into the marinade, making sure each piece is thoroughly coated. Cover the bowl and refrigerate for at least 3 hours, preferably overnight to allow flavors to develop.
- Preheat the Grill: Just before cooking, heat your grill to medium-high temperature to ensure it is ready for the skewers.
- Assemble the Skewers: Thread the marinated pork pieces onto skewers, leaving a little space between each piece for even cooking. You may include bell peppers and onions if desired.
- Grill the Skewers: Place the skewers on the preheated grill. Cook each side for about 3-5 minutes, turning to achieve an even cook and a nice char, until the pork is fully cooked through.
- Rest and Serve: Remove the skewers from the grill and allow them to rest for a few minutes before serving to let the juices redistribute.
Notes
- Serve with a spicy dipping sauce for added flavor.
- For best results, marinate the pork overnight.
- Use bamboo or metal skewers; soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
- Adjust sugar and calamansi levels per taste preference.