When I see pork barbecue in bamboo skewers or sticks, I always assume it is a pinoy pork barbecue. Anyway this recipe is the common pinoy barbecue specially the pork barbecue marinade that usually contain 7-up or sprite instead of using only sugar. I think it also acts as meat tenderizer.
Some people use beer instead of softdrinks or soda to give the barbecue meat more savory flavor and to tenderize the meat. The marinade is a simple mixture of soy sauce, sugar, calamansi juice, 7-up or sprite, crushed garlic, pepper and salt. You can omit the salt because soy sauce is already salty. Since garlic is the only spice that gives this barbecue it’s savory flavor, I tried to put the marinade mixture in a blender to puree the garlic and assume it will give the barbecue a more savory flavor. I think it works but the only problem is when grilling the meat on charcoal. It easily burns the meat and leaves a very thick black soot on the grill. So I went back to crushed garlic when making the marinade.
- 1 big head garlic, crushed
- ½ cup 7-Up or Sprite
- 2 tsp. fine salt
- 2 big calamansi, extract the juice
- 1 tsp. black pepper
- 1 kilo pork butt or pork shoulder sliced thin into 1½ inch square and ¾ inch thick.
- 2 Tbsps. soy sauce
- 2 Tbsps. sugar
- Mix all the ingredients together including the pork.
- Marinate overnight in the refrigerator.
- Skewer 3 to 4 pcs. of pork in each stick. Cook over live charcoal until almost done.
- Brush with catsup mixed with ½ cup oil. Cook until done.
- Serve hot. Makes 20-22 sticks.