Pinoy Pork Barbecue

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 Tbsp. Dark brown sugar
1 Cup of Banana sauce (ketchup)
1 Tsp. MSG

Directions:

Soak bamboo skewers in water overnight to avoid splitting and burning before using. 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, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ.

Tip:

Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.

I also used the marinade sauce on porkchops but instead of marinating it, I cooked the prokchops first and then brushed it with the marinade sauce I used in the Pork barbecue a few minutes before it’s fully cooked.. It tasted great as well.. I did this because I was afraid to leave black burnt marinade on the pork chops since it’s thicker than the kebabs on the sticks...

I don’t know what kind of bbq grill you have, but if it does have a lid on it, try this cooking method. Set one side of it really hot by pushing most the charcoal on one side, and a little bit on the other side, then sear your Pork Chops on the hot side, once you get the sear mark on your Chops then you can transfer it on the other side with a lot less heat. Put the lid back on the grill and finish cooking your Pork Chops. Enjoy!