For several years running, my dad and I have made it a point to get together to attend Memphis in May (MIM) – a world famous event in Tennessee that draws music lovers from all over the world. We absolutely love the music, don’t get me wrong, but it’s the World Championship Barbecue Cooking Contest that I really get excited about. I love the chance to celebrate all things pork and participate in it with our team.
In 2012, our team hosted a dinner for a select group of members of The BBQ Brethren attending MIM. (The BBQ Brethren is an online organization open to anyone who enjoys traditional, authentic BBQ). I was stumped at coming up with a good main course to make for this group of well-seasoned BBQ aficionados. We wanted to really “wow” them. Dad came up with the idea to do a Filipino-inspired dish because “The Philippines” happened to be the country theme at the festival that year. I found a Filipino Pork Skewers recipe online and made it for my husband, Scott, as a test-run. By his reaction, I knew immediately that we had a winner!
My dad and I converted this Filipino Pork Skewers recipe for 2-4 people into a larger scale one meant for about 50 people at the BBQ Brethren dinner. I’m happy to say, it received an overwhelming thumbs up so now I’m sharing it with you! Of course I have to thank you to Robert Colinares of Filipino Food Lovers for this mouthwatering recipe!
- 2 pounds pork butt or belly (if using pork belly remove the skin)
- 1 cup soy sauce
- 1 whole garlic, peeled and smashed
- 1 small onion, minced
- 2 lemons
- ½ cup 7UP®
- 1 teaspoon ground black pepper
- 5 tablespoons dark brown sugar
- 1 cup of banana ketchup (regular ketchup is also fine)
- 1 teaspoon MSG (optional)
- Soak bamboo skewers in water at least 30 minutes before putting pork on.
- Cut pork into approximately 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, lemon juice, 7UP®, ground black pepper, dark brown sugar, and ketchup.
- Whisk ingredients well before pouring marinade mixture onto the pork.
- Cover and set in the fridge overnight or at least 4 hours before grilling.
- Grill on direct heat until pork is done, flipping as necessary to obtain char marks on both sides.
Soak bamboo skewers in water for at least 30 minutes before putting meat on.
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.
Thanks to Robert Colinares from Filipino Food Lovers for this great recipe!