Pinoy Pork Barbecue on Stick

Pinoy Pork Barbecue on Stick
Pinoy Pork Barbecue on Stick. Nowadays barbecue marinades come in premixed and sold in bottles or sachet. They come in all types of barbecue mix that makes preparation of barbecue less stressful, like trying to figure out the correct quantities and sourcing the marinade ingredients.

However there no better barbecue than the one’s marinated with your own special concoction of ingredients not to mention the secret ingredients that was passed on by your grandmother.

Pinoy Pork Barbecue

One example is our classic barbecue marinade that we have used on our post for today, Pinoy Pork Barbeque on Sticks. Our not so secret barbecue marinades have been used on most of our barbecue and grilled dishes when we opted not to use the Mama Sita’s BBQ Marinade.

I would again reiterate there are no hard rules on the quantities of the ingredients. The outcome will still depends on how you grill the meats, the best barbecue should be grilled just cook with the slight charcoal burnt on the meat, overcooking will make the meat dry and stiff. I strongly recommend use an open flame charcoal grill.

Here is the recipe on my version of Pinoy Pork Barbeque on Sticks with marinade from scratch.


2 kilos pork meat with fat
1/2 cup soy sauce
1/4 cup kalamansi extract
1 cup Sprite or 7-UP
2-3 tbsp. Worcestershire sauce
1/2 cup banana ketchup
1/2 cup brown sugar
1/2 head garlic, crushed
1 tbsp. salt
large bamboo skewers
cooking oil

Cooking procedure:

Slice pork and cut into 1 1/2 by 2 inches thick strips, discard pork skin. In a big container with lid combine marinade except oil. Mix in the pork until every cut is coated with the marinade. Marinate for 3 to 4 hours or overnight in the refrigerator. When ready to grill skew the pork in bamboo sticks, pork with fats skewed near the handle. Prepare basting sauce by adding cooking oil to the left over marinade. Grill at medium to high heat for 3 to 5 minutes on each side, baste in between. Do not overcook, it should be moist inside, just cooked and slightly burnt outside. Serve with your favourite dipping sauce.


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