How to make it

  • Combine the liquid ingredients, sugar, onions and garlic and touch of salt to make your marinade.
  • Add in the strips of pork. Let this marinade for a minimum of 1 hour, preferably overnight in the fridge.
  • Make sure you soaked your skewers to prevent them from burning when on the grill.
  • Skewer the meat.
  • Boil the marinade until it's reduced to half. Transfer into a bowl and mix in some oil. I prefer using half regular cooking oil half sesame oil. For this recipe I used about 2 tbsp of each type of oil. Mix them well. This would be a good glaze as we grill the bbq.
  • Grill the bbq over charcoal for a few minutes. Probably would take about 5 minutes on each side. Brush both sides with the glaze to give it some shine and color.
  • My dipping sauce would just be some spiced vinegar. Crushed garlic, minced onions and chili in some cane vinegar with a few dash of fish sauce and about a tsp of sugar. Enjoy your Filipino BBQ.
ingredients   Close
pork marinade   Close
skewered meat   Close
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spiced vinegar dipping sauce   Close

Reviews & Comments 5

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  • hoveringdog 14 years ago
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    " It was excellent "
    kukla ate it and said...
    Great post! I love these kinds of authentic BBQ's from various countries! Thanks for sharing this one, CHBoogs :)
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  • chboogs 14 years ago

    thanks for the comment guys!

    oh u can use tomato ketchup if u cant find d banana one. its just more popular here. our banana ketchup is less tart (sweeter actually) and spicier than tomato ketchup. gives that deep red color too.
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  • sunny 14 years ago
    This does look very good, Thanks for letting us know what the banana ketchup is Krum. = )
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  • krumkake 14 years ago
    Ch, I would love to try this recipe - your pictures and descriptions make it look very appetizing! I've never seen banana ketchup around here, but I looked it up online and I will check our Asian markets or try to order it online - it sounds like a real taste treat, too! Thank you for sharing your BBQ method - I hope to try it when the summer grilling season is here again.
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