Ingredients
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1kg Pork Filletsliced in 8cm x 3cm rectangles
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20 Bamboo Skewers
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1 1/2 tbsp Soy Sauce
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2 tbsp Sweet Soy Sauce
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2 tbsp Banana Ketchup
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6 Garlic Clovesminced
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1 1/2 tbsp Gingerminced
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2 piches Salt
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1 tsp Black Peppercrushed
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1 tbsp Lemon Luice
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2 tbsp Extra Virgin Olive Oil
Directions
In the Philippines, pork BBQ is widely available along street corners. The combination of soy, sweet soy and banana ketchup give this BBQ dish a uniquely Filipino flavour.
Steps
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1
Done
|
Skewers, SoakSoak the bamboo skewers in water for at least 30 minutes |
|
2
Done
5 minutes
|
Pork, ChopWash and pat dry the pork fillets with paper towel. Slice the fillets in half lengthways, and then slice into 8cm lengths. Set aside. |
|
3
Done
10 minutes
|
MarinadeMix the soy sauce, sweet soy sauce, banana ketchup, garlic, ginger, salt, pepper and lemon juice. Mix will with a hand whisk. Add the chicken and coat thoroughly with your hands. Cover and place in fridge for at least 1 hour (preferbly overnight). |
|
4
Done
10 minutes
|
Skewers, ThreadThread 1 or 2 pork sections onto the bamboo skewers, leaving at last 1/3 of the skewer free (for handling on the BBQ) |
|
5
Done
10 minutes
|
BBQHeat charcoal in BBQ to very hot. BBQ the skewers, turning often to ensure they do not burn. |
|
6
Done
|
ServeServe with my Goyoza rainbow salad (It's Japanese, but goes perfectly with the pork) |
