In JD’s words
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.
The method
Cook it unhurried.
- 01
Skewers, Soak
Soak the bamboo skewers in water for at least 30 minutes
- 02
Pork, Chop
Wash and pat dry the pork fillets with paper towel. Slice the fillets in half lengthways, and then slice into 8cm lengths. Set aside.
- 03
Marinade
Mix 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).
- 04
Skewers, Thread
Thread 1 or 2 pork sections onto the bamboo skewers, leaving at last 1/3 of the skewer free (for handling on the BBQ)
- 05
BBQ
Heat charcoal in BBQ to very hot. BBQ the skewers, turning often to ensure they do not burn.
- 06
Serve
Serve with my Goyoza rainbow salad (It's Japanese, but goes perfectly with the pork)
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