Filipino BBQ Sticks
What? Who needs 100 pieces of BBQ pork-on-a-stick, you say? Please take one bite. You’ll thank me later.
- 6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick
- 2 cups garlic, minced
- 2 liters 7-up
- 2 tbsps ground black pepper
- 4 cups Aloha shoyu
- 4 cups vinegar
- 6 cups brown sugar
- 4 to 5 thai peppers, minced
- 2 cups oyster sauce
- 2 cups banana catsup
- 1/2 cup sesame oil
- 100 pieces skewers
If using bamboo skewers, soak for about 30 minutes to prevent from burning during grilling.
Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.
In another bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, thai peppers, and one cup of the oyster sauce. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.
In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.
Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side. When meat has lost some of its pink, start basting with oyster-catsup mixture. Continue to baste and turn until meat is done to liking. Remove from heat and serve with a spicy vinegar dip or atchara.