Recipe: Filipino Pork BBQ
- 3 lbs thin cut center cut pork loin chops, pounded until very thin (between 1/8-1/4 inch) and cut into 1 inch wide slices against the grain (or you can use pork butt, partially frozen for easier cutting, and slice thin)
- 1 can 7-up (12 oz.)
- 1/2 cup oil
- 3/4 cup soy sauce
- 3/4 cup brown sugar
- 3/4 cup ketchup or banana ketchup
- 6 tbs. lemon juice (about 2 lemons, squeezed)
- 8 garlic cloves, smashed
- 4 big scallions, chopped or 1 small-medium onion, chopped
- 1 tsp. kosher salt
- Ground black pepper
- If you like spice, add 2 tsp. sriracha hot sauce or more, or 1-2 tbs. Frank’s red hot sauce, or any chili sauce or fresh chilis.
- Basting sauce:
- 1/2 cup Seven up
- 1/4 cup soy sauce
- 1/4 cup ketchup
- 1/4 cup brown sugar
- 2 tbs. lemon juice
- Prepare the pork as noted above. Mix the marinade ingredients together well. Combine the pork and marinade in a Ziploc bag. Seal and put in the fridge for a minimum or four hours, but better yet overnight or up to 2 days.
- Soak bamboo skewers in water for a few hours or overnight to avoid burning when cooking.
- When getting ready to cook, slide pork onto skewers, putting several pieces on each skewer as fits with room on the bottom to hold the stick.
- Barbecue over medium-high heat over hot coals or gas grill until pork is done, basting as necessary to put a nice glaze on the meat. Depending on the thickness of the pork, you can char the meat first and then move it to a cooler side of the grill to finish cooking. Serve with fresh lemon wedges.
Number of servings (yield): 8-10