Filipino Style Pork Barbecue

This Filipino Style Pork Barbecue is marinated with homemade Filipino Barbecue Sauce which was made with ketchup, sprite, sugar, soy sauce, and spices. It's marinated overnight, to achieve that tangy flavor inside the meat.

In my last post, I was talking about how the sauce in this post was made, and today we will talk about it being used in this Filipino Style Pork Barbecue.

My husband prepared this Pork Barbecue at the height of Oregon winter wearing his thick layered jackets and even started the charcoal fire to grill this barbecue. Yes, it was cold and inconvenient, but the smoke of the charcoal coated the meat bringing a delicious nostalgia of being home. In PI, this pork barbecue is rampant in nooks and crannies in Philippine street. It is one of the famous street food there. Usually, stalls are out at dusk, chairs, and table cluttered in the sidewalks, and clouds of smoke shield the people eating enjoying their meal, as another batch of barbecues are being cooked. Usually cheap, you can have 2 or more skewers and pair them with rice and a side dish of pickled radish. Life is fun...

It's interesting how a simple memory makes my heart tug, so I try to recreate Filipino memories right at home. Looking at the huge containers below, it looks like they are disinfectant containers, aren't they?

How to Make Filipino Barbecue?

• First you have to have the right sauce. I posted it last week, so you can click this post here Filipino Style Barbecue Sauce. You can replace the Jufran ketchup with any ketchup available in your store.
• In this post, I use the frozen marinade I have left from the New Year, so I thaw it first  and pour it into the sliced meat.
• Marinate the meat overnight and stitch it into the skewer.

 

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