Filipino Pork Barbecue Recipes

FILIPINO GRILLED PORK CHOPS

Steps:

• Combine the vinegar, soy sauce, fish sauce, sugar, red pepper flakes and garlic in a medium bowl and stir until the sugar is dissolved. Transfer 1/4 cup sauce to a small bowl and set aside for serving.
• Combine the pork chops and remaining sauce in a 1-gallon zip-top bag. Squeeze in the lemon juice and add the squeezed lemon halves; seal the bag. Let marinate 20 minutes at room temperature, massaging the pork every 5 minutes. Toss the scallions with the vegetable oil on a plate and season with salt and pepper.
• Meanwhile, cook the rice as the label directs. Preheat a grill or grill pan to medium high.
• Remove the pork chops from the marinade, pat dry and season with salt and pepper. Oil the grill or grill pan, add the pork and grill until just cooked through, 3 to 4 minutes per side. Transfer to a plate to rest. Grill the scallions, turning, until marked and wilted, 1 to 2 minutes. Divide the rice, scallions and pork chops among plates. Serve with the reserved sauce.

FILIPINO PORK BARBECUE

Steps:

• Rinse pork strips and drain well. Pat dry.
• In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
• Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
• Thread 2 to 3 meat slices onto each skewer.
• In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
• Grill meat kebabs over hot coals for about 2 to 3 minutes each side.
• When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.

FILIPINO PORK BARBECUE

Steps:

• Cut pork meat into thin and long slices.
• In a blender, blend together soy sauce, banana ketchup, brown sugar, garlic, lemon-lime beverage, pineapple juice (if using), oyster (or hoisin) sauce, lemon juice (if using), pepper, and MSG.
• Mix together pork and marinade and keep in the refrigerator overnight.
• String the pork on the skewers.
• Place in hot grill, grill approximately 4-5 minutes each side.
• With the leftover marinade, boil over high heat in a medium pot for about 10 minutes. Strain and serve over hot rice.
• Note: Skewers can also be cooked under the broiler in the oven.