PINOY PORK BARBECUE

PINOY PORK BARBECUE

• 400 g pork fillet, sliced finely into around 1 inch in width and 5 inches in length
• 500 g pork belly, sliced finely into around 1 inch in width and 5 inches in length
• Marinade
• 4 cloves garlic, sliced
• 2 tablespoons (30 grams) brown sugar
• 1/4 cup (60 ml) soy sauce
• 1 cup (250 ml) sprite or 7-up
• 1/4 cup (60 ml) banana catsup (or regular catsup)
• salt and pepper to taste

Cooking Instructions:

1. Soak 20 barbecue sticks in water for an hour to ensure that the sticks do not burn while barbecuing.
2. Mix all the marinade ingredients along with the strips of pork for at least 4 hours and up to overnight.
3. To skewer the meat, pierce one end of the meat into the pre-soaked barbecue sticks then twist the meat and pierce again.
4. Continue with the twist and piercing motion on the skewers until all the meat is used up.
5. Fire up the barbecue and cook the meat, basting occasionally until the meat is thoroughly cooked with some nicely charred bits, around 15 minutes.