Filipino BBQ


3 pounds pork shoulder, cut into 1″ – 2″ chunks
5 garlic cloves, minced
1 cup soy sauce
½ cup calamansi juice or lime juice
1 cup ketchup
⅔ light brown sugar, packed
1 cup ginger ale or 7-Up soda
1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)

In a large bowl, whisk together the minced garlic, soy sauce, calamansi juice (or lime juice), ketchup, brown sugar, and soda. Pour half into a separate bowl, cover, and refrigerate until you are ready to grill.
Add the cut pork pieces to the large bowl with remaining half of the marinade. Marinate for at least 3 hours or up to overnight. Or, if you have a large FoodSaver® Preserve and Marinate container, follow the manufacturer instructions to marinate the pork in just minutes!
Once you are ready to cook the pork, fire up your grill to medium-high heat. While the grill preheats, skewer the pork onto bamboo skewers or stainless steel metal skewers.
Grill the pork skewers for approximately 3 to 5 minutes on one side, flip over, baste with the marinade that you had set aside, then grill for another 3 to 5 minutes on the other side.
Let the meat rest for 5 to 10 minutes before serving. Garnish with optional chopped parsley or cilantro, if desired.

Print Friendly, PDF & Email