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Serves 4 to 6
½ cup soy sauce
½ cup calamansi juice (unsweetened)
1 Tablespoon black peppercorns, grounded
2 whole heads of fresh garlic, peeled, minced
1-piece siling labuyo (bird’s eye chilies), sliced
1 (8 ounce) Sprite or 7-Up soda
1 teaspoon sea salt
2 pounds pork shoulder sliced in 1-inch cubes
¾ cup brown sugar
20 to 24 pieces bamboo skewers pre-soaked in water
2 teaspoons vegetable oil
¼ cup banana catsup
1 teaspoon siracha
1 Tablespoon calamansi juice
In a medium-sized mixing bowl, combine these ingredients: soy sauce, calamansi juice, ground peppercorns, garlic, siling labuyo, Sprite (or 7 Up) and salt. Blend well.
Soak the pork shoulder cubes in the marinade. Cover and keep pork marinated for 6 hours or overnight in the refrigerator.
When ready to grill the barbecue, pre-soak the bamboo skewers in water for 30 minutes. Set aside.
To the marinated pork, add the brown sugar. Mix thoroughly.
Skewer the pork pieces through the bamboo sticks. Place 4 to 5 pieces in each skewer.
In a small bowl, mix the glaze ingredients: vegetable oil, catsup, siracha and calamansi juice. Baste the pork barbecue with the glaze every few minutes.
In a pre-heated outdoor grill set at medium high, grill the pork barbecue for 12 to 15 minutes each or till thoroughly cooked.
Elizabeth Ann Quirino, based in New Jersey is a journalist and author of the “How to Cook Philippine Desserts: Cakes and Snacks” Cookbook. She is a member of the International Association of Culinary Professionals and blogs about Filipino home cooking on her site AsianInAmericaMag.com.
More articles from Elizabeth Ann Quirino