Posted by: armedbear1746 | March 17, 2010

Philipino Pork BBQ

I got this from another blog who knows when.  I gotta admit, I could’ve eaten the PICTURE!

This recipe has been setting in My Documents / My Recipe Box and I think it’s time to dust it off.   I think I’ll be making it during the next stretch of warm weather (Can’t WAIT!)

Philipino Pork BBQ

3 lbs thin cut center cut pork loin chops, pounded until very thin (between 1/8-1/4 inch) and cut into 1 inch wide slices against the grain (or you can use pork butt, partially frozen for easier cutting, and slice thin)

Marinade:
1 can 7-up (12 oz.)
1/2 cup oil
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup ketchup or banana ketchup
6 tbs. lemon juice (about 2 lemons, squeezed)
8 garlic cloves, smashed
4 big scallions, chopped or 1 small-medium onion, chopped
1 tsp. kosher salt
Ground black pepper
If you like spice, add 2 tsp. sriracha hot sauce or more, or 1-2 tbs. Frank’s red hot sauce, or any chili sauce or fresh chilis.

Basting sauce:
1/2 cup Seven up
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup brown sugar
2 tbs. lemon juice

Prepare the pork as noted above. Mix the marinade ingredients together well. Combine the pork and marinade in a Ziploc bag. Seal and put in the fridge for a minimum or four hours, but better yet overnight or up to 2 days.

Soak bamboo skewers in water for a few hours or overnight to avoid burning when cooking.

When getting ready to cook, slide pork onto skewers, putting several pieces on each skewer as fits with room on the bottom to hold the stick.

Barbecue over medium-high heat over hot coals or gas grill until pork is done, basting as necessary to put a nice glaze on the meat. Depending on the thickness of the pork, you can char the meat first and then move it to a cooler side of the grill to finish cooking. Serve with fresh lemon wedges.

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