Search

  Home
  Cook
  Watch
  Read
  BBQ Club 365
  Subscribe
  News
  BBQ Magazine
  Say Hello
 

Join us on      

@thebbqmag for all

MENU
 

 

Filipino pork skewers with spicy vinegar dipping sauce

Filipino BBQ is famous for pork dishes and many of the marinades use carbonated soft drink for acidity and sweetness, along with banana ketchup.

 Flame and Dame   Summer 2021 Join us on        @thebbqmag

 #FilipinoPorkSkewers #FlameAndDame

 

 

 

Filipino BBQ is famous for pork dishes and many of the marinades use carbonated soft drink for acidity and sweetness, along with banana ketchup.

Banana ketchup was first produced in the Philippines in WWII, due a lack of tomatoes; though naturally yellow in colour it is often dyed red to look like tomato ketchup, though is slightly sweeter in taste.

The dipping sauce is made using datu puti, a fermented sugar cane vinegar, that helps cut through the fattiness of the pork shoulder. If you want the traditional style, cook on bamboo skewers

 

Ingredients

 

Filipino pork skewers with spicy vinegar dipping sauce

  • 1kg pork shoulder, cut in 2cm cubes
  • 2 garlic cloves, crushed
  • 150ml banana ketchup (or tomato)
  • 150ml 7Up (or any lemonade)
  • 100ml soy sauce
  • Juice of 1 lemon

Spicy vinegar dipping sauce

  • 1 shallot, sliced thinly
  • 1 garlic clove, crushed
  • 2 red birdseye chillies, chopped
  • 1 tsp fish sauce
  • 150ml datu puti vinegar (or any white vinegar)

 

Method

 

  1. Mix all the ingredients together and marinate the pork. Place in a refrigerator for at least 4 hours, or overnight for best results
  2. Combine the ingredients for the dipping sauce, this is best made an hour or so before grilling to allow the flavours to combine
  3. Skewer the marinated pork shoulder and grill direct over medium heat, turning every few minutes until browned all over and cooked through. This will take 15-20 minutes depending on level of heat
  4. Eat with spicy vinegar dipping sauce or makes a tasty accompaniment to white rice


 

All Recipes

 

Reviews

We'd love to hear your feedback on this recipe! Why not be the first to review it?

note your review will not appear immediately upon submission

 

 

 

 

There are no videos linked to this story

 

There are no audio files linked to this story

 

There are no image galleries linked to this story

 

 

 

Still hungry?

 

Get BBQ insights

Join our mailing list to be kept up-to-date with everything that is going on at BBQ HQ.

Every now and again, we'll email you the latest BBQ news, new recipes to try, BBQ community news, and a preview of what is coming in our next edition.

Simply fill in the form opposite - we won't bombard you with click bait, and you can opt out at any time.

 
 
 
 
 

 

 

 

 

Copyright ©2021 The BBQ Magazine. All rights reserved. The BBQ Magazine is a company registered in England and Wales with company number 13094123.

Cookies

BBQ magazine uses cookies for analytical and technical purposes to improve our service to you. Please choose whether to only allow technical cookies, or accept all. more information here