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
Spicy vinegar dipping sauce
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