Filipino Style BBQ
Filipinos love their BBQ (short for barbecue) – thinly cut pork or chicken skewers marinated in a flavorful blend of ingredients then grilled to perfection over charcoal until succulent and juicy. Whether in restaurants, at home, or those peddled in makeshift grill carts that line the nation’s streets, every bite of this ubiquitous Filipino dish is always a mouth-watering delight! Enjoy it straight from the grill, dipped in vinegar with onions and chilies or with a steaming bowl of rice and a side of atchara (Filipino pickle relish).
- 1 cup PAMANA soy sauce
- 1 tbsp freshly ground PAMANA black pepper
- 1 whole garlic, minced
- 10 pcs PAMANA bay leaves, crushed
- ½ cup brown sugar
- ½ cup white sugar
- 1 ½ - 2 tbsp Lea and Perrin’s Worcestershire sauce
- ½ cup PAMANA white vinegar
- rosemary, chopped
- 1 tsp salt
- 12 oz. can 7up
- oil for brushing
- beef clod
- pork shoulder
- chicken thighs, skinless, boneless
- PAMANA soy sauce
- PAMANA white vinegar
- PAMANA black pepper, freshly ground
- Bamboo skewers or BBQ sticks
- Cut the meat 2 inches long by 1 inch thick, making sure to leave a little fat on, so meat stays moist as it cooks. Put the meat in a large bowl and set aside.
- In a separate bowl, whisk together all the ingredients for the marinade until fully combined.
- Pour the marinade onto the meat, tossing and mixing until each cut of meat is completely soaked and coated. Refrigerate and marinate overnight or for up to 48 hours.
- Thread the meat onto the bamboo skewers or BBQ sticks.
- Place the pork BBQ sticks on the grill. Spray with canola oil so they don’t stick.
- Grill the BBQ for 2-4 minutes on each side or until meat is cooked through.
- Serve with pickle relish on the side or with a dipping sauce.