Asian-Style Barbeque Pork

m1lk

Aug 9, 2007

Food

A sweet, tangy, spicy pork barbecue that will be sure to tantalize all five tastes on your tongue (sweet, sour, salty, bitter, umami), without one overpowering the other.

Here's a recipe for cooking pork that I happened to come across from my time spent in the Philippines. Since then, I've touched up on the original recipe just a little, but the main idea still remains. enjoy .

For the sauce:

3 bottles Jufran, UFC, or any other Filipino-brand spicy banana ketchup (available @ Asian food groceries)

6 tbsp silver swan soy sauce (available @ asian food groceries)

1/2 longneck bottle of Datu Puti brand spiced vinegar (available @ Asian food groceries )

3 tbsp. MSG

1/2 cup brown sugar

You can increase the amounts depending on the amount of the meat you buy, and/or to your liking.

Meat ingredients:

12 strips of pork belly, thawed. cut each strip into 1 inch pieces. De-bone if necessary. Trim fat off, but recommended you leave it on. put 5 cut pieces onto each skewer.

Other:

skewers. bamboo, or wood, or steel, etc.

Directions:

Mix sauce ingredients well. Let the spices from the vinegar pour into the mixture. Be sure to squeeze any grenn chiles that happen to fall into the mixture. Very important.

Now put the sauce into a large flat dish so that it can cover as much meat as possible.

Using a grilling brush, coat the kebabs with the sauce before cooking.

Preheat grill to 400 degrees. Gas or charcoal is fine, though charcoal is recommended . After preheating, place skewers on grill.

Every 2 minutes remove from heat, and turn over. Baste with sauce liberally. if a brush is not available, simply remove from heat with tongs and dip entire piece into sauce.