Filipino Pork Barbecue Skewers with Sweet Soy Glaze

What you need

• 1 kg (2 lb) pork shoulder, boneless
• 150 ml (2/3 cup) soy sauce, 120 ml for the marinade, 30 ml for the glaze
• 240 ml (1 cup) lemon-lime soda
• 60 ml (1/4 cup) calamansi juice, or lemon juice
• 85 g (6 tbsp) brown sugar, 60 g for the marinade, 25 g for the glaze
• 180 ml (3/4 cup) banana ketchup, 60 ml for the marinade, 120 ml for the glaze
• 10 garlic cloves, 8 crushed for the marinade, 2 minced for the glaze
• 1 tsp black pepper, freshly ground
• 2 tbsp vegetable oil
• 16 pieces bamboo skewers, about 25 cm long

Method

Restated from the original video

1. 1

   Slice the pork against the grain into pieces about 1 cm thick, 4 cm wide and 8 cm long. Chilling the pork for 30 min first makes slicing easier.

2. 2

   In a large bowl, stir together 120 ml of the soy sauce, the soda, calamansi juice, 60 g of the brown sugar, 60 ml of the banana ketchup, 8 crushed garlic cloves and the black pepper until the sugar dissolves.

3. 3

   Add the pork and turn to coat. Cover and refrigerate for at least 4 hours, or overnight.

4. 4

   Soak the skewers in water for 30 min so they do not burn.

5. 5

   For the glaze, combine the remaining 120 ml banana ketchup, 30 ml soy sauce, 25 g brown sugar, the oil and 2 minced garlic cloves in a small pan. Simmer over low heat for 3-4 min, until slightly thickened. Do not use the raw marinade for this.

6. 6

   Lift the pork out of the marinade and discard the marinade. Thread 3-4 pieces onto each skewer, folding them like a ribbon and packing them close.

7. 7

   Heat a grill to medium-high, about 230 °C (450 °F), and oil the grate.

8. 8

   Grill the skewers, turning every 2 min, until charred at the edges and cooked through, 8-10 min. The pork should reach 63 °C (145 °F) inside.

9. 9

   Brush the glaze over the skewers during the last 2-3 min, turning once, until sticky and lightly caramelized.

10. 10

    Rest the skewers for 3 min, then serve hot.

Imported from manilaspoon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.