Christmas dinner won’t be complete without Pork Barbecue in the dining table. It has been a family tradition to make this for Christmas. I like it as a main dish and it also works well as an appetizer with my favorite beverage. The kids love it too.
You should consider making one for Christmas and even during New Year’s Eve dinner. You will be glad that you did.
How to Cook Pork Barbecue?
Making your own pork barbecue at home is easy. There are only 2 processes involves, preparing the meat and grilling.
The preparation will need you to do 2 minor steps. The first is marinating the meat and then skewering the marinated meat slices into bamboo skewers. I am using minimal marinade ingredients for this recipe. Aside from the usual Pinoy pork marinade of soy sauce, calamari, banana ketchup, garlic, and sugar, I am also using Knorr SavorRich (pork). It helps provide more flavor to the pork. Pork barbecue has never been the same, and I say this in a good way.
It is best to marinate the pork overnight to obtain the best result. If you are really in a hurry, this should be ready in 10 to 20 minutes as long as you add SavorRich because it quickly penetrates the meat. I marinated this overnight so that I can enjoy the flavors better.
When skewering the pork, make sure to be generous. Watch the video for guidance. You can also skewer the pork and store it in the freezer for up to 2 weeks. Make sure to thaw it completely before grilling.
When it comes to grilling, make sure that you prepare the basting sauce beforehand. Simply combine ¼ cup banana ketchup, ¼ cup soy sauce, and 1 ½ tablespoon vegetable oil. You can also add juice from a piece of calamansi and some garlic if desired. Grill each side for 3 to 5 minutes depending on the heat of the grill. Baste the pork barbecue with a basting brush every time you turn it over.
This is best served with warm rice and vinegar. I also love it with papaya atchara.
Give this pork barbecue a try for Noche Buena. Happy Christmas!
Filipino skewered marinated pork slices that are grilled to perfection.
- Course Main Course
- Cuisine Filipino
- Prep Time 3 hours
- Cook Time 15 minutes
- Calories 2339kcal
- Author Vanjo Merano
- 3 lbs. pork shoulder sliced into thin pieces
- 2 sachets Knorr SavorRich Pork Liquid Seasoning
- 2 tablespoons brown sugar
- ½ cup banana ketchup
- 3 pieces calamansi
- 6 cloves garlic crushed
- ½ cup of soy sauce
- ½ teaspoon ground black pepper
Arrange pork slices in a large bowl. Add Knorr SavorRich, soy sauce, ketchup, sugar, garlic, and ground black pepper. Mix well. Cover and refrigerate for at least 3 hours. Note: marinating the meat longer will provide better results.
Skewer the marinated meat on a bamboo skewer (also called barbecue stick). Set aside.
Heat-up the grill. Start to grill the pork barbecue for 3 to 5 minutes per side. Continue this step until pork is thoroughly cooked. Note: baste with a mixture of soy sauce, banana ketchup, and vegetable oil after turning the barbecue over.
Serve with warm rice and a dip of spicy vinegar. Enjoy!
Calories: 2339kcal | Carbohydrates: 68g | Protein: 281g | Fat: 98g | Saturated Fat: 34g | Cholesterol: 912mg | Sodium: 8612mg | Potassium: 5336mg | Fiber: 2g | Sugar: 52g | Vitamin A: 697IU | Vitamin C: 22mg | Calcium: 285mg | Iron: 20mg