Malambot at Juicy na Pork Barbecue

Prepare 1 kilo of pork by separating the fat and cutting it into pieces suitable for skewering.

Place the pork in a large mixing bowl and add 1 teaspoon of baking soda, mix well and let it marinate for 15 minutes.

After 15 minutes, rinse the pork to remove the baking soda and drain excess water.

Prepare the marinade by mixing 1/4 cup soy sauce, 3 to 4 pieces of kalamansi, 1 small bottle of Sprite, 1 head of crushed garlic, black pepper, 1/4 cup brown sugar, and 1 tablespoon of oyster sauce until the sugar dissolves.

Add the pork to the marinade and mix well, ensuring the pork is well-coated.

Cover with cling wrap and marinate in the refrigerator overnight or for a minimum of 4 hours if in a hurry.

Soak the barbecue sticks in water to prevent burning while grilling.

Bring the marinated pork to room temperature before grilling.

Skewer the pork, starting with the fat followed by the meat, ensuring not to cut the pieces too thin.

Prepare the basting sauce by mixing 3 tablespoons soy sauce, 1/2 cup banana ketchup, 2 tablespoons brown sugar, 2 tablespoons cooking oil, and 4 cloves of crushed garlic.

Grill the skewers, turning every 5 minutes and basting with the barbecue sauce on each side.

Cook for 20 to 25 minutes until the pork is tender and juicy.

Equipment Needed

Allergens