Oven-Grilled Filipino-Style Barbecue Pork Skewers | Cooking with Kurt

pork shoulder

🥗Healthier: chicken thigh

💰Cheaper: pork belly

Chicken thigh is leaner, while pork belly is often more affordable.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often more affordable.

banana ketchup

🥗Healthier: tomato ketchup

💰Cheaper: homemade ketchup

Tomato ketchup is widely available and can be made at home for less.

Cut the pork shoulder into pieces that are about 1 inch wide, 2 inches long, and 1/4 of an inch thin.

In a large mixing bowl, combine banana ketchup, sprite, soy sauce, white vinegar, oyster sauce, brown sugar, lemon juice, black pepper, five spice powder, sesame oil, minced garlic, and chopped onion. Whisk until well combined and the sugar has dissolved.

Add the pork pieces to the marinade, ensuring they are well coated. Cover with plastic wrap and marinate in the fridge for a minimum of 8 hours to overnight.

Remove the pork from the marinade and let it rest on paper towels for 1 to 2 hours to absorb excess marinade and come to room temperature.

Prepare the glaze by mixing banana ketchup, oyster sauce, sesame oil, and honey in a small bowl until well combined.

Preheat the oven's broiler to high heat and line baking sheets with parchment paper.

Thread the pork pieces onto skewers, using about 5 to 6 pieces per skewer. Place skewers on the baking sheet about 1 inch apart.

Brush the top side of the skewers with the glaze and cook in the broiler for 3 to 5 minutes.

Turn the skewers over, brush the other side with glaze, and return to the broiler for another 3 to 5 minutes, until browned and cooked through (internal temperature should reach 145 F).

For the vinegar chili garlic sauce, mix white vinegar, sliced garlic, red chili flakes, sugar, salt, and black pepper in a small bowl. Stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens