BARBEQUE Recipe pang Negosyo with Costing | Pork BBQ Marinade + Sauce

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat, while pork loin is less expensive.

barbecue sauce

🥗Healthier: homemade sauce

💰Cheaper: ketchup + vinegar

Homemade sauce can reduce sugar and preservatives.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

apple cider vinegar

🥗Healthier: lemon juice

💰Cheaper: white vinegar

Lemon juice provides acidity with fewer costs.

Slice 1 kilogram of pork kasim into thin pieces.

Remove the skin from the pork to avoid toughness.

In a bowl, combine 1/2 cup ketchup, 1 cup lemon-lime soda (or Sprite), 1 cup soy sauce, and 1/8 cup oyster sauce.

Add 1 tablespoon minced garlic, 1 teaspoon salt, 1/3 cup calamansi juice, and 1/3 cup brown sugar to the mixture and stir until the sugar dissolves.

Marinate the pork in the mixture for 1 to 2 hours, or overnight for better tenderness.

Prepare the basting sauce by mixing 1 cup ketchup, 1/3 cup brown sugar, 1/8 cup soy sauce, and 1/4 cup vegetable oil in a separate bowl and set aside.

For the dipping sauce, mix the juice of 5 calamansi, 1 tablespoon minced garlic, 1 cup vinegar, 1 tablespoon fish sauce, and season with salt and pepper.

Add 1 chopped medium onion to the dipping sauce mixture and optional chopped siling laguyo for heat.

Skewer the marinated pork onto barbecue sticks, arranging them as desired.

Grill the skewered pork over a fire, basting with the prepared sauce while cooking.

Cook until the pork is done and has a nice char, checking for doneness by smell and appearance.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary