Char Grilled Food on a Skewer by Schueys BBQ

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits, while canola is cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs are easier to store and can be more economical.

bell peppers

🥗Healthier: asparagus

💰Cheaper: carrots

Asparagus is a nutritious alternative, while carrots are usually less expensive.

Cut pork belly into roughly 3 cm wide strips and then into 3 cm cubes.

Place cubed pork into a plastic container, Ziploc bag, or bowl.

In a bowl, combine half a cup of banana ketchup, 1 cup of Sprite lemonade, 1 cup of soy sauce, half a cup of datu puti vinegar, 1/4 cup of oyster sauce, 2 tablespoons of chili paste, 1 cup of brown sugar, and 2 tablespoons of black pepper.

Stir until the sugar is dissolved and pour over the pork belly, mixing to coat.

Cover and refrigerate for 6 hours.

Make a basting sauce by mixing half a cup of banana ketchup, 1/4 cup of oyster sauce, and 1/4 cup of sesame oil in a small bowl.

Soak skewers in water for 1 hour to prevent burning.

Thread the marinated pork onto the soaked skewers, ensuring they are roughly the same size for even cooking.

Prepare the grill with lump charcoal and allow it to heat up.

Place the skewers on the grill and brush with the basting sauce.

Turn the skewers occasionally and baste until fully cooked, checking for an internal temperature of at least 71°C, preferably closer to 80°C.

Cooking Techniques

Equipment Needed

Spice Level: