Try this delicious recipe for bbq pork skewers
These sweet and sticky skewers go well with Gusbourne Estate Pinot Noir 201 £14.99
- 1kg boneless pork belly, skin removed
- 1 small head garlic, peeled and minced
- 1 onion, finely chopped
- 55g soft brown sugar or white sugar
- 250ml soy sauce
- 125ml tomato ketchup
- 125ml lemonade or beer (optional)
- 60ml calamansi juice or lemon juice
- 20 bamboo skewers, soaked in water for 30 minutes
Cut the pork into long, thin slices, about 5mm thick and 5cm wide, and place in a large bowl. Add the garlic, onion, sugar, 1 tsp ground black pepper, soy sauce, tomato ketchup, lemonade and calamansi or lemon juice and combine well using your hands. Cover and refrigerate for at least 30 minutes, turning occasionally.
Preheat a charcoal barbecue or regular barbecue grill to medium. Thread the pork strips onto the bamboo skewers, reserving the marinade. Barbecue the skewers for about 10 minutes or until cooked through, turning and basting with the reserved marinade every few minutes.
Cane vinegar dip
makes about ½ cup
Cane vinegar is coloured, infused with the bark of a special tree and fermented in giant earthenware vats. It is essential with Pinoy food. Use in the empanada special (left).
100ml cane vinegar (can substitute apple vinegar or rice wine vinegar)
3 red or green bird’s eye chillies, finely chopped
1 small onion, finely chopped
1 garlic clove, thinly sliced
Combine all ingredients in a small bowl and set aside until needed.