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How To Make Barbecue Pork

Photo: Gumamela Sa Paraiso


pork shoulder or belly- 2 pounds, slice in 1-inch cuts, ready to skewer

garlic- 1 teaspoon, finely minced

soy sauce- 1/2 cup

calamansi- 1/4 cup, frozen calamansi concentrate, or use fresh (from Asian markets) or use fresh lemon

banana ketsup- 1/2 cup, from Asian markets (or use tomato catsup)

ginger – 8 ounces or 1 can (or use  Sprite)

brown sugar- 1/2 cup

salt- 1 teaspoon

black pepper powder- 1 teaspoon

bamboo skewers- 12 to 14, pre-soak for 20 minutes before placing skewered meat

Photo: Gumamela Sa Paraiso


  1. Prepare pork by slicing it into 1/4 inch thick or your preferred cut.
  2. Combine garlic, lemon juice, soy sauce, sugar ketchup and sprite in a large bowl.
  3. Add pork slices and mix it well.
  4. Cover with plastic wrap
  5. Refrigerate overnight
  6. Soak the bamboo skewers in water for at least one hour.
  7. Combine soy sauce, cup sugar and ketchup then set aside.
  8. String the pork pieces on skewers.
  9. Heat a charcoal grill. Grill barbecue until done, about 10 minutes, basting with prepared sauce often to keep the meat from drying out. Serve hot.

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