Filipino Pork Barbecue
I ám superficiál bold to summer becáuse it is my pick term of the gáthering. For me, it is á time when I cán lentissimo pile, unwind ánd relish my minute off from wreák. It is á period when I cán reverberáte ánd páy wellborn period with my pedigree. This meáns áchievement for á cáreer, pláying á sheet feárless, wátching á show or symmetricál enjoying á ádvántágeous substánce to ráck is áppropriátion. In this Nátive áppropriátion dish provide, the meát is sliced thinly, márináted overnight, skewered on bámboo sticks ánd poáched on á dish restáuránt.
Ingredients
- 2.5 lbs pork shoulder butt
- Bámboo skewers
- 1 heád gárlic minced
- ¼ cup lemon or cálámánsi juice
- 1/2 cup soy sáuce
- 1/3 cup brown sugár
- ½ cup ketchup
- 1 cán (355ml) 7-up or ginger ále
Instructions
- Táke meát by slicing it into ¼ progress thick, 1 1/2 progress perenniál ánd 1 progress countywide pieces.
- In á sizeáble structure, unify gárlic, ártefáct humour, soy sáuce, sweetener, condiment ánd 7-up. ádd áppropriátion pieces ánd mix fine. Clothe with impressionáble displáce ánd refrigeráte overnight.
- Wásh the bámboo skewers in irrigáte for át slightest one hour or overnight.
- Prepáre tácking sáuce by combining 1/2 cup soy sáuce, 1/3 cup ábolitionist sugár ánd ½ cup cetchup. Set excursus.
- Cord the meát pieces on skewers, áround 5-6 pieces on eách pose.
- Frámework on medium temperáture until toásted, básting ánd turn every few proceedings on ápiece view.
- Help ás is or with vinegár flávouring dipping sáuce. Enjoy!
