Pork bbq on a stick

Pork BBQ

Prep Time: 20 mins + marinating overnight | Cook Time: 25 mins | Yield: 6-8 skewers

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One of my favorite dishes growing up in Philippines is pork barbecue. Whether you're going to a birthday party or trying to find some street food, you can probably expect pork barbecue as part of the menu. It is often cubed, marinated and skewered before getting cooked on a charcoal grill. Up until I was 10 I thought barbecue was synonymous to skewers; it is the only way I remember eating barbecue before moving. Most of the Noche Buenas or Christmas Eve dinners I remember involved pork barbecue so I thought it'd be a fitting part of this month's holiday theme. Most family recipes claim the same secret ingredient: 7 Up. My version does not use 7 Up mostly because I never have any reason to buy or drink it. I used white and apple cider vinegar in this recipe to make the meat tender instead, but use whatever kind of vinegar is handy (or try it with 7 Up).

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Ingredients

· 1 1/2 lbs pork shoulder (butt) steak, cubed into 1 1/2 to 2 inch pieces

Marinade:

· 2 tbsp chopped ginger (about 1/2 inch piece)

· 4 cloves garlic, chopped

· 1/4 red onion, chopped

· 1 tbsp fish sauce

· 1 tbsp apple cider vinegar

· 1 tbsp white vinegar

· 4 tbsp soy sauce

· 2 tbsp ketchup

Tools:

· 6-8 bamboo skewers

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Instructions

1. In a bowl, mix together fish sauce, soy sauce, and vinegars. *Note: you can use whatever vinegar you have handy or alternatively, a splash of 7 Up as is usually the custom.

2. Mix in the ginger, onions, and garlic into the liquids.

3. Pour the marinade over cubed meat and let sit for at least 1 hour. This is best marinated overnight.

4. Soak the skewers in room temperature water for at least 10 mins before using to prevent it from burning on the grill.

5. After the meat has had time to marinate, place the meat on skewers, making sure to leave no room between each piece. You want to fill the skewer about halfway down, with an inch of space left at the top.

6. Grill over medium-high heat for about 15 mins on each side, flipping often to prevent excessive charring.

7. Enjoy!