Ingredients
Gather these ingredients, and let’s get cooking. Remember, feel free to substitute where you see fit; cooking is as much about creativity as it is about precision.
- 2 pounds pork shoulder, cut into 1-inch cubes
- 1 cup soy sauce
- 1 cup banana ketchup (substitute with tomato ketchup if unavailable)
- 3/4 cup brown sugar
- 1/4 cup calamansi juice (or lime juice as a substitute)
- 5 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon chili flakes (optional for a spicy kick)
- Skewers (soaked in water if wooden)
Instructions
- In a large bowl, combine soy sauce, banana ketchup, brown sugar, calamansi juice, minced garlic, black pepper, paprika, and chili flakes. Stir until the sugar has dissolved completely.
- Add the pork cubes to the marinade, ensuring each piece is well-coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor infusion.
- Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed for consistent cooking.
- Thread the marinated pork cubes onto the skewers, leaving a small gap between each piece for even cooking.
- Grill the skewers for about 10-12 minutes, turning occasionally, until the pork is cooked through and slightly charred on the edges.
- Baste the skewers with leftover marinade during grilling for an extra burst of flavor. Ensure to cook it thoroughly if you use it as a baste.
- Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. This helps the juices redistribute throughout the meat, enhancing tenderness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International