In whatever country you are in, everyone loves barbecue! And we Pinoys are no exception. But, we’re the only ones that have barbecues named ‘beta max, ‘Addidas’, and ‘IUD’ to name a few. Here is a sure fire marinade and procedure that will complete that gathering. The secret to barbecue tasting good to the bone, is marinating it for at the very least 12 hours prior to cooking; it lets the marinade seep in giving it that very savory taste.
Barbecued Pork or Chicken
This is my version of the Pinoy classic barbecue marinde that uses ketchup and Sprite or 7-up for pork or chicken skewers, even pork ribs.
- 1 kilo pork spare ribs - cut per rib strip or cut into 3-inch pieces or 1 kilo chicken legs and thighs or half and half or use pork shoulder (kasim) sliced into bite sized pieces
- 1/4 cup light soy sauce
- 1/2 cup white vinegar
- 1/4 cup (50 grams) brown sugar
- 2 - 4 pieces sili labuyo (bird's eye chili) - chop finely
- 1 tablespoon finely crushed garlic
- 1/4 cup banana ketchup or tomato ketchup
- 1/2 cup lemonade soda (Sprite, 7-Up)
- 1/2 teaspoon MSG (optional)
Make a marinade of the soy, vinegar, sugar, chili, garlic, ketchup, lemonade and MSG.
The best trick in marinating is to get a plastic bag (Zip-Lock or Glad) and fill it with the pork or chicken pieces.
Pour in the marinade and seal bag; try to remove as much of the air.
Place in the refrigerator for 24 to 48 hours.
Every few hours, turn the bag around so that all the parts get the same flavor.
Drain the sauce from the pork or chicken.
If using sliced pork shoulder, thread into bamboo (soak in water for 2 hours before using) skewers.
Steam the pork pieces for 15 minutes.
Steam the chicken parts for 20 minutes.
Finish cooking by placing them over hot charcoal fire or oven grill till the meats are cooked; anywhere between 10 to 20 minutes.