Barbecued Pork Skewers

Name: Barbecued Pork Skewers
Yield: Serves 4 to 6 (Makes About 15 Skewers)
Cuisine: Philippines
Ingredients: 2 tablespoons rice wine; 1 shallot, peeled and chopped; 2 tablespoons canola oil; 1½ pounds pork butt, cut into ¾-inch cubes; 2 garlic cloves, peeled and chopped; 2 teaspoons sugar; ⅔ cup soy sauce

Preparation info

Serves
4 to 6
(Makes About 15 Skewers)

Appears in

Memories of Philippine Kitchens

By Amy Besa and Romy Dorotan

Published 2006

About

Barbecued pork skewers always bring back memories of New Year’s Eve celebrations with my Besa cousins, children of Gaudencio (Tatay Ocho) and Pacencia (Tita Pat) Besa. No feast was complete unless it had Tita Pat’s caramelized pork barbecue and her chicken macaroni salad to go with it.

Ingredients

2 garlic cloves, peeled and chopped
1 shallot, peeled and chopped
⅔ cup soy sauce

Asia
Philippines
Main course
New Year
South East Asia

Method

Combine the garlic and shallot in a food processor and process until a paste forms. Place in a large bowl, add the soy sauce, rice wine, and sugar and stir to combine. Add the pork, cover, and marinate in the refrigerator for 6 hours or overnight.
Preheat the broiler or fire up the grill. Take the pork from the marinade and place it in a clean bowl. Reserve the