Grilled Pork Skewers with Filipino Seasonings

Name: Grilled Pork Skewers with Filipino Seasonings
Yield: Serves 4
Ingredients: 4 cloves garlic, minced; 1 small onion, finely chopped; 1 to 2 hot chile peppers, such as Thai chiles, seeded and finely chopped (for hotter barbecue, leave the seeds in); 1 to 2 hot chile peppers, such as Thai chiles, seeded and finely chopped (for hotter barbecue, leave the seeds in); ½ cup soy sauce; ¼ cup fresh lime juice (from about 2 limes); ¼ cup fresh lime juice (from about 2 limes); ¼ cup banana ketchup, or ¼ cup tomato ketchup; ¼ cup banana ketchup, or ¼ cup tomato ketchup; 2 tablespoons brown sugar; 1 to 2 teaspoons Freshly ground black pepper; 1 can (12 ounces) 7UP or Sprite; 1 can (12 ounces) 7UP or Sprite; 2 tablespoons vegetable oil, for basting; Banana leaves (optional), for lining a platter

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

Like Japanese yakitori and many Thai satés, this Filipino inihaw (barbecue) starts with a garlic-soy marinade. The twist comes in the addition of two unexpected ingredients: 7UP and banana ketchup. The 7UP lends a lemon-lime flavor and has a tenderizing effect on the meat, while the banana ketchup adds a fruity sweetness (many versions of pork kebabs use tomato ketchup in place of banana ketchup). Both ingredients let you know you’re not in Bangkok (or Tokyo or Kuala Lumpur) any more

Ingredients

Starter
Spicy

Ingredients

Method