Pork BBQ with Banana Ketchup Glazing

This dish is very easy to prepare and best eaten with a concoction of vinegar and garlic dipping sauce. Some folks like to eat this delicious barbecue with pickled shredded papaya (AKA achara) on the side. During my high school days in the Philippines, way back when (Ok it’s a statement and not a question, so don’t ask). I can still remember this dish being cooked, and sold by street vendors right outside the gate of our school. Pork BBQ is always the best seller along with deep fried vegetable lumpia (vegetables eggrolls), and ukoy (shrimp fritters).

Here in the states, I always buy the meat from Asian Supermarkets because I can always ask the nice guy behind the meat counter to slice the pork to the right thickness. So, when I get home, all I have to do is cut the meat to correct width for threading. Of course I can slice the meat myself but if someone else can do it for me and it’s part of the price of the meat. . . why not? Always use pork butts because it’s more tender and it has the right amount of fats, which gives the BBQ the best flavor. By the way, in case you are wondering. . . Pork Butts is not actually the ass of the pig. Okay, I shouldn’t be saying ass here, oops my bad, I said it again. They call it butts because it is the butt end of the shoulder.

INGREDIENTS

2 lbs Pork Butts
10-15 Bamboo Skewers
1/2 cup Soy Sauce
6 cloves Garlic – finely minced
3 tablespoon Lemon Juice
1 cup 7-Up or Sprite Soda
2 teaspoon Worcestershire Sauce
5 tablespoon Sugar
2 teaspoon Rice Wine or Dry Sherry
2 teaspoon Ground Black Pepper
1 cup Banana Ketchup for Glazing
2 tablespoon Vegetable Oil

COOKING DIRECTIONS:

If you bought a whole pork butts, slice it by 1/4 inch thick then cut each slice about 1 inch wide strips.
In a large bowl, combine soy sauce, garlic, lemon juice, soda, Worcestershire, sugar, wine, and black pepper then mix them with a whisk.
Add the meat and mix thoroughly until well coated.
Transfer meat and the marinade in a Ziploc bag then refrigerate for about 4 hours.
Soak skewers in water for about 1 hour before using.

Thread meat on a skewers
Prepare basting sauce by combining Ketchup and oil then mix well with a whisk.
Set the barbecue grill to medium.
Grill the meat turning every minute so it won’t burn.
When meat is half-way cooked, start brushing the meat with ketchup mix on every turn.

Serve hot with Rice or with BEER!(hehehe)

Serves 4 to 6
Preparation time including marination: About 4 hours & 30 minutes

ENJOY!


Posted on September 3, 2010

Category : Meat &Recipes &Street Food

Tags: , ,

12 Comments


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12 Comments → “Pork BBQ with Banana Ketchup Glazing”


  1. Adora's Box Identicon Icon Adora's Box

    3 years ago

    This looks so good! My Mum used to make it the same way save for the wine. So good with rice and suka with garlic and siling labuyo.

    Reply

    • Ray Identicon Icon Ray

      3 years ago

      Hi Adora,

      Oh yes, with suka, garlic, with those hot chilies and lots of steamed rice. What a great meal. Thank you Adora!

      Reply
  2. Oh my! This is amazing! I never heard of banana ketchup but it’s very Filipino style! Your presentation of this bbq is beautiful, too. I wish we can eat this right now for lunch!

    Reply

    • Ray Identicon Icon Ray

      3 years ago

      Hi Nami,

      Banana Ketchup is available in most Filipino stores and some other Asian stores. Taste is totally different from our Tomato Ketchup. It’s more like sweet and sour sauce. Thank you for your compliment.

      Reply

  3. Bennie Identicon Icon Bennie

    3 years ago

    Oh wow Ray! I saw this in your facebook page it made me want to bbq some today. This is making me hungry.

    Reply

    • Ray Identicon Icon Ray

      3 years ago

      Hi Bennie,

      Thank you! That’s the idea – to make you hungry so that you will start cooking. :)

      Reply

  4. Oscar Identicon Icon Oscar

    3 years ago

    Great timing for this weekend get together with my friends. Thank you Ray for giving me an idea. Also thank you for your advise on the grill the other day.

    Reply

    • Ray Identicon Icon Ray

      3 years ago

      Hey Oscar, that’s what we are here for. Just ask! :)

      Reply

  5. ellen callo Identicon Icon ellen callo

    3 years ago

    I’ve only been using the mafran for breakfast on eggs. Now I’ll have to buy the larger bottle. Thanks for your recipes.

    Reply

    • Ray Identicon Icon Ray

      3 years ago

      You are welcome Ellen and thank you for commenting.

      Reply

  6. Chad Identicon Icon Chad

    2 years ago

    Made this tonight and my wife said, “This tastes just like what my grandfather used to make!”. A great recipe!

    Reply

    • Ray Identicon Icon Ray

      2 years ago

      Thank you, Chad! I’m glad you liked it. :)

      Reply

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