Make Pinoy Bbq Sauce: A Charcoal-Grilled Twist

Filipino cuisine is full of flavour and colour, and one of the most popular dishes is the Pinoy Pork Barbeque. This dish is made up of marinated pork slices that are skewered and grilled. The meat is usually soaked in a special mixture of seasonings and spices and grilled over charcoal. The sauce is a key component of the dish and is typically made with vinegar, whole peppercorn, red onions, and siling labuyo (birds eye chilli). The sauce is placed in tall jars and the skewers are soaked in the sauce to absorb the flavour. The dish is often served with rice and spicy vinegar.

How to make the sauce

How to Make Pinoy BBQ Sauce

Ingredients

• Soy sauce
• Lemon or lime juice
• Banana ketchup
• Brown sugar
• Garlic powder
• Salt
• Pepper
• Knorr Liquid Seasoning
• Vegetable oil
• Calamansi (or lemon)

Method

• Combine the soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well.
• Optionally, microwave the mixture for 1 minute to help the sugar melt and the other ingredients to dilute more quickly.
• Place the pork slices in a resealable bag or bowl. Pour in the soy sauce mixture, ensuring it is at room temperature.
• Massage the pork slices to ensure they are completely coated in the mixture. Seal the bag or cover the bowl and place in the refrigerator to marinate for at least 3 hours, or ideally, overnight.
• Skewer the marinated pork slices onto bamboo skewers.
• Heat up your grill. Grill each skewered pork slice for 2 minutes, then flip and baste with the sauce. Continue grilling for 2 to 2.5 minutes, basting and flipping until the pork is cooked through.
• Serve with rice and a dipping sauce of spicy vinegar.

How to prepare the meat

Filipino-style pork barbecue is made with thinly sliced pork shoulder skewered on bamboo. The meat is marinated for at least three hours, but preferably overnight, in a mixture of soy sauce, calamansi or lemon juice, banana ketchup, brown sugar, garlic powder, salt, and pepper. The longer the meat is allowed to marinate, the more flavourful it will be.

Before grilling, thread the marinated pork onto bamboo skewers, making sure to put enough slices on each skewer to be generous with the serving size.

When grilling, cook each side for 2 to 5 minutes, basting with a sauce made from the same ingredients as the marinade, but without the lemon soda. The meat is done when it is thoroughly cooked and has a nice char.

The pork barbecue can be served with rice and a spicy vinegar dipping sauce.

How to cook the meat

Preparing the meat for Filipino-style pork BBQ is a simple process, but it does require some forward planning. The key to achieving the best flavour and texture is to allow the meat to marinate for as long as possible—overnight if you can.

Firstly, slice the pork shoulder into thin pieces. The recipe suggests 4 lbs of pork, but you can adjust this according to how many people you are serving. You can ask your butcher to slice the meat for you, or you can do it yourself. Just make sure the slices are thin and uniform in size to ensure even cooking.

Next, prepare the marinade. Combine the following ingredients in a bowl:

• ¾ cup soy sauce
• ½ cup juice extracted from calamansi or lemon
• ¾ cup banana ketchup
• 4 tablespoons dark brown sugar
• 2 tablespoons garlic powder
• 1 teaspoon ground black pepper
• 2 teaspoons salt
• 1 ½ cups lemon or lime soda

Mix the ingredients well, then add the pork slices to the bowl, making sure that the meat is completely coated in the marinade. Cover the bowl and place it in the refrigerator to marinate for at least 3 hours, or overnight for the best results.

Once the meat has finished marinating, you can start skewering the slices onto bamboo skewers. Be generous with the amount of meat on each skewer, as this will help to prevent the meat from shrinking and becoming odd-shaped during grilling.

Now you are ready to start grilling! Heat up your grill to a medium heat and grill each skewer for 3-5 minutes on each side, until the meat is thoroughly cooked. Remember to baste the meat with the basting sauce each time you turn the skewers over. The basting sauce is the same as the marinade, minus the lemon soda.

Serve your Filipino-style pork BBQ with a spicy vinegar dip and enjoy!

How to make a dipping sauce

A dipping sauce is a great way to add flavour to grilled meats. This guide will take you through the steps to make a dipping sauce for grilled pork barbecue, a popular dish in the Philippines.

Ingredients

For this recipe, you will need the following:

• Vinegar
• Whole peppercorn
• Red onions
• Siling labuyo (birds eye chilli)

Method

First, prepare your ingredients. Slice the red onions and, if you wish, crush the peppercorns. Combine all the ingredients in a bowl and mix well. You can adjust the quantities of each ingredient to suit your taste. For a spicier sauce, add more siling labuyo. If you prefer a milder sauce, you can reduce the amount of chilli or omit it altogether.

This dipping sauce is traditionally served with grilled pork barbecue, which is made with thinly sliced pork pieces that have been marinated and grilled on bamboo skewers. The sauce is placed in a tall jar, and the barbecue is dipped into it before eating.

You can also experiment with adding other ingredients to the dipping sauce, such as soy sauce or garlic, to create your own unique flavour combinations.

How to store the sauce

Storing your homemade barbecue sauce is an important step to preserving its freshness and flavour. Here are some detailed instructions on how to store your sauce:

Storing Unopened BBQ Sauce:

• Unopened barbecue sauce can be stored in a cool, dry, and dark place like a pantry or cupboard for up to a year.
• Ensure that the sauce is stored in a climate-controlled environment, away from direct sunlight and heat sources, to prevent contamination and oxidation.
• Check the bottle for any signs of damage, such as swelling, discolouration, broken seals, dents, or cracks. If any of these are present, discard the sauce.

Storing Opened BBQ Sauce:

• Once opened, barbecue sauce should be refrigerated to maintain its freshness and flavour.
• Keep the bottle tightly capped and store it in the refrigerator for up to four to six months.
• Always wipe the cap and mouth of the bottle with a clean cloth after use to maintain hygiene.
• To further preserve the quality of the sauce, store the bottle upside down. This prevents air from entering the bottle and delays oxidation.

Storing Homemade BBQ Sauce:

• Allow the homemade sauce to cool to room temperature before storing.
• Use airtight containers, such as mason jars, to store the sauce.
• Store the sauce in the refrigerator for up to seven to ten days.
• For longer-term storage, consider canning the sauce or freezing it.

Remember, barbecue sauce does have a long shelf life, but it will eventually spoil. Always check the sauce for any signs of spoilage, such as an "off" smell, a change in texture, or the presence of mould, before consuming it.

Frequently asked questions