← Nouns Cooking · Indonesian & Filipino

Ingredients

• 1.2 kg boneless pork shoulder, sliced 5 mm thin into 3 cm pieces
• 125 ml Soy sauce
• 80 ml calamansi or lemon juice
• 125 ml Banana ketchup
• 4 tbsp Brown sugar
• 10 cloves Garlic, minced
• 1 tsp Black pepper
• 1 tsp Salt
• 250 ml lemon-lime soda (such as Sprite) (optional)
• 3 tbsp Banana ketchup
• 2 tbsp Vegetable oil
• 1 tbsp Brown sugar
• 125 ml spiced cane vinegar, for dipping

Method

1. Mix all the marinade ingredients until the sugar dissolves. Before it touches the raw meat, set 125 ml aside for the glaze.
2. Toss the pork in the rest of the marinade, cover and refrigerate for at least 4 hours, ideally overnight. Soak bamboo skewers in water for 30 min.
3. Simmer the reserved marinade with the glaze ingredients in a small pan for 3–4 min until slightly syrupy.
4. Thread 4–5 pieces of pork onto each skewer, folding thin slices so they bunch up.
5. Grill over medium-hot coals or on a griddle pan for 4–5 min per side, brushing with glaze each time you turn, until caramelised, charred at the edges and cooked through with no pink left.
6. Serve hot with rice and little bowls of spiced vinegar for dipping.

Tips

• The sugar in banana ketchup burns quickly; keep the coals medium and move skewers to a cooler spot if they blacken too fast.
• Soy sauce contains wheat; use tamari for a gluten-free version.

Sources

Written in our own words after cross-checking these recipes:

Panlasang Pinoy Panlasang Pinoy Kawaling Pinoy