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Barbecue pork skewers


Serves: 4-6 as part of a sharing spread
timePrep time: 25 mins
timeTotal time:
Barbecue pork skewers
Recipe photograph by Kris Kirkham
These sticky pork kebabs sum up Filipino food – sweet, salty and tangy

Serves: 4-6 as part of a sharing spread
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
475Kcal
Fat
12gr
Saturates
4gr
Carbs
38gr
Sugars
37gr
Fibre
0gr
Protein
53gr
Salt
4.3gr

Ferdinand 'Budgie' Montoya

Ferdinand 'Budgie' Montoya

Budgie Montoya started cooking (he used to work in IT) when he arrived in London in 2012 and now has his own Filipino restaurant, Sarap Bistro, in the capital
See more of Ferdinand 'Budgie' Montoya’s recipes
Ferdinand 'Budgie' Montoya

Ferdinand 'Budgie' Montoya

Budgie Montoya started cooking (he used to work in IT) when he arrived in London in 2012 and now has his own Filipino restaurant, Sarap Bistro, in the capital
See more of Ferdinand 'Budgie' Montoya’s recipes

Ingredients

  • 100ml dark soy sauce
  • 125g banana ketchup (see link to recipe above)
  • 85g light brown sugar
  • 60ml fresh lime juice (about 3 limes)
  • 60ml 7-Up or Sprite
  • 5 garlic cloves, crushed
  • 25g root ginger, finely grated
  • ½ tbsp freshly cracked black pepper
  • 1kg pork shoulder, trimmed and cut into 2cm chunks
  • snipped chives and lime wedges, to serve

Step by step

Get ahead
First, you'll need to make banana ketchup. Get the recipe here.

Marinate the pork the day before to make it extra tender and flavoursome.
  1. Combine all the ingredients except for the pork, lime and chives in a bowl and mix well. Reserve half to use as a glaze.
  2. Add the pork to the remaining mixture and coat well. Cover and marinate in the fridge for at least 2 hours, but ideally 4-6 hours. Soak 12 x 24cm wooden skewers in water during this time.
  3. Light the barbecue and let the flames die down. Thread 5-6 pieces of pork onto each skewer. Grill over the hottest area until caramelised, then move to an area that’s less hot until cooked through, turning and basting with the glaze. Alternatively, cook indoors on a griddle pan set over a high heat for 4 minutes, then lower the heat and cook for another 8 minutes until cooked through. Or, if cooking under the grill, cook for 4 minutes longer. Garnish with chives and lime wedges.

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