Tested till perfect Philippine Pork Kabobs

Philippine Pork Kabobs

The combination of garlic, bay leaf, black pepper and cloves is such a popular seasoning in the Philippines that it is sold in packets at every corner store.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1/4 cup 1/4cupsoy sauce
  • 2 tbsp 2tbspchopped fresh coriander
  • 2 tbsp 2tbsprice vinegar
  • 2 2clove garliccloves of garlic, minced
  • 1 tbsp 1tbspminced gingerroot
  • 1 1bay leafbay leaves
  • 1/2 tsp 1/2tsppepper
  • 1 pinch 1pinchground clovecloves
  • 1 pinch 1pinchcayenne pepper
  • 1-1/2 lb 1-1/2lbboneless pork shoulder butt roastboneless pork shoulder butt roasts

Basting Sauce:

  • 3 tbsp 3tbspketchup
  • 2 tbsp 2tbsplime juice
  • 1 tbsp 1tbspgranulated sugar
  • 1 tbsp 1tbspvegetable oil
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In large bowl, whisk together soy sauce, coriander, vinegar, garlic, ginger, bay leaf, pepper, cloves and cayenne; set aside.

Cut pork into 1-1/2-inch (4 cm) cubes, trimming away any fat. Add to bowl and toss to coat. Cover and marinate in refrigerator for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.) Discarding marinade, thread pork onto 8 skewers, leaving 1/4-inch (5 mm) space between each.

Basting Sauce: In bowl, mix ketchup, lime juice, sugar and oil. Place skewers on greased grill over medium-high heat; close lid and cook, turning and brushing with sauce, for 12 to 15 minutes or until pork is browned and just a hint of pink remains inside.

Nutritional Information Per serving: about

cal 270 pro 28g total fat 13g sat. fat 4g
carb 9g fibre 0 chol 80mg sodium 877mg

% RDI:

calcium 3 iron 13 vit A 2 vit C 5
folate 5
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