Philippine Pork Kabobs
This recipe makes 4 servings
|Per serving: about||-|
|total fat||13 g|
|sat. fat||4 g|
- Portion size: 4
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.
- 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
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.