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

Ingredients

  • 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
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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
All rights reserved. Transcontinental Media G.P. © 2014