Philippine Pork Kabobs

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons chopped fresh coriander
  • 2 tablespoons rice vinegar
  • 2 cloves of garlic minced
  • 1 tablespoon minced gingerroot
  • 1 bay leaf
  • 1/2 teaspoon pepper
  • 1 pinch ground clove
  • 1 pinch cayenne pepper
  • 1 1/2 lb boneless pork shoulder butt roast
Basting Sauce:
  • 3 tablespoons ketchup
  • 2 tablespoons lime juice
  • 1 tablespoon granulated sugar
  • 1 tablespoon vegetable oil

Method

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 facts <b>Per serving:</b> about

  • Sodium 877 mg
  • Protein 28 g
  • Calories 270.0
  • Total fat 13 g
  • Cholesterol 80 mg
  • Saturated fat 4 g
  • Total carbohydrate 9 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Philippine Pork Kabobs

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