Ingredients:
1 kilo pork, sliced in strip
1 cup soy sauce
10 gloves of garlic, chopped
1 onion, chopped
1/cup calamansi
1 cup of sprite
1 tsp ground pepper
5 tbsp sugar or honey
1/2 cup of banana or tomato ketchup
Methods:
1) Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda , to tenderize and adds flavour to the pork.
2) Mix well, lets marinade for a minimum 2 hours . I prefer overnight in fridge for the better flavoured. Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque. Mix & skewer the marinade pork.
3) Grill the barbecue over charcoal . turning every few minutes on each side and basting the left over marinated on the barbecue.
Basting sauce:
2 garlic finely chopped
2 tablespoon brown sugar
3-4 squeeze of calamansi
1/2 cup soy sauce
1/2 cup ketchup
1/2 cup of sprite or another option 1 can of 100% pineapple juice
salt and pepper
Mix all the ingredient in a bottle. This would be a good glaze as we grill the barbecue.
