Barbecue Pork

Let me know your thoughts on this recipe.

I love meat on a stick, I truly do. I think it is one of those foods that when you have it, that you love the experience of eating meat off of the stick, or one that you want to go back for more. Well, this is not meat on a stick. It really could be placed on a skewers and grilled, but instead, I kept them off the ‘stick’, but this did not prevent anyone from going back for more!

Filipino BBQ Pork Recipe

Due to the wonderful weather we have been having, I decided that it was time to to make some grilled barbecue pork. Pork so delicious that it will really get your friends and family talking for some time to come. I suppose you could use several types of pork, but I think that pork shoulder (or butt) works really well on this recipe due to some of its marbeling. You will want to let this one marinate overnight, but at least three hours will suffice as well.

Consider this a really great meat snack, but one that you could eat off a skewer, or one that you can place on a sandwich or on a salad.

Ingredients (Marinade):

  • Pork Should, thinly sliced (amount dependent on guests)
  • 1 bulb of garlic, minced
  • 5 tbsp of fish sauce
  • 5 tbsp of granulated sugar
  • 1 tbsp of black pepper

Ingredients (Sauce):

  • Juice of one lime
  • 1/2 cup of water
  • 1/4 cup of granulated sugar
  • 1/3 cup of fish sauce
  • 1 garlic clove, minced
  • 1 tbsp Sriracha (chili sauce)

Start by getting a ziplock bag ready, and add in your thinly sliced pork shoulder. In a small bowl, add in the garlic, sugar, fish sauce, and pepper. Mix well. Toss this into the ziplock bag along with the pork, and give a massage for a couple of minutes, making sure you get all of the pieces. Seal the bag, leaving a bit of room to squeeze out the remaining air, and finally get a good seal. Place in the refrigerator overnight.

The next day, when you are ready to go, get your grill ready and get it to a medium to high heat. Place the thin slices of pork onto the grill and grill each side, watching carefully, for about 3-5 minutes per side. I say to watch carefully as there is sugar in this marinade, not only that but pork should has some great fat content, which both can really get the grill all happy.

The goal here is to get a nice carmelization on the meat. Remove from the grill and set aside.

To make the sauce, which is optional, add everything to a bowl, and whisk until the sugar breaks down. If you are making a salad, add the meat to a some rice noodles, lettuce, carrots, and cucumbers, and drizzle the sauce on top. If you are going with a sandwich, drizzle some sauce on a nice warmed demi-baguette, top with the pork, drizzle some more sauce, and top with shredded carrots, cucumbers, and lettuce.

I can’t say enough about this recipe. Let me know your thoughts on this one.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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