Filipino Pork Barbecue Recipes

Steps:

• Combine the vinegar, soy sauce, fish sauce, sugar, red pepper flakes and garlic in a medium bowl and stir until the sugar is dissolved. Transfer 1/4 cup sauce to a small bowl and set aside for serving.
• Combine the pork chops and remaining sauce in a 1-gallon zip-top bag. Squeeze in the lemon juice and add the squeezed lemon halves; seal the bag. Let marinate 20 minutes at room temperature, massaging the pork every 5 minutes. Toss the scallions with the vegetable oil on a plate and season with salt and pepper.
• Meanwhile, cook the rice as the label directs. Preheat a grill or grill pan to medium high.
• Remove the pork chops from the marinade, pat dry and season with salt and pepper. Oil the grill or grill pan, add the pork and grill until just cooked through, 3 to 4 minutes per side. Transfer to a plate to rest. Grill the scallions, turning, until marked and wilted, 1 to 2 minutes. Divide the rice, scallions and pork chops among plates. Serve with the reserved sauce.

Steps:

• Combine soy sauce, calamansi or lemon juice, sprite, sugar, pepper and garlic and pour over pork stirring until all meat is coated and well marinated.
• Marinate overnight.
• When ready, grill on hot charcoal.
• Use marinating liquid to baste the meat while on the grill.

Steps:

• Cut pork meat into thin and long slices.
• In a blender, blend together soy sauce, banana ketchup, brown sugar, garlic, lemon-lime beverage, pineapple juice (if using), oyster (or hoisin) sauce, lemon juice (if using), pepper, and MSG.
• Mix together pork and marinade and keep in the refrigerator overnight.
• String the pork on the skewers.
• Place in hot grill, grill approximately 4-5 minutes each side.
• With the leftover marinade, boil over high heat in a medium pot for about 10 minutes. Strain and serve over hot rice.
• Note: Skewers can also be cooked under the broiler in the oven.