While it’s still warm enough out to keep the grill going, you owe it to yourself to make these pork skewers. They’re easy to toss together and just require a little marinating time.
Barbecued Pork Skewers Filipino Style
- 2 pounds pork shoulder cut into 1″ cubes
For the marinade and glaze:
- 1 garlic clove finely minced
- ½ cup soy sauce
- ¼ cup lime or lemon juice
- ½ cup ketchup
- 1 cup ginger ale (divided use)
- ½ cup brown sugar
- Salt and pepper
In a large bowl, mix the garlic, soy sauce lime juice, ketchup, ½ cup ginger ale, salt and pepper.
Set aside ½ cup of the marinade and refrigerate.
Add the pork to the bowl with the marinade, toss to coat. Cover and marinate for at least 30 minutes, but preferably overnight (in the refrigerator).
When you’re ready to cook, remove the pork and preheat your grill to medium-high.
Take the extra ½ cup marinade from the refrigerator add the ½ cup ginger ale and the brown sugar. Mix well and set aside to glaze the skewers.
If you’re using bamboo skewers, soak them for about 20 minutes.
Skewer the pork and grill for about 12 minutes a side or about 30 minutes total.
Baste the pork every few minutes with the reserved marinade.
Serve and enjoy!
My friend Jasmine gave me the recipe, telling me it was like pork candy and she was right! We served it over some rice (jasmine or basmati) and it was delicious!
Originally, I didn’t know what we were going to do with the pork, so I ended up buying a big piece of pork shoulder and we had tons of skewers (but not for long).
I used some of the More Good ginger ale syrup, mixed with some seltzer, because it’s a little healthier and we didn’t have any ginger ale on hand. You could probably substitute some grated ginger and a little sugar or simple syrup.
If you want to add heat to it, a shot of sriracha or some finely minced chiles would be good.