Filipino BBQ Recipe – Grand Rapids Magazine

TEsteban’s love for cooking was inspired by his grandfather. “Growing up, my grandfather was an amateur cook. He was able to retire at a young age, so he was always in the kitchen polishing and trying out recipes. He loved to feed everyone and anyone. I have always been very interested and loved being his taste tester, ”said Esteban.

Esteban particularly enjoys Filipino cuisine. “My father’s family immigrated to the United States in the 1960s when he was 9 years old. I grew up with Filipino recipes, which are full of flavor, ”he said.

In particular, Esteban loves Filipino barbecue – “the king of street food!”

Compared to other types of barbecue, which can take hours or days to complete, Filipino barbecue is quick and easy.

For this recipe, Esteban said, “These are traditionally cooked over hot coals, so a charcoal grill is best, but you won’t complain if they are cooked on a gas grill.

“You will find that you will probably double this recipe for your next barbecue; most people will eat five to eight kebabs themselves. It is so good !”

Filipino BBQ


  • 4 pounds pork butt cut into 1-inch strips about ¼ inch thick (cut across the grain for a tender bite)
  • 2 cups lemon-lime soda (preferably 7UP)
  • 1½ cup light soy sauce
  • 1½ cup white vinegar
  • 2 cups dark brown sugar
  • 1 tablespoon of ground black pepper
  • ¾ cup of garlic (minced)
  • 2 lemons (halved)
  • 30-40 bamboo skewers
  • 1/3 cup sesame oil
  • ½ cup of oyster sauce

Combine lemon-lime soda, soy sauce, white vinegar, brown sugar, black pepper, garlic and lemons in a large bowl.

Add the pork and make sure the meat is completely covered. Marinate for at least 3 hours (overnight is best).

Soak the bamboo skewers in water for 30 minutes and add 2 to 3 pieces of meat to each skewer.

In a bowl, combine the sesame oil and oyster sauce.

Grill the meat skewers for about 2-3 minutes per side. Brush the meat with the sesame-oyster mixture and grill until the meat is cooked through.

Pro tip: don’t overload the grill. Cook the skewers in batches for a good char – crowding will only steam the meat and barbecuing is all about the char!

This recipe can be found in the July / August 2021 issue of Grand Rapids Magazine. To receive more recipes in your mailbox, subscribe here.

Source link

Leave a Reply

Your email address will not be published.