Pork Bbq With Banana Ketchup Glazing

Photo: Ray Gingco

Ingredients

2 pounds Pork Butts

15 pcs Bamboo Skewers

1/2 cup Soy Sauce

6 cloves Garlic - finely minced

3 tablespoons Lemon Juice

3/4 cup Worcestershire Sauce

3 tablespoons Sugar

2 teaspoons Rice Cooking Wine or Dry Sherry

1 teaspoon Ground Black Pepper

1 cup Banana Ketchup

2 tablespoons Vegetable Oil

Preparation

If you bought a whole pork butts, slice it by 1/4 inch thick then cut each slice about 1 inch wide strips.

In a large bowl, combine soy sauce, garlic, lemon juice, soda, Worcestershire, sugar, wine, and black pepper then mix them with a whisk.

Add the meat and mix thoroughly until well coated.

Transfer meat and the marinade in a Ziploc bag then refrigerate for about 4 hours.

Soak skewers in water for about 1 hour before using.

Thread meat on a skewers.

Prepare basting sauce by combining Ketchup and oil then mix well with a whisk.

Set the barbecue grill to medium.

Grill the meat turning every minute so it won’t burn.

When meat is half-way cooked, start brushing the meat with ketchup mix on every turn.

Serve hot with Rice or with BEER!

ENJOY!

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About

This a dish that is easy to prepare and best eaten with a concoction of vinegar and garlic dipping sauce. Some folks like eating this barbecue with pickled shredded papaya (also known as Atsara) on the side.

I always buy pork butts from Asian Supermarkets because I can always ask the nice guy behind the meat counter to slice the pork for me. So, when I get home, all I have to do is cut the meat into the width that I want. Of course I can slice the meat myself but if someone else can do it for me and it’s part of the price of the meat. . . why not? By the way, in case you are wondering. . . Pork Butts is not actually the ass of the pig. Okay, I shouldn’t be saying ass here, oops my bad, I said it again. They call it butts because it is the butt end of the shoulder.