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| Written by Robert | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Tuesday, 29 July 2008 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
Ingredients: 1 kilo pork 20 bamboo sticks 1/2 cup soy sauce 1 Teaspoon hot sauce 1 head garlic, minced 1/4 cup of calamansi juice or lemon juice 1 cup of clear soft drink such as 7up, sprite 1 teaspoon ground ground pepper 3 tablespoons of brown or white sugar 1/2 cup of banana or tomato catsup Preparation: Cut pork meat into thin and long slices - 1/4 inches thick and 1 inch wide. In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, calamansi juice, ground pepper, hot sauce, sugar, catsup and the soda (this tenderizes and adds flavor to the pork barbecue) Mix well and keep in the refrigerator for at least 1 hour (turning occasionally). Soak bamboo sticks in water to reduce burning during barbecue. String the pork on the sticks. Over live charcoals, barbecue the pork on skewers until each barbecue is cooked - turning every few minutes on each side and basting the leftover marinate on the barbecue.
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