Pork Barbecue

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Pork Barbecue, an all time favorite dish. Your first bite actually determines how good is the marinade was and of course the tenderness of the meat. There’s nothing wrong if one adds Seven-up or Sprite, or just simply soy sauce plus spices and calamansi or lemon to the marinade. Others just do the simplest way of rubbing salt and pepper. But the important thing is that the meat must absorbed the marinade and your desired flavor must come out after barbecuing.

Pork Barbecue Recipe


  • 1 kilo of pork kasim
  • 5 cloves garlic, minced
  • 1 tablespoon ground black pepper
  • 1/2 cup soy sauce
  • 1/2 cup sugar
  • 5 tablespoon calamansi extract

Cooking Instructions:

  1. With a knife, remove pork skin but leave the fat intact with the meat.
  2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
  3. For the marinade: In a big bowl, mix all the marinade ingredients. Stir until the sugar is totally dissolved.
  4. Combine the pork with the marinade mixture then keep in a refrigerator for at least 12 hours.
  5. Thread the pork onto skewers.
  6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden brown. Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil to the marinade so the meat won’t look dry.
  7. Best serve when it still hot.

Looking for other Lutong Bahay Recipes to try on? Feel free to check out our ulam recipes, desserts recipes and snacks recipes.

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About Lutong Bahay Recipe 738 Articles
Lutong Bahay Recipe is a website dedicated in introducing different dishes in the Filipino Cuisine to the world. We feature various recipes like meals and snacks, which you can cook right at your own home. In fact, the term “lutong-bahay or lutong bahay” translates to “Home cooked”, and the site aims to help you with that. Filipino, Asian or not, you’re welcome to browse through the site for the best and popular Filipino dishes. Get the recipes you want, so you and your companions could have a great time on the table.

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