Pork Barbeque (Pork Shish Kabobs)

Barbecue  or BBQ   is a method  for cooking meat, fish and poultry with the heat and hot smoke of a fire, smoking wood, compressed wood pellets or charcoal.

For Filipinos, barbecue is a stick of pork, chicken and sometimes meat grilled on top of a hot charcoal. We eat barbecue as a meal, snack and an appetizer. It is  actually very simple to make but needs a lot of patient sliding a bite size pieces of pork on a bamboo skewer. The secret of the best tasting barbecue is the marinade. The  longer you let it marinate the better the taste.

I finally made a perfect barbecue recipe for my taste after several trial and  error.

Ingredients:

• 1 kg. pork, I used pork shoulder butt
• 1/2 cup soy sauce
• 1 cup red wine vinegar
• 1/2 cup firmly packed brown sugar
• 1/2 cup oil
• 2 tbsp salt
• 2 tsp ground black pepper
• 2 tbsp lemon juice
• 2 tbsp minced garlic
• 1 onion, finely chopped
• 1 cup tomato catsup or banana catsup 
• 1 cup mountain dew 

Directions:

• Soak bamboo skewers in water overnight to reduce burning during barbecuing.
• In a large bowl combine all the ingredients except pork, mix well .
• Cut pork into thin slices about 2 inches wide. Transfer into a glass baking pan.
• Pour marinade mixture onto the pork. Cover with foil or plastic. Marinade for 4 hours or more inside the refrigerator.
• Slide pork onto skewers and set aside. 
• Pour the marinade mixture into a sauce pan, cook over medium heat until smooth and thickened, stirring once in a while.
• Grill over hot charcoal until well cooked, baste with thickened marinade and turning every few minutes on each side. Basting helps to keep the barbecue moist through the entire cooking process.
• Serve with the remaining marinade sauce or vinegar.