Barbecue with a Philippine taste

I have said my love for Filipino cuisine, however it required a while to work my own way out of dish to build up this fondness. The very first delicious thing I attempted that kicked off that this travel was Filipino grill, a candy and tacky skewer of grilled poultry or pork.

I rarely leave a Filipino restaurant or family work with no barbecue, and despite the fact that it’s so prevalent, this has turned into a continuous challenge hoping to reproduce it exactly in your home. This recipe found me personally as a summary of ingredients–no more dimensions–by the fiancĂ©e’s uncle, who’s referred to while the family barbecue fighter. I am still refining only the ideal amount of all, however I’m pleased to say I’ve come pretty close, and it pops a gorgeous batch of these glistening sticks of beef.


For the Steak:

  • 1 cup Coke
  • 1 cup brown sugar
  • 1 medium onion, finely chopped
  • 1/2 cup soy sauce
  • 1/2 cup apple cider vinegar
  • 1/4 cup orange juice
  • 1/4 cup ketchup
  • 1/8 cup lemon juice
  • 6 garlic cloves, minced
  • 3 tbsp oyster sauce
  • 1 tbsp lemon
  • 1 tbsp ground black pepper
  • 1 teaspoon red pepper flakes
  • 4 pounds of pork or chicken thighs, cut into 1 inch cubes
  • Wooden skewers, soaked in warm water to get a minimum of thirty minutes prior use.


  1. Put all marinade ingredients in a medium sauce pan and whisk to mix. Simmer over low heat for 5 minutes, stirring periodically.
  2. Put pork or chicken cubes in a big Ziploc bag and put marinade allover. Seal the bag, removing as much air as you possibly can, and put in the fridge to marinate over night, turning the bag at least one time during the procedure.
  3. If most of the charcoal is burnt and covered with grey ash, then pour out and disperse outside equally.
  4. As the flame is light, thread meat on the skewer. Each little bit of beef needs to touch the next however, perhaps not pushed closely together.
  5. Grill directly over a hot flame, turning every 3 to 5 minutes before each side is well browned and the meat has been cooked.

That is the simplest and the most reliable method of cooking your favorite barbecue with a Philippine taste.

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