The marinade is really simple and really doesn't take much longer to throw together than the mix. I don't know why I didn't try a homemade version sooner. There are a few optional ingredients that you might need to pick up at your local Asian food market. Calamansi for the marinade and banana ketchup for basting or dipping. Our closest Asian food market is about an hour away, so I usually sub the calamansi juice with the juice from 1 lemon and 2 limes. The banana ketchup is completely optional. It will give the meat more of an authentic Filipino flavor, but it is just as good without it. I guess my taste buds aren't quite as cultured as my husbands, so I actually like it better without the banana ketchup. Give it a try both ways and see which you prefer.
Is anyone else getting as excited as I am for summer bbq's?
2-3 lbs. Meat, Pork Butt or Boneless Skinless Chicken Breast or Tenders
1 Cup Soy Sauce
1 Cup Sprite or 7-Up
Juice from 6 Calamansi or 1 lemon and 2 Limes
5-6 Garlic Cloves, Minced
4 Tbsp Brown Sugar
1 tsp Black Pepper
Banana Ketchup for basting or dipping(optional)
Cut the meat into bite size pieces. Set aside. Combine and mix the soy sauce, sprite, calamansi juice, minced garlic, brown sugar and pepper. Add the meat to the marinade. Allow the meat to marinate for at least 2 hours or up to 6 hours. Skewer the meat, about 5-6 pieces per skewer. If you are using bamboo skewers be sure to soak them for 30 minutes prior to use. Grill over medium high heat for 6-8 minutes per side for a total of 12-15 minutes(if using banana ketchup baste every 2-3 minutes) or until meat is thoroughly cooked. Enjoy!
Recipe adapted from here.
This post is linked to orsoshesays