Filipino BBQ Sticks
Author: Erlinda Ambrosio
In the small town we grew up in, there was a large Filipino community. Each year at the Black Walnut Festival their church would hold a fund raiser and one of the items they made were the most delicious grilled pork sticks. I spent enough time at their booth I should have volunteered.
Ingredients
- Marinade
- 2 C. Soy Sauce
- 3 C. Vinegar
- 3 C. Sugar
- 1 Garlic Clove, minced
- 1 tsp ground black pepper
- Pork
- Use 2 to 3 lbs of pork butt or shoulder per ⅔ cup of soy sauce
- Cut into cubes or strips
- The thinner the strips the better the marinade penetrates and flavors the pork
Instructions
- Mix all the marinade ingredients
- Marinate Pork Butt or Shoulder, sliced thin for 24 hours in the refrigerator.
- Thread onto long wooden skewers and grill.
- Cook until pork reaches 170 degrees
Notes
If diabetic, substitute ½ cup of Splenda for 1 cup of sugar
Unused marinade can be stored in refrigerator for up to 2 weeks
A recent variation Dr. Erlinda has tried is to cut the sugar by half and then add ½ cup of 7-up or Coke - it gives a different flavor to it and also it acts as a tenderizer for the meat
Unused marinade can be stored in refrigerator for up to 2 weeks
A recent variation Dr. Erlinda has tried is to cut the sugar by half and then add ½ cup of 7-up or Coke - it gives a different flavor to it and also it acts as a tenderizer for the meat
