A guy I work with brought this for a potluck and it was in-freaking-credible.
The only problem was that everyone needed a nap after out potluck lunch - lol!
The guy that brought said it is very close to his mom's recipe (he is Filipino).
Here is the link: http://www.kawalingpinoy.com/2013/03...rk-on-a-stick/
Barbecue Pork on a Stick
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yield: 100 Count
Ingredients:
—6 pounds pork butt, sliced to 1-inch wide and ¼-inch thick
—2 cups garlic, peeled and minced
—2 liters 7-up
—2 tablespoons ground black pepper
—4 cups soy sauce
—4 cups vinegar
—6 cups brown sugar
—4 to 5 thai chili peppers or 2 jalapenos, minced
—2 cups oyster sauce
—2 cups banana catsup
—½ cup sesame oil
For the Spiced Vinegar Dip:
—1 cup white vinegar
—3 to 4 cloves garlic, peeled and minced
—½ onion, peeled and finely chopped
—2 to 3 Thai chili peppers, chopped
—1/8 tsp freshly-ground pepper
—¼ tsp salt
Equipment:
—100 count bamboo skewers
Instructions:
1.Rinse pork strips and drain.
2.In large bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, peppers and half of the oyster sauce. Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator overnight.
3.In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil. Set aside.
4.Thread 2 to 3 meat slices into each skewer. Grill meat over hot coals for about 2 to 3 minutes each side. When pork starts to lose its pink, baste with oyster-catsup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.
For the Spiced Vinegar Dip:
1.In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper and salt.
Notes:
To prevent from burning, soak bamboo skewers for about 1 to 2 hours prior to grilling.
The only problem was that everyone needed a nap after out potluck lunch - lol!
The guy that brought said it is very close to his mom's recipe (he is Filipino).
Here is the link: http://www.kawalingpinoy.com/2013/03...rk-on-a-stick/
Barbecue Pork on a Stick
Prep time: 30 mins
Cook time: 20 mins
Total time: 50 mins
Yield: 100 Count
Ingredients:
—6 pounds pork butt, sliced to 1-inch wide and ¼-inch thick
—2 cups garlic, peeled and minced
—2 liters 7-up
—2 tablespoons ground black pepper
—4 cups soy sauce
—4 cups vinegar
—6 cups brown sugar
—4 to 5 thai chili peppers or 2 jalapenos, minced
—2 cups oyster sauce
—2 cups banana catsup
—½ cup sesame oil
For the Spiced Vinegar Dip:
—1 cup white vinegar
—3 to 4 cloves garlic, peeled and minced
—½ onion, peeled and finely chopped
—2 to 3 Thai chili peppers, chopped
—1/8 tsp freshly-ground pepper
—¼ tsp salt
Equipment:
—100 count bamboo skewers
Instructions:
1.Rinse pork strips and drain.
2.In large bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, peppers and half of the oyster sauce. Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator overnight.
3.In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil. Set aside.
4.Thread 2 to 3 meat slices into each skewer. Grill meat over hot coals for about 2 to 3 minutes each side. When pork starts to lose its pink, baste with oyster-catsup mixture. Continue to grill and baste, turning on sides, until meat is cooked through. Remove from heat and serve as is or with spicy vinegar dip.
For the Spiced Vinegar Dip:
1.In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper and salt.
Notes:
To prevent from burning, soak bamboo skewers for about 1 to 2 hours prior to grilling.
Comment