Filipino street food, or Filipino pork skewers are full of flavour and well worth trying. The intense flavours are a true representation of Filipino food. Especially when using banana ketchup and sprite lemonade in a recipe.

If you love making different foods from around the world, this is a must try recipe you should have on your list

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

#pork #bbqpork #filipinopork #porkskewers #webergrill #tastyfood #easyrecipes #schueysbbq #australianbbq #aussiebbq

If you want to support the channel, like the videos, comment on them and share them with your friends. You can even donate and shout me a beer timer here

If you love BBQ, check out Schueys BBQ on Facebook
Also check out my Instagram for more content and giveaways

Main Ingredients:
2kg (4.4lbs) of skinless pork belly (cubed into 3cm (1 ¼”) pieces)

Marinade Ingredients:
½ cup of banana ketchup
1 cup of 7 up
1 cup of soy sauce
½ a cup of datu puti vinegar
¼ cup of oyster sauce
2 tablespoons of chilli paste
1 cup of brown sugar
2 teaspoons of black pepper
1 cup of minced garlic

Basting Sauce Ingredients:
½ cup of banana ketchup
¼ cup of oyster sauce
¼ cup of sesame oil

Items Used:
Weber Go Anywhere –
Hammer Stahl 14 Inch German Steel Ham Slicer –
Black Nitrile Gloves XL x 100 –
Wooden Skewers

Feeds: 6 to 8

Style of cooking: direct grilling

Preparation Time: 6 hours and 15 minutes

Cook Time: 20 minutes

Cook Temp: High direct grilling

Cook to internal Temp : 71c (160f) or further

Rest Time: N / A

Cuisine: Filipino / Australian

Hydration: 1 x beer

Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.

With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.

There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.

If you are interested in working with me or getting some social media videos or photography done, don’t hesitate in contacting me.

I’ve decided to list some of the equipment I use with links to purchase for my Australian followers. As I have been asked about a few of the items on more than one occasion.

Video equipment used:
Canon M50 Mark II –
Rode Wireless Go- Compact Wireless Microphone System –
Rode Lavalier Go Professional Grade Wearable Microphone in black –
Jinbei EFII-150 LED Video Light –
JINBEI 90cm Octagon Softbox –

Products I use:.
Weber 57cm (22″) Kettle –
Weber Go Anywhere –
Weber 57cm (22”) Kettle Rotisserie –
Jaccard (meat tenderiser) –
Thermapen MK4 –
Hammer Stahl 8 Inch Chef Knife –
Hammer Stahl 7 Inch Fillet Knife –
Hammer Stahl 14 Inch German Steel Ham Slicer –
Victorinox boning knife –
Victorinox chefs knife –
Brisket Slicer –
Butane Portable Stove by Gasmate single burner camp cooker & case –
Gasmate 220 Gram Butane RVR Cartridges 4 pack –
Black Nitrile Gloves XL x 100 –
The Good Hurt Fuego by Thoughtfully, Extreme DIY Hot Sauce Set –

As an Amazon Associate I earn from qualifying purchases. This means, if you do purchase from one of my links, you pay no extra but I do make a small amount from each purchase that helps me keep producing content, so thank you for your help.

source