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FILIPINO BBQ PORK SKEWERS

FILIPINO BBQ PORK SKEWERS

Sarah Arruda
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Ingredients
  

  • PREP 20 minutes
  • MARINATE 4 hours
  • GRILL 10 minutes
  • 6 Tbsp. low-sodium soy sauce
  • ½ cup Jufran Banana Sauce*
  • ¼ cup lemon-lime soda
  • 2 Tbsp. packed brown sugar
  • 2 Tbsp. lemon juice
  • 1 large clove garlic minced
  • 2 fresh Thai chiles finely chopped
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 lb. pork tenderloin or boneless pork loin trimmed and cut into 1-inch pieces
  • ¼ cup cider vinegar
  • Hot cooked rice optional
  • Pickled vegetables optional

Instructions
 

  • 1. In a large bowl stir together ¼ cup of the soy sauce, ¼ cup of the Jufran Banana Sauce, and the next seven ingredients (through black pepper). Add the pork; toss to coat. Cover and chill 4 hours or overnight.
  • 2. Meanwhile, in a small bowl stir together the remaining ¼ cup banana sauce and 2 Tbsp. soy sauce and the vinegar. Remove ¼ cup to use during grilling. Reserve the remaining glaze.
  • 3. If using wooden skewers, soak them in water 30 minutes before grilling. Let pork stand at room temperature 30 minutes before grilling. Thread pork onto eight 10- to 12-inch skewers.
  • 4. Lightly oil grates on grill. Grill skewers, covered, over medium heat about 10 minutes or until done (145°F), turning and brushing with the ¼ cup glaze halfway through grilling. If desired, serve with rice and pickled vegetables. Drizzle with the reserved glaze. Makes 4 servings (2 skewers each).
  • *NOTE Jufran Banana Sauce is a popular Filipino alternative to ketchup that is fruitier and tangier than traditional tomato ketchup. If you can’t find it, stir together ¼ cup ketchup, 2 Tbsp. packed brown sugar, 2 Tbsp. lemon juice, and 1 Tbsp. mashed very ripe banana.
  • PER SERVING 297 cal., 4 g fat (1 g sat. fat), 140 mg chol., 1,052 mg sodium, 13 g carb., 0 g fiber, 11 g sugars, 47 g pro.