Skewer Recipe
Skewer recipes are a staple in many culinary traditions, celebrated for their versatility and delightful flavors. The following guide provides a detailed exploration of a mouth-watering skewer recipe that combines the richness of pork with a tangy marinade, resulting in succulent and flavorful bites perfect for any occasion.
Ingredients List
To create these delectable pork skewers, you will need the following ingredients: 1 head of garlic, about 8 cloves, minced; 1 cup of soy sauce; 1 cup of banana ketchup or tomato ketchup; 1 (12-ounce) can of lemon-lime soda, such as 7-Up or Sprite; 1/4 cup of calamansi or lemon juice, either fresh or frozen concentrate; 1 teaspoon of toasted sesame oil; 1 teaspoon of garlic powder; 1 teaspoon of red pepper flakes; a pinch of salt; 1/4 teaspoon of ground black pepper; 1/2 cup of brown sugar; 1/2 pound of boneless pork shoulder; and 1/2 pound of pork belly. For serving, you may also include optional sides such as steamed rice and achara (green papaya pickles).
You may also consider optional additions such as chopped scallions, cilantro, or even a squeeze of fresh lime juice to enhance the final presentation and flavor profile.
Step-by-Step Preparation
Preparing the Pork
Begin by carefully slicing the pork shoulder and pork belly into 1-inch-long pieces that are about 1/2-inch thick. It is essential to retain some of the fat on the meat to ensure tenderness and impart a richer flavor to the skewers. A sharp knife will make this process easier and more precise, resulting in uniform pieces that cook evenly.
Creating the Marinade
In a large bowl, combine the minced garlic, soy sauce, ketchup, lemon-lime soda, calamansi or lemon juice, sesame oil, garlic powder, red pepper flakes, salt, and black pepper. The blend of these ingredients will create a vibrant and zesty marinade that not only flavors the pork but also helps tenderize it. Thoroughly mix these ingredients to ensure the flavors meld together.
Marinating the Pork
Place the sliced pork pieces into the marinade, massaging them well to ensure each piece is evenly coated. Transfer the marinated pork to a covered plastic container or a resealable large freezer bag. Allow the pork to marinate in the refrigerator overnight. This extended marination period is crucial for the pork to absorb the full depth of flavors, resulting in an exceptionally tasty skewer.
Grilling Instructions
Preparing the Grill
Before you start grilling, it’s important to clean the grill grates thoroughly. Spray a light coat of cooking spray on the grates to prevent the meat from sticking. Preheat the grill to medium-high heat, which typically takes about 10 to 15 minutes for a gas grill. This step ensures that the grill is hot enough to sear the meat and create a nice char.
Skewering the Pork
Thread the marinated pork pieces onto skewers, arranging about 5 pieces on each small wooden skewer. When using larger skewers, ensure not to overcrowd the pork pieces. Placing a fatty piece on top of each skewer enhances the overall flavor and juiciness of the meat during grilling.
Grilling the Skewers
Place the pork skewers directly on the preheated grill grates, aligning them side by side without overlapping. Brush the skewers with the sauce intermittently as they grill. Cook the pork for 3 to 4 minutes per side, flipping them with barbecue tongs and continuing to baste with the sauce. The edges should become slightly charred, and the centers should remain soft, juicy, and fully cooked.
Recipe Tips & Frequently Asked Questions
Choosing the Right Cut of Pork:
Use boneless pork shoulder and pork belly for the best flavor and tenderness.
Enhancing Flavors with Marinade Adjustments:
Adjust the amount of soy sauce, ketchup, and lemon juice to balance the taste according to personal preference.
Avoiding Common Grilling Mistakes:
Ensure the grill is preheated properly and the grates are clean to prevent sticking.
Can I use different cuts of meat?
Yes, different cuts like pork loin or tenderloin can be used but may result in a different texture and flavor.
How long should I marinate the pork?
Marinate the pork overnight for the best results, allowing the flavors to fully penetrate the meat.
What is the best way to achieve a good char?
Ensure the grill is hot and baste the meat frequently with the sauce while grilling.
How do I prevent the meat from sticking to the grill?
Clean the grill grates well and spray a thin layer of cooking spray before grilling.
What to Serve with This Recipe
Suggested Side Dishes:
Serve these skewers with steamed rice and achara (green papaya pickles) to complement the flavors.
Complementary Beverages:
Pair the meal with refreshing drinks like iced tea, a cold beer, or a tangy lemonade to enhance the dining experience.
Storage and Reheating
Proper Storage Techniques for Leftovers:
Store any leftover skewers in a covered container in the refrigerator for up to 5 days.
Best Practices for Freezing and Reheating:
Wrap the skewers tightly in plastic wrap and foil before freezing. When ready to reheat, thaw in the refrigerator and reheat gently to maintain moisture and flavor.
Enjoy these tantalizing pork skewers as a delightful appetizer or a satisfying main course, perfect for any gathering or family meal.
Ingredients
- 1 head garlic, about 8 cloves, minced
- 1 cup soy sauce
- 1 cup banana ketchup or tomato ketchup
- 1 (12-ounce) can lemon-lime soda, like 7-Up or Sprite
- 1/4 cup calamansi or lemon juice, fresh or frozen concentrate
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 pinch salt
- 1/4 teaspoon ground black pepper
- 1/2 cup brown sugar
- 1/2 pound boneless pork shoulder
- 1/2 pound pork belly
- Steamed rice, for serving, optional
- Achara (green papaya pickles), for serving, optional
Instructions
- Prepare the pork: Slice the pork into 1-inch-long pieces that are 1/2-inch thick using a sharp knife. Ensure to leave some fat on the meat to enhance flavor and tenderness.
- Make the marinade and marinate overnight: In a large bowl, mix the sliced pork pieces with the minced garlic, soy sauce, ketchup, soda, calamansi (or lemon) juice, sesame oil, garlic powder, red pepper flakes, salt, and black pepper. Massage the marinade thoroughly into the meat. Place the marinated pork in a covered plastic container or a resealable large freezer bag and refrigerate overnight.
- Prepare the grill: Clean the grill grates meticulously. Before lighting, spray a light coat of cooking spray on the grates to prevent sticking. Preheat the grill to medium-high heat for at least 10 to 15 minutes if using a gas grill.
- Prepare the skewers: Thread the marinated pork pieces onto skewers, placing about 5 pieces on each small wooden skewer (adjust if using larger skewers but avoid overcrowding). Ensure a fatty piece is placed on top for enhanced flavor.
- Reduce the marinade: Pour 1 cup of the marinade into a small saucepan. Simmer over medium-high heat for about 5 minutes. Add the brown sugar and mix thoroughly. Remove from heat and set aside.
- Grill the skewers: Place the pork skewers directly on the preheated grill grates, lining them up side by side without overlapping. Brush the skewers with the sauce intermittently. Grill the pork for 3 to 4 minutes per side, using barbecue tongs to flip them, and continue basting with the sauce. The edges should be slightly charred, and the centers soft, juicy, and thoroughly cooked.
- Serve: Serve the skewers immediately, either as an appetizer or as a main course with rice and achara on the side. Store leftover skewers covered in the refrigerator for up to 5 days or freeze them wrapped tightly in plastic wrap and foil for up to 1 month.
Skewer Recipes
Ingredients
- 1 head garlic about 8 cloves, minced
- 1 cup soy sauce
- 1 cup banana ketchup or tomato ketchup
- 1 12-ounce can lemon-lime soda, like 7-Up or Sprite
- 1/4 cup calamansi or lemon juice fresh or frozen concentrate
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon red pepper flakes
- 1 pinch salt
- 1/4 teaspoon ground black pepper
- 1/2 cup brown sugar
- 1/2 pound boneless pork shoulder
- 1/2 pound pork belly
- Steamed rice for serving, optional
- Achara green papaya pickles, for serving, optional
Instructions
Prepare the pork:
- Slice the pork into 1-inch-long pieces that are 1/2-inch thick using a sharp knife. Ensure to leave some fat on the meat to enhance flavor and tenderness.
Make the marinade and marinate overnight:
- In a large bowl, mix the sliced pork pieces with the minced garlic, soy sauce, ketchup, soda, calamansi (or lemon) juice, sesame oil, garlic powder, red pepper flakes, salt, and black pepper. Massage the marinade thoroughly into the meat. Place the marinated pork in a covered plastic container or a resealable large freezer bag and refrigerate overnight.
Prepare the grill:
- Clean the grill grates meticulously. Before lighting, spray a light coat of cooking spray on the grates to prevent sticking. Preheat the grill to medium-high heat for at least 10 to 15 minutes if using a gas grill.
Prepare the skewers:
- Thread the marinated pork pieces onto skewers, placing about 5 pieces on each small wooden skewer (adjust if using larger skewers but avoid overcrowding). Ensure a fatty piece is placed on top for enhanced flavor.
Reduce the marinade:
- Pour 1 cup of the marinade into a small saucepan. Simmer over medium-high heat for about 5 minutes. Add the brown sugar and mix thoroughly. Remove from heat and set aside.
Grill the skewers:
- Place the pork skewers directly on the preheated grill grates, lining them up side by side without overlapping. Brush the skewers with the sauce intermittently. Grill the pork for 3 to 4 minutes per side, using barbecue tongs to flip them, and continue basting with the sauce. The edges should be slightly charred, and the centers soft, juicy, and thoroughly cooked.
Serve:
- Serve the skewers immediately, either as an appetizer or as a main course with rice and achara on the side. Store leftover skewers covered in the refrigerator for up to 5 days or freeze them wrapped tightly in plastic wrap and foil for up to 1 month.