Pork BBQ Skewers (Inihaw na Baboy)

Ingredients

• about 680 g Pork shoulder (cut into 1-inch cubes)
• 1/2 cup Coconut aminos
• 1/4 cup Banana ketchup (soy-free)
• 4 cloves Garlic
• 2 tbsp Brown sugar
• 1 tsp Ground black pepper
• 1/4 cup Pineapple juice
• 12 Bamboo skewers

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a bowl, combine the 1/2 cup coconut aminos, 1/4 cup banana ketchup, 4 cloves minced garlic, 2 tablespoons brown sugar, 1 teaspoon ground black pepper, and 1/4 cup pineapple juice. Stir everything together until it is well mixed.
2. 2Add the about 680 g pork shoulder, cut into 2.54 cm cubes, to the marinade. Use your hands or a spoon to make sure every piece of pork is completely covered in the marinade. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
3. 3Place the 12 bamboo skewers in a shallow dish filled with water. Make sure they are fully submerged and let them soak for at least 30 minutes. This will help prevent them from burning on the grill.
4. 4Carefully thread the marinated pork cubes onto the soaked bamboo skewers. Place about 3-4 pieces of pork on each skewer, leaving a small space between each piece.
5. 5Preheat your grill to medium heat. This is approximately 175°C.
6. 6Place the skewers on the preheated grill. Cook for 15 to 20 minutes, turning them every few minutes. The pork is done when it is cooked through and has a slightly caramelized, browned exterior. The internal temperature of the pork should reach 63°C.
7. 7Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute within the meat, making it more tender. Serve hot.

Substitutions

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