By Ted Giblette
Filipino BBQ
7 steps
Prep:1h 15minCook:15min
Filipino BBQ modified for practicality in the states. These really need to be cooked over charcoal to have the right flavor and glazing with crispy bits. Also, the pork should be pretty fatty to start. A lot of it will cook off with the heat of the charcoal and what's left is what helps make it so yummy. Just embrace it like you do with bacon!
Updated at: Wed, 23 Aug 2023 01:04:57 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
59
High
Nutrition per serving
Calories677.7 kcal (34%)
Total Fat16 g (23%)
Carbs98.9 g (38%)
Sugars30.6 g (34%)
Protein32.8 g (66%)
Sodium1338.6 mg (67%)
Fiber1.9 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Put the bamboo skewers in water and let them soak until they're ready to be threaded.
Step 2
Juice the lime and lemon and mix together well with all of the other ingredients except the pork in a medium bowl.
Step 3
Slice country style ribs long ways across the grain about 1/4 inch thick, submerging each slice in the marinade as you go. Let slices marinate for about an hour.
Step 4
About 30 minutes into the marinade time, get the rice cooking, and light the briquettes for grilling.
Step 5
When finished marinating, thread pork onto skewers, putting two slices on each skewer. Don't bunch them up too much and line up both pieces so it will lay fairly flat.
Step 6
Cook nice and hot right above charcoal flipping every 3-4 minutes to cook evenly. They are done when they are nicely glazed with crispy bits all over.
Step 7
Serve with rice and your favorite veggie!
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