Filipino Style Pork Skewers Grilled On The Weber Kettle

Using a simple marinade and some cubed up pork shoulder, I grill up some Filipino Style Pork Skewers on the Weber Kettle, basting with some marinade as they cook to build an amazing glaze on the meat.

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#cooking #grilling #Pork #bbq #skewers

if you’ve never had Filipino style pork
skewers you have missed something and
today I’m going to show you a simple way
to make them
[Music]
Filipino pork skewers are amazingly
flavorful the reason for that is not
just in the cooking it’s in the marinade
and that’s what we’re gonna make first
now there’s a very traditional way to
make this marinade but you might have
trouble finding some of the specialized
ingredients like banana ketchup or
calamansi lime juice so there is a
substitution that’s allowed in some of
these and that’s what I’m going to be
using today
first ingredient three cups of sprite
you can also use 7up or ginger ale I’ve
got 3/4 of a cup of lemon juice and
that’s the juice of about 6 lemons a
tablespoon of lime juice one and a half
cups of soy sauce a tablespoon of
crushed or minced garlic one and a half
cups of brown sugar a tablespoon each of
salt and pepper and one and a half cups
of ketchup or catsup whatever you want
to call it if you’re gonna splatter you
might want to wear an apron here I think
I already got my shirt now we’re just
gonna mix take your time here you don’t
have to whip it up real fast you just
want to get that ketchup especially
dissolved in here in the brown sugar so
the marinade is mixed but we’re going to
reserve about a cup and a half of this
for glazing once we actually put the
skewers on the barbecue this is gonna be
our marinade but now it’s time to move
on to cutting the pork we have a bone-in
pork shoulder here a little over 8
pounds with the bone so we’re probably
gonna end up with somewhere around 6 ish
pounds of meat but what we’re gonna do
is we’re gonna start breaking this down
into strips that are about an inch wide
and then long and we’ll be cutting those
down further so we’re just gonna start
sectioning the meat here
and we’ll work our way around this bone
here will also be trimming off a lot of
the big pieces of fat I’m going to
finish breaking this down into the
strips and I’ll show you how we’ll cut
it to size so we’ve broken down the pork
shoulder into lots of chunks of meat
here and now we’re just going to break
these down further into inch size pieces
they are not going to be uniform there’s
many different ways to do this you can
make cubes you can make little ribbons
that you cut the meat into strips and
weave onto the skewers we’re gonna go
with sort of inch sized pieces basically
pieces about this size if you’re doing
this from a bone-in cut of meat and
you’re trimming around the bone make
sure you look for any pieces of bone
they get nicked off and remove those if
you have any excess little pieces of fat
there go ahead and trim those off okay
I’m gonna go ahead and break the rest of
this down and then we’ll get them in the
marinade so here is our cut-up pork
shoulder pieces as you can see they are
not uniform some have some fat some are
fairly lean that’s all right
we’re gonna get the marinade on it now
if your marinades been sitting for a
while give it a quick whisk to make sure
that all that sugar still dissolved in
the liquid we’re gonna ladle the
marinade in we basically want it
covering all the meat did you see me
spill some of that now we’re just gonna
mix this up here make sure the meat gets
coated it’s gonna be sitting in this
marinade overnight you could do it for
six hours eight hours some recipes even
say 30 minutes but if you leave it in
here overnight it’s just gonna absorb
that much more of the flavor and then
just press the meat down now you could
do this in any container you could do it
in some Ziploc bags I just wanted to do
it in this flat Pyrex container today
and I guess we have about five pounds of
pork here actually we ended up cutting
off quite a bit after we took that bone
to get rid of the excess fat so now I’m
just gonna get this covered up get it in
the refrigerator so
marinades overnight tomorrow I’ll bring
you back when we’re gonna skewer these
and get them out on the grill
all right everybody our pork has been
marinating overnight I have some bamboo
skewers which have been soaking in water
for about half an hour and it’s time to
start building these Filipino style pork
skewers all we’re gonna do I know it
sounds really difficult skewer the meat
we’re leaving about an inch at the end
here so that there’s something to grab
on to and if you can you try and find
pieces of meat that are about the same
size there’s various sizes of meat in
here so great smell coming off of these
that marinade is really good so we have
about seven pieces of pork on here I
would stick to six or seven you don’t
want to overload it you want a little
bit of room on each side and once you
get them on there just spread them out a
little bit just so there’s just a little
hair of that bamboo showing let’s do
another one this one I’ve got some
pieces that are a little long so as you
can see I’m gonna put it through one
side then fold it and get it through the
other just sort of like a little ribbon
if you have long pieces that’s an easy
way to do that got another piece just
like that it’s a little long push the
skewer through fold the meat over push
through and then just spread them out a
little bit just give a little tiny bit
of daylight there we go I’m gonna go
ahead and get the rest of these put
together and then we’ll head out to the
Weber Kettle all right I have the weber
kettle set up for direct grilling got a
full chimney of charcoal spread along
the bottom there fairly evenly we’re
gonna get these skewers on here cook
them and baste them with some more of
that marinade that we reserved as
they’re cooking
like these squares on probably gonna do
two batches of these and this is sort of
a medium high heat for direct grilling
the coals are well ashed over it’s it’s
pretty hot you put your hand there it’s
not going to stay very long they give
these a turn it’s been a few minutes try
and give them a quarter turn sometimes
it’s not easy to do that do a full turn
actually here or a half turn excuse me
get some nice color so as we turn these
we’re going to base the sides that have
already been facing the coals want to
keep a lot of this marinade flavor on
them they’re looking really good okay
we’re gonna turn these again try and
give them a quarter turn this time and
do a little more basting here
more of this marinade remember this is
that reserved marinade doesn’t have pork
juices in it gets a little bit of the
pork juices from the brush going back in
the thing but it’s over the fire right
now so it’s gonna cook nice color on
these and the smell is not bad either
yeah I’m gonna give these another turn
and then I think we’re pretty close to
being done they’re looking really good a
nice little char and a lot of this all
right these are looking good they’ve
been on for about 25 minutes let me do a
quick temperature check we want these
minimum 145 that’s 150 check this one
here well it’s hot
152 all right we are good I’m gonna get
these off I’m gonna cook the rest of
them not on camera I’ll meet you inside
and we have a taste there are our
Filipino style pork skewers and they
just look really good
oh they’re just one of those things
there’s they’re glistening that glaze
that marinade on them it looks like it’s
going to taste good I can smell it I
know it’s gonna taste good but there’s
something visually about these that I’ve
always loved when you see them in like a
Filipino restaurant or Filipino food
stand in the food court of a mall where
I’ve had these before they’re just so
good
I know mine are not super authentic pork
skewers that’s why they’re Filipino
style pork skewers so it’s time to taste
these all right here we go I’m not gonna
bite into the meat on the skewer I’m
gonna take one of these little meat
cubes off to start with took one from
the end nice coloring on this I hope you
can see that just beautiful coloring
this glaze on them Oh
that is good I will say one of the
things I think I would do differently
next time is I’d mimic a little more
closely the size of the meet that I’ve
seen on the authentic Filipino pork
skewers a little thinner more like a
ribbon that you put on there these are
still good I think if they were a little
bit smaller to be much better and more
tender but oh the flavor on these really
key to this is that overnight marinade
not only does it flavor the meat it
helps tenderize it a little bit member
this is a pork shoulder you know pork
but normally to get that really tender
you’re taking it up to the 190s
this were only taken to about 150 I
think finishing temperature is probably
close to 155 internal that marinade
really does help break down some of that
toughness in there overnight and again
you could make them thinner and smaller
and there’d be a little bit more
tenderness there but I’m not complaining
and if you wanted to do these with
something other than pork you could do
beef I would use like a sirloin or
something like that or chicken many
different ways you can do these Filipino
style skewers with that marinade once
again it’s that marinade that’s the key
grilling it directly basting it as it’s
grilling so you keep building more of
that glaze on there each time you turn
those skewers of meat that’s what gives
them this beautiful color outside and
that sweet sweet flavor on the surface
mmm I’m supposed to be taking the rest
of these to a party but I don’t know I
could just keep standing here and
talking and tasting mmm and also key
along with that marinade is reserving
part of it as this glaze at the end you
don’t want to take the marinade that the
pork has been in overnight you want that
fresh marinade that you reserved as you
were making it and this is what you get
these are so good I hope you enjoyed
this video feel free to check out some
of the other videos on my channel and
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all for watching I hope you have a great
day
I’ll see you again soon