pork skewers

These addictive Spanish pork skewers are called pincho morunos because of their fascinating history. The marinade is a delicious blend of spices and they make the perfect tapa!

Pinchos Morunos (Spanish Pork Skewers)

pork

cumin

coriander

sweet Spanish paprika

turmeric

oregano

black pepper

cinnamon

salt

garlic cloves

extra virgin olive oil

lemon

Lemon wedges (for serving)

Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag

Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes

Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)

Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube

Grill on a high heat until browned on the outside but just cooked through (don't overcook or they'll be dry!)

Rest the skewers for five minutes and serve with lemon wedges

Plum and soy pork skewers

pork fillet,

(60 milliliters) plum sauce

salt soy sauce

tsp sesame oil

vermicelli noodles

tsp sesame oil, extra

snow pea sprouts,

Juicy, tender strips of pork marinated in a sweet and savory sauce,skewered, and grilled to perfection.

Filipino Barbecue Pork Skewers

pork butt ((see note))

soy sauce ((see note))

lemon-lime soda (7-up

brown sugar

banana or tomato ketchup ((see note))

garlic

pepper (to taste)

Slice the meat: Partially freeze the meat for about an hour to make slicing easier. You&#39;ll need slices that are about ¼-inch thick, 1 ½-inch wide, and of any length.  First, divide the meat into 1 ½ inch sections lengthwise or along the grain (parallel to the muscle fibers). Then make thin slices (¼-inch) out of each section, this time against the grain. It is important to slice perpendicular to the grain (against the direction of the muscle fibers) to make them tender and easy to chew. Keep the slices uniform in size so they cook evenly.

Marinate:  Combine the soy sauce, lemon juice, lemon-lime soda, brown sugar, ketchup, garlic, and ground pepper.  I like using a blender so the flavors can easily meld together. Without a blender, you can grate or mince the garlic and mix it with the rest of the ingredients. Taste your marinade and adjust — it has to be sweet, salty, garlicky, and a little tangy. Pour the marinade over the meat and make sure it&#39;s covered entirely. Refrigerate in a sealed container ideally overnight — that&#39;s about 8 hours.  If you are pressed for time, marinate for at least 2 hours.

Skewer:  Thread the meat onto the skewers by bunching the slices creating folds like an accordion. It will hold more sauce and stay juicy that way.  As an option, you can soak your bamboo skewers in water for about half an hour before skewering to prevent them from catching on fire when you grill. 

Make the basting sauce: In a saucepan over medium heat, cook the leftover marinade for about 10 minutes to prevent cross-contamination and slightly thicken the sauce for better consistency. As an option, you can make it even thicker like a glaze by adding ketchup.

Grill: While traditionally grilled over charcoal, you can also use an outdoor grill, a grill pan on the stove, or an oven.  It is suggested to cook pork to 145 ºF, but you won&#39;t need a thermometer for this.  When the meat is firm when touched, it should be ready.  Since they are sliced thinly, they won&#39;t take very long to cook.  Avoid overcooking or charring them too much.  The cooking time will vary depending on the temperature or your method of grilling.  The best way to know if they&#39;re ready is to try them.On the grill: Preheat with the lid closed at medium-high temperature for 10-15 minutes. You want it hot and sizzling when you place the meat onto the grates to get a nice sear on the outside.  Turn the skewers once or twice, and brush with basting sauce each time.  Keep the lid closed as much as possible. It will take about 5 minutes on each side to get them done.Using a grill pan on the stove: Preheat your pan on medium-high heat for about 5 minutes.  Brush the pan with oil to keep the meat from sticking.  Place the skewers on the grill pan and space them out so they don&#39;t steam.  Grill each side for about 5 minutes and brush with basting sauce as you go along.In the oven:  Preheat to 400°F. Prepare a baking sheet lined with aluminum foil (for easy cleanup) and place a grill rack on top. Arrange the skewers on the rack and cook for a total of 30 minutes.  Flip the skewers halfway through and brush both sides with the basting sauce. As an option, broil at the very end to get more caramelization.  It will take longer to cook in the oven because you don&#39;t get that direct heat produced by charcoal or fire on a grill. 

Serve: BBQ pork skewers are best served with easy-to-make java rice and a side achara or vinegar dipping sauce. 

https://www.youtube.com/watch?v=IXnObPWb9fM

Juicy, tender strips of pork marinated in a sweet and savory sauce, skewered, and grilled to perfection — this is how Filipino BBQ should be, right? However, it is not uncommon to come across dry, chewy, or burnt pieces of pork on these skewers.  The good news is that there are ways to avoid that and achieve crowd-pleasing BBQ pork skewers every time using a grill pan on the stove, in the oven, or on an outdoor grill.

✅ PRINTABLE recipe at: https://www.recipesbynora.com/129/filipino-barbecue-pork-skewers/

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ℹ️ Recipes by Nora - Easy, Delicious Filipino Food Recipes 

Filipino food is a fusion of different cuisines, with strong influences from Spanish, Chinese, and Americans. Learn how to recreate them with easy-to-find ingredients, detailed instructions with photos, and cooking videos.

These sweet and savory Pork BBQ skewers are super moist and tender right off the grill. Follow this easy recipe to win over any party.

Filipino BBQ Pork Skewers

½ c banana ketchup

c 7-Up (or Sprite)

soy sauce

½ c Datu Puti vinegar (or white vinegar)

¼ c oyster sauce

tbsp chili oil with black bean

c brown sugar

tsp ground pepper

(12-inch) bamboo skewers

¼ c banana ketchup

⅛ c oyster sauce

½ tbsp sesame oil

Cut the pork shoulder into cubes about one inch in size all around. Add the meat in an air-tight container larger than the amount of meat inside, leaving room for the marinade.

In a large mixing bowl, combine the banana ketchup, 7-up, soy sauce, vinegar, oyster sauce, chili oil with black bean sauce, brown sugar, ground pepper, and garlic. Whisk the contents and make sure the brown sugar has dissolved.

Pour the marinade over the meat and mix together to make sure all the meat is covered. Marinade for six hours and no more than eight hours, refrigerated.

Marinade

Soak the bamboo skewers in water for at least 30 minutes. Remove the marinade from the fridge and let sit on the counter for 30 minutes to adjust the temperature before grilling (this is also easier on your hands when skewering).

In a small bowl, combine the banana ketchup, oyster sauce, and sesame oil and mix thoroughly.

Assemble the BBQ skewers by adding about five-six pieces of pork to each skewer. Try to alternate fattier and leaner pieces. Repeat until all pieces of meat are skewered.

Preheat the grill to medium-high heat (about 80%). Place the skewers on the grill and cook for four minutes on one side before turning. Repeat cooking for another four minutes.

Use a brush to baste the glaze on one side of the skewer, turn over the skewer, cook for one minute. Repeat basting and cooking. Check the temperature of the meat to see if it’s cooked thoroughly (145 °F). You can also use a knife to cut a piece of pork and check the center. Finish pork skewers should be slightly firm, but not dry and not translucent in the middle. Adjust cooking time if necessary or remove the skewers if they’re finished.

Serve with a side of rice and sweet Filipino pickles.

Grilling

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