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Why It Works
- Cooking down the marinade ingredients first concentrates the sugars to create a sweet, sticky finish on the grilled meat.
- Marinating the meat overnight allows the flavors to develop fully.
I’ve mentioned my love for Filipino cuisine, but it took some time to work my way from dish to dish to develop this fondness. The first delicious item I ever tried that kicked off this journey was Filipino barbecue, a sweet and sticky skewer of grilled pork or chicken.
I rarely leave a Filipino restaurant or family function without having some barbecue, and even though it’s so common, it’s been a continuous challenge trying to replicate it exactly at home. This recipe first came to me as a list of ingredients—no measurements—from the fiancée’s uncle, who is known as the family barbecue chef. I’m still perfecting just the right amount of everything, but I’m proud to say that I’ve come pretty close. My recipe below grills up a beautiful batch of those glistening sticks of meat and works for both chicken and pork.
October 2008
How to Perfect Sticky and Sweet Filipino Barbecue Skewers
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For the Marinade:
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1 cup (240 ml) Coke
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1 cup packed brown sugar (7 3/4 ounces; 220 g)
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1 medium onion (8 ounces; 226 g), finely chopped
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1/2 cup (120 ml) soy sauce
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1/2 cup (120 ml) apple cider vinegar
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1/4 cup (60 ml) orange juice
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1/4 cup (60 ml) ketchup
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2 tablespoons (30 ml) fresh lemon juice (from 1 large lemon)
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6 medium cloves garlic cloves (50 g), minced (about 2 tablespoons)
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3 tablespoons (45 ml) oyster sauce
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1 tablespoon Diamond Crystal kosher salt; for tables salt use half as much by volume
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1 tablespoon freshly ground black pepper
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1 teaspoon red pepper flakes
For the Meat Skewers:
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4 pounds (1.81 kg) boneless pork shoulder or boneless skinless chicken thighs, cut into 1-inch cubes
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14 (12-inch) wooden or metal skewers (see notes)
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For the Marinade: In a medium saucepan, place all marinade ingredients and whisk to combine. Cook over low heat stirring occasionally, until just warm and sugar is dissolved, about 5 minutes. Remove from heat and let cool to room temperature, 1 to 1 1/2 hours.
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In a 1-gallon zipper-lock bag, place chicken or pork cubes and pour marinade all over. Seal the bag, removing as much air as possible, and move meat until evenly coated. Refrigerate for 12 to 18 hours, turning bag and redistributing meat in marinade at least twice.
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For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a Charcoal Grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
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While grill is heating, thread meat onto skewers. Each piece of meat should touch the next, but do not push tightly together.
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Working in batches if needed, grill, (covered for a gas grill) turning occasionally, until each side is nicely browned and the meat is cooked through, 6 to 10 minutes. Serve immediately.
Special Equipment
Medium saucepan, 1-gallon zipper-lock bag, charcoal grill or gas grill, grilling tongs, 14 (12-inch) metal or wooden skewers pre-soaked in water for at least 30 minutes
Notes
If using wooden skewers, soak skewers in water for at least 20 minutes before using.
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