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For an Australian barbecue, this sweet Filipino marinade and basting sauce is ideal. It is served here with pork, but it also tastes great with chicken, beef, and other meats.
Ingredients
- 1kg skinless and boneless pork belly, cut into 3cm cubes
- 2 tbsp fish sauce
- ¾ cup tomato sauce or banana ketchup
- 4 cloves garlic, grated
- ½ cup brown sugar
- 1 tbsp ground black pepper
- ½ cup pineapple juice
- 1 tbsp vegetable oil
- Dipping and basting sauce
- 1 cup coconut vinegar
- 2 tbsp fish sauce
- 3 tbsp caster sugar
- ½ red onion, very finely chopped
- 2 cloves garlic, grated
- 3 red chillies, sliced
- 2 tsp freshly ground black pepper
- 2 tbsp roughly chopped coriander
Method
- Mix the pork well with pineapple juice, brown sugar, garlic, fish sauce, tomato sauce (or banana ketchup), and fish sauce. After being chilled the next day, thread it onto skewers.
- With the exception of the coriander, combine the ingredients for the dipping and basting sauce. Coriander is mixed with roughly half of the sauce once it has been removed. Set aside this dipping sauce.
- Lightly oil a barbecue grill before using it. The leftover basting sauce and a little vegetable oil should be generously basted during the grilling process, which should take the skewers around 8 minutes to cook completely. Serve with dipping sauce.
Adam‘s advice Yes, bananas are used to make the traditional Filipino condiment known as banana ketchup. Because it is coloured with annatto seed, which results in a lovely crimson glaze, it is an excellent marinade ingredient similar to a sweet and sour tomato sauce.
Also, try Adam Liaw’s lenguas de gato (cat’s tongues). (goodfood)
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