{"id":78,"date":"2025-04-30T19:50:31","date_gmt":"2025-04-30T19:50:31","guid":{"rendered":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/?post_type=chapter&#038;p=78"},"modified":"2025-04-30T19:55:48","modified_gmt":"2025-04-30T19:55:48","slug":"filipino-pork-barbecue","status":"publish","type":"chapter","link":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/chapter\/filipino-pork-barbecue\/","title":{"rendered":"Filipino Pork Barbecue"},"content":{"raw":"<span style=\"text-decoration: underline;color: #000080\"><strong>Personal Note<\/strong><\/span>\r\n<blockquote>\u201cBarbecue skewers were a part of my island childhood\u2014coming out of the ocean to the smell of pork sizzling on the grill. It\u2019s salty, sweet, spicy, and pure comfort after a swim with cousins and a long day in the sun.\u201d \u2014Lexa<\/blockquote>\r\n\ud83d\udc69\u200d\ud83d\udcbc Submitted by Lexa, Administrative Assistant, Dean of the Faculty Office\r\n\ud83d\udccd <strong>Home Country:<\/strong> Guam (U.S. territory)\r\n\ud83c\udf7d <strong>Serves:<\/strong> ~25 skewers\r\n\ud83d\udd52 <strong>Prep Time:<\/strong> Marinate at least 4 hours (overnight preferred)\r\n\ud83d\udd25 <strong>Cook Time:<\/strong> 3\u20135 minutes per side per skewer\r\n\ud83c\udf31 <strong>Dietary Info:<\/strong> None\r\n\r\n<br style=\"font-weight: 400\" \/><span style=\"text-decoration: underline;color: #000080\"><strong>Ingredients<\/strong><\/span>\r\n<ul>\r\n \t<li>3 lbs pork butt, sliced into 1-inch wide, \u00bc-inch thick strips<\/li>\r\n \t<li>1\u00bd cups 7-Up<\/li>\r\n \t<li>1 cup soy sauce<\/li>\r\n \t<li>1 cup vinegar<\/li>\r\n \t<li>1 cup oyster sauce (plus 1 more for basting)<\/li>\r\n \t<li>1\u00bd cups brown sugar<\/li>\r\n \t<li>\u00bd tbsp ground black pepper<\/li>\r\n \t<li>\u00bd cup garlic, peeled and minced<\/li>\r\n \t<li>5 Thai chili peppers, minced (adjust to heat preference)<\/li>\r\n \t<li>1 cup banana ketchup (a must!)<\/li>\r\n \t<li>\u00bc cup sesame oil<\/li>\r\n<\/ul>\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>For the Spiced Vinegar Dip<\/strong><\/span>\r\n<ul>\r\n \t<li>\u00bd cup white vinegar<\/li>\r\n \t<li>1\u00bd cloves garlic, minced<\/li>\r\n \t<li>\u00bc onion, finely chopped<\/li>\r\n \t<li>1\u00bd Thai chili peppers, chopped<\/li>\r\n \t<li>Salt and pepper to taste<\/li>\r\n<\/ul>\r\n<span style=\"text-decoration: underline\"><span style=\"color: #000080;text-decoration: underline\"><strong>Instructions<\/strong><\/span><\/span>\r\n<ul>\r\n \t<li>Rinse and pat pork dry.<\/li>\r\n \t<li>In a bowl, combine 7-Up, soy sauce, vinegar, 1 cup oyster sauce, brown sugar, garlic, black pepper, and chili peppers. Add pork and massage well. Marinate in the fridge for 4+ hours, preferably overnight.<\/li>\r\n \t<li>Thread 2\u20133 pieces of pork onto soaked bamboo skewers.<\/li>\r\n \t<li>Mix remaining 1 cup oyster sauce, banana ketchup, and sesame oil to make basting sauce.<\/li>\r\n \t<li>Grill pork over hot coals, 3\u20135 minutes per side.<\/li>\r\n \t<li>Once meat starts browning, begin basting and flipping until fully cooked and beautifully charred.<\/li>\r\n \t<li>Serve with the spiced vinegar dip and enjoy immediately.<\/li>\r\n<\/ul>\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Spiced Vinegar Dip<\/strong><\/span>\r\n\r\nMix vinegar, garlic, onion, chili, salt, and pepper. Let sit for at least 10 minutes for the best flavor.\r\n\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Cultural Context<\/strong><\/span>\r\n\r\nBarbecues are a staple of both celebration and everyday life in Guam and the Filipino community\u2014often found beachside with red rice, music, and laughter.\r\n\r\n<span style=\"text-decoration: underline;color: #000080\"><strong>Lexa\u2019s Pro Tip<\/strong><\/span>\r\n<ul>\r\n \t<li>Soak bamboo skewers 30 minutes before grilling.<\/li>\r\n \t<li>Pat pork dry before marinating to avoid watery dilution.<\/li>\r\n \t<li>Don\u2019t marinate longer than overnight or the meat texture will break down.<\/li>\r\n \t<li>Discard used marinade for safety\u2014use a fresh basting sauce or boil the old one for 10\u201315 minutes.<\/li>\r\n<\/ul>","rendered":"<p><span style=\"text-decoration: underline;color: #000080\"><strong>Personal Note<\/strong><\/span><\/p>\n<blockquote><p>\u201cBarbecue skewers were a part of my island childhood\u2014coming out of the ocean to the smell of pork sizzling on the grill. It\u2019s salty, sweet, spicy, and pure comfort after a swim with cousins and a long day in the sun.\u201d \u2014Lexa<\/p><\/blockquote>\n<p>\ud83d\udc69\u200d\ud83d\udcbc Submitted by Lexa, Administrative Assistant, Dean of the Faculty Office<br \/>\n\ud83d\udccd <strong>Home Country:<\/strong> Guam (U.S. territory)<br \/>\n\ud83c\udf7d <strong>Serves:<\/strong> ~25 skewers<br \/>\n\ud83d\udd52 <strong>Prep Time:<\/strong> Marinate at least 4 hours (overnight preferred)<br \/>\n\ud83d\udd25 <strong>Cook Time:<\/strong> 3\u20135 minutes per side per skewer<br \/>\n\ud83c\udf31 <strong>Dietary Info:<\/strong> None<\/p>\n<p><br style=\"font-weight: 400\" \/><span style=\"text-decoration: underline;color: #000080\"><strong>Ingredients<\/strong><\/span><\/p>\n<ul>\n<li>3 lbs pork butt, sliced into 1-inch wide, \u00bc-inch thick strips<\/li>\n<li>1\u00bd cups 7-Up<\/li>\n<li>1 cup soy sauce<\/li>\n<li>1 cup vinegar<\/li>\n<li>1 cup oyster sauce (plus 1 more for basting)<\/li>\n<li>1\u00bd cups brown sugar<\/li>\n<li>\u00bd tbsp ground black pepper<\/li>\n<li>\u00bd cup garlic, peeled and minced<\/li>\n<li>5 Thai chili peppers, minced (adjust to heat preference)<\/li>\n<li>1 cup banana ketchup (a must!)<\/li>\n<li>\u00bc cup sesame oil<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>For the Spiced Vinegar Dip<\/strong><\/span><\/p>\n<ul>\n<li>\u00bd cup white vinegar<\/li>\n<li>1\u00bd cloves garlic, minced<\/li>\n<li>\u00bc onion, finely chopped<\/li>\n<li>1\u00bd Thai chili peppers, chopped<\/li>\n<li>Salt and pepper to taste<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline\"><span style=\"color: #000080;text-decoration: underline\"><strong>Instructions<\/strong><\/span><\/span><\/p>\n<ul>\n<li>Rinse and pat pork dry.<\/li>\n<li>In a bowl, combine 7-Up, soy sauce, vinegar, 1 cup oyster sauce, brown sugar, garlic, black pepper, and chili peppers. Add pork and massage well. Marinate in the fridge for 4+ hours, preferably overnight.<\/li>\n<li>Thread 2\u20133 pieces of pork onto soaked bamboo skewers.<\/li>\n<li>Mix remaining 1 cup oyster sauce, banana ketchup, and sesame oil to make basting sauce.<\/li>\n<li>Grill pork over hot coals, 3\u20135 minutes per side.<\/li>\n<li>Once meat starts browning, begin basting and flipping until fully cooked and beautifully charred.<\/li>\n<li>Serve with the spiced vinegar dip and enjoy immediately.<\/li>\n<\/ul>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Spiced Vinegar Dip<\/strong><\/span><\/p>\n<p>Mix vinegar, garlic, onion, chili, salt, and pepper. Let sit for at least 10 minutes for the best flavor.<\/p>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Cultural Context<\/strong><\/span><\/p>\n<p>Barbecues are a staple of both celebration and everyday life in Guam and the Filipino community\u2014often found beachside with red rice, music, and laughter.<\/p>\n<p><span style=\"text-decoration: underline;color: #000080\"><strong>Lexa\u2019s Pro Tip<\/strong><\/span><\/p>\n<ul>\n<li>Soak bamboo skewers 30 minutes before grilling.<\/li>\n<li>Pat pork dry before marinating to avoid watery dilution.<\/li>\n<li>Don\u2019t marinate longer than overnight or the meat texture will break down.<\/li>\n<li>Discard used marinade for safety\u2014use a fresh basting sauce or boil the old one for 10\u201315 minutes.<\/li>\n<\/ul>\n","protected":false},"author":177,"menu_order":3,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-78","chapter","type-chapter","status-publish","hentry"],"part":48,"_links":{"self":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/78","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/users\/177"}],"version-history":[{"count":4,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/78\/revisions"}],"predecessor-version":[{"id":82,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/78\/revisions\/82"}],"part":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/parts\/48"}],"metadata":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapters\/78\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/media?parent=78"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/pressbooks\/v2\/chapter-type?post=78"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/contributor?post=78"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/openpress.digital.conncoll.edu\/globalplates\/wp-json\/wp\/v2\/license?post=78"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}