Filipino Style Pork and Chicken Barbecue

Method8 steps

1. 1

   Step 1: Combine 2 tablespoons Knorr Liquid Seasoning, 3/4 cup soy sauce, 1/2 cup banana ketchup, the juice of 7 calamansi, 1 head crushed garlic, 2 teaspoons sugar and 1/2 teaspoon ground black pepper. Stir until evenly mixed.

   Uses 2 tablespoons Knorr Liquid Seasoning for marinade · 3/4 cup soy sauce for marinade · 1/2 cup banana ketchup for marinade · Juice from 7 calamansi for marinade · 1 head garlic, crushed, for marinade · 2 teaspoons sugar for marinade · 1/2 teaspoon ground black pepper for marinade

2. 2

   Step 2: Place the 3 lb thinly sliced pork shoulder and 3 lb portioned chicken in separate resealable bags. Pour half the prepared marinade into each bag, press out the air and seal. Refrigerate both bags for at least 6 hours.

   Refrigerated barbecue marinade · 360 minUses 3 lb pork shoulder, thinly sliced · 3 lb chicken, quartered or cut into smaller portions · Half the marinade for pork · Half the marinade for chicken

3. 3

   Step 3: Lift the marinated pork from its bag, let excess marinade drip away and thread the slices onto bamboo barbecue skewers. Lift the chicken from its separate bag and let excess marinade drip away. Keep the skewers and chicken covered separately in the refrigerator until the grill is ready. Discard both raw-meat marinades.

   Uses Pork from the 3 lb raw supply, after marinating · Chicken from the 3 lb raw supply, after marinating

4. 4

   Step 4: In a clean bowl, make a fresh basting sauce from 1 tablespoon Knorr Liquid Seasoning, 3/8 cup soy sauce, 1/4 cup banana ketchup, the juice of 3 1/2 calamansi, 1/2 head crushed garlic, 1 teaspoon sugar and 1/4 teaspoon ground black pepper. Mix in the 2 tablespoons cooking oil.

   Uses 1 tablespoon Knorr Liquid Seasoning for basting · 3/8 cup soy sauce for basting · 1/4 cup banana ketchup for basting · Juice from 3 1/2 calamansi for basting · 1/2 head garlic, crushed, for basting · 1 teaspoon sugar for basting · 1/4 teaspoon ground black pepper for basting · 2 tablespoons cooking oil for basting

5. 5

   Step 5: Heat the grill. Grill the pork skewers, turning them and brushing with some fresh basting sauce every few minutes. Cook until the thickest pork reaches at least 145 F (63 C). Move the cooked skewers to a clean plate.

   Uses Drained marinated pork skewers · Basting sauce needed for the pork

6. 6

   Step 6: Rest the cooked pork skewers for at least 3 minutes before serving. Keep them warm while grilling the chicken, and use clean utensils for the cooked meat.

   Rest cooked pork skewers · 3 minUses Cooked pork skewers

7. 7

   Step 7: Grill the marinated chicken portions, turning and brushing with the remaining fresh basting sauce as needed. Continue until the thickest flesh reaches 165 F (74 C), measuring away from bone. Discard any basting sauce remaining after raw-meat contact.

   Uses Chicken from the 3 lb raw supply, drained after marinating · Remaining basting sauce needed for chicken

8. 8

   Step 8: Arrange the rested pork skewers and fully cooked chicken on a serving platter for six people. Serve with ready-cooked rice and a bowl of prepared spicy vinegar for dipping.

   Uses Rested grilled pork skewers · Grilled chicken · Ready-cooked rice, to serve · Prepared spicy vinegar, for dipping