Pork Bbq With Banana Ketchup Glazing
By: Ray Gingco
Published: Monday, August 2, 2010 - 9:44am

Ingredients




2 pounds Pork Butts
15 pcs Bamboo Skewers
1/2 cup Soy Sauce
6 cloves Garlic - finely minced
3 tablespoons Lemon Juice
3/4 cup Worcestershire Sauce
3 tablespoons Sugar
2 teaspoons Rice Cooking Wine or Dry Sherry
1 teaspoon Ground Black Pepper
1 cup Banana Ketchup
2 tablespoons Vegetable Oil

Preparation

1 If you bought a whole pork butts, slice it by 1/4 inch thick then cut each slice about 1 inch wide strips. 2 In a large bowl, combine soy sauce, garlic, lemon juice, soda, Worcestershire, sugar, wine, and black pepper then mix them with a whisk. 3 Add the meat and mix thoroughly until well coated. 4 Transfer meat and the marinade in a Ziploc bag then refrigerate for about 4 hours. 5 Soak skewers in water for about 1 hour before using. 6 Thread meat on a skewers. 7 Prepare basting sauce by combining Ketchup and oil then mix well with a whisk. 8 Set the barbecue grill to medium. 9 Grill the meat turning every minute so it won’t burn. 10 When meat is half-way cooked, start brushing the meat with ketchup mix on every turn. 11 Serve hot with Rice or with BEER! 12 ENJOY!

About


This a dish that is easy to prepare and best eaten with a concoction of vinegar and garlic dipping sauce. Some folks like eating this barbecue with pickled shredded papaya (also known as Atsara) on the side. 
I always buy pork butts from Asian Supermarkets because I can always ask the nice guy behind the meat counter to slice the pork for me. So, when I get home, all I have to do is cut the meat into the width that I want. Of course I can slice the meat myself but if someone else can do it for me and it’s part of the price of the meat. . . why not? By the way, in case you are wondering. . . Pork Butts is not actually the ass of the pig. Okay, I shouldn’t be saying ass here, oops my bad, I said it again. They call it butts because it is the butt end of the shoulder.