Adam Liaw's Filipino pork skewers

Name: Adam Liaw's Filipino pork skewers
Cook time: 2 h 30 min
Yield: 4-6
Cuisine: Asian
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

Adam Liaw

September 23, 2022

easyTime:2 hours +Serves:4-6

This sweet Filipino marinade and basting sauce is perfect for an Aussie barbecue. It's served with pork here, but it's also delicious with chicken, beef and more.

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

1. Combine the pork with the fish sauce, tomato sauce (or banana ketchup), garlic, brown sugar, black pepper and pineapple juice and mix well. Refrigerate overnight, then thread onto skewers.
2. Combine the ingredients for the dipping and basting sauce, except for the coriander. Remove about half of the sauce and mix it with the coriander. Set this dipping sauce aside.
3. Heat a barbecue grill and brush with a little oil. Grill the skewers for about 8 minutes until cooked through, basting generously throughout with the remaining basting sauce and a little vegetable oil. Serve with dipping sauce.
Adam's tip Banana ketchup is a classic Filipino ingredient that is, yes, made from bananas. Like a sweet and sour tomato sauce, it's a great marinade ingredient because it's dyed with annatto seed, which gives a beautiful red glaze.
Also try Adam Liaw's lenguas de gato (cat's tongues)