Pork skewers, or "BBQ" as the Filipinos call them, are one of my all-time favorite family recipes. So much so, that we had our family bring them from California to Michigan for our wedding (shown above with Kyle). They were such a hit! I naively assumed that when we got married I would be given the "keys to the city", aka given the family recipe for the BBQ, but no luck so far.
I made the below marinade last week using top sirloin for kabobs, and when eating, I noticed it tasted strangely familiar, and amazing, and when naming off ingredients used to my husband, he responded with, "That's the BBQ marinade!". So, it may be a little off here and there with proportions, etc., but it is pretty dang close. They use pork butt for the meat, and it is soooo good, but if you don't eat pork, or can't find pork butt at your local Asian market, then top sirloin tastes pretty dang good too!
Cheesy Factor (1 no cheese, 10 all cheese): 1
Dummy Factor (1 easiest, 10 hardest): 2
Time Factor (1 shortest, 10 longest): 7, but only because need to marinate minimum 8 hours or over night
Sirloin or Pork "BBQ" Skewers
1/4 cup soy sauce
3 Tbl brown sugar
3 Tbl distilled white vinegar
1/2 tsp garlic powder
1/2 tsp seasoned salt
1/2 tsp garlic pepper seasoning
4 fluid ounces of Sprite or 7-up
1 lb top sirloin, cut into 1.5 inch pieces, OR 1 lb pork butt, cut into 1 inch strips
In medium bowl, mix all ingredients except meat. Pour half of the mixture into a plastic bag with meat, seal, and marinate minimum 8 hours, or over-night, in refrigerator. Save the other half of marinade for basting. Preheat grill to high heat. Put meat onto skewers, discard marinade in bag. Lightly oil grill grate and cook skewers about 10 minutes, turning and basting heavily last 5 minutes of grilling. Serve hot.
You can also thread vegetables onto skewers if desired.
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