Salty, sweet, tangy and spicy with the delectable citrusy aroma of lemongrass, this pork barbecue will be a star in your Christmas or New Year's Eve party.
Prep Time 30 minutes
Cook Time 30 minutes
Marinating time 12 hours
Servings 12 people
- 1 ½ kilograms pork neck/shoulder kasim
- 18 stalks scallions chopped
- 8 stalks lemongrass thinly sliced
- 2 tablespoons minced ginger
- 2 tablespoons minced garlic
- 2 tablespoons freshly ground black pepper
- ¾ cup white sugar
- ½ cup vegetable oil will keep the meat ultra moist
- ¾ cup patis (fish sauce)
- 2 tablespoons honey (optional)
- ¼ cup kalamansi juice
- ¼ cup toasted sesame seeds stirred with 2 teaspoons of salt
- cilantro snipped
Cut the pork across the grain to about 1/4 inch thin (thinner, if you can manage it) then cut into small pieces, about 2 inches square.
With a mortar and pestle, pound the scallions, lemongrass, garlic, ginger and pepper.
Place the pork in a bowl. Add the lemongrass mixture, sugar, fish sauce, honey (if using), vegetable oil and kalamansi juice. Cover and marinate in the fridge overnight.
An hour before grilling, soak the bamboo skewers in water. That’s to prevent them from catching fire on the grill.
Fire up the grill.
Thread the pork slices with the bamboo skewers, four to five pieces per stick.
Grill the pork in batches (do not overcrowd the grill) until nicely browned and lightly charred, about two to three minutes per side.
To serve, sprinkle the skewered pork with the sesame seed-salt mixture. Then, sprinkle with snipped cilantro.
The skewered pork is great by itself as an appetizer or snack. Or, serve with rice as a main course.