“Filipino barbecue is a favourite at fiestas, family gatherings and street-side grills. Thin pieces of pork and chicken are marinated in a sweet, tangy mixture of soy sauce, calamansi, banana ketchup, garlic and lemon-lime soda, then threaded onto skewers and grilled.”

Difficulty

Intermediate

Yield

24 chicken skewers and 24 pork skewers

Ingredients

1 ^1/2 kilograms boneless, skinless chicken thighs1 ^1/2 kilograms pork shoulder

Ingredients

1 ^1/2 cups soy sauce1 ^1/2 cups banana ketchup1 ^1/2 cups lemon-lime soda3/4 cup calamansi juice, or 1/2 cup lemon juice plus 1/4 cup lime juice3/4 cup packed brown sugar12 cloves garlic, minced2 teaspoons ground black pepper1 teaspoon salt

Ingredients

1 cup banana ketchup1/2 cup reserved clean marinade1/4 cup canola oil

Ingredients

1 cup cane vinegar2 shallots, finely minced3 cloves garlic, finely minced1 -2 bird's eye chilies, finely sliced, optional1 teaspoon sugar1/2 teaspoon ground black pepper Pinch of salt

Equipment

Chef's knifeCutting boardsMeasuring cupsMeasuring spoonsRaspMixing bowls of various sizesWhiskBamboo skewersBaking sheetsParchment paperGrillTongsPastry brushThermometerTasting spoonsDish towels

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Soak the bamboo skewers in water for at least 30 minutes to help prevent them from scorching on the grill.

Trim the chicken thighs and pork shoulder. Slice each across the grain into thin strips approximately 5 millimetres thick and 8 – 10 centimetres long. Keep the chicken and pork on separate cutting boards and transfer them to separate non-reactive containers.

In a large mixing bowl, whisk together the soy sauce, banana ketchup, lemon-lime soda, calamansi juice, brown sugar, garlic, black pepper and salt until the sugar has mostly dissolved.

Before the marinade touches the raw meat, remove ½ cup and set it aside for the basting sauce. Divide the remaining marinade evenly between the chicken and pork. Cover and refrigerate for at least 4 hours, or overnight.

To make the basting sauce, whisk the reserved clean marinade with 1 cup banana ketchup and the canola oil. Set aside.

To make the sawsawan, combine the cane vinegar, shallots, garlic, chilies, sugar, black pepper and salt. Stir until the sugar dissolves and allow the sauce to stand for at least 15 minutes.

Thread the chicken and pork onto separate skewers, weaving the strips back and forth so the meat is compact but not tightly compressed. Place the finished skewers on separate parchment-lined baking sheets.

Preheat the grill to medium-high heat. Clean and lightly oil the grates.

Grill the pork skewers for approximately 3 – 4 minutes per side, turning as needed. Brush lightly with the basting sauce during the final few minutes of cooking.

Grill the chicken skewers for approximately 4 – 5 minutes per side, turning as needed. Brush lightly with the basting sauce during the final few minutes of cooking.

The sugars in the marinade can burn quickly, so move the skewers to a cooler section of the grill if they begin to darken before the meat is cooked.

Cook the pork to an internal temperature of at least 145°F, followed by a 3‑minute rest. Cook the chicken to an internal temperature of 165°F.

Transfer the skewers to clean serving platters and serve hot with the spiced vinegar sawsawan.

Growing Chefs! Ontario Recipe

Grilled Chicken and Pork Barbecue

Yield: 24 chicken skewers and 24 pork skewers

Difficulty: Intermediate

"Filipino barbecue is a favourite at fiestas, family gatherings and street-side grills. Thin pieces of pork and chicken are marinated in a sweet, tangy mixture of soy sauce, calamansi, banana ketchup, garlic and lemon-lime soda, then threaded onto skewers and grilled."