This recipe consists of marinated, thin slices of pork, threaded onto skewers before they are grilled. Slicing the meat thin is the only part of the recipe that requires any skill; if you have a decent knife, it's easier than I expected. This recipe calls for three pounds of pork; since it would be just the two of us eating it, I cut up three pork steaks but used the same amount of marinade. That amount of meat produced 14 skewers.
I was a little iffy on the marinade before tasting it - wasn't sure about the ketchup. After repeatedly reminding Michael that "this is not your mother's barbecue," I was happy to discover that it tastes very similar to Juanita's version. So was he. In fact, he told me that was both good and bad for me - good that I made something so delicious. Bad that he'll now be requesting this regularly.
Source: Phillipine Recipes Made Easy by Violetta A. Noriega
3 lbs boneless pork, sliced 1/4" thick, 2" wide
Bamboo or metal skewers
1/4 cup vinegar
3 Tbsp soy sauce
3 Tbsp sugar
3 cloves garlic, minced
1 tsp Worcestershire sauce (optional)
1/4 tsp black ground pepper or to taste
3/4 tsp salt or to taste
1/4 cup ketchup
In a bowl, mix marinade together and let stand for 15 minutes. Marinade pork slices for six hours or overnight (the longer the better) in the refridgerator. Stir meat occasionally to evenly distribute flavor.
Prepare barbecue equipment. Soak skewers (if wooden) in water for at least an hour. Thread meat onto skewers. Placed skewered meat on hot grill. Brush marinade on pork during the course of cooking. Make sure meat is cooked through. Serve immediately.