The Barbikyu is one of the two main traditional types of Satay recipes from the Philippines, usually made with pork meat, but it can also be made with chicken. Barbikyu is very popular there, as these skewers are sold at stands in all large cities of the christian part of the country.
Ingredients for the Barbikyu (6-8 guests):
3 lb. pork loin chops or thinly sliced pork butt,
Bamboo skewers
Pork Marinade ingredients:
* 1 can 7-up (12 oz.),
* 1/4 cup canola oil,
* 1/2 cup soy sauce,
* 1/2 cup brown sugar,
* 1/2 cup filipino banana ketchup, or regular ketchup,
* 2 Lemons' Juice (about 6 tablespoons),
* 8 garlic cloves, pressed-in,
* 1 onion, chopped very finely, or scallions,
* 1 teaspoon salt,
* Freshly Ground black pepper,
* 2 tablespoon red chili sauce (such as Frank's or Tabasco),
Basting sauce:
* 1/2 cup Seven up,
* 1/4 cup soy sauce,
* 1/4 cup ketchup,
* 1/4 cup brown sugar,
* 2 tablespoons lemon juice
Procedure to make Barbikyu:
1) Prepare the pork by pounding the meat until very thin (or between 1/8-1/4 inch thick), cut into 1 inch wide strips perpendicular to meat grain. Combine together the marinade ingredients, in a bowl. Put the pork in the bowl of marinade, and make sure all pork meat is well coated. Close the bowl with plastic wrap and put in the refrigerator for about four hours, or even better leaving it to marinate overnight.
2) The day before the meal, set the the bamboo skewers to soak in water overnight so they won't burn when grilling.
3) When you are about to serve this satay, slide pork strips on the skewers, putting as many pieces on each skewer as you can fit, leaving some space at the bottom so we can hold the stick. Mix the ingredients to make the basting sauce.
4) Grill the skewers over medium-high heat using your barbecue until pork is done, brushing the meat as required to create a nice glaze on the meat. If the pork meat strips are thick, you can roast the meat first and then move it to a cooler area of your grill to finish cooking the inside of the meat. Serve with some fresh lemons.