Pork Skewers with Spiced Vinegar Dipping Sauce
Inspired by the moreish grilled pork skewers ubiquitous in the Philippines, these are so easy to put together. The sweet-salty flavours in the marinade infuse the pork with flavour and help it stay tender, while the dipping sauce cuts through with a tart kick. Cooking these over charcoal adds a smokiness that takes them to the next-level.
In an airtight container, combine soy sauce, lemon juice, ketchup, sugar, ginger, garlic, salt and pepper. Add pork pieces, toss, cover with lid and place in fridge to marinate overnight or for at least 6 hours. Bring up to room temperature before cooking.
To make dipping sauce, place all ingredients in a jar, shake, and place in fridge to infuse flavours overnight or for at least several hours.
Soak wooden kebab skewers in water for 30 mins. Thread layers of pork and a few slices of red onion onto each skewer. Cook on a hot BBQ grill for around 5 mins, turning often to cook evenly. Serve hot, with dipping sauce.
1/3 cup soy sauce
Juice 1 lemon
1/4 cup ketchup
1/4 cup dark muscovado sugar
1 thumbnail-size piece ginger, peeled and minced
6 cloves garlic, peeled and minced
1 tsp sea salt
2 tsp ground black pepper
1 kg free-range or free-farmed pork scotch, cut into 3x3cm chunks
1/2 red onion, cut into wedges
Spiced vinegar dipping sauce
1/2 red onion, finely diced
1 hot red chilli, deseeded and finely diced
1 cup white vinegar
1 tsp ground black pepper
1 tsp sea salt