Ingredients#
- 2 kg pork belly / 2kg chicken thigh meat, skinless
- Juice of 1 lemon or about 120 ml lemon juice
- 180 g brown sugar
- 120 ml Filipino soy sauce
- 3 tbsp sunflower oil
- 3 tbsp honey (e.g. acacia)
- BBQ skewers (wooden)
(Note: If the sugar doesn’t dissolve completely, that’s not a problem.)
Instructions#
- Cut pork belly into slices about 3 mm thick and 2 × 2–3 cm in size.
- Mix lemon juice (or fresh lemon), sugar, soy sauce, sunflower oil, and honey into a marinade.
- Place pork in an airtight container, pour the marinade over, and massage well.
- Refrigerate and marinate for at least 12 hours and up to 48 hours.
- Tip: Stir the marinade after about 6 hours to ensure even flavor distribution.
- Thread the pork onto wooden skewers.
- Grill the skewers over medium heat for 7–9 minutes per side, until the meat is nicely caramelized.
- Remove from the grill, rest briefly, and serve hot.
📝 Note#
Reserve ¼ of the marinade beforehand – ideal for basting the skewers during grilling.
