How to make Inihaw na Baboy - Grilled Pork Shoulder Barbecue

One of the best ways Filipinos beat the heat is to grill barbecue for meals. Inihaw na Baboy, simply translates to Grilled Pork Barbecue. Use a good cut of pork shoulder, lean and fat trimmed, for this grilled favorite. Marinate it overnight in garlic, salt and pepper. Then the next day, fire up the grill and slather on the basting sauce of vinegar, ginger ale, garlic and seasonings. When the char-grilled pork is done, serve alongside a spicy dipping sauce of vinegar, soy sauce and chili peppers. Pair this with a big bowl of garlic fried rice. This is an Asian in America recipe. Serves 2 up to 4 with rice.

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American, Asian, Filipino

Keyword: Filipino Inihaw na Baboy Grilled Pork Barbecue

Servings: people

Calories: 590kcal

Author: Asian in America

Ingredients

2 pounds pork shoulder sliced thin, boneless, fat trimmed
2 Tablespoons finely minced garlic
1 teaspoon salt
1 teaspoon black pepper powder
1/2 cup cider vinegar for marinade
1 Tablespoon lemon juice from a fresh lemon
1 cup ginger ale
1/2 cup cider vinegar for glaze
1 teaspoon minced garlic
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
2 stalks scallions chopped for garnishing scallions
for serving garlic fried rice
1/2 cup vinegar for dipping sauce sprinkled with minced garlic for dipping sauce
1/2 teaspoon minced garlic for dipping sauce
1 teaspoon salt for dipping sauce
1 teaspoon ground black pepper for dipping sauce
2 to 3 pieces bird's eye chilies for dipping sauce

Instructions

The night before, prepare the pork shoulder by marinating with the minced garlic, salt and pepper. Place in a resealable plastic bag and keep refrigerated overnight.
The following day, just before grilling, pour into the pork the half cup of vinegar and juice of a lemon. Blend this well with the rest of the marinade on the pork.
Preheat the grill to a high temperature. Prepare the glaze for basting on the meat while grilling by mixing together in a bowl : half a cup of vinegar, ginger ale, vegetable oil, and soy sauce.
Grill the pork over high heat, at a total cooking time of 30 to 35 minutes per pound. Keep turning the meat for even grilling. Baste all over every few minutes, for a shiny and moist grilled pork shoulder.
Serve the barbecued pork straight from the grill, warm with a spicy side dipping sauce and a big bowl of garlic fried rice.
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Nutrition