I assume you all know what Filipino barbecue is. It is the most popular street food in the Philippines, not only in Manila but also around areas close to the U.S. Military bases. Most Americans who were in the military and were stationed or had been in the Philippines heard or have tried “monkey meat on the stick”. I’m sure the vendors were just pulling their legs. They are pork. But I’m not so sure.
I suppose there are many different marinade recipes for it but this recipe is what I have used and it is very good.
1 lb. or so of pork loin or country ribs sliced thin, about 1 or so inches wide
Marinade:
- 1 cup soy sauce
- ½ head (pod) garlic, minced (about ¼ cup)
- 1/2 cup finely chopped onion or 1 TBS onion powder
- 1/2 tsp. ginger powder or 1 tsp. grated fresh ginger
- ¼ cup fresh lemon juice
- Juice from 1/2 lime (optional)
- 1 tsp. black pepper
- ¼ cup sugar, white or brown
- ½ cup catsup
- Add a few dashes of Tabasco sauce for extra zing if desired
Marinate the pork in the above marinade for at least a few hours in the refrigerator making sure to turn the meat over every so often. It can stay in the fridge overnight.
Meanwhile, soak the bamboo sticks in water until you are ready to use them to reduce burning. String the pork on the skewers before grilling. Grill on hot charcoal turning often to avoid burning the sticks. Baste with the left over marinade if desired.
Some people add about a cup of 7up or Sprite or beer in the marinade. You can try that too. But 1 tsp. of lemon/lime zest is better, I think.
Kusina ni Norie 
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