Pork bbq (pinoy) recipe

• 1big head garlic, crushed
• 2tsp. salt
• 1tsp. black pepper
• 4Tbsp. soy sauce
• 4sugar (I assume this is in tablespoons.)
• 1can 7-up or Sprite
• 10pcs. calamansi
• 1kg. pork, sliced thin into 1-1/2" pcs. (We get shoulder butt.)

Procedure

• Mix all ingredients together including the pork. Marinate overnight in the refrigerator.
• I taste the marinade as I add ingredients, adjusting it as I go. When it is acceptable, the pork slices go in. In this case, the chicken parts went in.
• Marinate for at least overnight and chicken for 24 hrs.
• Then, off to the grill! Of course, charcoal is best. But we're too lazy for that, so we just use our ol' propane grill.

"Barbeque" sauce

To make the basting sauce (the "barbeque" sauce), I use some of the marinade and add ketchup, worcestershire sauce, a touch of oil, and adjust the sugar and soy sauce levels. I heat the sauce until "cooked." Baste, baste, baste(!) with the barbeque sauce while the meat is cooking.

Peanut sauce

As for the peanut sauce, again, I use some of the marinade and add the same things above (not so much ketchup, though) plus some peanut butter. I heat this to cook the marinade and make the mixture smooth. Serve peanut sauce with your chicken bbq. It is heavenly on it!

If you're iffy about using the used marinade for the bbq sauce and peanut sauce, simply make a new mixture with the marinade ingredients and use that as your base. The sauce is the marinade itself, just add catsup, Lea & Perrins, 2- oil, sugar. For chicken barbeque, the marinade is the same as barbeque pork, but without the catsup, and you have to marinate the chicken for 2 days and 2 nights, ok?