INGREDIENTS:
the marinade:
- 1 kg. pork shoulder or butt, sliced thinly
- 2 tbsps. peanut butter
- 1 c. cola
- 3 tbsps. light soy sauce
- 1 garlic clove, crushed
- 1 tbsp. worcestershire sauce
- 2 tbsps. lemon juice
- 1/4 c. catsup
- 3 tbsps. honey
- 1 tbsps. light soy sauce
- 2 tbsp. cooking oil
- I prefer to thinly slice the pork rather than cut it into chunks because the marinade penetrates better and the meat cooks faster.
- Cream the peanut butter while slowly adding the liquid ingredients of the marinade. Marinate the pork for a few hours or overnight in the fridge.
- Thread the pork slices in skewers. If using bamboo skewers, soak them first in water so they don't burn in the grill. Chargrill for 5 minutes on each side.
- Brush with a mixture of the glaze ingredients and grill for 2 minutes on each side to set the glaze.
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