Recipe by: @MikeysBBQSafari
I’m new to the flavours of Filipino BBQ, but after this Filipino Style Pork Belly, it’s safe to say I am hooked.
The sweetness of the banana ketchup blending with the sour taste of the calamansi juice is an absolutely delicious combination.
Removed the skin from the belly.
Cut the belly into 1 inch cubes, then marinate for 48 hours in the fridge in an airtight container
1/3 cup soy sauce
1/2 cup banana ketchup
1/2 cup calamansi juice
1/2 cup chilli sauce
Pinch of salt
Pinch of pepper
1 teaspoon sesame oil
Mix it all together.
(Save some for basting during the cook)
These can be cooked on a rotisserie, or directly over the coals.
In this case, they were cooked on a mini-rotisserie, in a Fornetto bullet smoker.
They were spun directly over charcoal briquettes until the internal temperature reached 165f/74c
Basting them with some extra marinade as they spun.
It smelt fantastic as it cooked away dropping fat onto the coals.
Once cooked I placed them onto wooden skewers for serving.