Ingredients Jump to Instructions ↓

  1. 6 lbs pork butt or pork shoulder, sliced to approximately 1-inch wide and 1/4-inch thick

  2. 2 cups garlic, minced

  3. 2 liters 7-up

  4. 2 tbsps ground black pepper

  5. 4 cups soy sauce

  6. 4 cups vinegar

  7. 6 cups brown sugar

  8. 4 to 5 thai peppers , minced

  9. 2 cups oyster sauce

  10. 2 cups banana catsup

  11. 1/2 cup sesame oil

  12. 100 pieces skewers

Instructions Jump to Ingredients ↑

  1. If using bamboo skewers , soak for about 30 minutes to prevent from burning during grilling.

  2. Wash pork strips well, drain and place in a deep bowl. Please, please, do not trim the fat off the meat. Fat is good in this recipe.

  3. In another bowl, combine 7-up, soy sauce, vinegar, brown sugar, black pepper, garlic, thai peppers, and one cup of the oyster sauce. Pour liquid mixture over pork strips. Mix well to incorporate. Allow to marinate in the refrigerator for at least overnight or if possible, 2 days for best flavor. The amount of marinade in this recipe allows the meat to be fully covered and turning meat in the mixture during the marinating time is not necessary.

  4. In a bowl, combine remaining 1 cup of oyster sauce, banana catsup and sesame oil.

  5. Thread 2 to 3 meat slices into each skewer. Over hot coals, grill meat for about 1 minute each side. When meat has lost some of its pink, start basting with oyster-catsup mixture. Continue to baste and turn until meat is done to liking. Remove from heat and serve with a spicy vinegar dip or atchara .

  6. Spicy Vinegar Dip 1 cup white vinegar 3 to 4 cloves garlic, peeled and minced 1/2 onion, peeled and finely chopped 1/8 tsp freshly-ground pepper 1/4 tsp salt Combine ingredients and allow flavors to marry for a few minutes before using as dip. The CookMobile is 2 Years old!!! Click on image to join in the fun!


Send feedback