BBQ meats are the essence of Filipino cooking. Before refrigerators, marinades such as this one were essential not only to prevent spoilage and tenderize the tough cuts of meat, but to also to impart each dish with the unique flavors of Filipino cuisine.
Filipino BBQ Sauce and Marinade
- Large bowl (for marinade/sauce)
- Medium saucepan (for glaze)
BBQ Sauce and Marinade
- 5 cloves Garlic, chopped
- 1 cup Soda, Sprite or 7-Up
- ⅓ cup Ketchup (banana or tomato)
- ¼ cup Vinegar (rice, cane, or red wine vinegar)
- 3 tbsp Sugar (brown or white)
- ⅓ cup Soy sauce
- 2 tbsp Oyster sauce (Sub: Worcestershire sauce)
- 2 tbsp Lemon juice
- Black pepper, to taste
- 1 cup BBQ Sauce and Marinade
- ¼ cup Tomato ketchup
- 2 tbsp Vegetable oil
- Place all marinade ingredients into a bowl. Stir until sugar is dissolved. Pour 1¼ cup over whatever meat you're marinating. To use as a dipping sauce, boil for about 5 minutes to reduce slightly. To store for more than a day or two, boil about 2 minutes, pour into an airtight container and keep in the refrigerator for up-to a month.
- Pour BBQ Glaze ingredients into a small saucepan set over medium heat. Simmer until it thickens into a thin gravy consistency. Stir often to prevent sugar from burning. Make 1¼ cup BBQ glaze that can be refrigerated for up-to one month in an airtight container.