Pork barbecue

Yield: 1 Servings

Measure Ingredient
1 kilograms Pork; cut into bite-size pieces
⅓ cup Calamansi (or lemon) juice
¾ cup Soy sauce
¾ cup 7-up
1½ tablespoon Chili sauce
3 tablespoons Sugar
1 teaspoon Monosodium glutamate (msg)
\N \N Salt & pepper to taste


Pork pieces must be marinated overnight in a refrigerator. Arrange in barbecue sticks. Mix marinade with banana catsup (should be available in Asian stores, preferably UFC brand) and use to baste. Brush on pork pieces and broil over charcoal. Posted to MM-Recipes Digest V4 #207 by "Ria D.

Maningat" <riabenji@...> on Aug 09, 1997

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