Experience Chef Tom's recipe for Filipino Barbecue Pork and Achara. Fresh succulent pork is slow cooked to perfection, and paired with a tangy side of Achara.
WHAT YOU’LL LOVE
- Sweet-salty banana ketchup marinade: Soy sauce, banana ketchup, calamansi juice, brown sugar, ginger ale, garlic, and black pepper whisked together give the pork its signature sweet, tangy, savory glaze.
- Thin-sliced pork butt on skewers: Thin slices marinated for four hours and threaded onto flat skewers pick up marinade on every surface and cook quickly over the fire.
- Char, then indirect basting: About 5 minutes per side over direct heat chars the edges, then the skewers move to the indirect side and get basted with the reserved marinade, so the sugar glazes instead of burning.
- Overnight achara: Grated green papaya, carrot, jicama, red bell pepper, and red onion pickled overnight in a sweet rice vinegar brine with ginger, garlic, and a Thai chili make a crisp, tangy side.
Filipino Barbecue Pork with Achara
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Filipino
Servings
8
Prep Time
40 minutes
Cook Time
30 minutes
Calories
631
Chef Tom cooks up some Filipino Barbecue Pork with a side of Achara. Thanks to Pete & Pete for the suggestion!
Ingredients
- 2 lb pork butt, sliced thin
- 1 cup soy sauce
- 1 cup banana sauce (banana catsup)
- 1/2 cup calamansi juice (can substitute lemon juice)
- 1/2 cup brown sugar
- 1/2 cup ginger ale
- 1 tbsp garlic, minced
- 1 tsp black pepper
- 2 cups green papaya, grated
-
1 tsp Noble Saltworks Hickory Smoked Salt
- 2 cups rice vinegar
- 1 cup water
- 1/2 cup sugar
- 1/3 cup ginger, grated
- 2 cloves garlic, sliced
- 1 Thai chili, split (optional)
- 1/4 cup carrot, grated
- 1/4 cup jicama, grated
- 1/4 cup red bell pepper, julienned
- 1/4 cup red onion, sliced thin
For the Achara:
Directions
To make the Achara, combine the grated green papaya and Noble Saltworks Hickory Smoked Salt in a cheesecloth-lined bowl. Toss to incorporate. Let sit 30 minutes. Then, wrap the cheesecloth around the papaya and squeeze out the juice. Discard the juice. Reserve the papaya.
- In a small pot, combine the vinegar, water, sugar, ginger, garlic and Thai chili (if using). Bring to a simmer. Allow to simmer for a few minutes.
- Combine the grated carrot, jicama, red bell pepper and red onion and squeezed green papaya in a bowl. Toss to mix well. Divide the mixture between two pint-sized mason jars. Pour the vinegar mixture into each jar, leaving about 1/4” room at the top. Spoon some garlic, ginger, and chili into the top of each jar. Seal with lids. Place in the refrigerator. Let sit overnight before using.
- To make the BBQ pork, combine all ingredients, except the pork, and whisk vigorously. Pour 1/2 cup of the marinade into a separate container and set aside in the refrigerator. Place the pork in a small marinating container or zip-top bag. Pour the mixture over the pork. Mix well. Marinate in the refrigerator for four hours.
Remove the pork from the marinade. Discard the marinade. Thread the sliced pork onto flat metal skewers or soaked bamboo skewers. Build a hot charcoal fire in your Yoder Smokers Flattop Charcoal Grill (or other grill). Grill the pork over direct heat on both sides, until slightly charred (about 5 minutes per side), then move to the skewers to indirect heat. Baste the skewers with the reserved marinade. Close the lid and allow to cook. After about 10 minutes, flip the skewers and baste the other side. Close the lid and cook until the pork is tender (about 175°F internal temperature).
Recipe Note
Recipe FAQ
What is banana ketchup?
Banana ketchup, or banana catsup, is a Filipino condiment made from mashed bananas, sugar, vinegar, and spices. It tastes sweet and tangy like tomato ketchup, and it's the base of many Filipino barbecue marinades.
What can I use in place of calamansi juice?
Calamansi is a small, tart citrus fruit. Lemon juice is a good substitute, using the same amount.
Why slice the pork butt thin?
Thin slices take on marinade quickly and cook through in minutes, with lots of surface area for charring and glazing.
Why set aside some marinade before adding the pork?
Marinade that has touched raw pork can't safely be used for basting. Reserving a portion first keeps it clean. Discard the marinade the pork soaked in.
Why char the pork over direct heat and then move it?
Direct heat browns and chars the edges. Moving the skewers to the indirect side lets the pork finish cooking while the sugary glaze caramelizes without burning.
How do I know the pork is done?
It should be tender and lightly charred, at about 175°F in the thickest piece. That's well above the 145°F USDA minimum for pork, so the higher target is for texture.
What is achara?
Achara is a Filipino pickled relish made from unripe green papaya. Its sweet-tangy crunch balances rich, sweet grilled meats.
Why salt and squeeze the grated papaya?
Salt draws out the papaya's water, and squeezing it in cheesecloth removes it, so the achara stays crisp instead of turning watery in the brine.
Why does the achara need to sit overnight?
The vegetables need time to absorb the sweet, tangy brine. Overnight in the refrigerator gives the flavors time to develop.
How long does the achara keep?
Because it's a refrigerator pickle and not a canned one, keep it in the refrigerator and use it within about 2 weeks.
How should I store leftover pork?
Refrigerate within 2 hours of cooking. It keeps for about 3-4 days and reheats well in a skillet.
How indoor-friendly is this recipe?
4 out of 5. A hot grill pan or a broiler cooks the skewered pork, and the achara is made on the stovetop and in the refrigerator.
Recipe Highlights
Banana ketchup marinade: Adds a sweet, salty, tangy glaze.
Thin-sliced skewers: Cook quickly with plenty of char.
Direct char, then indirect basting: Caramelizes the glaze without burning.
Papaya achara: Adds a crisp, tangy pickle.
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Nutrition
Nutrition
- Nutrition Serving Size
- 9.77 oz
- per serving
- Calories
- 631
- Carbs
- 88 grams
- Protein
- 39 grams
- Fat
- 9 grams
- Sodium
- 2465 milligrams
