PORK BBQ SILOG
This Filipino style breakfast by Cheska Mae Perez (@nomswithmae) brings together a savory, sweet, addicting flavor combo, with pork skewers — a popular street food in the Philippines — as the focal point.
1 lb pork butt/roast, cut into cubes
6 bamboo skewers
2/3 cup banana ketchup
3 tsp Zhong Sauce or Chili Crisp
½ cup Sprite
⅔ cup soy sauce
⅓ cup white vinegar
½ cup brown sugar
¼ cup oyster sauce
1 tbsp honey
1 tsp black pepper
3 cup rice cooked
1 medium garlic, minced
1 tbsp sesame oil
Pepper flakes (optional)
In a bowl, place buttermilk, garlic salt, and pork thighs together. Marinade for at least one hour in the refrigerator.
In another bowl, mix together flour, chili, salt, black pepper, and ½ of the minced garlic.
Once pork is done marinating, coat the pork in the flour mixture. Remove excess flour.
Fill a saucepan ⅓ full with vegetable oil and heat over high heat.
Once the oil is hot, add the pork pieces and cook for 8-10 minutes, or until golden brown and cooked through.
Drain pork on a paper towel.
Make sauce coating by heating a saucepan on medium heat with honey, remaining half of garlic, Zhong Sauce, soy sauce, and mirin for 5-6 minutes. When combined well, turn off heat.
Mix sauce with pork. Coat both sides well.
Prepare a steamer and, when hot, steam bao buns for 9 minutes. Remove from heat.
Open bao bun in serving dish and insert coated pork, red onions, and cilantro. Enjoy!