2 lbs pork butt, sliced thin
1/2 pinoy vinegar
1/4 cup soy sauce
1 tablespoon chopped ginger
6 pieces garlic clove, minced fine
3 tablespoons brown sugar
5 tablespoons calamansi juice
1 tablespoon salt
Marinate meat for at least 3-4 hours. Keep refrigerated.
For Basting: (achuete oil)
Dilute achuete powder in cooking oil. Stir until the oil turns to orange. Set aside.
Preheat grill and make sure it is clean from old charcoal dirt.
Grill inasal in direct heat turning it over every 1-2 minutes while basting with achuete oil.