Pork Inasal or commonly known as BBQ on a stick is one of my favorite Pinoy street food but this time cleaner and generous serving because it's homemade. Pretty simple to make, just marinate, spreaded in bamboo skewers and grill. 

Best serve with pickled papaya (achara) and spiced vinegar for dipping. Highly recommended for parties and for pulutan. 

***You can use either pork or chicken or beef meat or mix.***

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
1/2 teaspoon achuete powder
2 tablespoon cooking oil

You will also need:
bbq stick

Cooking Direction:
Mix all ingredients in a deep bowl.
Marinate meat for at least 3-4 hours. Keep refrigerated.
Skewer the pork using a bamboo skewer. 

Tip: *Soak bbq stick overnight to avoid burning.*

For Basting: (achuete oil)

Dilute achuete powder in cooking oil. Stir until the oil turns to orange. Set aside. 

Cooking Instruction:
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.
Make sure to keep an eye while grilling to avoid the inasal from burning. 
Grill over low fire if possible. 

Grilling Tip: Wrap the handle end of the stick with aluminum wrap to avoid the stick from burning. 



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