Filipino BBQ Pork Kabobs Recipe | Yummly

Filipino BBQ Pork Kabobs

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  • 3 pounds center cut pork loin chops (thin cut, pounded until very thin, between 1/8-1/4 inch and cut into 1 inch wide slices against the grain, or you can use pork butt, partially frozen for easier cutting, and slice thin, I used pork butt because I like that it has a little more fat. You still might need to trim some of the fat. You can also use pork belly, just remove the skin before slicing.)
  • 1 can 7 up (12 oz.)
  • 1/2 cup oil
  • 3/4 cup soy sauce (I used gluten-free soy sauce)
  • 3/4 cup brown sugar
  • 3/4 cup ketchup (or banana ketchup, I used regular gluten-free ketchup)
  • 6 tablespoons lemon juice (about 2 lemons, squeezed)
  • 8 garlic cloves (smashed)
  • 1 onion
  • 4 scallions
  • 1 teaspoon kosher salt
  • ground black pepper
  • spice
  • 2 teaspoons Sriracha hot sauce
  • 2 tablespoons Frank's Red Hot Sauce
  • chili sauce
  • 1/2 cup 7 up
  • 1/4 cup soy sauce (I used gluten-free soy sauce)
  • 1/4 cup ketchup (I used regular gluten-free ketchup)
  • 1/4 cup brown sugar
  • 2 tablespoons lemon juice
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