Indulge in a culinary journey through the vibrant flavors of the Philippines with our Grilled Filipino Pork paired with a refreshing Green Papaya Slaw. This recipe captures the essence of Filipino cuisine blended with the complexity of our W’ham Marinade and Original Mild Seasoning to create a perfectly grilled pork skewer where the pork is tender but has the slight char while the baste creates a savory and slightly tangy glaze, while the crisp, cool and zesty slaw offers the perfect balance of textures and tastes.
Filipino Pork Ingredients
- 2lb Pork Butt – Deboned
- 1 cup banana ketchup
- 1/2 cup brown sugar
- 1 tbsp garlic, minced
Green Papaya Slaw Ingredients
- 1 large Green Papaya pealed and grated (about 4 cups)
- 3 cups rice vinegar
- 1/2 cup sugar
- 3 cloves of garlic, sliced thin
- 1/2 cup carrot, grated
- 1/2 cup red bell pepper, julienned
- 2 tsp OSMO Hickory Smoked Sea Salt
- 1 1/2 cup water
- 1/3 cup fresh ginger, grated
- 2 to 3 thai peppers – split and deseed (optional)
- 1/2 cup jicama, grated
- 1/2 cup red onion or 1/2 cup sweet onion, sliced thin
Green Papaya Slaw Directions
Suggestion: Make the slaw a day or two ahead of time.
Prepare all the ingredients
To make the slaw, combine the grated green papaya and the hickory smoked sea salt in a cheesecloth lined bowl. Toss to incorporate salt and papaya. Let sit for 30 to 45 minutes. Wrap the cheesecloth around the papaya and squeeze the juice and water out. Discard the juice.
In a pot, combine the vinegar combine the vinegar, water, sugar, ginger, garlic and thai pepper. Bring to a simmer and allow to simmer for about 10 minutes.
Combine the carrot, jicama, red bell pepper, onion and green papaya in a bowl.. Toss to mix well. Divide the mixture between three to four pint sized mason jars. Don’t overcrowd the jars. Pour the vinegar mixture into each jar leaving about 1/4 inch at the top. Spoon on some of the ginger, garlic, and thai pepper on top of each jar. Seal with lids and place in refrigerator overnight or longer.
Filipino Pork Directions
Slice Pork Butt in thin 2 to 3 inch slices (about pencil width) and set aside
Prepare the Pork marinade by combining the W’ham Marinade, Banana Ketchup, calamansi juice, brown sugar, garlic, ginger ale and W’ham Original Mild Seasoning and whisk vigorously. Reserve 1 cup of marinade and place in refrigerator.
Place the slice pork into a marinating container or zip-lock bag and pour the marinade mixture over ensuring the pork is completely covered. Mix well adn place in refrigerator for a minimum of 4 hours or our preference is 24 hours.
Prepare Grill with a direct heat source using Royal Oak Charcoal briquets allowing a white ash to form.
Remove the pork from the marinade and thread onto flat metal skewers or soaked bamboo skewers. Grill the pork over direct heat turing the board every couple of minutes and basting continually with the reserved marinade. The pork will develop a slight char after about 10 minutes. Move pork to an indirect section of you grill bastes again with the reserved marinade and close the lid. After about 10 minutes flip the skewers and rebaste the other side. Close the lid and cook until the pork is tender (about 175 to 180 degrees internal temperature).
Remove from grill and let rest for 10 minutes, serve each skewer with a cup of slaw.