Filipino Pork With Green Papaya Slaw

Combine the grated green papaya and hickory smoked sea salt in a cheesecloth-lined bowl. Toss to incorporate. Let sit 30-45 minutes. Wrap the cheesecloth around the papaya and squeeze out the juice and water; discard the juice.

In a pot, combine the vinegar, water, sugar, ginger, garlic, and thai pepper. Bring to a simmer and simmer about 10 minutes.

Combine the carrot, jicama, red bell pepper, onion, and green papaya in a bowl; toss to mix well. Divide among 3-4 pint mason jars (don’t overcrowd). Pour the vinegar mixture into each jar, leaving about 1/4 inch at the top. Spoon some ginger, garlic, and thai pepper on top. Seal and refrigerate overnight or longer.

Slice the pork butt into thin 2-3 inch (pencil-width) slices; set aside.

Make the marinade: whisk together the W’ham® Marinade, banana ketchup, calamansi juice, brown sugar, garlic, ginger ale, and W’ham® Original Mild Seasoning. Reserve 1 cup and refrigerate.

Place the sliced pork in a container or zip-lock bag and pour the marinade over to fully cover. Refrigerate at least 4 hours (24 hours preferred).

Prepare the grill for direct heat with Royal Oak charcoal briquets; let a white ash form.

Thread the pork onto flat metal or soaked bamboo skewers. Grill over direct heat, turning every couple of minutes and basting continually with the reserved marinade. The pork develops a slight char after about 10 minutes.

Move the skewers to an indirect section, baste again, and close the lid. After about 10 minutes, flip and rebaste the other side. Close the lid and cook until tender (about 175-180°F internal).

Rest 10 minutes. Serve each skewer with a cup of slaw.