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Pork Shoulder Barbecue and Roasted Eggplants

Barbecued pork is easy to do and pleases every palate there is. This one is typically Filipino tasting, with layers of flavors that are sweet and savory. I pre-marinated slabs of pork shoulder with a favorite barbecue marinade  recipe and on the same grill, I cooked Asian eggplants. The roasted vegetables were a perfect contrast to the strong barbecue  flavors, served with bowls of fragrant white rice. This is an AsianInAmericamag recipe and serves 4 if accompanied by rice.
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Pork Shoulder Barbecue
Author: Elizabeth Ann Quirino

Equipment

  • Outdoor grill

Ingredients

  • 2 ½ pounds pork shoulder, fat trimmed; sliced in 4-inch pieces
  • 2 cloves garlic, minced
  • 1/2 cup toyo (soy sauce)
  • 1/4 cup calamansi juice, or use lemon
  • 1/2 cup banana catsup
  • 8 ounces ginger ale, or 1 can, divided, use half for marinade while grilling
  • 1/2 cup brown sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper powder
  • 1/8 teaspoon sesame oil
  • 2 to 3 whole large Asian eggplants
  • 1 teaspoon sea salt, for eggplant
  • 1 teaspoon ground black pepper, for eggplant
  • 1/4 cup cider vinegar, for eggplant
  • 2 whole large tomatoes, sliced, for garnish

Instructions

  • Mix the marinade ingredients together in a bowl : minced garlic, soy sauce, calamansi juice, banana catsup (or use tomato catsup),  half of the ginger ale, salt, black pepper sesame oil. Leave ½ cup of the marinade plus half the ginger ale and 1/2 cup sugar aside for the grilling glaze. Pour the rest of the marinade over the pork. Keep in a non-reactive container. Cover with plastic wrap and refrigerate the pork overnight.
  • The next day, preheat the outdoor barbecue grill to a medium high. Separately, in a small bowl mix the grilling glaze with half of what was set aside from the previous day together with the remaining half can of ginger ale and brown sugar.
  • Grill the pork shoulder pieces, about 10 to 12 minutes on each side, rotating  the pieces for even cooking. Baste the pork pieces every few minutes so it gets moist and shiny.
  • To grill the eggplants: Separately wash and then grill the Asian eggplants. Place the whole pieces over medium high heat. The eggplants will roast in about 20 to 25 minutes, with the outer skin looking dark and charred. When cooked, transfer the eggplants to a platter and slice open in the center, lengthwise. Pour the Heinz vinegar and sprinkle with sea salt and black pepper. Garnish with sliced tomatoes on the side of the eggplants. Serve these vegetables with the grilled pork pieces accompanied by boiled white rice.
  • Recipe notes: If calamansi (the Filipino lime) is not available for the marinade, substitute with fresh lemon juice. If Asian eggplants are not available, use 1 large aubergine eggplant and roast on outdoor grill for the same amount of time. Banana catsup is sold in Asian groceries by the Philippine aisle. If not available, substitute with tomato catsup.

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