Prep 20 mins
Cook 15 mins
This recipe goes real well with my Lumpia recipe. This came from the same party as the Lumpia did. Awesome, tender and very tasty. No monkeys were harmed in any way in the preparation of this recipe. Enjoy!
- 1360.77 g boneless pork loin roast, cut in long 1/2 inch thick strips
- 340.19 g carbonated lemon-lime beverage, 7 UP (use only 7UP. not diet)
- 340.19 g soy sauce
- 15 garlic cloves, sliced
- wooden skewer
- Mix 7UP, soy sauce and garlic in a large bowl.
- Place pork loin strips in bowl.
- Cover and refrigerate overnight.
- Weave meat on skewers.
- Grill until done. For me, it takes about 15 minute to cook.
Not quite like what I remember having in the Philippines but close. A little overbearing with regular soy sauce, so next time I will use low sodium soy sauce as other people mentioned. Other than that I'm still giving this 5 stars as the meat was so tender and flavorful.
When I stumbled on this recipe I couldn't believe it. Growing up, my dad & his two friends (one from the Phillipines) would make "Monkey Meat" while were camping. Us kids always begged to know what kind of meat we were eating & they kept "teasing" us that it was monkey. I'm laughing now because it's a real recipe & it only took 30 years to find out! I couldn't wait to share this recipe with my family. I used regular soy sauce, marinated the meat overnight & then added chunks of onion & green & red bell peppers when I threaded the skewers. Next time I will buy low sodium soy sauce just to cut the salt a bit, but the flavor was outstanding on it's own & the meat was melt-in-your-mouth tender. I made the full recipe which made about 20 wooden skewers. The next morning DH got up & dumped the leftovers into a fry pan, heated them a bit & then added beaten eggs. When the eggs were scrambled we had easy & delicious breakfast burritos! Thanks for posting, Judy! This is a keeper!
This is really good. The meat is super tender and I love the flavor the soy sauce leaves in the meat. Next time I'm going to add some fresh ginger and chile paste to it . I think we will also sprinkle with cilantro too. It's great as it is and I'm really glad we tried it. Looking forward to playing around with it too! Thanks for posting. :)