Entree: Micronesia – National Cuisine – Chamorro BBQ (Chamorro-style marinated and grilled pork with tangy-spicy finishing sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 4 hrs

Total 4 hrs 32 min

Ingredients

- 3 lb (1.36 kg) pork shoulder, trimmed and cut into 1-inch cubes
- 1 cup (240 ml) soy sauce
- 1/2 cup (120 ml) white vinegar
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
- 1/3 cup (75 g) packed brown sugar
- 1/4 cup (60 ml) vegetable oil
- 1 tbsp (15 g) annatto (achiote) paste or 2 tbsp (30 ml) annatto oil
- 6 cloves (approx. 18 g) garlic, minced
- 1 medium onion (about 150 g), thinly sliced
- 2 tsp (10 g) kosher salt
- 1 tsp (5 g) ground black pepper
- Wooden skewers, soaked 30 minutes if using
- 1/4 cup (60 ml) vegetable oil for grilling or basting

Finadene (Chamorro finishing sauce):
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) white vinegar
- 1 tbsp (15 ml) fresh lime juice
- 1 small onion (about 50 g), finely chopped
- 2 tbsp (30 ml) fresh hot pepper (chopped) or to taste
- 1 tsp (5 g) grated fresh ginger (optional)

Instructions

1. Combine soy sauce, vinegar, lime juice, brown sugar, vegetable oil, annatto paste or oil, minced garlic, sliced onion, salt, and pepper in a large bowl; whisk until sugar dissolves.
2. Add pork cubes to the marinade, stir to coat, cover, and refrigerate at least 4 hours or preferably overnight to develop flavor.
3. If using skewers, thread marinated pork onto soaked wooden skewers, leaving a little space between pieces for even cooking.
4. Preheat grill to medium-high (about 400°F / 200°C). Oil grates lightly or brush pork with 1/4 cup (60 ml) vegetable oil to prevent sticking.
5. Grill skewers 8–12 minutes, turning every 2–3 minutes and basting with reserved marinade, until edges are charred and pork reaches 145–160°F (63–71°C) depending on preference.
6. Meanwhile, make finadene by whisking together soy sauce, vinegar, lime juice, chopped onion, hot pepper, and ginger; let sit at room temperature at least 10 minutes to marry flavors.
7. Remove pork from grill and rest 5 minutes. Serve hot with finadene spooned over or served on the side, and steamed rice or corn tamales if desired.