This is my family’s traditional recipe for Filipino barbecue. It is our fallback dish for all parties and big get-togethers, because the ingredients are common and easy to put together. This marinade is also good for Grilled Pork Belly (liempo), pork barbecue sticks, and even grilled tuna steaks.
Step 1: Combine the vinegar, soy sauce, sugar, garlic, and salt and pepper to taste. Whisk to mix. Pour over the meat. Marinate the steaks in a resealable plastic bag or container and refrigerate overnight, turning the bag or meat over several times to distribute the liquid evenly.
Step 2: The next day, drain the meat, reserving 1 cup of the marinade, and place the meat on a platter. Cover it with plastic wrap and return it to the refrigerator until ready to grill. Bring the reserved marinade to a boil for 3 minutes, then strain and reserve.
Step 3: Set up your grill for direct grilling and preheat to medium-high. Brush or scrape the grill grate clean and oil it well.
Step 4: When ready to cook, place the meat at a 45 degree angle to the bars, and cook directly over the coals. After 2 to 3 minutes, rotate the meat on the same side but at 90 degree in the opposite direction, to get crosshatch grill marks. Flip the meat over and repeat the process. Baste the cooked side with the reserved marinade.
Step 5: Continue to cook until done, turning over and basting as needed, about 8-10 minutes total. Remember to continuously use the “poke” test to determine when the meat is done.
Step 6: Serve with steamed white rice and Classic Barbecue Dipping Sauce.