From Lord Maynard Llera's kitchen · Kuya Lord, Los Angeles
stove · bbq sauce
NATIONAL AWARD WINNERFilipino Pork BBQ Marinade / Glaze
From an award-winning kitchen
Ratio
SPRITE 360LEMON JUICE 90LIME JUICE 15BANANA KETCHUP 180SOY SAUCE 180
Ingredients
- SPRITE360 ml
- LEMON JUICE90 ml
- LIME JUICE15 ml
- GARLIC25 g
- BANANA KETCHUP180 ml
- SALT9 g
- BROWN SUGAR150 g
- SOY SAUCE180 ml
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Filipino-American chef of Kuya Lord in Los Angeles; James Beard Best Chef: California 2024. Regional Filipino cooking—sinigang, adobo, sawsawan dipping sauces—in a compact Hollywood kitchen.
Originally published as Filipino Pork BBQ Marinade / Glaze.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Kuya Lord / Flamingo Estate (published as “Filipino Pork BBQ Marinade / Glaze”). Full citation lives in Provenance.