A vibrant, balanced Filipino glaze combining tangy calamansi, sweet banana ketchup, and savory soy sauce, perfect for grilling or roasting meats.
Filipino Glaze: Sweet & Savory
A vibrant, balanced Filipino glaze combining tangy calamansi, sweet banana ketchup, and savory soy sauce, perfect for grilling or roasting meats.
Ingredients
- 0.5 cup soy sauce low-sodium preferred
- 0.5 cup Sprite or other lemon-lime soda
- 0.25 cup banana ketchup
- 2 tablespoons Worcestershire sauce
- 2 tablespoons barbecue sauce optional
- 2 tablespoons calamansi juice freshly squeezed or bottled
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 tablespoon brown sugar adjust to taste
Instructions
- In a medium saucepan, combine the minced garlic and finely chopped onion. Sauté over medium heat until fragrant, about 2-3 minutes.
- Add soy sauce, Sprite, banana ketchup, Worcestershire sauce, barbecue sauce (if using), calamansi juice, and brown sugar to the saucepan. Stir well to combine.
- Bring the mixture to a gentle simmer over medium-low heat. Continue to simmer, stirring occasionally, for 15-20 minutes, or until the sauce has reduced by about one-third and thickened to a glaze consistency.
- Remove from heat and let cool slightly before using as a marinade, basting sauce, or dipping sauce. The glaze will thicken further as it cools.
Notes
This versatile glaze is fantastic on grilled chicken wings, pork skewers, or as a basting sauce for roasted pork belly. For extra spice, add a pinch of chili flakes. If fresh calamansi is unavailable, use fresh lime juice.
