Ingredients:

FOR THE MEAT
    500 g pork tenderloin
    3 g salt
    5 g pepper
    10 g paprika

FOR THE MARINATE
    6 tbsp. MOTHER’S BEST BARBECUE MARINADE
    1 tbsp. MOTHER’S BEST WORCESTERHIRE SAUCE
    2 tbsp. MOTHER’S BEST OYSTER SAUCE
    MOTHER’ S BEST GINISANG BAGOONG (Classic)
    Bamboo skewer
    Oil for basting

FOR THE PEANUT BUTTER SAUCE
    150 g peanut butter
    3 tbsp. MOTHER’S BEST BARBECUE MARINADE
    240 ml stock
    Salt and pepper to taste

Combine all ingredients in a mixing bowl and transfer it in a sauce pan. Bring to boil the mixture and simmer until sauce thickens.

FOR THE BAGOONG RICE
    200 g cooked day old rice
    2 tbsp. MOTHER’S BEST GINISANG BAGOONG (Classic)
    20 g onion

Saute onions with MOTHER’S BEST GINISANG BAGOONG (Classic), add the rice until bagoong is evenly distributed. Serve hot.

Procedures:
a.    Slice and wash the meat, pat dry before marinating. Combine dry rub marinate mixture then rub it with the meat slices. Mix the remaining marinate and soak the meat into it. Marinate overnight to ensure a delicious pork barbecue.
b.    Skewer the meat and grill it over pre-heated charcoal. Baste the meat with oil while grilling. Serve hot with rice and peanut butter sauce. Enjoy!