Filipino BBQ Pork

Filipino BBQ Pork is a popular street food favorite known for its sweet, savory, smoky, and slightly tangy flavor. Thin slices of pork are marinated in a flavorful blend of soy sauce, garlic, brown sugar, banana ketchup, and citrus before being threaded onto skewers and grilled until beautifully caramelized. These juicy pork skewers are perfect for family gatherings, backyard cookouts, or weeknight dinners served with steamed rice and dipping sauce.

Filipino BBQ Pork

Make authentic Filipino BBQ Pork with a sweet and savory marinade, juicy grilled pork skewers, and traditional Filipino flavors.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 people

Calories: 420

Ingredients Method Notes

Ingredients

  

• For the Pork Marinade
• 2 pounds pork shoulder or pork belly thinly sliced
• 1/2 cup soy sauce
• 1/2 cup banana ketchup
• 1/3 cup brown sugar
• 4 cloves garlic minced
• 1 tablespoon oyster sauce
• 1 tablespoon calamansi juice or lemon juice
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• For Grilling
• 10 –12 bamboo skewers soaked in water
• 2 tablespoons vegetable oil
• Optional Dipping Sauce
• 1/4 cup vinegar
• 1 tablespoon soy sauce
• 1 small chili chopped
• 1 teaspoon minced garlic

Method

 

1. In a large bowl, combine soy sauce, banana ketchup, brown sugar, garlic, oyster sauce, calamansi juice, black pepper, and paprika. Mix until the sugar dissolves.
2. Add the sliced pork to the marinade and toss well to coat every piece evenly.
3. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
4. Thread the marinated pork pieces onto the soaked bamboo skewers, weaving the meat back and forth for even cooking.
5. Preheat a grill or grill pan to medium-high heat. Lightly brush the grates with oil.
6. Place the skewers on the grill and cook, turning frequently. Baste occasionally with the remaining marinade during the first part of cooking.
7. Continue grilling until the pork is fully cooked and develops caramelized edges with slight char marks.
8. Remove from the grill and allow the skewers to rest for a few minutes before serving.
9. For the dipping sauce, combine vinegar, soy sauce, chili, and garlic in a small bowl and stir well.
10. Serve the pork skewers hot with steamed rice and dipping sauce.

Notes

• Thinly sliced pork absorbs the marinade more effectively and cooks quickly on the grill.
• Avoid using the marinade as a finishing sauce unless it has been boiled thoroughly.
• Soaking bamboo skewers prevents them from burning during grilling.
• Keep a close eye on the pork while grilling because the sugar in the marinade can caramelize quickly.

Variations

• Use pork belly for extra juicy and flavorful skewers.
• Add pineapple juice to the marinade for sweetness and tenderness.
• Include a little chili sauce for a spicy version.
• Replace banana ketchup with regular ketchup if needed.
• Use chicken thighs instead of pork for a different variation.
• Add honey for extra caramelization.
• Grill over charcoal for authentic smoky flavor.

Serving Suggestions

• Serve with steamed jasmine rice or garlic fried rice for a traditional Filipino meal.
• Pair with cucumber slices, pickled vegetables, or a simple green salad for freshness.
• Offer extra dipping sauces such as spicy vinegar or sweet chili sauce.
• These skewers are perfect for parties, picnics, and outdoor cookouts.

Tips

• Marinate overnight whenever possible for the best flavor.
• Slice the pork evenly for consistent cooking.
• Turn the skewers frequently to prevent burning.
• Use a meat thermometer if desired; pork should reach 145°F (63°C).
• Let the skewers rest briefly before serving.
• Brush lightly with oil before grilling to help prevent sticking.
• Grill over charcoal for the most authentic taste.

Prep Time / Cook Time / Total Time

Prep Time: 15 minutes

Marinating Time: 4 hours

Cook Time: 15 minutes

Total Time: 4 hours 30 minutes

Nutritional Info (Approx.)

Calories: 420 per serving

Protein: 30g

Carbohydrates: 14g

Fat: 27g

Sugar: 10g

Fiber: 0g

FAQs

What cut of pork is best for Filipino BBQ Pork?

Pork shoulder and pork belly are the most popular choices because they contain enough fat to stay juicy while grilling. Pork shoulder offers a good balance of meat and fat, while pork belly creates an even richer and more flavorful skewer. Leaner cuts can be used, but they may dry out more quickly during cooking.

What is banana ketchup and can I substitute it?

Banana ketchup is a Filipino condiment made primarily from bananas, vinegar, sugar, and spices. It provides a unique sweet and tangy flavor that is common in Filipino barbecue. If you cannot find it, regular ketchup mixed with a little brown sugar can be used as a substitute, although the flavor will be slightly different.

Can I make Filipino BBQ Pork ahead of time?

Yes. The pork can be marinated up to 24 hours in advance, which actually improves the flavor. You can also thread the skewers a few hours before cooking and keep them refrigerated until ready to grill.

Can I cook these skewers without a grill?

Absolutely. A grill pan, cast iron skillet, broiler, or even an air fryer can produce excellent results. While charcoal grilling provides the traditional smoky flavor, indoor cooking methods still create delicious caramelized pork.

How do I store leftovers?

Store leftover pork skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet, oven, or air fryer until warmed through. The pork can also be removed from the skewers and used in rice bowls, sandwiches, or salads.

Conclusion

Filipino BBQ Pork is a delicious combination of sweet, savory, smoky, and tangy flavors that make it one of the most beloved Filipino street foods. The flavorful marinade creates tender, juicy pork with beautifully caramelized edges, while the simple grilling process makes it perfect for both special occasions and everyday meals. Serve it with rice and dipping sauce for an authentic and satisfying experience.