Filipino Pork Barbecue
Sweet, savoury Filipino pork skewers glazed over a smoky grill.
Ingredients
Measure and prepare everything before you begin cooking.
- 1 kg pork shoulder, sliced across the grain into thin strips
- ½ cup soy sauce
- ⅓ cup banana ketchup
- ⅓ cup calamansi juice or lemon juice
- ⅓ cup brown sugar
- 6 garlic cloves, finely grated
- 1 tsp freshly ground black pepper
- 1 tbsp neutral cooking oil
- 12–14 bamboo skewers, soaked in water for 30 minutes
- Fine salt, to taste (use less when the dish contains soy sauce, fish sauce or bagoong)
Instructions
- 1
Whisk the soy sauce, banana ketchup, citrus juice, brown sugar, garlic and pepper until the sugar dissolves. Set aside ½ cup in a clean covered container for basting; do this before the marinade touches raw pork.
- 2
Add the pork to the remaining marinade, cover and refrigerate for at least 4 hours or overnight. Keep the reserved clean baste refrigerated too.
- 3
Thread the pork onto soaked skewers, folding longer strips back on themselves. Discard the raw-pork marinade and brush the skewers lightly with oil.
- 4
Heat a barbecue or ridged grill pan to medium-high. Cook the skewers in batches for 10–14 minutes, turning every 2–3 minutes so the sugar caramelises without burning.
- 5
Brush with the reserved clean baste during the final 5 minutes. Cook until the pork is browned at the edges and reaches 71°C in the thickest piece.
- 6
Rest for 3 minutes, then serve hot with steamed rice, atchara and a vinegar dipping sauce.
About Filipino Pork Barbecue
Filipino pork barbecue is a familiar sight at family parties and street-side grills: thin pork slices threaded onto skewers, marinated until deeply savoury, then lacquered over hot coals. Banana ketchup and brown sugar give the glaze its characteristic sweetness and colour.
Ingredient swaps wherever you cook
- Calamansi is ideal, but lemon, lime or a mixture of both is an easy substitute.
- Pork shoulder stays juicier than lean loin on the grill.
- Banana ketchup is sold by Filipino grocers; ordinary tomato ketchup changes the flavour but works in a pinch.
How to know it is ready
- Slice across the grain so the cooked pork is tender.
- Turn often once the glaze begins to caramelise because its sugar can catch quickly.
- The thickest piece should reach 71°C, followed by a 3-minute rest.
Common mistakes and fixes
- Unsafe basting: reserve clean sauce before adding raw pork, never baste from the raw marinade.
- Burnt glaze: use medium-high rather than fierce heat and move skewers away from flare-ups.
- Dry meat: use shoulder, keep slices even and stop cooking once safely done.
Family and regional variations
- Add a little chilli-garlic sauce for a spicy glaze.
- Use boneless chicken thighs and cook to 75°C.
- Thread small pineapple pieces between folds of pork for a party variation.
Storage and reheating
Refrigerate cooked skewers within 2 hours for up to 3 days. Reheat until steaming hot. Raw marinated pork may be frozen in a sealed container for up to 2 months.
What to serve with it
Serve with steamed rice, atchara and spiced vinegar. For a gathering, keep cooked skewers warm in a covered tray rather than leaving them beside the grill.
Filipino Pork Barbecue FAQs
Can I cook these without an outdoor barbecue?
Yes. Use a very hot ridged pan or the oven grill, turning the skewers often.
How long should I marinate the pork?
Four hours gives good flavour; overnight is even better. Always marinate in the refrigerator.
Can I reuse the marinade?
Discard marinade that touched raw pork. Only use sauce reserved beforehand in a clean container.
Cooking guidance: Follow current food-safety advice and the instructions for your equipment.
