Sizzling Filipino BBQ Pork Skewers: Sweet-Tangy Marinade Recipe

Tender bbq pork skewers dance with a vibrant Filipino bbq marinade that sparks instant cravings.

Sweet and tangy flavors mingle through each succulent bite of marinated meat.

Familiar ingredients blend into an extraordinary culinary experience that travels straight to your taste buds.

Fragrant spices create a delicious symphony promising bold satisfaction with every mouthwatering morsel.

Traditional Filipino techniques infuse these skewers with rich, complex notes that elevate simple pork into something magical.

Grilling transforms ordinary ingredients into an extraordinary feast that connects you with authentic island cooking.

Let this recipe sweep you into a delectable journey of flavor and passion.

Store and Reheat BBQ Skewers Without Losing Texture

• Store leftover BBQ pork skewers in an airtight container within 2 hours of cooking, keeping them fresh for 34 days.
• Allow skewers to reach room temperature before sealing to prevent moisture buildup and maintain texture.
• Warm skewers in a preheated oven at 350°F for 810 minutes, covering with foil to prevent drying out and preserve juiciness.
• Discard wooden skewers before storing or reheating to ensure safe food handling and easier storage.

What Goes Great with Filipino Pork Skewers

• Crisp San Miguel beer complements the sweet and savory marinade, cutting through the richness of grilled pork with its light, refreshing taste.
• Cucumber tomato salad with vinegar dressing balances the skewers' intense flavors, providing a cool, tangy contrast to the grilled meat.
• Sinangag (Filipino garlic fried rice) absorbs the marinade's delicious juices, creating a perfect vehicle for enjoying every bite of the skewers.
• Quick vinegar-soy dipping sauce with chopped onions adds an extra layer of tanginess that brightens the entire grilled dish experience.

BBQ Pork Skewer Ideas That Go Beyond the Basics

• Gluten-Free Adaptation: Replace soy sauce with tamari or coconut aminos to make the marinade gluten-free while maintaining authentic Filipino flavor profile.
• Vegetarian Option: Swap pork with firm tofu or tempeh, cutting into strips and marinating using the same Filipino BBQ sauce recipe for a plant-based alternative.
• Low-Carb Version: Substitute banana ketchup with sugar-free tomato sauce and reduce brown sugar, using monk sweetener to keep marinade low-carbohydrate friendly.
• Spicy Lovers' Modification: Increase chili flakes or add fresh chopped jalapeños and sriracha sauce to elevate heat levels for those craving extra spiciness in the marinade.

Skewer FAQs for the Home Griller

• What makes Filipino BBQ marinade unique?

The combination of banana ketchup, soy sauce, and brown sugar creates a sweet, tangy, and savory flavor profile that’s distinctly Filipino, offering a perfect balance of sweet and umami tastes.

• Can I use a different type of meat for this recipe?

Absolutely! While pork is traditional, you can easily substitute chicken, beef, or even tofu to create delicious skewers with the same flavorful marinade.

• Do I need to soak the bamboo skewers before grilling?

Yes, soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning and potentially catching fire during cooking.

• How can I tell if the pork is fully cooked?

Use a meat thermometer to check that the internal temperature reaches 145°F (63°C), or cut into a piece to ensure there’s no pink meat and the juices run clear.

What Makes Filipino BBQ Pork Skewers Special

• Simple steps transform basic ingredients into a mouthwatering Filipino BBQ feast that requires minimal kitchen skills.
• Prep time is fast, marinating happens overnight, and grilling takes just 10-15 minutes, making this recipe perfect for gatherings and spontaneous cookouts.
• Unique banana ketchup and traditional Filipino marinade ingredients deliver an authentic taste experience that transports your taste buds straight to the Philippines.
• Works brilliantly for backyard barbecues, potlucks, game days, and family dinners – guaranteed to impress guests with its rich, sweet-savory profile.

Ingredients for Tangy, Sweet Filipino BBQ Pork

• Pork: Tender meat that forms the base of the skewers, best when thinly sliced for quick and even cooking. Choose a cut like pork shoulder or pork belly for maximum flavor.

• Banana Ketchup, Soy Sauce: Provides sweet and savory foundation for the marinade. Banana ketchup is a classic Filipino condiment with unique tropical sweetness.
• Brown Sugar: Adds caramelization and depth to the marinade's flavor profile.

• Garlic, Onion: Classic aromatics that provide robust and complex flavor to the dish. Fresh garlic and onion are preferred for maximum taste.
• Lemon Juice: Adds brightness and helps tenderize the meat.
• Pepper: Brings subtle heat and depth to the overall seasoning.

• Oyster Sauce: Adds umami and rich depth to the marinade.
• Chili Flakes: Introduces extra heat for those who enjoy spicier dishes.

• Bamboo Skewers: Traditional grilling tool for easy meat handling. Soak in water before use to prevent burning.

Grilling Skewers That Marinate and Sizzle Just Right

Step 1: Slice and Prepare Pork

Cut pork into thin, elongated strips perfect for threading onto skewers. Aim for uniform pieces that will cook evenly and look appetizing.

Step 2: Create Flavor-Packed Marinade

• Banana ketchup
• Soy sauce
• Brown sugar
• Minced garlic
• Chopped onion
• Cracked black pepper
• Fresh lemon juice
• Optional oyster sauce
• Optional chili flakes

Whisk ingredients until well blended, creating a tangy and sweet marinade.

Step 3: Infuse Pork with Marinade

Submerge pork strips completely in the marinade. Cover the bowl with plastic wrap and refrigerate. Let the meat soak up all the incredible flavors for minimum 4 hours, but overnight delivers maximum taste explosion.

Step 4: Assemble Skewers

Carefully thread marinated pork strips onto pre-soaked bamboo skewers. Make sure meat is secure and evenly distributed.

Step 5: Fire Up the Grill

Preheat grill or charcoal to medium-high temperature. Clean grates and lightly oil to prevent sticking.

Step 6: Grill to Perfection

Place skewers on hot grill. Cook 10-15 minutes, rotating periodically to ensure even charring. Baste with extra marinade for enhanced flavor. Skewers are ready when meat is beautifully caramelized and thoroughly cooked.

Tips for Getting That Classic Filipino Flavor

• Slice Precisely: Cut pork into uniform, thin strips to ensure even marinating and consistent cooking throughout the skewers.
• Marinate Strategically: Let the pork soak in the marinade for at least 4 hours or overnight to enhance flavor penetration and tenderize the meat completely.
• Soak Skewers Smartly: Submerge bamboo skewers in water for 30 minutes before threading to prevent burning and potential charring during grilling.
• Grill with Patience: Maintain medium-high heat and turn skewers regularly to achieve beautiful caramelization without burning the delicate marinade.
• Baste for Extra Flavor: Brush additional marinade during grilling to create a glossy, rich coating that locks in moisture and intensifies the Filipino-style BBQ taste.

BBQ Pork Skewers with Filipino BBQ Marinade Recipe

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• Total Time: 35 minutes
• Yield: 4 1x

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Description

Sizzling Filipino BBQ Pork Skewers bring island flavors straight to your grill with a tangy, sweet marinade that dances on your palate. Juicy pork pieces caramelized to perfection will transport keen cooks to Philippine street food paradise.

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Ingredients

Scale 1x2x3x

Protein:

• 2 lbs (907 grams) pork shoulder or pork butt, sliced into thin strips

Skewers:

• 12–15 bamboo skewers (soaked in water for 30 minutes)

Marinade Ingredients:

• 1 cup banana ketchup
• ½ cup (120 milliliters) soy sauce
• ½ cup brown sugar
• 6 cloves garlic, minced
• 1 small onion, finely grated
• 1 teaspoon ground black pepper
• ¼ cup (60 milliliters) lemon juice or calamansi juice
• 1 tablespoon oyster sauce (optional but adds depth)
• 1 tablespoon chili flakes or hot sauce (optional for heat)

Basting Sauce (optional):

• ½ cup banana ketchup
• ¼ cup (60 milliliters) soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons cooking oil

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Instructions

1. Precisely slice pork into thin, elongated strips suitable for threading onto skewers, ensuring uniform thickness for even cooking.
2. Create a robust marinade by whisking together banana ketchup, soy sauce, brown sugar, minced garlic, diced onion, cracked black pepper, freshly squeezed lemon juice, optional oyster sauce, and a sprinkle of chili flakes in a spacious mixing bowl.
3. Immerse pork strips completely in the marinade, ensuring each piece is thoroughly coated. Seal the container and allow flavors to develop in the refrigerator for a minimum of 4 hours, with overnight marination yielding maximum flavor intensity.
4. Prepare pre-soaked bamboo skewers and carefully thread 3-4 pieces of marinated pork onto each, maintaining consistent spacing and alignment.
5. Ignite the grill or charcoal to medium-high temperature, creating an ideal cooking environment with moderate heat distribution.
6. Position skewered pork onto the grill, rotating periodically to achieve uniform caramelization. Continue cooking for 10-15 minutes, basting with additional marinade if desired, until meat develops a rich, appetizing char and reaches complete doneness.

Notes

• Choose fatty pork cuts like belly or shoulder for juicier, more flavorful skewers that won’t dry out during grilling.
• Soak wooden skewers in water for at least 30 minutes to prevent burning and potential flare-ups on the grill.
• Add a splash of coconut vinegar to the marinade for an authentic Filipino flavor boost that cuts through the richness of the meat.
• For a healthier alternative, swap pork with chicken thighs or turkey breast while maintaining the same delicious marinade profile.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: Filipino

Nutrition

• Serving Size: 4
• Calories: 210
• Sugar: 4 g
• Sodium: 600 mg
• Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 8 g
• Protein: 10 g
• Cholesterol: 5 mg