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.
Ingredients
Scale
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
Instructions
- Precisely slice pork into thin, elongated strips suitable for threading onto skewers, ensuring uniform thickness for even cooking.
- 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.
- 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.
- Prepare pre-soaked bamboo skewers and carefully thread 3-4 pieces of marinated pork onto each, maintaining consistent spacing and alignment.
- Ignite the grill or charcoal to medium-high temperature, creating an ideal cooking environment with moderate heat distribution.
- 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