Filipino BBQ – Pork Skewers
Try this Filipino BBQ on Skewers. A perfect combination of sweet, salty, and sticky! 
Filipinos like mixing their flavors. That’s for sure! One proof of that is our Filipino Pork BBQ. Just like our Filipino Spaghetti which is starting to gain international fame because of its unique flavor. These are just two examples of dishes where salty meets sweet and this combination tickles your senses like nothing else. Now add to that a spicy sour dip of spicy vinegar. Yum!
The first time I made Filipino BBQ for Armin, he actually found it a bit weird. Not bad only weird. They are not quite accustomed to this kind of food. Sweet usually belongs to dessert. We, Filipinos, on the other hand, would put sugar in anything if possible. But now that he got the hang of it, he actually really likes it.
The ingredients involved are very simple. Maybe the only difficult part would be to get a banana catsup if you are not in the Philippines but you can find it in most Filipino/Asian stores or Supermarket. But if not, you can use tomato catsup, of course, it will not be the same but it will do.
I know other people add 7-up or Sprite to their marinade but I haven’t tried it yet. Maybe I should soon and will tell you how it goes.
WANT MORE RECIPES? Subscribe to our newsletter and follow us on Facebook, Pinterest and Instagram for all of the latest updates.
Filipino BBQ - Pork Skewers
INGREDIENTS
- 2 pounds pork shoulder (tenderloin for softer meat) - - cut into bite size pieces
- 1 teaspoon ground pepper
- 2 teaspoons salt
- 1/2 cup soy sauce
- 1/2 cup banana ketchup
- 1/2 cup lemon soda - - 7-Up or Sprite
- 5 big cloves garlic - - crushed
- 1/8 cup lemon or calamansi juice
BASTING SAUCE
- 1 tablespoon oil
- 1/4 cup banana ketchup
- 1/4 cup soy sauce
- 2 tablespoon brown sugar
INSTRUCTIONS
- Put all the ingredients in a bowl and mix using your hands for at least 3 minutes.
- Cover the bowl with cling wrap and let it marinade for at least 3 hours or if you have time place it in the fridge overnight for better flavor absorption.
- Skewer 5-6 pieces of pork into a bamboo skewer or sticks starting with the fatty (belly) part and the rest with lean parts.
- Add the oil and catsup to the leftover marinade sauce for basting. Brush the meat with the basting sauce before and while grilling. Grill until both sides are done.
- Serve with spicy vinegar.
- You may also use the rest of the marinade/basting sauce as a dipping sauce. Just transfer it to a saucepan and bring to boil. Then remove from heat and transfer to a dipping sauce dish.
It’s been a long time since I had these beside the road with the jeepneys driving by.