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Tag: Filipino pork bbq

  • Pork BBQ Skewers (Sweet, Sticky, and Smoky Filipino Street Food)

    Pork BBQ Skewers (Sweet, Sticky, and Smoky Filipino Street Food)

    Filipino pork BBQ skewers are the smell of every great block party, fiesta, and roadside grill. Sweet, savory, slightly smoky, and unapologetically sticky. The secret? Banana ketchup, calamansi, and a whole lot of garlic. The pork gets tender, the edges get charred, and you eat it straight off the stick like a happy caveman.

    No bamboo grilling skills needed. Just marinate, skewer, grill, and baste. Repeat the basting. Trust me.

    Ingredients

    Serves 4-6 (about 10-12 skewers).

    • 2 lbs (900g) pork shoulder, sliced thinly (¼-inch thick, 2-inch wide pieces)
    • 1 cup banana ketchup (or regular ketchup + 1 tbsp brown sugar)
    • ½ cup lemon-lime soda (7-Up or Sprite)
    • ¼ cup soy sauce
    • ¼ cup brown sugar
    • 6 cloves garlic, minced
    • 2 tablespoons calamansi juice (or lemon juice)
    • 1 teaspoon black pepper
    • Bamboo skewers (soaked in water for 30 minutes)

    Step-by-Step Instructions

    Step 1: Make the Marinade

    1. In a bowl, combine banana ketchup, soda, soy sauce, brown sugar, garlic, calamansi juice, and pepper. Whisk well.

    Step 2: Marinate the Pork

    1. Add pork slices and mix thoroughly. Cover and refrigerate for at least 4 hours (overnight is best). Reserve ½ cup marinade for basting.

    Step 3: Skewer the Meat

    1. Thread pork slices onto soaked bamboo skewers (1-2 pieces per skewer, weaving them flat like a ribbon).

    Step 4: Grill the Skewers

    1. Preheat grill to medium-high heat. Grill skewers for 3-4 minutes per side, basting frequently with reserved marinade.
    2. Cook until charred at the edges, slightly sticky, and cooked through (internal temp 145°F/63°C).

    Step 5: Serve

    1. Serve hot with steamed rice and more banana ketchup on the side. Pull the meat off the stick with your teeth. That’s the law.

    Summary

    Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (plus marinating)

    Yield: 10-12 skewers

    Difficulty: Easy

    Storage Notes

    How to Store Leftovers:

    Refrigerate cooked skewers for up to 3 days. Reheat on a grill or in a hot pan (microwave makes them sad). Raw marinated pork freezes beautifully for up to 3 months.

    No Grill?

    Use a cast iron pan or broiler. High heat is key. You want char, not steam.