{"id":1253,"date":"2026-04-25T18:45:55","date_gmt":"2026-04-25T18:45:55","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/?p=1253"},"modified":"2026-04-25T18:45:55","modified_gmt":"2026-04-25T18:45:55","slug":"pork-bbq-skewers-sweet-sticky-and-smoky-filipino-street-food","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/04\/25\/pork-bbq-skewers-sweet-sticky-and-smoky-filipino-street-food\/","title":{"rendered":"Pork BBQ Skewers (Sweet, Sticky, and Smoky Filipino Street Food)"},"content":{"rendered":"\n
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.<\/p>\n\n\n\n
No bamboo grilling skills needed. Just marinate, skewer, grill, and baste. Repeat the basting. Trust me.<\/p>\n\n\n\n
1 cup banana ketchup (or regular ketchup + 1 tbsp brown sugar)<\/li>\n\n\n\n
\u00bd cup lemon-lime soda (7-Up or Sprite)<\/li>\n\n\n\n
\u00bc cup soy sauce<\/li>\n\n\n\n
\u00bc cup brown sugar<\/li>\n\n\n\n
6 cloves garlic, minced<\/li>\n\n\n\n
2 tablespoons calamansi juice (or lemon juice)<\/li>\n\n\n\n
1 teaspoon black pepper<\/li>\n\n\n\n
Bamboo skewers (soaked in water for 30 minutes)<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Make the Marinade<\/h3>\n\n\n\n\n
In a bowl, combine banana ketchup, soda, soy sauce, brown sugar, garlic, calamansi juice, and pepper. Whisk well.<\/li>\n<\/ol>\n\n\n\n
Step 2: Marinate the Pork<\/h3>\n\n\n\n\n
Add pork slices and mix thoroughly. Cover and refrigerate for at least 4 hours (overnight is best). Reserve \u00bd cup marinade for basting.<\/li>\n<\/ol>\n\n\n\n
Step 3: Skewer the Meat<\/h3>\n\n\n\n\n
Thread pork slices onto soaked bamboo skewers (1-2 pieces per skewer, weaving them flat like a ribbon).<\/li>\n<\/ol>\n\n\n\n
Step 4: Grill the Skewers<\/h3>\n\n\n\n\n
Preheat grill to medium-high heat. Grill skewers for 3-4 minutes per side, basting frequently with reserved marinade.<\/li>\n\n\n\n
Cook until charred at the edges, slightly sticky, and cooked through (internal temp 145\u00b0F\/63\u00b0C).<\/li>\n<\/ol>\n\n\n\n
Step 5: Serve<\/h3>\n\n\n\n\n
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.<\/li>\n<\/ol>\n\n\n\n
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.<\/p>\n\n\n\n
No Grill?<\/h3>\n\n\n\n
Use a cast iron pan or broiler. High heat is key. You want char, not steam.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Juicy pork shoulder marinated in a sweet-savory banana ketchup sauce, threaded onto sticks, and grilled until charred and sticky. No street cart required. Just fire, meat, and happiness<\/p>\n","protected":false},"author":1,"featured_media":1434,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[73],"tags":[545,539,542,543,541,540,544],"class_list":["post-1253","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-banana-ketchup-marinade","tag-filipino-pork-bbq","tag-filipino-street-food","tag-grilled-pork-skewers","tag-inihaw-na-baboy","tag-pork-bbq-skewers","tag-pork-skewers-recipe"],"yoast_head":"\n
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