Pork barbecue in bamboo skewers is what Filipino Style Pork BBQ is all about. It is composed of thinly sliced pork pieces that are marinated in a special mixture of seasonings and spices. In the Philippines, it is normally grilled over wood charcoal and dipped in a tall jar of spicy vinegar before eating.
This Filipino Style Pork BBQ Recipe is simple enough for anyone to follow. All I did was to combine all the marinade ingredients with the pork and mix it all together until well blended. I covered the bowl that holds the meat with a piece of cling wrap and placed it inside the refrigerator to marinate overnight. The recipe below indicates a minimum of 3 hours to marinate the meat, but I suggest to do it longer (if you are not in a hurry) to get the best result.
I tried using my portable charcoal grill (instead of my trusted gas grill) to make it as close as the one’s that I make when I was still in Manila. However, I used charcoal briquettes instead if the more traditional hardwood lumps. That is as close as I can get.
I was happy to get the result that I expected. It was a success! I had it dipped in spicy vinegar and ate it with Java rice.
Try this Filipino Style Pork BBQ recipe. Let me know what you think.
Filipino Style Pork BBQ
Ingredients
- 4 lbs. pork shoulder sliced into thin pieces
Marinade ingredients
- ¾ cup soy sauce
- ½ cup juice extracted from calamansi or lemon
- ¾ cup banana ketchup
- 4 tablespoons dark brown sugar
- 2 tablespoons garlic powder
- 1 teaspoon ground black pepper
- 2 teaspoons salt
- 1 ½ cups lemon or lime soda
Instructions
- Arrange the pork slices in a large bowl.
- Add all the marinade ingredients. Mix well. Cover the bowl and marinate for at least 3 hours. Note: I strongly suggest marinating overnight for best results.
- Fasten the marinated pork together using bamboo skewers.
- Heat-up the grill. Start to grill your Filipino Style pork BBQ for 3 to 5 minutes per side until the meat is thoroughly cooked. Make sure to always baste the BBQ when flipping it over. Note: the basting sauce ingredients are the same as the marinade ingredients minus the lemon soda.
- Serve with spicy vinegar.
- Share and enjoy!
Mimi X. says
So delicious and easy! The hardest part of the whole process is cutting the pork thin.
I don’t have a grill, so I stuck it in the oven at 400F and basted every 10 minutes until done. It was so good!!
I halved the recipe, and totally regretted it—I only got 8 skewers. Sobrang bitin, haha!! Next time I’m doing the whole batch!
Thank you!
Kate says
How long can you use the baster? Can I store it in the fridge and use it after 2 weeks to a month? Coz I have a lot of leftover skewers and I can’t eat it everyday
Vanjo Merano says
Kate, did you mean the basting sauce? You can refrigerate it for 2 weeks provided that (1) it is not used yet and (2) it is secured in a covered container.
Richelle says
Can u use the air fryer instead of grill? If airfryer what degrees and how long?
Vanjo Merano says
Richelle, you can. However I do not recommend it. The outcome will be similar to fried pork on a skewer.
Rosana Clifton says
Can you marinade this for too long? If I marinate it Saturday morning for Sunday evening is that ok?
Vanjo Merano says
That is even better.
Penny says
Hi, How long can I marinade this? Is it better to marinade it longer or just overnight? Thank you!
Vanjo Merano says
Overnight is better, but 3 hours should be enough if you are in a hurry.
Mochi says
Do you have to use pork shoulder?
Joey says
You could use cut chicken. Just make sure you slice it into cube size , 2 1/2 inch thick.
Just make sure you watch over it carefully, so it will not over cook.
Vanjo Merano says
Thanks for the suggestion. Don’t you think that its so thick? How about making it a little bit thinner?
Cindy says
Thank you so much for this recipe! I made some for family and friends and they were a huge hit! Kids and adults loved them and they did not last long.
Andrea says
Can I use a homemade bbq sauce? instead of spicy vinegar?
John says
Yeah, its your world. If you lean to an Asian persuasion, regular white vinegar would be fine.
Agatha says
How do you make the spicy vinegar sauce?
John says
3oz white vinegar, datu puti if you can find it.
1 Tbsp soy
splash patis
2 Tbsp chopped onion
1 garlic clove minced
1 chili pepper cut
thats a pretty standard dipping sauce
Michele says
Can you recommend a substitute for the soda?
Vanjo Merano says
You can omit it. Add a little bit more lime/calamansi and sugar.