What the heck is this?
Filipino BBQ Pork (or “Pork BBQ” in the Philippines) is the ultimate grilled street food—tender slices of pork marinated in a gloriously sticky-sweet, garlicky, smoky sauce, skewered and grilled over charcoal until caramelized and slightly charred. It’s sold by vendors on street corners, at festivals, family cookouts, and backyard birthdays, often paired with a scoop of garlicky rice or pancit, and usually eaten standing up with your hands. It’s cheap, bold, and packed with flavor. This isn’t your average backyard BBQ—it’s sweet and savory, a little tangy, and completely addictive.
Why You’ll Love This Recipe
Because it hits all the flavor buttons. It’s got the sweetness from brown sugar and banana ketchup, umami depth from soy sauce and garlic, acidity from vinegar or calamansi juice, and a hint of peppery heat. The marinade tenderizes the pork, giving it that slightly chewy, juicy texture, and the grilling process gives it smoky, crispy edges that make each bite unforgettable. It’s easy to prep ahead, perfect for feeding a crowd, and honestly—once you try it, you’ll crave it all summer long.
The Good Stuff You’ll Need
- 2 lbs pork shoulder or pork butt, thinly sliced into ¼-inch strips (about 3–4 inches long)
- Bamboo skewers (soaked in water for 30 minutes if grilling over open flame)
For the marinade:
- ½ cup soy sauce
- ½ cup banana ketchup (or regular ketchup if needed)
- ¼ cup brown sugar
- ¼ cup vinegar (cane vinegar or white vinegar)
- ¼ cup 7-Up or Sprite (adds subtle sweetness and tenderizes the meat)
- 6 cloves garlic, finely minced
- 1 small onion, grated
- 1 teaspoon freshly ground black pepper
- 1 teaspoon salt
- Optional: 1–2 Thai chilies or a pinch of chili flakes for some heat
For basting sauce (optional but amazing):
- ¼ cup banana ketchup
- 2 tablespoons oil
- 1 tablespoon brown sugar
- 1 tablespoon leftover marinade (boiled for food safety)
Let’s Do This
- Slice the pork: Cut your pork shoulder into long, thin slices, about ¼ inch thick. Try to keep them even in size so they cook uniformly.
- Mix the marinade: In a large bowl or zip-top bag, combine soy sauce, banana ketchup, brown sugar, vinegar, 7-Up, garlic, onion, pepper, and salt. Mix until the sugar dissolves.
- Marinate the pork: Add the pork slices to the marinade, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours, ideally overnight for max flavor.
- Skewer it up: Thread the pork strips onto soaked bamboo skewers, weaving them in a ribbon shape for that classic street-food look. Let them rest at room temp while you prep the grill.
- Grill time: Preheat your grill to medium-high. Grill the skewers over direct heat, turning every couple minutes and basting with the basting sauce if using. You want caramelization and slight char on the edges—this takes about 8–10 minutes total.
- Serve hot: Serve the skewers with garlic fried rice, pickled papaya (atchara), or a side of vinegar dipping sauce. Oh, and napkins. You’ll need them.
Serving Suggestions
These skewers shine at backyard BBQs, but they also make a killer weeknight dinner when paired with jasmine rice and a fried egg. Want to get really Filipino about it? Serve them with pancit, lumpia, or ensaladang mangga (green mango salad). Leftovers (if you have any) are fantastic chopped up over rice bowls or tucked into sandwiches or wraps.
Switch It Up
- Use chicken thighs or beef slices if you want to change up the protein—same marinade works great.
- No banana ketchup? Mix regular ketchup with a teaspoon of brown sugar and a splash of vinegar.
- Add grated pineapple to the marinade for extra tropical sweetness.
- Swap 7-Up for pineapple juice or even coconut soda for a different flavor vibe.
- Want extra glaze? Boil leftover marinade for 5 minutes and use it as a drizzling sauce.
Make-Ahead Tips
The pork can marinate up to 24 hours in advance for deeper flavor. You can also skewer the meat ahead of time and refrigerate it covered for a few hours before grilling. The basting sauce can be made and stored in the fridge for up to a week.
Questions People Actually Ask
What’s banana ketchup? It’s a sweet, tangy Filipino condiment made from bananas, vinegar, sugar, and spices. It’s red and tastes a bit like sweet ketchup with a fruity twist. If you can’t find it, regular ketchup + sugar works in a pinch.
Can I cook these in the oven or on a grill pan? Yep! Use a broiler (about 5–6 minutes per side) or a hot grill pan on the stove—just ventilate your kitchen, because it’ll get smoky and amazing.
Is pork shoulder the best cut? Yes—because of the fat content and flavor. But pork belly or even pork loin can work if sliced thin and marinated long enough.
Filipino BBQ Pork: Sweet, Smoky, Sticky Street Food Perfection on a Stick
- Total Time: 25 minutes
- Yield: 6–8 skewers 1x
Description
Filipino BBQ Pork (or “Pork BBQ” in the Philippines) is the ultimate grilled street food—tender slices of pork marinated in a gloriously sticky-sweet, garlicky, smoky sauce, skewered and grilled over charcoal until caramelized and slightly charred. It’s sold by vendors on street corners, at festivals, family cookouts, and backyard birthdays, often paired with a scoop of garlicky rice or pancit, and usually eaten standing up with your hands. It’s cheap, bold, and packed with flavor. This isn’t your average backyard BBQ—it’s sweet and savory, a little tangy, and completely addictive.
Ingredients
2 lbs pork shoulder or pork butt, thinly sliced into ¼-inch strips (about 3–4 inches long)
Bamboo skewers (soaked in water for 30 minutes if grilling over open flame)
For the marinade:
½ cup soy sauce
½ cup banana ketchup (or regular ketchup if needed)
¼ cup brown sugar
¼ cup vinegar (cane vinegar or white vinegar)
¼ cup 7-Up or Sprite (adds subtle sweetness and tenderizes the meat)
6 cloves garlic, finely minced
1 small onion, grated
1 teaspoon freshly ground black pepper
1 teaspoon salt
Optional: 1–2 Thai chilies or a pinch of chili flakes for some heat
For basting sauce (optional but amazing):
¼ cup banana ketchup
2 tablespoons oil
1 tablespoon brown sugar
1 tablespoon leftover marinade (boiled for food safety)
Instructions
Slice the pork: Cut your pork shoulder into long, thin slices, about ¼ inch thick. Try to keep them even in size so they cook uniformly.
Mix the marinade: In a large bowl or zip-top bag, combine soy sauce, banana ketchup, brown sugar, vinegar, 7-Up, garlic, onion, pepper, and salt. Mix until the sugar dissolves.
Marinate the pork: Add the pork slices to the marinade, making sure they’re fully submerged. Cover and refrigerate for at least 4 hours, ideally overnight for max flavor.
Skewer it up: Thread the pork strips onto soaked bamboo skewers, weaving them in a ribbon shape for that classic street-food look. Let them rest at room temp while you prep the grill.
Grill time: Preheat your grill to medium-high. Grill the skewers over direct heat, turning every couple minutes and basting with the basting sauce if using. You want caramelization and slight char on the edges—this takes about 8–10 minutes total.
Serve hot: Serve the skewers with garlic fried rice, pickled papaya (atchara), or a side of vinegar dipping sauce. Oh, and napkins. You’ll need them.
Notes
These skewers shine at backyard BBQs, but they also make a killer weeknight dinner when paired with jasmine rice and a fried egg. Want to get really Filipino about it? Serve them with pancit, lumpia, or ensaladang mangga (green mango salad). Leftovers (if you have any) are fantastic chopped up over rice bowls or tucked into sandwiches or wraps.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: ~290 kcal per serving
- Fat: ~18g
- Carbohydrates: ~10g
- Protein: ~22g