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