Pork Barbecue (Filipino BBQ Skewers)
Filipino pork barbecue skewers are a staple of roadside stalls and backyard fiestas alike — thin slices of pork threaded onto bamboo skewers, marinated in a sweet-savory blend of soy sauce, calamansi, and banana ketchup, then grilled over charcoal until sticky and slightly charred. The marinade caramelizes beautifully on the grill, giving each skewer a smoky-sweet crust. Serve with a small cup of spiced vinegar for dipping.
Watch It Made
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Instructions
- In a bowl, whisk together soy sauce, banana ketchup, calamansi juice, brown sugar, lemon-lime soda, garlic, and pepper.
- Add the sliced pork to the marinade, making sure every piece is coated. Cover and refrigerate for at least 4 hours, or overnight for best flavor.
- Thread the marinated pork onto bamboo skewers, weaving the slices in an accordion fold. Reserve the leftover marinade for basting.
- Preheat a grill over medium-high heat. Grill the skewers for 3-4 minutes per side, basting with the reserved marinade and a little oil, until caramelized and cooked through.
- Serve hot with steamed rice and a small bowl of spiced vinegar for dipping.
Cook's Tip
Baste with the marinade only during the last few minutes of grilling, not the whole time — the sugar in banana ketchup and soda burns quickly, so early basting leads to blackened, bitter edges instead of a glossy caramelized glaze.