Growing up, summer always meant the scent of marinated meat sizzling on the grill and the sound of chatter floating through the yard. In my family, food was the center of every gathering, and nothing disappeared faster than skewers of smoky, sweet, tangy Filipino pork BBQ. There’s something about that caramelized glaze, the hint of citrus, and the juicy pork that makes people hover around the grill, waiting for the next batch. Over the years, I’ve made these for backyard parties, birthdays, and even rainy days when I bring the grill pan indoors — and every single time, they’ve been the first thing to go.
Why You’ll Love This Recipe
This is one of those recipes you’ll come back to again and again, and here’s why:
- Easy Prep – Just chop the pork, mix the marinade, and let time do the work.
- Familiar Ingredients – You probably have most of them already, and there are easy swaps if you don’t.
- Fast Cooking Time – Only 3–5 minutes per side on the grill means you won’t be stuck cooking while everyone else eats.
- Perfect for a Crowd – Serve them as a main dish with rice or as a fun party appetizer — either way, they go fast.
One time, I made these for a summer picnic, and before I could even plate them properly, guests were sneaking skewers straight off the serving tray. That’s when I learned: always make more than you think you’ll need.
Ingredients & Simple Swaps
For the pork:
- Pork Shoulder – About three pounds, cut into 1–2 inch cubes. Look for good marbling without too much fat.
For the marinade:
- Garlic – I use five cloves for bold flavor, but adjust to taste.
- Soy Sauce – Regular or low sodium; coconut aminos work for a soy-free option.
- Calamansi Juice – Adds brightness. Lime or lemon juice works if you can’t find calamansi.
- Ketchup – Regular or banana ketchup for a Filipino touch.
- Ginger Ale or 7-Up – Adds subtle sweetness and helps tenderize the meat.
- Brown Sugar – Light for gentle sweetness, dark for deeper caramel notes.
- Parsley – Optional, for garnish.
Step-by-Step Instructions
- Prep the Pork – Cut into cubes and place in a large bowl.
- Mix the Marinade – Combine garlic, soy sauce, calamansi juice, ketchup, soda, and brown sugar.
- Marinate – Toss pork in the marinade. Cover and refrigerate at least 3 hours, preferably overnight for richer flavor.
- Thread the Skewers – If using bamboo skewers, soak them in water for 30 minutes first. Place 4–5 pork cubes per skewer.
- Grill – Heat grill to medium-high. Cook skewers for 3–5 minutes per side, basting with reserved marinade.
- Serve – Arrange on a platter, garnish with parsley, and watch them disappear.
Marinating Tips
- Longer is Better – An overnight soak means deeper flavor and juicier pork.
- Separate Your Marinade – Always keep some aside for basting before adding raw meat.
- Last-Minute Option – If you’re short on time, even 30 minutes will give decent flavor — but plan for at least 3 hours when possible.
Cooking Tips
- Keep the skewers from sticking by oiling the grill grates lightly before cooking.
- If the edges caramelize quickly, move the skewers to a cooler part of the grill so the inside cooks through without burning.
- Watch the second side closely — it can cook much faster than the first.
Serving Ideas
These skewers pair beautifully with steamed white rice, pancit, or creamy Filipino macaroni salad. For a true feast, add a side of lumpia and fresh cucumber salad. They’re also perfect on their own with an ice-cold drink in hand.
Storage
- Refrigerator – Store leftovers in an airtight container for up to 5 days.
- Freezer – Wrap skewers tightly in foil and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Filipino Style Pork BBQ
Smoky, sweet, and tangy — these Filipino-style pork skewers are a backyard grilling favorite. Marinated in a bold mix of soy sauce, citrus, and banana ketchup, then charred to perfection over the grill, they’re irresistible on their own or served with rice and a side of pickled vegetables.
Ingredients
- 3 lbs pork shoulder, cut into 1–2 inch chunks
- 1 cup soy sauce
- 1 cup banana ketchup (or regular ketchup)
- 1/2 cup calamansi juice (or lime juice)
- 2/3 cup packed light brown sugar
- 1 cup ginger ale (or 7-Up)
- 5 cloves garlic, minced
- Fresh parsley or cilantro, chopped (optional garnish)
Instructions
- In a large bowl, combine soy sauce, ketchup, calamansi juice, brown sugar, ginger ale, and minced garlic. Mix until the sugar dissolves. Pour half of this marinade into a separate container, cover, and refrigerate for basting later.
- Add the pork chunks to the remaining marinade in the bowl, turning to coat each piece thoroughly. Cover and marinate for at least 3 hours or overnight for maximum flavor.
- When ready to cook, preheat the grill to medium-high heat. Thread the pork onto bamboo or metal skewers.
- Grill for 3–5 minutes on one side, flip, baste with the reserved marinade, and cook for another 3–5 minutes until the pork is fully cooked and lightly charred.
- Let the skewers rest for 5–10 minutes before serving. Garnish with parsley or cilantro, if desired.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 616Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 153mgSodium: 1902mgCarbohydrates: 28gFiber: 1gSugar: 23gProtein: 43g
Asianplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Filipino pork BBQ is more than just a dish — it’s a mood-lifter, a conversation starter, and a guaranteed crowd-pleaser. The marinade is simple, but the flavors are bold and memorable. Whether you’re grilling in the sunshine or bringing the smoky goodness indoors, these skewers are the kind of food people remember long after the plates are cleared.
Try other Filipino recipes:
