Filipino BBQ pork is a must-try street food that captures the essence of Filipino culinary tradition with its unique blend of sweet, savoury, and tangy flavours. The secret to the perfect Filipino BBQ pork lies in the marinade which is a mixture of banana ketchup, soy sauce, lemon soda like Sprite or 7-Up, and other spices. This marinade adds flavour the meat and it tenderises it to so that every bite is juicy and tasty. Grilling these skewers on charcoal makes the edges char slightly and the sugars caramelise, enhancing the taste but also evokes a sense of nostalgia for those who grew up enjoying pork BBQ on warm evenings. If you're looking to recreate a taste of Filipino street food at home or simply want to try something new on the grill, this Filipino BBQ pork is the recipe you need!

Tip #1

Marinating Time: Allow the pork to marinate overnight to ensure that the meat absorbs all the flavours and becomes tender, enhancing the taste and texture.

Tip #2

Control the Heat: High heat can cause the sugar in the marinade to burn. Adjust the heat to avoid charring the meat too quickly.

Tip #3

Basting is Key: Regular basting not only adds flavour but also keeps the pork moist and tender as it cooks.

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Filipino Pork BBQ

Preparation Time: 40 minutes + overnight marinating

Cooking Time: 15-20 minutes

Servings: 8-10

Ingredients

Marinade:

1.5 kg pork shoulder, cut into 1-inch cubes
1 cup Sprite
1 cup soy sauce
½ cup Datu Puti vinegar or white vinegar
¼ cup oyster sauce
½ cup banana ketchup
1 cup brown sugar
1 cup garlic, minced
2 tsp ground black pepper

Other:

15-20 (12-inch) bamboo skewers, soaked in water for at least 2 hours

Glaze:

1/2 cup banana ketchup
3 tbsp vegetable oil

Preparation

In a small mixing bowl, combine pork cubes, Sprite, soy sauce, vinegar, oyster sauce, banana ketchup, brown sugar, minced garlic and ground black pepper. Mix well, ensuring all pieces are well-coated.
Cover the bowl with cling wrap and refrigerate overnight, allowing the flavours to meld and the pork to tenderise.
Remove the pork from the fridge and thread 4-5 pieces onto each pre-soaked bamboo skewer.
In a small bowl, mix together the banana ketchup and vegetable oil to make the glaze. This will be used to baste the pork during grilling.
Place the skewers on the grill and cook for about 7-10 minutes on each side, regularly basting with the glaze until the pork is nicely charred and cooked through.
Transfer the cooked skewers to a platter. Serve hot with additional banana ketchup or vinegar dipping sauce for dipping and a side of steamed rice.