Published: by Nora Reyes · This post may contain affiliate links · 14 Comments
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Filipino Pork Barbecue Skewers are juicy, tender pork marinated in a sweet and savory sauce. These crowd-pleasers can be cooked on the stovetop, in the oven, or on an outdoor grill.
Jump to:
- Ingredients you’ll need
- Notes and substitutions
- How to make this recipe
- Recipe FAQs
- Explore other Filipino barbecue recipes
- Other pork recipes you may like
- 📖 Recipe
- 💬 Comments
Ingredients you’ll need
Notes and substitutions
- Pork butt: An inexpensive cut, great for feeding a crowd. It has good marbling (white lines of fat between the lean meat), making it tender and moist after cooking. Pork shoulder has less fat and marbling but is a good substitute. Pork belly is full of flavor and great texture, though very fatty.
- Lemon or calamansi: Calamansi is a citrus fruit used in sauces, marinades, desserts, or as garnish squeezed overPancit Canton. The flavor is like a cross between a lime and mandarin orange. Lemon is always a good alternative.
- Banana or tomato ketchup: Its acidity tenderizes the meat and adds a reddish color. Banana ketchup is sweeter and less tangy than tomato ketchup.
- Lemon-lime soda: Use any sweetened carbonated drink with a subtle lemon or lime flavor, such as 7 Up or Sprite.
How to make this recipe
Step 1: Slice the meat
Partially freeze the meat for about an hour to make slicing easier. Slice 3 pounds of pork thinly (about ¼-inch thick and 1½-inch wide) and across the grain. Keep them uniform in size, so they cook evenly.
Step 2: Marinate the meat
Combine ⅔ cup soy sauce, ⅓ cup lemon or calamansi juice, 1 cup lemon-lime soda, ½ cup brown sugar, ½ cup ketchup, 6 garlic cloves, and ground pepper.
Using a blender allows the flavors to meld together. Taste and adjust it to your liking. Pour the marinade over the meat and refrigerate for 2 to 8 hours.
Step 3: Skewer the meat
Thread the meat on the skewers by bunching them together, creating folds like an accordion to hold more sauce and stay juicy.
As an option, you can soak the bamboo skewers in water for about half an hour before skewering to prevent them from catching on fire when you grill.
Step 4: Cook the basting sauce
Over medium heat, cook leftover marinade for about 10 minutes to slightly thicken and prevent cross-contamination.
Step 5: Grill
While traditionally grilled over charcoal, you can also use a gas or electric grill, a grill pan on the stove, or an oven. It is recommended to cook pork to 145° F (63° C). Thinly sliced pork will cook quickly—it should be ready when it feels firm to the touch. Depending on the grilling method, cooking times will vary.
In an outdoor grill: Preheat the grill to medium-high temperature to achieve a nice sear. Cook the skewers for about 5 minutes on each side. Brush the meat with basting sauce to keep it moist and flavorful.
On the stovetop: Set your grill pan to medium-high heat. Brush the pan with oil and place the skewers once it gets very hot. Baste each side as you grill it for about 5 minutes.
In the oven: Preheat the oven to 400° F (200º C). Line a baking sheet with aluminum foil (for easy cleanup) and place a grill rack on top, if available.
Arrange the skewers and bake for about 30 minutes. Flip them halfway through and brush them with basting sauce. Broil on high for 1-2 minutes toward the end.
Serve your Pork Barbecue Skewers with Java Rice or Sinangag, and a side of Achara or spiced vinegar dipping sauce.
Recipe FAQs
What makes a good Filipino barbecue?
A good Filipino barbecue is all about well-marinated pork skewers with a perfect fat-to-meat ratio. To maintain tenderness and juiciness, be cautious not to overcook them.
What is Filipino BBQ called?
Filipino barbecue, known as inihaw or inasal, is a general term that refers to grilled or roasted dishes. It can consist of various ingredients, such as meat (including offal), seafood, or vegetables. These are grilled whole or skewered, usually over charcoal.
What does lemon-lime soda do?
The lemon-lime soda adds sweetness and its high acidity tenderizes the meat, along with lemon juice and ketchup.
Explore other Filipino barbecue recipes
- Inihaw na Liempo: Grilled pork belly marinated in a savory, slightly sweet marinade and served with a vinegar-based dipping sauce.
- Inihaw na Tuna Belly: Grilled marinated tuna belly, served with a tomato-mango salsa.
- Chicken Inasal: Grilled chicken marinated in ginger, lemongrass, calamansi,and vinegar, then brushed withannattooil.
- Grilled Bangus: Milkfish marinated in vinegar and garlic, then grilled whole.
- Grilled Tilapia: Stuffed with tomatoes and onions, the fish is sometimes wrapped in banana leaves before grilling.
- Inihaw na Pusit: Tender, grilled squid marinated in soy sauce and calamansi.
Other pork recipes you may like
- Lechon Paksiw Recipe
- Humba Recipe
- Dinuguan Recipe
- Pork and Mushroom Stir Fry Recipe
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Pork Barbecue Skewers
Juicy, tender pork barbecue on a stick marinated in a sweet and savory sauce.
5 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Filipino
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Marinate: 8 hours hours
Total Time: 9 hours hours
Servings: 16 skewers
Calories: 161kcal
Author: Nora Rey
Cost: $8-$10
Equipment
Grill pan, Charcoal or Gas grill, or Convection oven
Small saucepan
8-inch bamboo skewers
Ingredients
- 3 pounds pork butt, boneless (see note)
- ⅔ cup soy sauce regular or light
- ⅓ cup calamansi or lemon juice (see note)
- 1 cup lemon-lime soda (see note)
- ½ cup brown sugar sub:any sugar
- ½ cup banana or tomato ketchup (see note)
- 6 cloves garlic grated or minced
- Black pepper to taste
US Customary - Metric
Instructions
Partially freeze the meat for about an hour to make slicing easier.
Slice them thinly (about ¼-inch thick and 1½-inch wide) and across the grain. Keep them uniform in size, so they cook evenly.
Make the marinade by combining soy sauce, lemon or calamansi juice, lemon-lime soda, brown sugar, ketchup, garlic, and ground pepper. Taste and adjust as needed.
Marinate the meat and refrigerate for 2 to 8 hours.
Thread the meat on the skewers by bunching them together, creating folds like an accordion.
Over medium heat, cook leftover marinade for about 10 minutes to slightly thicken and prevent cross-contamination.
In an outdoor grill: Preheat to a medium-high temperature to get a nice sear. Cook them for about 5 minutes on each side. Brush the meat with basting sauce to keep them moist.
On the stovetop: Set your grill pan to medium-high heat. Brush the pan with oil and place the skewers once it gets very hot. Baste each side as you grill it for about 5 minutes.
In the oven: Preheat the oven to 400° F (200º C). Line a baking sheet with aluminum foil (for easy cleanup) and place a grill rack on top, if available. Arrange the skewers and bake for about 30 minutes. Flip them halfway through and brush them with basting sauce. Broil on high for 1-2 minutes toward the end.
Notes
- Pork butt: An inexpensive cut, great for feeding a crowd. It has good marbling (white lines of fat between the lean meat), making it tender and moist after cooking. Pork shoulder has less fat and marbling but is a good substitute. Pork belly is full of flavor and great texture, though very fatty.
- Lemon or calamansi: Calamansi is a citrus fruit used in sauces, marinades, and desserts. The flavor is like a cross between a lime and mandarin orange. Lemon is always a good alternative.
- Banana or tomato ketchup: Its acidity tenderizes the meat and adds a reddish color. Banana ketchup is sweeter and less tangy than tomato ketchup.
- Lemon-lime soda: Use any sweetened carbonated drink with a subtle lemon or lime flavor, such as 7 Up or Sprite.
Nutrition
Calories: 161kcalCarbohydrates: 12gProtein: 17gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 51mgSodium: 667mgPotassium: 351mgFiber: 1gSugar: 10gVitamin A: 39IUVitamin C: 3mgCalcium: 23mgIron: 1mg
Disclaimer: The nutritional information provided here is solely for informational purposes. I am not a certified nutritionist, and this data hasn't been evaluated by the Food and Drug Administration or any other authority. It shouldn't be seen as health or nutrition advice. The figures are estimates calculated from various food composition databases and might vary based on product types, brands, natural variations in produce, and ingredient processing methods. Individual results may differ.
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More Filipino & Asian Pork Recipes
- Pineapple-Glazed Ham Recipe
- Tokwa't Baboy Recipe
- Sinigang na Baboy Recipe
- Crispy Pata Recipe
Reader Interactions
Comments
Lynne
Yummy!!!! Excellent recipe!!Reply
Nora Rey
Hi Lynne, thanks you for your message. I'm really happy you liked it. =)
Reply
Dennis
Love the way you marinate it, very Pinoy!
Reply
Nora Rey
Thank you! Pinoy na Pinoy! 😉
Reply
Apol
Looks yummyReply
Nora Rey
Thank you!!! 😊
Reply
Bernadette
This is a party favorite! With atchara on the side .yummm!Reply
Nora Rey
Yees achara of course! Thank you!!! 😊
Reply
Tin
Tastes like home 🥰Reply
Nora Rey
Thanks, Tin.🥰
Reply
Bim
This looks yummy! Will make this soon. Keep posting Nora!❤️
Reply
Nora Rey
Thank you!!! 🥰
Reply
Ana
This is amazing! Tried do make it and it tasted delicious. Will definitely keep recipe for futureReply
Nora
Hello, Ana! Thank you for trying them out and glad you like them!
Reply