Filipino BBQ Pork Recipe

I absolutely dig these Filipino pork skewers. The blend of soy sauce, banana ketchup, and pineapple juice makes every bite sweet, tangy, and just the right amount of spicy. Grilling brings out a sticky, caramelized edge while keeping the meat juicy, turning an ordinary dinner into a flavor-packed experience every time.

I’m excited to share one of my all-time favorite grilled pork recipes. My Filipino BBQ Pork Skewers combine sweet, sticky, and spicy flavors in every bite.

I use pork shoulder cut into 1 1/2 inch cubes so its fat renders well on the grill, helping to keep the meat juicy. The marinade is a balanced mix of soy sauce, banana ketchup, vinegar and pineapple juice, along with brown sugar which gives the skewers a wonderful caramelized finish.

Adding five cloves of minced garlic, a small chopped onion, salt, ground black pepper and a couple of Thai chili peppers bring that extra kick while still keeping the nutritional benefits of a lean protein meal. I often use a little cooking oil on the grill to prevent sticking and ensure moist results.

This Pinoy Pork Bbq is perfect for casual dinner gatherings where you can enjoy the flavors of the Philippines in every bite.

Why I Like this Recipe

1. I really like this recipe because the flavors are just so awesome. The mix of sweet, tangy, and spicy makes every bite interesting and totally satisfying.
2. I love how the marinade really makes the pork juicy and tender. Ive noticed that when i let it sit for a while, the meat just gets better and better.
3. I enjoy that its super easy to prepare, even when i’m in a rush. The instructions were simple enough that i can trust it will work out well every time i grill.
4. I like the flexibility too—if i want more heat, i just add an extra chili, or if i want it sweeter, i tweak the brown sugar a bit. That keeps the recipe fun and personalized for me.

Ingredients

• Pork shoulder gives a rich protein boost and tender juiciness that brings flavor.
• Soy sauce adds a salty umami touch while deepening savory tones.
• Banana ketchup mixes sweet and tangy notes and adds a bit of carbohydrate.
• Vinegar cuts the meat’s richness with sour tang and helps tenderize it.
• Pineapple juice offers natural sweetness and moisture to balance savory flavors.
• Brown sugar delivers a gentle sweetness with caramel hints that work nicely.
• Garlic boosts flavor and health benefits even if its taste can be strong sometimes.
• Thai chili peppers add a spicy kick that awakens the palate with heat.

Ingredient Quantities

• 2 lbs pork shoulder or belly, cut into roughly 1 1/2 inch cubes
• 1/2 cup soy sauce
• 1/2 cup banana ketchup
• 1/4 cup vinegar (coconut or cane vinegar works best)
• 1/4 cup pineapple juice
• 1/4 cup brown sugar
• 5 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1-2 Thai chili peppers, chopped (optional for that spicy kick)
• 1-2 tablespoons cooking oil (for a little extra moistness on the grill)

How to Make this

1. Cut the pork shoulder or belly into roughly 1 1/2 inch cubes and put them in a big bowl.

2. To make the marinade, mix 1/2 cup soy sauce, 1/2 cup banana ketchup, 1/4 cup vinegar, 1/4 cup pineapple juice, and 1/4 cup brown sugar in the bowl.

3. Add 5 minced garlic cloves, 1 small chopped onion, 1 teaspoon salt, 1/2 teaspoon black pepper, and the chopped Thai chili peppers if you’re using them.

4. Drizzle in 1-2 tablespoons cooking oil and stir everything well until the pork is nicely coated.

5. Cover the bowl and let the pork marinate in the fridge for at least 1 hour, or up to overnight if you want the flavors to really sink in.

6. When you’re ready to grill, thread the pork cubes onto your skewers, making sure to leave a little space between each piece so they cook evenly.

7. Preheat your grill to medium-high heat and lightly oil the grate so the pork doesn’t stick.

8. Place the skewers on the grill and cook them for about 12 to 15 minutes, turning them every few minutes so they get a good char and cook evenly.

9. If you like a little extra flavor, brush the skewers with any leftover marinade while grilling.

10. Once the pork is cooked through and slightly caramelized, remove from the grill and let them rest for a few minutes before serving hot. Enjoy your Filipino BBQ!

Equipment Needed

1. Large cutting board (for cutting pork, garlic, onion, and chili)
2. Sharp knife (for chopping and mincing ingredients)
3. Mixing bowl (for marinating the pork)
4. Measuring cups and spoons (to accurately measure liquids and spices)
5. Skewers (to thread the pork pieces on for grilling)
6. Grill (preferably with adjustable heat for medium-high cooking)
7. Grill brush (to oil the grate and prevent sticking)
8. Tongs (to turn and move the skewers on the grill)
9. Basting brush or spoon (for applying leftover marinade during grilling)

FAQ

Filipino BBQ Pork Recipe Substitutions and Variations

• Instead of soy sauce, you can use tamari or coconut aminos which adds a similar umami flavor.
• If banana ketchup is hard to find, try mixing regular tomato ketchup with a mashed ripe banana and a little extra vinegar for tanginess.
• For vinegar, apple cider vinegar can work nicely as an alternative if you dont have coconut or cane vinegar.
• Substitute pineapple juice with orange juice mixed with a splash of lime juice to keep that sweet and tangy balance.
• If you want the spicy kick from Thai chili peppers but cant find them, red pepper flakes or diced jalapeño can do the trick.

Pro Tips

1. Try marinating the pork overnight if u can so all those flavors really sink in well and not just on the surface.
2. Make sure theres a little bit of space between each pork piece on your skewer so they cook evenly and don’t get all mushy in the middle.
3. When grillin, keep an eye on the heat and oil the grill properly to avoid the meat sticking, which can mess up your char.
4. If you got some marinade left over, brush it on the meat a few times when its almost done to give it an extra punch of flavor.