I finally cracked the charred-sweet street stall flavor with my Filipino Pork Barbecue Recipe paired with a tangy spiced vinegar that reproduces the classic notes of roadside barbecue.

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I still think about those street sticks that char and sizzle, so I kept messing with flavors until I got something close. This Filipino Pork Barbecue Recipe hits that sweet sour tang you remember, with pork shoulder tossed in banana ketchup so it gets that familiar glossy, slightly sweet coat.

The sticky glaze and little charred edges make you want to take another bite even before you smell the spiced vinegar dip. I write about Filipino Bbq Pork Skewers Philippines a lot but this one actually surprised me, made me pause and grin, like, wait this is the real thing.

Ingredients

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Pork shoulder: Rich in protein and fat, gives juicy bites, can be a bit fatty.
Banana ketchup: Sweet, tangy, adds color and Filipino flavor, higher in sugar than tomato.
Pineapple juice: Acidic, tenderizes meat, adds tropical sweetness and vitamin C, natural sugars.
Calamansi juice: Sharp citrus sourness, brightens the sauce, offers vitamin C, fresh zip.
Brown sugar: Caramel notes, deep sweetness, helps glaze, adds calories so use wisely.
Soy sauce: Salty, umami backbone, gives color and depth, watch the sodium level.
Garlic: Pungent aroma, savory boost, contains allicin, small health benefits when fresh.
Bird’s eye chilies: Fiery heat, adds spice and brightness, contains capsaicin, small vitamin C.

Ingredient Quantities

2 lb (900 g) pork shoulder or pork butt cubed or thinly sliced

1/2 cup banana ketchup (yes banana ketchup not tomato ketchup)

1/4 cup light soy sauce

1/4 cup pineapple juice

3 tbsp calamansi juice or fresh lemon or lime juice

3 tbsp packed brown sugar

1 tbsp oyster sauce

1 tbsp fish sauce (patis), optional

4 cloves garlic, minced

1/2 tsp ground black pepper

1/4 tsp baking soda (for tenderizing), optional

2 tbsp vegetable oil

12 to 16 bamboo skewers soaked in water

1/2 cup cane vinegar or white vinegar (for the spiced dipping)

2 tbsp shallot or red onion, finely chopped

2 cloves garlic, minced (for the dipping)

2 to 3 bird’s eye chilies, finely chopped or 1 tsp crushed red pepper

1 tsp sugar (for the dipping)

Salt to taste

How to Make this

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1. If you want extra tender pork, toss the meat with 1/4 tsp baking soda and 1 tbsp water, rub it in, let sit 30 minutes, then rinse and pat dry; this is optional but works great.

2. In a big bowl mix 1/2 cup banana ketchup (yes banana ketchup not tomato ketchup), 1/4 cup light soy sauce, 1/4 cup pineapple juice, 3 tbsp calamansi or lemon/lime juice, 3 tbsp packed brown sugar, 1 tbsp oyster sauce, 1 tbsp fish sauce (patis) if using, 4 minced garlic cloves, 1/2 tsp ground black pepper and 2 tbsp vegetable oil until sugar dissolves; set aside about 1/4 cup of this marinade in a small saucepan and keep separate.

3. Add the pork to the marinade, toss so every piece is coated, cover and refrigerate at least 4 hours or overnight for best flavor; poke or score thicker pieces so the marinade soaks in.

4. Soak 12 to 16 bamboo skewers in water for at least 30 minutes while the meat marinates.

5. Bring the reserved 1/4 cup marinade to a rapid boil for 3 to 5 minutes to kill any raw juices and thicken it slightly, then cool a bit; this is what you will baste with while grilling.

6. Thread the marinated pork onto the soaked skewers, leaving a little space between pieces so they cook evenly.

7. Preheat grill to medium-high (or heat broiler or use a grill pan). Grill skewers, brushing often with the boiled marinade and a little oil to prevent burning, turning every 2 to 3 minutes until edges are caramelized and pork is cooked through — about 8 to 12 minutes for thin slices, longer for chunks; watch closely because sugar burns fast, move to cooler zone if needed.

8. While grilling make the spiced dipping sauce: mix 1/2 cup cane or white vinegar with 2 tbsp finely chopped shallot or red onion, 2 minced garlic cloves, 2 to 3 chopped bird’s eye chilies or 1 tsp crushed red pepper, 1 tsp sugar and salt to taste; stir and let sit for at least 10 minutes so flavors bloom.

9. When skewers are done, let them rest a minute or two, squeeze extra calamansi or lime if you like, and serve hot with the spiced vinegar dipping sauce.

10. Tip: if you want a glossy finish brush a little more boiled marinade in the last minute of grilling, and always taste the dipping sauce before serving and adjust sugar or salt, you’re gonna love it.

Equipment Needed

1. Cutting board and a sharp chef’s knife, for cubing or thinly slicing the pork
2. Large mixing bowl big enough for 2 lb pork and the marinade
3. Measuring cups and spoons
4. Whisk or fork and a wooden spoon or spatula to mix and toss things
5. Small saucepan to boil the reserved marinade
6. Bamboo skewers (12 to 16) soaked in water and a plate or tray to thread them on
7. Grill, grill pan, or broiler and a good pair of tongs for turning
8. Pastry brush for basting and a small bowl for the spiced dipping sauce

FAQ

How long should I marinate the pork?

At least 3 hours is good, overnight (8 to 12 hours) is better for deeper flavor. If you use the 1/4 tsp baking soda for extra tenderizing, do that separately for 30 to 45 minutes then rinse or pat dry before adding the full marinade.

Can I use tomato ketchup instead of banana ketchup?

You can, but banana ketchup gives that classic sweet-tangy Filipino taste. If you only have tomato ketchup, add 1 to 2 tbsp brown sugar and a splash of vinegar or pineapple juice to mimic banana ketchup.

What cut of pork works best, and can I use thin slices instead of cubes?

Pork shoulder or butt is best because it stays juicy and has good fat for flavor. Thin slices will cook faster and can dry out if overcooked, but they work if you watch the grill closely.

How do I grill without burning the sugar in the marinade?

Grill over medium heat, not high. Oil the grate and the meat, and avoid direct high flames; use indirect heat for most of the cook, then finish over direct heat to get char. Reserve a small amount of marinade before adding raw meat, boil that if you want to use it for basting so it’s safe.

Do I have to soak bamboo skewers and any tips for threading?

Yes soak them at least 30 minutes so they dont burn. Thread pieces with a little space between them so heat circulates, and use two skewers per kebab if pieces are heavy so they dont spin.

How do I store and reheat leftovers, and is there a safe internal temp for pork?

Keep leftovers in the fridge 3 to 4 days, freeze up to 3 months. Reheat in a 350 F oven until hot or pan-fry briefly to re-crisp. Cook pork to 145 F internal temp and let rest 3 minutes before serving for safe, juicy meat.

Pork Barbeque Recipe (Filipino Style) Substitutions and Variations

Banana ketchup: no banana ketchup on hand? Stir 1 cup tomato ketchup with 1 tbsp brown sugar and 1 tsp cane vinegar to get the sweet tang. For a closer match, mash 1 tbsp ripe banana into the ketchup before mixing.
Pineapple juice: swap with orange juice 1:1 and add 1 tsp vinegar or lemon juice for extra tang, or blend canned pineapple chunks and strain if you want that pineapple bite.
Fish sauce (patis): replace with light soy sauce plus 1/4 tsp anchovy paste or a splash of Worcestershire for umami. For a vegetarian option use mushroom soy sauce or 1 tsp miso dissolved in a little water.
Calamansi juice: use fresh lime or lemon juice 1:1. Bottled lime can work too but taste first, you might need a bit less cause it’s stronger.

Pro Tips

– Use the baking soda trick sparingly. 1/4 tsp for 2 pounds gives noticeably more tender meat, but dont leave it much longer or the pork turns mealy. Rinse and pat the pieces dry before marinating so the flavors stick.

– Watch the sugar, it burns fast. Grill over medium high at first, then move skewers to a cooler spot if the edges are charring too quickly, and only start heavy basting in the last few minutes so the glaze caramelizes not carbonizes.

– Cut and thread the pork so pieces are uniform and not crowded on the skewer, that way everything cooks evenly. Also soak the bamboo sticks well, they wont burn if properly saturated.

– Let the dipping sauce sit at least 10 minutes so the flavors bloom, then taste and tweak acid sugar and salt. A little fresh cilantro or grated ginger in the sauce gives a bright lift if you want to mix it up.

Pork Barbeque Recipe (Filipino Style)

Recipe by Pho Tsventsi

0.0 from 0 votes

I finally cracked the charred-sweet street stall flavor with my Filipino Pork Barbecue Recipe paired with a tangy spiced vinegar that reproduces the classic notes of roadside barbecue.

Servings

servings

Calories

453

kcal

Equipment: 1. Cutting board and a sharp chef’s knife, for cubing or thinly slicing the pork
2. Large mixing bowl big enough for 2 lb pork and the marinade
3. Measuring cups and spoons
4. Whisk or fork and a wooden spoon or spatula to mix and toss things
5. Small saucepan to boil the reserved marinade
6. Bamboo skewers (12 to 16) soaked in water and a plate or tray to thread them on
7. Grill, grill pan, or broiler and a good pair of tongs for turning
8. Pastry brush for basting and a small bowl for the spiced dipping sauce

Ingredients

2 lb (900 g) pork shoulder or pork butt cubed or thinly sliced
1/2 cup banana ketchup (yes banana ketchup not tomato ketchup)
1/4 cup light soy sauce
1/4 cup pineapple juice
3 tbsp calamansi juice or fresh lemon or lime juice
3 tbsp packed brown sugar
1 tbsp oyster sauce
1 tbsp fish sauce (patis), optional
4 cloves garlic, minced
1/2 tsp ground black pepper
1/4 tsp baking soda (for tenderizing), optional
2 tbsp vegetable oil
12 to 16 bamboo skewers soaked in water
1/2 cup cane vinegar or white vinegar (for the spiced dipping)
2 tbsp shallot or red onion, finely chopped
2 cloves garlic, minced (for the dipping)
2 to 3 bird's eye chilies, finely chopped or 1 tsp crushed red pepper
1 tsp sugar (for the dipping)
Salt to taste

Directions

If you want extra tender pork, toss the meat with 1/4 tsp baking soda and 1 tbsp water, rub it in, let sit 30 minutes, then rinse and pat dry; this is optional but works great.
In a big bowl mix 1/2 cup banana ketchup (yes banana ketchup not tomato ketchup), 1/4 cup light soy sauce, 1/4 cup pineapple juice, 3 tbsp calamansi or lemon/lime juice, 3 tbsp packed brown sugar, 1 tbsp oyster sauce, 1 tbsp fish sauce (patis) if using, 4 minced garlic cloves, 1/2 tsp ground black pepper and 2 tbsp vegetable oil until sugar dissolves; set aside about 1/4 cup of this marinade in a small saucepan and keep separate.
Add the pork to the marinade, toss so every piece is coated, cover and refrigerate at least 4 hours or overnight for best flavor; poke or score thicker pieces so the marinade soaks in.
Soak 12 to 16 bamboo skewers in water for at least 30 minutes while the meat marinates.
Bring the reserved 1/4 cup marinade to a rapid boil for 3 to 5 minutes to kill any raw juices and thicken it slightly, then cool a bit; this is what you will baste with while grilling.
Thread the marinated pork onto the soaked skewers, leaving a little space between pieces so they cook evenly.
Preheat grill to medium-high (or heat broiler or use a grill pan). Grill skewers, brushing often with the boiled marinade and a little oil to prevent burning, turning every 2 to 3 minutes until edges are caramelized and pork is cooked through — about 8 to 12 minutes for thin slices, longer for chunks; watch closely because sugar burns fast, move to cooler zone if needed.
While grilling make the spiced dipping sauce: mix 1/2 cup cane or white vinegar with 2 tbsp finely chopped shallot or red onion, 2 minced garlic cloves, 2 to 3 chopped bird's eye chilies or 1 tsp crushed red pepper, 1 tsp sugar and salt to taste; stir and let sit for at least 10 minutes so flavors bloom.
When skewers are done, let them rest a minute or two, squeeze extra calamansi or lime if you like, and serve hot with the spiced vinegar dipping sauce.
Tip: if you want a glossy finish brush a little more boiled marinade in the last minute of grilling, and always taste the dipping sauce before serving and adjust sugar or salt, you're gonna love it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.