Filipino Pork Barbecue recipe or Filipino BBQ is a skewered pork or chicken, marinated and basted with sweet soy sauce garlic mixture made of garlic, banana ketchup, soy sauce, pineapple juice or 7-Up. Chicken barbecue is usually served with Java sauce.
Complement this Filipino Pork Barbecue recipe with spicy vinegar and garlic dip served on the side. This is another dish that is often served in Filipino gatherings, parties or picnics. For the drinkers, they love this as an appetizer (pulutan).
When grilling, I usually prepare two type of barbecue to grill. This time I am making this Filipino Pork Barbecue recipe and the other one is simply pork seasoned with salt. Both types are a favorite in our household. The aroma of the marinate and sizzling charred fat smells so good that I can’t wait to taste one, then another one, then one more…. By the time I’m done grilling, I’m already full.
Even though I have a gas grill, I still prefer to use the charcoal grill when grilling Filipino Style Pork BBQ. The aroma of pork grilled in charcoal reminds me of street vendors selling barbecue in the Philippines. When I was in college, I always passed by street vendors and it was so tempting to buy a couple but we grew up not eating street food. My mom was very strict about it due to food preparation. The only thing we can buy is taho or bananacue. We were never deprived of any food since my mom is a very good cook and food was abundant in our house due to my mom’s catering business.
How to Make Filipino Pork Barbecue Recipe
When preparing pork barbecue, it is best to marinate it overnight or at least 1/2 a day. Use marinate as baste once on both sides. Don’t use the baste when ready to remove from heat since raw meat was marinated in it.
Watch my video how to make Filipino pork barbecue. Make it today. Magluto na tayo. Enjoy!
Filipino Pork Barbecue or Filipino BBQ is skewered pork or chicken, marinated in, and basted with, a sweet soy sauce garlic mixture made from garlic, banana ketchup, soy sauce, pineapple juice or 7-Up.
- 1 ½ cups 7up sprite or ginger ale
- 1 cup banana ketchup
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil or olive oil
- 5 tablespoons brown sugar
- 8 cloves garlic minced
- ½ teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoons salt
- 3 pounds pork butt or pork shoulder sliced into long thin strips
Cut pork into long thin strips and place in a container with room to accommodate the marinate. Set aside.
Mix all the ingredients. Taste if you like the sweetness to your liking.
Pour marinate over pork. Mix well.
Cover container with lid or plastic like saran wrap.
Marinate for half a day or better yet overnight.
Put 4 to 5 pieces of pork on a bamboo skewer. Make sure it is not loose so pork
doesn’t fall off the skewer.
Prepare and heat up the grill. Have a big bottle of water when flames flare up.
Make sure you have an area in your grill that you can move the pork barbeque when fire flares up. With sugar as ingredient, pork will burn easily.
Cook each side for 7 minutes in low fire or longer depending on your preference. I like well done so I cook mine longer than 7 minutes.
Don’t discard the marinate. Use it to baste your Filipino Style Pork BBQ when you flip it.
Serve BBQ with onion vinegar mix with or without chili pepper depending on your taste. Enjoy!
- Cut pork or chicken into small strips for easier skewing.
- When using pork, it is best to use pork belly, pork shoulder or pork butt with FAT. Leaner pork is not very tasty as barbecue.
- It is best to marinate meat overnight in the fridge.
- You can make extra marinated pork or chicken and freeze it.
- If using a bamboo skewer, soak it in water for an hour so it doesn't burn when grilling.
- Don't discard the marinate, use it to baste while grilling.