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How To Make Filipino Pork Barbecue

Filipino pork barbecue is a sweet, savory, and smoky dish made of marinated pork skewered on bamboo sticks and grilled to caramelized perfection over live charcoal.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Pork Recipe
Cuisine: Filipino
Keyword: barbecue on a skewer, barbecue on a stick, Filipino barbecue, Filipino recipe, fried pork recipe, pinoy barbecue
Servings: 20 sticks
Calories: 223kcal
Author: Manny

Ingredients

  • 1 kilo pork butt or pork shoulder sliced thin into 1 1/2 inch square and 3/4 inch thick.
  • 1 big head garlic crushed
  • 1/2 cup 7-Up or Sprite
  • 2 tsp. fine salt
  • 2 pcs big calamansi extract the juice
  • 1 tsp. black pepper
  • 2 Tbsps. soy sauce
  • 2 Tbsps. sugar

Instructions

How To Make Filipino Pork Barbecue

  • Mix all the ingredients together including the pork.
  • Marinate overnight in the refrigerator.
  • Skewer 3 to 4 pcs. of pork in each stick. Cook over live charcoal until almost done.
  • Brush with catsup mixed with 1/2 cup oil. Cook until done.
  • Serve hot. Makes 20-22 sticks.

Notes

Cooking Tips:

Marinate Overnight for Maximum Flavor

To achieve the bold and savory-sweet taste that defines Filipino pork barbecue, marinate the pork overnight. This gives the meat enough time to absorb the flavors from the soy sauce, calamansi, sugar, and spices, ensuring every bite is seasoned to perfection. A longer marination time also helps tenderize the meat, making it juicy and flavorful after grilling.

Use Live Charcoal for Authentic Smokiness

Grilling over live charcoal is essential for achieving the authentic smoky flavor that sets Filipino pork barbecue apart. The charcoal imparts a unique aroma and charred texture that you can’t replicate with gas or electric grills. Keep the heat medium to high and flip the skewers often to ensure the meat cooks evenly without burning.

Brush with Banana Ketchup for a Glossy Finish

Banana ketchup is a must when grilling Filipino pork barbecue, as it adds a sweet, tangy glaze that balances the savory marinade. Mix it with a bit of oil before brushing it onto the skewers to keep the meat moist and prevent it from drying out. Apply the ketchup glaze in the last few minutes of grilling to avoid burning and to achieve that signature caramelized coating.