Juicy, tender pork skewers marinated in a sweet and savory sauce. These crowd-pleasing Filipino Barbecue Pork Skewers can be cooked on the stovetop, in the oven, or on an outdoor grill.
You may also like Inihaw na Liempo (Grilled Pork Belly) with a similar flavor profile.
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Ingredients you’ll need
Notes and substitutions
- Pork Butt: A cut that is relatively inexpensive and 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 also an option, 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 over Pancit Canton (Filipino Stir-Fried Noodles) . The flavor is like a cross between lime and sour orange. Lemon is always a good alternative.
- Banana or Tomato Ketchup: The acidity tenderizes the meat and gives it that 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
Partially freeze the meat for about an hour to make slicing easier. (1)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.
Make the marinade by combining 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 as needed.
(2)Pour the marinade over the meat and refrigerate for 2 to 8 hours.
(3)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, soak bamboo skewers in water for about half an hour before skewering to prevent them from catching on fire when you grill.
(4)Over medium heat, cook leftover marinade for about 10 minutes to slightly thicken and prevent cross-contamination.
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.
(5)On the grill: Preheat at a medium-high temperature to get a nice sear. Brush the meat with basting sauce to keep them moist. Cook for about 5 minutes on each side.
(5)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.
(5)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 a minute or two toward the end.
Filipino Pork Barbecue Skewers are best served with easy-to-make Java Rice and a side of Achara (Pickled Green Papaya) or vinegar dipping sauce.
Frequently asked questions
Filipino Barbecue Pork Skewers should be well-marinated and have a good fat-to-meat ratio. Avoid overcooking them to keep them tender and juicy.
Filipino barbecue is called inihaw or inasal, a general term that means grilled or roasted. It can be meat (including offal), seafood, or vegetables grilled whole or skewered typically over charcoal.
Along with lemon juice and ketchup, the soda adds sweetness and its high acidity tenderizes the meat.
Watch how I make it here
Other pork recipes you may like
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📖 Recipe
Filipino Barbecue Pork Skewers
Equipment
- Grill pan, Charcoal or Gas grill, or Convection oven
- Small saucepan
- 8-inch bamboo skewers
Ingredients
- 3 pounds pork butt, boneless sub:pork shoulder or belly
- ⅔ cup soy sauce regular or light
- ⅓ cup calamansi or lemon juice
- 1 cup lemon-lime soda
- ½ cup brown sugar sub:any sugar
- ½ cup banana or tomato ketchup
- 6 cloves garlic grated or minced
- Black pepper to taste
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.
- On the grill: Preheat at a medium-high temperature to get a nice sear. Brush the meat with basting sauce to keep them moist. Cook them for about 5 minutes on each side.
- 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 a minute or two toward the end.
Dennis
Love the way you marinate it, very Pinoy!
Apol
Looks yummy
Bernadette
This is a party favorite! With atchara on the side .yummm!
Tin
Tastes like home 🥰
Bim
This looks yummy! Will make this soon. Keep posting Nora!❤️
Ana
This is amazing! Tried do make it and it tasted delicious. Will definitely keep recipe for future
Nora
Hello, Ana! Thank you for trying them out and glad you like them!