Filipino Barbecue Pork Skewers

Filipino Barbecue Pork Skewers are juicy, tender pork skewers marinated in a sweet and savory sauce. These crowd-pleasers can be cooked on the stovetop, in the oven, or on an outdoor grill.

You may also like Inihaw na Liempo (Grilled Pork Belly) or Tuna Belly with Tomato-Mango Salsa, or pair them with Sinangag (Garlic Fried Rice) or Java Rice.

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• Ingredients you’ll need
• Notes and substitutions
• How to make this recipe
• Recipe FAQs
• Other pork recipes you may like
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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 a 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

Step 1: Partially freeze the meat for about an hour to make slicing easier. 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.

Step 2: 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 it to your liking. Pour the marinade over the meat and refrigerate for 2 to 8 hours.

Step 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, you can soak the bamboo skewers in water for about half an hour before skewering to prevent them from catching on fire when you grill.

Step 4: Over medium heat, cook leftover marinade for about 10 minutes to slightly thicken and prevent cross-contamination.

Step 5: Grill the skewers.

On the grill: Preheat the grill to medium-high temperature to achieve a nice sear. Cook the skewers for about 5 minutes on each side. Brush the meat with basting sauce to keep it moist and flavorful.

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 1-2 minutes toward the end.

Filipino Pork Barbecue Skewers are best served with Java Rice and a side of Achara (Pickled Green Papaya) or spiced vinegar dipping sauce.

Recipe FAQs

Other pork recipes you may like

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