Filipino BBQ Pork
- Prep Time: 20 minutes
- Cook Time: 20 minutes Marinate Time: 4–12 hours
- Total Time: 4 hours 40 minutes
Description
Filipino BBQ Pork is a sweet, savory, and slightly smoky street-style favorite that’s incredibly juicy and packed with bold flavor. Marinated in a rich blend of soy sauce, garlic, sugar, and citrus, these skewers are grilled to caramelized perfection. It’s the perfect dish for BBQs, family gatherings, or whenever you want something simple but deeply flavorful.
Ingredients
Pork & Marinade
- 2 lbs pork shoulder or pork belly, cut into cubes
- 1/2 cup soy sauce
- 1/2 cup banana ketchup (or regular ketchup)
- 1/3 cup brown sugar
- 6 cloves garlic, minced
- 1/4 cup pineapple juice (or calamansi juice)
- 1 tablespoon oyster sauce
- 1 teaspoon ground black pepper
- 1/2 teaspoon paprika
For Basting
- 2 tablespoons oil
- 2 tablespoons leftover marinade
Optional Garnish
- Chopped green onions
- Diced red onion
Instructions
Begin by preparing the marinade in a large bowl. Combine soy sauce, banana ketchup, brown sugar, garlic, pineapple juice, oyster sauce, black pepper, and paprika. Mix well until the sugar dissolves and the marinade becomes smooth and slightly thick.
Add the pork cubes to the marinade and mix thoroughly to ensure every piece is fully coated. Cover and refrigerate for at least 4 hours, but overnight marination is best for deeper flavor and more tender meat.
Once marinated, thread the pork pieces onto skewers, packing them closely but not too tight so they cook evenly. If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning.
Preheat your grill to medium heat. Place the skewers on the grill and cook slowly, turning frequently to prevent burning due to the sugar in the marinade. As the pork cooks, baste it with the oil and reserved marinade mixture to keep it juicy and help develop a sticky, caramelized glaze.
Continue grilling for about 15–20 minutes, turning regularly, until the pork is fully cooked, slightly charred on the edges, and glossy from the glaze. Make sure the internal temperature reaches at least 145°F (63°C), though slightly higher gives a more tender texture.
Remove from the grill and let the skewers rest for a few minutes. Garnish with chopped green onions or diced red onion for a fresh contrast.
Notes
- Marinating overnight gives the best flavor
- Cook on medium heat to avoid burning the sugar
- Baste frequently for a glossy finish
- Pork belly gives richer flavor, pork shoulder is leaner
- Turn often for even caramelization
Nutrition
- Serving Size: 4–5 servings
- Calories: 420 per serving
Variations
- Add a little chili sauce for a spicy version
- Use chicken instead of pork for a lighter option
- Replace pineapple juice with orange juice
- Add lemongrass for extra aroma
- Try honey instead of brown sugar
Serving Suggestions
- Serve with steamed white rice
- Pair with garlic fried rice
- Add pickled vegetables on the side
- Serve with a vinegar dipping sauce
- Great for BBQ platters or party trays
Tips
- Do not cook on high heat to prevent burning
- Keep basting while grilling for moisture
- Let meat rest before serving
- Cut pork evenly for uniform cooking
- Use metal skewers for easier handling
Prep Time / Cook Time / Total Time
Prep Time: 20 minutes
Marinate Time: 4–12 hours
Cook Time: 20 minutes
Total Time: 4 hours 40 minutes
Serving Size
Serves: 4–5 servings
Nutritional Info (Approx.)
Calories: 420 per serving
Protein: 28g
Fat: 22g
Carbohydrates: 25g
FAQs
Can I make Filipino BBQ pork without a grill?
Yes, you can cook it in the oven or on a stovetop grill pan. Bake at 400°F (200°C) for about 25–30 minutes, turning halfway through, and broil at the end to get a slightly charred finish. A grill pan also works well to mimic the outdoor BBQ flavor.
Why is my BBQ pork burning too fast?
This usually happens because of the sugar in the marinade. To avoid this, cook on medium heat and turn the skewers frequently. Basting also helps prevent drying and burning while building that caramelized glaze.
Can I prepare this ahead of time?
Yes, you can marinate the pork a day in advance and even assemble the skewers ahead of time. Keep them refrigerated until ready to cook. This makes it perfect for parties or meal prep.
What cut of pork is best for this recipe?
Pork shoulder and pork belly are the best choices. Pork belly is richer and juicier, while pork shoulder is slightly leaner but still tender when marinated properly.
Can I freeze marinated pork?
Yes, you can freeze the pork in the marinade before cooking. When ready to use, thaw it in the refrigerator overnight and grill as usual. This is a great time-saving option.