Filipino BBQ Pork Skewers

Filipino BBQ Pork Skewers

If you want to make a delicious recipe at your next BBQ that will wow everyone, these Filipino BBQ Skewers are it. I’ve tried this marinade on beef, pork and chicken and it’s great on everything!

Delicate bits of delightful pork coated with a sweet and exquisite sauce and new off the flame broil these pork BBQ sticks are so mouth-watering that you’ll need to accumulate them all on your plate. It’s no big surprise these are a Filipino delicacy.

I’m always afraid I will flop making the recipe and then we have to order pizza. Well, this recipe is going to be the one to use on guests.  It’s so easy and so amazingly scrumptious!

What pork and BBQ means to Filipinos

BBQ and barbecuing in the Philippines is a huge piece of preparing and food culture. At the point when I visited the Philippines just about 10 years prior, I truly delighted in a great deal of road food in Cebu and Manila. A significant number of these road nourishments were barbecued and BBQed when you requested them and took them to go.

You could even buy rice in a hurry as pusô–hanging rice that is framed by meshing palm leaves into a jewel molded, including rice, and steaming it. Puso matched alongside BBQ sticks in an earthy colored paper pack was the ideal in a hurry dinner.

These are food encounters I additionally have fortunately been a piece of in the US. On the off chance that you’ve ever had the option to go to a Filipino gathering in America, you ought to anticipate a great deal of barbecued and BBQ nourishments, similar to chicken inasal, lechon (cooked pork on a spit), and my top choice, pork BBQ sticks.

It shouldn’t be a finished amazement that pork is a quintessential piece of Filipino food and culture, particularly in light of the fact that pigs are an indigenous creature to the Philippines. Generally, it was referred to that pigs were given as contributions to Gods. While not all Filipinos or Filipino Americans eat or love pork, there is as yet intriguing information on pork utilization with regards to the Philippines. In 2017, the normal Filipino devoured more than 30 pounds of pork yearly (contrasted with the 28 pounds of pork devoured by the remainder of the world).

Filipino vs American BBQ

Filipino BBQ imparts a few similitudes to American BBQ, and it’s similarly as scrumptious and fulfilling. Commonly Filipino BBQ is cooked over charcoal, yet nowadays gas is likewise utilized in eateries and homes, as well. While numerous American marinades for BBQ depend on dry rubs or thick sauces you add on after it’s cooked, Filipino BBQ regularly utilizes wet marinades that incorporate fixings explicit to Filipino food.

For instance, numerous marinades go through 7 or Sprite as an approach to soften the meat or utilizing banana ketchup as a sugar. I like to utilize banana ketchup in both the marinade and the coating while at the same time cooking. For Filipino Americans, I’ve begun to see a great deal of fascinating combinations made in Filipino BBQ–something that is reflected in this formula.

The meat

When picking pork, I like to choose pork shoulder or butt because it’s got a nice combination of lean and fatty pieces. My local grocery stores also sell it relatively cheaper than pork belly, too. At home, cut your pork shoulder into cubes no smaller than one inch on all sides. I like to make sure that all the pieces have some parts of the fat in it so that each bite is tasty.

Once you’ve cut the cubes, add them into an air-tight container and pour the marinade over the meat, making sure all pieces of the pork are covered. Marinate the pork for up to six hours in the fridge so you get all that sweet and savory goodness in each piece of pork.


Customarily, they utilize charcoal barbecues to cook the BBQ sticks, yet in the event that you just have a gas flame broil that will likewise work. Around 30 minutes before barbecuing, you need to drench your wooden BBQ sticks in water to keep them from consuming on the flame broil this is significant! I’ve had the wooden sticks burst into flames since I didn’t splash them and it isn’t enjoyable.

Additionally, try to eliminate your marinating meat from the refrigerator and lay it on the counter so it’s not very cool when flame broiling. You need to ensure they cook equitably.

sticks of pork on the flame broil, being coated with a brush

At the point when you’re finished marinating and splashing your sticks, you would then be able to add around five to six bits of meat to each stick. I like to substitute pieces that are more lean and afterward more fat so each stick gets an even extent. In the Philippines, I saw that they additionally include a bit of greasy pork toward the finish of the stick–practically like a treat toward the end!

To keep from quickly burning your sticks, keep it at about 80% warmth when you place the sticks on the flame broil. Cook the sticks for around four minutes on each side and afterward turn it over and cook for an additional four minutes.



  • 3 lb pork shoulder cut into one inch cubes
  • ½ c banana ketchup
  • 1 c 7-Up or Sprite
  • 1 c soy sauce
  • ½ c Datu Puti vinegar or white vinegar
  • ¼ c oyster sauce
  • tbsp chili oil with black bean
  • 1 c brown sugar
  • 2 tsp ground pepper
  • 1 c garlic minced


  • 16 (12-inch) bamboo skewers


  • ¼ c banana ketchup
  •  c oyster sauce
  • 1 ½ tbsp sesame oil




Cut the pork shoulder into cubes about one inch in size all around. Add the meat in an air-tight container larger than the amount of meat inside, leaving room for the marinade.
In a large mixing bowl, combine the banana ketchup, 7-up, soy sauce, vinegar, oyster sauce, chili oil with black bean sauce, brown sugar, ground pepper, and garlic. Whisk the contents and make sure the brown sugar has dissolved.
Pour the marinade over the meat and mix together to make sure all the meat is covered. Marinade for six hours and no more than eight hours, refrigerated.


Douse the bamboo sticks in water for in any event 30 minutes. Eliminate the marinade from the refrigerator and let sit on the counter for 30 minutes to change the temperature before flame broiling (this is likewise simpler on your hands while spearing).

In a little bowl, consolidate the banana ketchup, shellfish sauce, and sesame oil and blend altogether.

Collect the BBQ sticks by including around five-six bits of pork to each stick. Attempt to substitute fattier and less fatty pieces. Rehash until all bits of meat are pierced.

Preheat the barbecue to medium-high warmth (about 80%). Spot the sticks on the flame broil and cook for four minutes on one side before turning. Continue cooking for an additional four minutes.

Utilize a brush to season the coating on one side of the stick, turn over the stick, cook for one moment. Continue seasoning and cooking. Check the temperature of the meat to check whether it’s cooked altogether (145 °F). You can likewise utilize a blade to cut a bit of pork and check the middle. Finish pork sticks ought to be somewhat firm, yet not dry and not clear in the center. Modify cooking time if fundamental or eliminate the sticks in the event that they’re done.

Present with a side of rice and sweet Filipino pickles.

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