Filipino pork BBQ skewers are the smell of every great block party, fiesta, and roadside grill. Sweet, savory, slightly smoky, and unapologetically sticky. The secret? Banana ketchup, calamansi, and a whole lot of garlic. The pork gets tender, the edges get charred, and you eat it straight off the stick like a happy caveman.
No bamboo grilling skills needed. Just marinate, skewer, grill, and baste. Repeat the basting. Trust me.
Step-by-Step Instructions
Make the Marinade
In a bowl, combine banana ketchup, soda, soy sauce, brown sugar, garlic, calamansi juice, and pepper. Whisk well.
Marinate the Pork
Add pork slices and mix thoroughly. Cover and refrigerate for at least 4 hours (overnight is best). Reserve ½ cup marinade for basting.
Skewer the Meat
Thread pork slices onto soaked bamboo skewers (1-2 pieces per skewer, weaving them flat like a ribbon).
Grill the Skewers
Preheat grill to medium-high heat. Grill skewers for 3-4 minutes per side, basting frequently with reserved marinade.
Cook until charred at the edges, slightly sticky, and cooked through (internal temp 145°F/63°C).
Serve
Serve hot with steamed rice and more banana ketchup on the side. Pull the meat off the stick with your teeth. That’s the law.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes (plus marinating)
Yield: 10-12 skewers
Difficulty: Easy
Storage Notes
How to Store Leftovers:
Refrigerate cooked skewers for up to 3 days. Reheat on a grill or in a hot pan (microwave makes them sad). Raw marinated pork freezes beautifully for up to 3 months.
No Grill?
Use a cast iron pan or broiler. High heat is key. You want char, not steam.
