Filipino Pork BBQ recipe or Filipino Barbeque is a skewered pork or chicken, marinated in, and basted with, a sweet soy sauce garlic mixture made from garlic, banana ketchup, soy sauce, pineapple juice or 7-Up. Chicken barbecue is usually served with Java sauce.
For this Filipino Pork BBQ recipe I am using a vinegar and garlic dip that is serve on the side. This is another dish that is often served in Filipino gatherings, parties or picnics.
When I grill I prepare 2 types of barbecue, the Filipino Pork BBQ recipe and the other one is simply plain pork seasoned with salt. Both are a favorite in our household. While I am grilling the aroma of the marinate smells so good that I can’t wait to taste one, then another one, then one more…. By the time I’m done grilling I’m already full. Even though I have a gas grill I use charcoal when grilling Filipino Style Pork BBQ. The aroma reminds me of the street vendors selling BBQ back in the Philippines. When I was in college I always passed by street vendors grilling bbq. It was tempting to buy a couple but we grew up not eating street food. My mom was very strict about it due to food preparation. The only thing we can buy is taho or bananacue. We were never deprived of any food since my mom is a very good cook and food was abundant in our house due to my mom’s catering business.
How to Make Filipino Pork BBQ
When preparing pork barbeque it is best to marinate it overnight or at least 1/2 a day. While grilling I use the marinate as my baste once on both sides. Make sure not to use the baste when ready to remove from heat since raw meat was marinated in that.
Watch my video how to make filipino pork bbq. Make it today. Magluto na tayo. Enjoy!
Every Thursday I will try to upload a new recipe. If you like it you’ll have time to get all the ingredients and make it on the weekend. See you then and thanks for visiting.
Filipino Pork BBQ or Filipino Barbeque is skewered pork or chicken, marinated in, and basted with, a sweet soy sauce garlic mixture made from garlic, banana ketchup, soy sauce, pineapple juice or 7-Up. Java sauce is usually served with chicken barbecue. Filipino barbeque is a crowd pleaser during gatherings, parties or picnics. Barbeque, pancit bihon and rice are great combinations and will satisfy everyone.
- 1 ½ cups 7up sprite or ginger ale
- 1 cup banana ketchup
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil or olive oil
- 5 tablespoons brown sugar
- 8 cloves garlic minced
- ½ teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1/2 teaspoons salt
- 3 pounds pork butt or pork shoulder sliced into long thin strips
Cut pork into long thin strips and place in a container with room to accommodate the marinate. Set aside.
Mix all the ingredients. Taste if you like the sweetness to your liking.
Pour marinate over pork. Mix well.
Cover container with lid or plastic like saran wrap.
Marinate for half a day or better yet overnight.
Put 4 to 5 pieces of pork on a bamboo skewer. Make sure it is not loose so pork
doesn’t fall off the skewer.
Prepare and heat up the grill. Have a big bottle of water when flames flare up.
Make sure you have an area in your grill that you can move the pork barbeque when fire flares up. With the sugar ingredient pork will burn easily.
Cook each side for 7 minutes in low fire or longer depending on your preference. I like well done so I cook mine longer than 7 minutes.
Don’t discard the marinate use it to baste your Filipino Style Pork BBQ when you flip it.
Serve BBQ with onion vinegar mix with or without chili pepper depending on your taste.
- Cut pork or chicken into small strips for easier skewing.
- When using pork it is best to use pork belly, pork shoulder or pork butt with fat. Leaner pork is not very tasty as barbeque.
- It is best to marinate the meat overnight in the fridge.
- You can make extra marinated pork or chicken and freeze it.
- If using a bamboo skewer soak it in water for an hour so it doesn't burn when grilling.
- Don't discard the marinate, use it to baste while grilling.