Filipino BBQ Pork is a beloved staple in Filipino cuisine, celebrated for its irresistible blend of savory, sweet, and smoky flavors. Often seen sizzling on street corners and at family gatherings across the Philippines, this dish is a testament to the country’s rich culinary heritage.
The marinade, a harmonious mix of soy sauce, banana ketchup, garlic, and various spices, infuses the pork with a distinctive taste that sets Filipino BBQ Pork apart from other grilled pork dishes. Traditionally skewered and grilled over charcoal, each bite is tender, juicy, and caramelized to perfection.
Filipino BBQ Pork is not just a street food favorite; it is a mainstay at fiestas, birthdays, and weekend get-togethers, where its aroma often draws people together.
The tradition of grilling pork in the Philippines dates back generations, blending influences from Chinese, Spanish, and American cuisines while maintaining a uniquely Filipino twist. For those new to banana ketchup, this sweet and tangy condiment is a Filipino innovation and a key ingredient in the marinade.
Learn more about Filipino barbecue history and its street food culture at Serious Eats (https://www.seriouseats.com/filipino-barbecue-street-food-5139526). Whether you’re hosting a summer barbecue or simply craving a taste of the Philippines at home, this Filipino BBQ Pork recipe will transport your taste buds straight to the vibrant streets of Manila.
Ingredients for Filipino BBQ Pork
- 2 pounds pork shoulder or pork butt, sliced into thin strips
- 10 to 12 bamboo skewers, soaked in water for 30 minutes
- 1/2 cup soy sauce
- 1/2 cup banana ketchup
- 1/4 cup brown sugar
- 1/4 cup pineapple juice
- 6 cloves garlic, minced
- 1 small onion, grated
- 1 teaspoon ground black pepper
- 1 teaspoon chili flakes (optional, for spice)
- 2 tablespoons calamansi juice or lemon juice
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1/2 teaspoon salt
Instructions for Making Filipino BBQ Pork
- Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
- Prepare the marinade: In a large bowl, combine soy sauce, banana ketchup, brown sugar, pineapple juice, minced garlic, grated onion, black pepper, chili flakes, calamansi or lemon juice, oyster sauce, vegetable oil, and salt. Mix thoroughly until sugar is dissolved.
- Add the sliced pork to the marinade, making sure every piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor.
- Thread marinated pork slices onto the soaked skewers, packing the meat tightly for juicier BBQ.
- Preheat a charcoal grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the pork skewers for about 3-4 minutes per side, basting with leftover marinade occasionally, until the pork is cooked through and slightly charred at the edges.
- Once grilled, transfer the Filipino BBQ Pork skewers to a serving platter and let rest for a couple of minutes before serving.
- Serve hot with steamed rice, pickled vegetables, or your favorite dipping sauce.
Nutritional Information
Filipino BBQ Pork is a protein-rich dish, offering approximately 250-300 calories per skewer (assuming 8-10 skewers per 2-pound batch). Each serving contains about 18-22 grams of protein, 15-18 grams of fat, and 8-12 grams of carbohydrates, primarily from the marinade’s sugar and banana ketchup.
The inclusion of garlic, onion, and calamansi provides a modest amount of vitamins and antioxidants.
However, due to the use of soy sauce and banana ketchup, the sodium content can be higher, so those monitoring sodium intake should consider using a low-sodium soy sauce or reducing the amount of added salt.
The pork cut used will influence the fat content—leaner cuts like pork tenderloin can be substituted for a healthier alternative.
For more comprehensive nutrition details on pork, see the USDA National Nutrient Database (https://fdc.nal.usda.gov/fdc-app.html#/food-details/17144/nutrients). Pairing Filipino BBQ Pork with fresh vegetables or a light salad can further balance your meal and provide additional fiber and vitamins.
Wine/Beverage Pairings With Filipino BBQ Pork
Filipino BBQ Pork pairs excellently with light, refreshing beverages that balance its sweet and savory flavors. A crisp, chilled San Miguel Pale Pilsen or a light lager complements the smoky, caramelized notes of the pork.
For wine lovers, a slightly chilled Pinot Noir or Beaujolais offers fruity undertones that contrast well with the marinade’s sweetness. If you prefer non-alcoholic options, a cold glass of calamansi juice or pineapple iced tea will refresh your palate and echo the marinade’s citrus accents.
For a truly Filipino experience, try pairing with buko juice (young coconut water) for a naturally sweet, hydrating drink.
Cooking Tips and Variations
For the best Filipino BBQ Pork, always marinate the pork for a minimum of 4 hours, but overnight marination is ideal for deep flavor penetration. Thinly sliced pork ensures faster and more even cooking, resulting in tender skewers.
If you prefer a smokier taste, grill over real charcoal instead of a gas grill. Soaking the bamboo skewers is crucial to prevent them from burning on the grill.
If banana ketchup is unavailable, a mixture of tomato ketchup with a bit of sugar and a splash of vinegar can be used as a substitute, though the flavor will differ slightly.
Feel free to adjust the sweetness and spice to your liking—add more sugar for a sweeter glaze or chili flakes for a touch of heat. For a richer marinade, some cooks include a splash of 7-Up or Sprite to tenderize the pork and add subtle citrus notes.
You can also try using chicken or beef for variety, but pork shoulder remains the classic choice for Filipino BBQ Pork. If you want to bake instead of grill, preheat your oven to 400°F (200°C) and bake skewers on a wire rack for 20-25 minutes, turning and basting halfway through.
Serving Suggestions
Filipino BBQ Pork is incredibly versatile and can be served in various delightful ways. Traditionally, these skewers are enjoyed hot off the grill as a standalone snack or main dish, especially during street festivals, family gatherings, and celebrations.
For a classic Filipino meal, serve the BBQ pork with steaming white rice or garlic fried rice (sinangag), accompanied by atchara (pickled papaya salad) to cut through the richness of the pork. A side of fresh cucumber slices or tomatoes adds a refreshing contrast.
If serving at a party or barbecue, arrange the skewers on a large platter with lemon or calamansi wedges for squeezing over the pork. You can also set up a dipping station with spiced vinegar, soy sauce with chopped chilies, or a sweet chili sauce for extra flavor.
For a modern twist, Filipino BBQ Pork can be sliced off the skewer and used as a filling in sandwiches, tacos, or rice bowls, topped with crunchy slaw and a drizzle of spicy mayo.
Whether enjoyed as finger food or a hearty entrée, this dish brings people together and promises an unforgettable feast.
Filipino BBQ Pork Health Benefits
Filipino BBQ Pork provides a good source of protein, essential for muscle repair and overall body function. The inclusion of garlic and onion in the marinade delivers antioxidants and compounds known for their potential immune-boosting effects.
While pork shoulder is relatively high in fat, using leaner cuts or trimming excess fat can make the dish lighter without sacrificing flavor. The marinade’s citrus juice, whether calamansi or lemon, offers vitamin C, contributing to immune health.
However, it’s important to note the dish’s sodium and sugar content due to soy sauce and brown sugar. Moderating portion sizes and pairing the BBQ pork with fiber-rich side dishes, such as grilled vegetables or salads, can make for a more balanced meal.
For individuals watching their intake of carbs or sodium, adjustments to the marinade—such as using sugar substitutes or low-sodium soy sauce—can help tailor the recipe to specific dietary needs. For more on healthy pork choices, explore resources at the American Heart Association (https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/meat-poultry-and-fish).
FAQs About Filipino BBQ Pork
Can I use other meats for Filipino BBQ Pork marinade?
Yes, the marinade is versatile and works well with chicken, beef, or even tofu for a vegetarian option. Adjust cooking times as needed based on the protein used.
What if I can’t find banana ketchup for Filipino BBQ Pork?
If banana ketchup isn’t available, mix regular tomato ketchup with a teaspoon of sugar and a dash of vinegar to mimic the sweet and tangy flavor. The result will be slightly different but still delicious.
How long should I marinate the pork for Filipino BBQ Pork?
For the best flavor, marinate the pork for at least 4 hours, but overnight marination is ideal. The longer the pork marinates, the more pronounced the flavors will be.
Can I make Filipino BBQ Pork without a grill?
Absolutely. You can bake the skewers in the oven at 400°F (200°C) for 20-25 minutes, turning and basting midway, or cook them on a grill pan over the stove.
Is Filipino BBQ Pork gluten-free?
To make the recipe gluten-free, ensure you use gluten-free soy sauce and check that your banana ketchup and oyster sauce are gluten-free certified.
Filipino BBQ Pork is an enduring favorite that captures the spirit of Filipino hospitality and the country’s love for bold, harmonious flavors. With its tender pork, sweet-savory glaze, and smoky aroma, it’s not hard to see why this dish has earned a place at countless gatherings and celebrations. Whether you’re recreating a taste of home or discovering Filipino cuisine for the first time, this recipe makes it easy to enjoy authentic Filipino BBQ Pork at your own table. Experiment with marinades, try different proteins, and share this flavorful street food with family and friends. It’s more than just a meal—it’s an experience steeped in tradition and joy.
Ingredients
- 1.5 lbs pork shoulder, sliced into thin strips
- 1/2 cup soy sauce
- 1/4 cup banana ketchup
- 1/4 cup brown sugar
- 4 cloves garlic, minced
- 1 tablespoon calamansi juice (or lemon juice)
- 1 teaspoon ground black pepper
- 1 tablespoon oyster sauce
- Bamboo skewers, soaked in water
Instructions
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1In a large bowl, combine soy sauce, banana ketchup, brown sugar, minced garlic, calamansi juice, black pepper, and oyster sauce. Mix well to create the marinade.
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2Add the sliced pork to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to overnight for best flavor.
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3Thread the marinated pork slices onto soaked bamboo skewers.
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4Preheat a grill or grill pan to medium-high heat. Grill the pork skewers for 8-10 minutes per side, basting occasionally with leftover marinade, until cooked through and slightly charred.
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5Serve hot with steamed rice and your favorite dipping sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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