This is a Filipino style barbecue (skewer). Tender juicy meat with tangy and sweet flavors.
Filipino Pork Barbecue is the ultimate street food staple, defined by its signature dark, glossy glaze and the perfect balance of salty, sweet, and tangy notes. The secret to the tender, “melt-in-your-mouth” texture shown in the image is a long marinade—typically 12 to 24 hours—which allows the acid in the calamansi or lemon to break down the muscle fibers.
Authentic Filipino Pork Barbecue
Ingredients
- 2 lbs pork shoulder (kasim) or butt, sliced into thin, bite-sized strips
- 1/2 cup soy sauce
- 1/2 cup banana ketchup (essential for the red tint and distinct sweetness)
- 1/4 cup calamansi juice (or lemon juice)
- 1/2 cup brown sugar
- 1 head garlic, minced
- 1 tsp black pepper
- 1 cup lemon-lime soda (the “secret” tenderizer and sugar source)
- Bamboo skewers, soaked in water for 30 minutes
Preparation Method
1
Marinate the pork
12–24 hours
In a large bowl, whisk together the soy sauce, banana ketchup, citrus juice, sugar, garlic, pepper, and soda. Add the pork strips, ensuring every piece is submerged. Refrigerate overnight; the longer it sits, the better the flavor.
2
Skewer the meat
Avoid over-packing
Thread the marinated pork onto the soaked bamboo skewers, folding the strips back and forth to create a thick, juicy bundle on each stick. Reserve the leftover marinade.
3
Prepare the basting sauce
Simmer for safety
Pour the reserved marinade into a small saucepan. Add 2 tablespoons of oil and bring to a boil. Simmer for 5 minutes until thickened. This will be your basting sauce to create that thick glaze.
4
Grill to perfection
High heat, frequent turns
Grill the skewers over hot charcoal (preferred for smoky flavor) or a gas grill. Baste generously with the sauce every time you flip. Cook for 3–5 minutes per side until the edges are slightly charred and caramelized.
The “Banana Ketchup” Rule: While you can use tomato ketchup in a pinch, authentic Filipino BBQ relies on banana ketchup for its specific fruity sweetness and vibrant color. If you swap it, add a teaspoon of annatto (atsuete) oil to maintain that iconic reddish hue.
