🍢 Filipino Pork Barbecue on a Stick (Authentic Sweet & Savory BBQ)
🕒 Recipe Information
- Prep Time: 20 minutes
- Marinating Time: 4–8 hours (overnight best)
- Cooking Time: 15–20 minutes
- Total Time: ~5 hours
- Servings: 6–8 servings (12–16 skewers)
❤️ A Little Story
Filipino pork barbecue on a stick is more than just food—it’s a memory of warm nights, street vendors fanning charcoal grills, and family gatherings filled with laughter. Growing up, this was always the highlight of birthdays and weekend get-togethers.
The smell of sweet, smoky barbecue in the air instantly brings comfort. This recipe captures that same authentic flavor—juicy, slightly charred, and perfectly caramelized.
🛒 Ingredients
- 2 lbs pork shoulder or pork belly (thinly sliced)
- ½ cup soy sauce
- ½ cup banana ketchup
- ⅓ cup brown sugar
- 6 cloves garlic (minced)
- 1 small onion (grated)
- 1 tbsp calamansi juice (or lemon juice)
- 1 tsp black pepper
- ½ cup Sprite or 7-Up (for tenderness)
- Bamboo skewers (soaked in water)
📝 Ingredient Notes
- Banana ketchup gives that signature Filipino sweetness
- Soda helps tenderize the meat and adds caramelization
- Pork shoulder is ideal for juicy texture
👩🍳 Step-by-Step Instructions
Step 1: Prepare the Marinade
In a bowl, combine soy sauce, banana ketchup, brown sugar, garlic, onion, calamansi juice, pepper, and soda.
Step 2: Marinate the Pork
Add sliced pork and mix well. Cover and refrigerate for at least 4 hours (overnight is best).
Step 3: Skewer the Meat
Thread pork onto soaked bamboo sticks.
Step 4: Preheat Grill
Heat grill to medium heat. Lightly oil grates.
Step 5: Grill the Pork
Cook for 5–7 minutes per side, turning occasionally.
Step 6: Baste for Flavor
Brush extra marinade while grilling for glossy, caramelized finish.
Step 7: Serve
Serve hot with rice, atchara, or spicy vinegar dip.
🧊 Storage Instructions
- Refrigerate leftovers in airtight container for up to 3 days
- Freeze for up to 2 months
- Reheat on pan or grill for best flavor
🔄 Substitutions
- No banana ketchup → use regular ketchup + sugar
- No calamansi → lemon or lime juice
- Chicken can be used instead of pork
🍽️ Nutrition (Approximate per serving)
- Calories: 320
- Protein: 22g
- Fat: 18g
- Carbs: 15g
❓ FAQ
Why is Filipino BBQ sweet?
Because of banana ketchup and sugar, which balance the salty soy sauce.
Can I cook this without a grill?
Yes, use a grill pan or oven broiler.
How do I prevent burning?
Cook on medium heat and turn frequently.
💡 Tips for Best Results
- Marinate overnight for deeper flavor
- Use slightly fatty pork for juiciness
- Don’t overcrowd skewers
🌈 Variations
- Spicy BBQ (add chili flakes)
- Chicken BBQ version
- Pineapple BBQ twist
