Filipino Pork Barbecue on a Stick are as much fun to eat as they are delicious. With a sweet, salty, and slightly spicy flavor combo, they're absolutely addictive!
Since our weather is beginning to heat up here in Texas, and G has been firing up the charcoal pit almost every day, I thought I'd repost our favorite thing to grill.
Filipino pork barbecue is a meat kebab made of pork slices marinated in a sweet and savory sauce and grilled to perfection. It's popular street food in the Philippines, commonly peddled on makeshift grill carts at street corners. It's also a regular mainstay at parties and special gatherings and widely enjoyed as a viand with hefty servings of rice or as portable appetizers to complement ice-cold beer.
Pork cut to use
The success of your pork barbecue is half the marinade and half the type of pork you use. For the best texture and flavor, choose a cut with adequate ribbons of fat, such as pork butt (kasim). Pork belly is too fatty to use, and pork loin or tenderloin is too lean and dry.
Make sure to slice in very thin, uniform sizes to ensure even cooking and across the grain for a tender chew. You can also have the butcher slice the meat for you; ask for pang-BBQ.
Marinade ingredients
Like most mainstream dishes, every Filipino cook or household has their version of barbecue pork. While calamansi or lemon juice appears to be standard for most Filipino pork barbecue recipes, I use vinegar instead to help tenderize the meat.
I first marinate the thin pork slices in a mixture of vinegar, 7-up, soy sauce, oyster sauce, brown sugar, chili peppers, and copious amounts of garlic to amp up the flavor and then finish off the partially grilled meat with a basting mixture of oyster sauce, banana ketchup, and sesame oil to achieve gooey, sticky, yummy goodness.
This recipe makes about 50 barbecue sticks. Who needs 50 pieces of Filipino pork barbecue, you say? Please take one bite. Youโll thank me later.
These barbecue pork on a stick are seriously addictive; you'd wish you made more! A delightful marriage of sweet, salty, and spicy, you'll be hard-pressed to stop at just one.
Ready to grill a batch? Check out my tips below for the best pork barbecue ever!
Helpful tips
- Soak the bamboo skewers in water for at least 30 minutes before skewering the meat to prevent them from burning when grilling.
- Drain the sliced pork well and pat dry so the excess liquid does not dilute the marinade.
- For great depth of flavor, marinate the meat for at least 4 hours or overnight for best results. I don't recommend marinating the meat longer than overnight as the acids in the marinade will break down the protein fibers of the meat.
- For food safety, discard the marinade and make a fresh batch of basting sauce. If you want to use the marinade, boil it for 10 to 15 minutes to reduce the marinade and kill off any bacteria from the raw meat.
- To prevent excessive charring and the meat from burning before fully cooked, grill the pork FIRST for a few minutes on each side before basting. Once the meat changes color, start brushing with the sauce.
How to serve and store
- Filipino-style barbecue is traditionally enjoyed as a snack or party appetizer. It's popular street food, usually with vinegar dipping sauce and a pulutan served with hard drinks.
- It's also commonly served as a main meal with pancit or rice. Try it with Java rice and homemade atchara for a delicious feast the whole family will love!
- As the recipe makes a huge amount, you may want to keep the seasoned meat in the freezer for future use. Transfer to resealable bags or air-tight containers and freeze for up to 3 months.
More grilled recipes
Ingredients
- 6 pounds pork butt, sliced to 1-inch wide and ยผ-inch thick
- 3 cups 7-up
- 2 cups soy sauce
- 2 cups vinegar
- 2 cups oyster sauce
- 3 cups brown sugar
- 1 tablespoon ground black pepper
- 1 cup garlic, peeled and minced
- 10 Thai chili peppers (siling labuyo), minced
- 2 cups banana ketchup
- ยฝ cup sesame oil
For the Spiced Vinegar Dip
- 1 cup white vinegar
- 3 cloves garlic, peeled and minced
- ยฝ onion, peeled and finely chopped
- 3 Thai chili peppers, chopped
- โ teaspoon freshly ground pepper
- ยผ teaspoon salt
Instructions
- Rinse pork strips and drain well. Pat dry.
- In aย large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
- Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
- Thread 2 to 3 meat slices onto each skewer.
- In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
- Grill meat kebabs over hot coals for about 2 to 3 minutes each side.ย
- When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through.
- Remove from heat and serve as is or with spicy vinegar dip.
For the Spiced Vinegar Dip
- In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper, and salt.
Notes
- Soak the bamboo skewers in water for at least 30 minutes before skewering the meat to prevent them from burning when grilling.
- Drain the sliced pork well and pat dry so the excess liquid does not dilute the marinade.
- For great depth of flavor, marinate the meat for at least 4 hours or overnight for best results. I don't recommend marinating the meat longer than overnight as the acids in the marinade will break down the protein fibers of the meat.
- For food safety, discard the marinade and make a fresh batch of basting sauce. If you want to use the marinade, boil it for 10 to 15 minutes to reduce the marinade and kill off any bacteria from the raw meat.
- To prevent excessive charring and the meat from burning before fully cooked, grill the pork FIRST for a few minutes on each side before basting. Once the meat changes color, start brushing with the sauce.
Video
Nutrition Information
โThis website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.โ
Mary says
Its amazing we tried it and my in laws love it and my friends. What is the best sub of banana ketchup?
Lalaine Manalo says
You can use tomato ketchup and add a bit more sugar to taste.
Vince says
My question is, if I use a pork tenderloin would I slice it against the grain? I watched the video and searched the comments but didn't see any information on how you sliced it other than 1" wide x 1/4" thick. Thanks
Lalaine Manalo says
Yes, across the grain so it will be more tender and not chewy.
Samira socor says
Wow looks amazing barbecue. Can i substitute chicken with the pork?
Lalaine Manalo says
Yes, you can ๐
Karen says
What about beef? And what cut? Thank you ๐
bobbyd says
what is banana
ketchup?
Lalaine Manalo says
It's a Filipino condiment that's similar to tomato ketchup but made of bananas instead of tomatoes ๐
Ria says
Ahhhhh these sound so good. Just the pictures make me think of being sent with my cousin in Manila to go pick up a big bag from the corner for our family. The only problem is, I live in an apartment complex that doesn't allow grills. Is there any other cooking method that you think might come close? I know it wouldn't be the same but I'd love to try.
Lalaine Manalo says
You can use a tabletop grill or pan-fry. Or you bake them in the oven and then broil for a few minutes until nicely charred. You can also use an air-fryer.
Anna says
Hi, how long should I cook it in the air fryer?
Jon Enkey says
Love this receipe. All of the family & friends Loved it & wanted more!
Lalaine Manalo says
Glad they enjoyed the BBQ!
Lori says
I have made this recipe a few times for family gatherings... always a hit! The dipping sauce takes it to the next level! Ty for sharing, Aloha.
Lalaine Manalo says
Thanks for the 5-stars! This BBQ pork is a family favorite and I'm glad you love as much as we do at home.
Ruth says
Great and easy bbq recipe for a starter! Weโve made this, and it was a hit!
I like the way you blog, as you sincerely guide the readers not to fall through the common flaws of cooking a certain recipe.
I would be exploring more recipes on your site from now on, as I can attest that your recipes are truly tested in your kitchen. Great job! ๐
Lalaine Manalo says
Thank you so much, Ruth. I really appreciate your positive feedback.
Ivy says
Can you freeze the meat with the skewers on?
Lalaine Manalo says
Yes, you can. I suggest using a container instead of resealable bags as the sticks might pierce the bag.
Anya says
I want to thank you with these pork barbeque recipe. ๐
It is so good!!
regelyn dizon says
Can I use pork belly for this?
Lalaine Manalo says
You can but I'm afraid it might be too greasy.
Lori says
Made this recipe as written and it was sooo good! The flavor in the barbecue sauce did not need the dipping sauce, however the dipping sauce took it to another level! Excellent recipe! Iโve made it several times for family gathering and each time with rave reviews. Thank you!
Lalaine Manalo says
Thanks for the 5-stars! I'm glad the recipe is working well for you.
Olivia-Kristen Haddad says
hello po! can you marinate this for 2 days in advance? I plan on marinating today, Saturday at 9pm and I plan on cooking it for monday at 5 pm. im afraid it may become too salty
Lalaine Manalo says
I don't usually marinate that long as the meat turns mushy from the acid in the marinade. You can maybe drain from the marinade on Sunday and freeze. Thaw early morning Monday?
N says
Hi,
Quick question is there anything I can use to substitute oyster sauce?
Gina says
Do you have a book for your recipes? I would love to buy one. Been trying making your twisted doughnut and i've made it succesfully in one try.
Lalaine Manalo says
Aww, thank you so much! No book yet, but working on one ๐
Richard says
Hi po lalaine, nag-try po ako neto, bakit parang ang asim po ata? Masyado po atang marami ang 2cups na vinegar?
Lalaine Manalo says
6 pounds po ang meat. Tamang tama lang po siya sa dami nang karne ๐
Jean Sia says
Hello will this become too spicy with 10 sili?
My kids do not like spicy
Barbara Overton says
This is the best recipe for BBQ Pork skewers on the planet.There used to be a Filipino gentleman at our local farmers market who sold BBQ pork skewers.He had a line longer than any other vendor. After a discussion with a friend over how great they were and how we missed them I set out to recreate them. I had no idea they were a Filipino classic. I've tried numerous recipes and this is the best one hands down just as it is written. I have tried it with Banana ketchup and tomato both. My preference is a blend but either gives superb results. The smell the look taste and texture these are perfect. If they don't have These pork skewers in heaven I don't want to go.
Lalaine Manalo says
Thank you so so much for the feedback. You made my day ๐