Filipino Pork Barbecue

Philippine pork barbecue is marinated in a sweet BBQ sauce made with pork chops and skewered in bamboo sticks. Sweet, salty and slightly spicy, these Filipino-style kebabs are seriously intoxicating!

Since we’re here in California in the middle of summer and Gee is firing a charcoal pit almost every day, I thought I’d re-post my favorite thing to grill.

Philippine pork barbecue is a popular street food in the Philippines, as well as a regular center for parties and special gatherings. Temporary grill carts are usually run on street corners, these delicious pork are widely enjoyed with heavy servings of rice or as a portable appetizer to complement a cold beer.

Marinade Ingredients

Like most mainstream dishes, every Filipino cook or home has its own version of barbecue pork. Although cilantro or lemon juice seems to be the standard for most Filipino pork barbecue recipes, I use vinegar to help soften the meat.

I first marinated the minced pork pieces in a mixture of vinegar, 7 up, soy sauce, oyster sauce, brown sugar, pepper and plenty of garlic to improve the flavor and then partially. Finish the grilled meat with the basting mixture. Get oyster sauce, banana ketchup, and sesame oil as a sticky, delicious treat.

This recipe makes about 50 barbecue sticks. Who says you need 50 pieces of Filipino pork barbecue? Please take a bite. You will thank me later.

This barbecue pork on a stick is seriously intoxicating. You want to make more! Sweet, salty and spicy happy marriage, you will have a hard time stopping at just one.

Ready to Beach Grill? Check out my tips for the best pork barbecue ever!

Helpful tips

  • To avoid burning during grilling, soak the bamboo skewers in water for at least 30 minutes before roasting the meat.
  • The success of your pork barbecue is half the marinade and half the pork you use. For best texture and flavor, choose a cut with a suitable ribbon of fat such as pork butt (Qasim). Be sure to cut into very thin, uniform sizes to ensure cooking and soft chewing of grains.
  • Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice.
  • To preserve the food, discard the marinade and make a fresh batch of besting sauce. If you want to use the marinade, boil it well for 10 to 15 minutes to reduce the marinade and eliminate any bacteria from the raw meat.
  • To avoid overheating and to prevent the meat from burning before it is fully cooked, first grill the pork on each side for a few minutes. Once the color of the meat changes, start brushing with the sauce.
  • For depth of flavor, marinate the meat for at least 4 hours or overnight for best results. I do not recommend marinating the meat overnight because the acids in the marinade break down the protein fibers in the meat.
  • Because prescription costs a lot of money, you may want to keep seasonal meat in the freezer for future use. Transfer to reusable bags or airtight containers and store in freezer for 3 months.
  • How to serve pork BBQ on a stick.

  • Filipino-style barbecue is traditionally used for breakfast or party appetite. It is a popular street food, usually served with vinegar dipping sauce as well as hard drinks.
  • It is also usually served as an important meal with pancakes or rice. Try it with Java rice and homemade pickles for a delicious treat that the whole family will love!
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