Filipino Pork Bbq
Experience the irresistible flavors of Filipino Pork BBQ, a beloved street food classic that's perfect for grilling enthusiasts! This recipe features succulent strips of pork shoulder or belly marinated in a bold and tangy mixture of soy sauce, banana ketchup, calamansi juice, and brown sugar, with hints of garlic, paprika, and optional chili flakes for a touch of heat. Skewered on bamboo sticks, these savory-sweet pork bites are grilled to perfection, with caramelized edges and a juicy, smoky finish. Whether served as a main dish with steamed rice or as a vibrant snack dipped in banana ketchup, this easy and crowd-pleasing recipe is a must-try for any BBQ lover. Perfect for backyard gatherings or weeknight dinners, this dish captures the essence of Filipino cuisine in every bite.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 2 lbs pork shoulder or pork belly
- 0.5 cup soy sauce
- 0.5 cup banana ketchup
- 0.25 cup brown sugar
- 3 tablespoons calamansi juice (or lemon juice)
- 4 cloves garlic, minced
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 0.25 teaspoon chili flakes (optional)
- 2 tablespoons vegetable oil
- 20 pieces bamboo skewers
Instructions
Soak the bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Cut the pork shoulder or belly into thin strips, about 1 inch wide and 2-3 inches long. Set aside in a large bowl or resealable bag.
In a mixing bowl, prepare the marinade by combining soy sauce, banana ketchup, brown sugar, calamansi juice (or lemon juice), minced garlic, ground black pepper, paprika, chili flakes (if using), and vegetable oil. Mix well until the sugar dissolves.
Pour the marinade over the pork slices, ensuring all pieces are well-coated. Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 2 hours, preferably overnight for maximum flavor absorption.
Thread the marinated pork slices onto the soaked bamboo skewers, folding the strips if necessary to fit securely.
Preheat a charcoal or gas grill to medium heat. Lightly grease the grill grates to prevent sticking.
Place the skewered pork on the grill, turning occasionally to cook evenly on all sides. Baste the pork with the reserved marinade during grilling to keep the meat juicy and flavorful.
Grill for about 10-15 minutes, or until the pork is fully cooked with slightly charred edges.
Serve hot with steamed rice or as a snack. Optionally, pair with a dipping sauce of banana ketchup mixed with a splash of calamansi juice.
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 11.3 g | 56% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1048 mg | 46% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 14.3 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
