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Filipino BBQ Pork

Filipino BBQ pork features caramelized pork skewers with a sticky sweet soy glaze, charred edges, and a glossy finish from repeated basting. Thin-sliced pork shoulder marinates in a banana ketchup–soy sauce mixture for tender, grill-ready Filipino-style inihaw na baboy.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Filipino
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Pork and skewers
  • 2 lb pork shoulder sliced thin (1/4 inch)
  • 1 bamboo skewers soaked 30 minutes
Filipino BBQ Marinade
  • 0.5 cup soy sauce
  • 0.5 cup banana ketchup (or regular ketchup)
  • 0.25 cup lemon-lime soda (7-Up or Sprite)
  • 3 tbsp brown sugar
  • 3 tbsp white vinegar
  • 5 garlic minced
  • 1 tsp black pepper
Sawsawan (dipping sauce)
  • 0.25 cup white vinegar
  • 3 garlic minced
  • 1 tsp sugar
  • 1 bird's eye chili

Equipment

  • 1 grill

Method
 

Marinate the pork
  1. Mix soy sauce, banana ketchup, lemon-lime soda, brown sugar, white vinegar, minced garlic, and black pepper until the sugar dissolves.
  2. Thread the thin-sliced pork onto soaked bamboo skewers, then submerge the skewers in the marinade and refrigerate for 4–8 hours.
Make the dipping sauce
  1. Stir white vinegar, minced garlic, sugar, and bird's eye chili together, then set aside.
Grill and glaze
  1. Preheat the grill to medium-high and oil the grates.
  2. Grill the skewers for 3–4 minutes per side, basting with reserved marinade each time, until caramelized and cooked through.
Serve
  1. Serve the Filipino BBQ pork with garlic fried rice and sawsawan for dipping.

Notes

Pro tip: For a deeper, shinier glaze, baste the skewers during grilling using marinade you’ve reserved before it touches raw pork, and keep the heat steady so the sauce caramelizes without burning. Refrigerate leftover cooked pork for 3–4 days; reheat gently on the grill or in a skillet until hot. Freezing is not recommended for the skewers after glazing, because the sweet soy coating can separate. If you want a lower-sugar option, use a reduced-sugar banana ketchup and keep the rest of the marinade measurements the same.