Filipino Barbecue Sauce Recipe

The best sauce/marinade to make this summer.

This is my take on the ultimate Filipino street food barbecue sauce.

This sauce is best with Tofu, Chicken, Pork or Beef.

Try my tried and true recipes:  Pictured at the top.

Filipino BBQ Pork Skewers

Filipino BBQ Chicken Skewers

Ingredients and substitutions

BANANA KETCHUP

• Jufran Banana Catsup or Ketchup is what gives that distinct Filipino BBQ flavor. Tomato ketchup is not the same as banana ketchup. Very different.
• You cannot substitute this ingredient. You can find this in Asian grocery stores.

SOY SAUCE

• Use tamari for gluten-free.

BROWN SUGAR

• Like most barbecue sauces, you need brown sugar because of the molasses texture and taste it gives to the sauce.

SWEET DARK SOY SAUCE

• Also called Kecap Manis

APPLE CIDER VINEGAR

• Any vinegar should work. Traditionally, Datu Puti (Coconut Vinegar) is what is used in most if not all Filipino cooking. I just prefer apple cider vinegar.

GARLIC & GINGER

• Aromatics. Very important to every dish. This is what sets the tone to all my cooking. Please do not use garlic powder. It tends to be bitter. Fresh is best. Always.

GOCHUTGARU

• It is a red chili Korean spice usually used for making kimchi. I love using it here because it adds great color and a nice kick that is not super spicy and overwhelming.
• Not authentic but great chili to use when cooking for kids.
• Can find in most Asian grocery stores.

EQUIPMENT

• Medium pot for BBQ Sauce

Carmen Spillette

Filipino BBQ Sauce Recipe

5 from 1 vote

Here is the recipe for my famous Filipino BBQ Sauce Marinade.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 -6

Course: stovetop

Cuisine: stovetop

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 1 cup banana ketchup Jufran Banana Ketchup
• ½ cup soy sauce
• ½ cup brown sugar
• ¼ cup dark soy sauce kecap manis
• ¼ cup apple cider vinegar
• 10 cloves of fresh garlic
• 2 inches of sliced ginger
• 1 tablespoon gochutgaru
• 1 teaspoon black pepper
• 2 tablespoon red pepper flakes for some spice optional

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Method

 

1. In a saucepot, add all the liquids.
2. Then smashed the garlic and slice the ginger. Add that to the pot.
3. Bring to a boil then simmer for 30 minutes.
4. Store in an airtight container

Notes

Can be kept in the fridge for up to 2 weeks.

Equipment:
Medium Sauce Pot
Knife
cutting board

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