Filipino BBQ Pork Skewers

This is the ultimate Filipino street food.

You see street vendors everywhere selling some meat on a stick throughout Metro Manila. These Filipino BBQ pork skewers are sweet, salty, and sticky.

There were spicy versions of this, but one thing they all had in common was it was marinated and tenderized with Sprite or 7up. 

This is my childhood on a stick 

These Filipino BBQ Pork Skewers take me back to when I grew up in Manila where my Tita’s (Aunties) would make skewers and sell them to the neighbourhood to make extra cash to send back to their families in the provinces. I would help them skewer the meat and sell them. It was my first taste of entrepreneurship. 

It was a Filipino version of a lemonade stand but with MEAT. haha

Ingredients and substitutions for Filipino bbq pork skewers

PORK SHOULDER

• Butchers would call it pork butt or shoulder.
• I love using this because the layers of fat make it really tender after barbecuing.
• Feel free to substitute pork tenderloin for lean meat.

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.

7 UP OR SPRITE

• This is what tenderizes the pork.
• ONLY USE THIS TO MARINATE THE MEAT.
• Substitution – Lemon-lime soda should work.

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

• Charcoal grill or Gas BBQ 
• Knife and cutting board
• Medium pot for BBQ Sauce 
• Bamboo or Metal Skewers

How to “Skew” it up!

Steps to making the best BBQ Skewers! 

Step 1 – IT’S ALL ABOUT THE SAUCE, BABY! 

1. Make the marinade / BBQ sauce

2. In a saucepot, add all the liquids.

3. Then smashed the garlic and slice the ginger. Add that to the pot.

4. Bring to a boil then simmer for 30 minutes.

Step 2 – MEAT PREP

1. Prep your pork shoulder. Cut them into 1-inch cubes.

Step 3 – COOL IT DOWN! 

1. Cool down your sauce.

2. In a large mixing bowl, mix 1 cup of the marinade and a can of sprite/7up. Make sure the marinade is cooled down before adding it to the pork. Room temperature would be best to avoid listeria.

3. Add the marinade to the pork and keep it in the fridge to marinate for 1 hour. For best results, marinate overnight.

4. Keep the rest of your sauce in an air-tight container and store it in the fridge. This will be your BBQ sauce for basting.

Step 4 – BARBECUE TIME! 

1. Using bamboo skewers or flat metal skewers, poke your meat. Keep them tight. Prevents it from drying out on the grill racks.

2. Preheat your barbecue, make sure it is on low when cooking the pork. I wouldn’t use direct heat as the sugar and fat content are extremely high. I have made this mistake in the past cooking it on medium-high heat and it almost exploded. I am exaggerating but be careful. Keep it low and keep it safe!

3. Using your basting sauce, baste as much as you turn it. I like to baste every 3 minutes.

4. Cooking time for this should be 15 – 20 minutes. With an internal temperature of 145 ºF

Tip:

I like to make a huge batch of this to have throughout the summer. Therefore, I like to freeze my marinated meat until I am ready to skewer it and barbecue it. The BBQ sauce is also freezable. It should be good in the freezer for up to 3 months.

Why should you make this?

FLAVOR 

– This is basically crack on a stick. Very addictive.

EASY TO MAKE – GREAT FOR PARTIES AND GET TOGETHER

– this recipe is great to make ahead of time. I like to make a huge batch and freeze it for when you need something quick. 

FOOD WITH CULTURE

– Great introduction to Filipino street food. Some of the best childhood memories are from food. I couldn’t think of a better way to show my kids my heritage. 

Other recipes you should try!

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