📝 About This Recipe
Transport your taste buds to the bustling night markets of Manila with these iconic Filipino Pork BBQ Skewers. This beloved street food features tender thin-sliced pork shoulder marinated in a signature blend of sweet, salty, and tangy flavors, highlighted by the unique addition of banana ketchup and citrusy calamansi. Grilled over hot charcoal and basted with a savory glaze, these skewers achieve a perfect smoky char that is quintessentially Filipino.
🥗 Ingredients
The Meat
- 2 lbs Pork Shoulder (Kasim) (sliced into 1/4-inch thick, 1-inch wide strips)
- 1/4 lb Pork Fat (cut into small squares to place at the end of each skewer)
The Marinade
- 3/4 cup Soy Sauce (Filipino brand like Silver Swan is preferred)
- 1/4 cup Calamansi Juice (can substitute with lemon or lime juice)
- 3/4 cup Banana Ketchup (essential for the authentic red color and sweetness)
- 1/2 cup Brown Sugar (packed)
- 8-10 cloves Garlic (peeled and finely minced)
- 1 teaspoon Black Pepper (freshly cracked)
- 1/2 cup Lemon-Lime Soda (like Sprite or 7-Up, acts as a tenderizer)
- 2 tablespoons Oyster Sauce (for extra umami depth)
The Basting Sauce
- 1/2 cup Reserved Marinade (taken before adding raw meat)
- 2 tablespoons Vegetable Oil (to give the meat a beautiful sheen)
- 2 tablespoons Banana Ketchup (extra for thickness)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the soy sauce, calamansi juice, banana ketchup, brown sugar, minced garlic, black pepper, lemon-lime soda, and oyster sauce until the sugar is completely dissolved.
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2
Before adding the meat, reserve 1/2 cup of this marinade in a separate small bowl. This will be the base for your basting sauce later.
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3
Add the sliced pork shoulder and pork fat pieces to the large bowl. Massage the marinade into the meat with your hands (wear gloves if preferred) to ensure every piece is well-coated.
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4
Cover the bowl tightly with plastic wrap or transfer everything to a large gallon-sized freezer bag. Refrigerate for at least 6 hours, though overnight (12-24 hours) is highly recommended for maximum flavor and tenderness.
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5
While the meat marinates, soak your bamboo skewers in water for at least 30 minutes to 1 hour. This prevents them from burning and snapping on the grill.
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6
Thread the marinated pork onto the skewers, weaving the thin strips back and forth. Place one small piece of pork fat at the end of each skewer; this renders down during grilling and bastes the meat naturally.
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7
Prepare the basting sauce by mixing the reserved 1/2 cup of marinade with 2 tablespoons of vegetable oil and an extra 2 tablespoons of banana ketchup. Set aside with a pastry brush.
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8
Prepare your grill for medium-high heat. Using charcoal is traditional and provides the best smoky flavor, but a gas grill will also work.
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9
Lightly oil the grill grates to prevent sticking. Place the skewers on the grill in a single layer, ensuring they aren't overcrowded.
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10
Grill the first side for about 3-4 minutes. You are looking for a nice caramelization and slight charring on the edges.
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11
Flip the skewers and immediately brush the cooked side generously with the basting sauce. Continue to cook for another 3-4 minutes.
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12
Flip once more and baste the other side. Grill for an additional 1-2 minutes per side until the pork is cooked through and the glaze is thick, sticky, and slightly charred.
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13
Remove from the grill and let the skewers rest for 2-3 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Don't skip the lemon-lime soda; the citric acid and carbonation are secret weapons for tenderizing the pork fibers. Always include a piece of fat at the end of the skewer; it's considered the 'prize' in Filipino BBQ and keeps the lean meat moist. If you can't find Calamansi, a mix of 3 parts lime juice and 1 part orange juice is a great substitute. Ensure your grill is hot before starting; the goal is a quick sear to keep the inside juicy while charring the sugary marinade on the outside.
🍽️ Serving Suggestions
Serve hot with 'Sinamak' (Filipino spiced vinegar dip) containing crushed garlic and bird's eye chilies. Pair with a generous mound of 'Sinangag' (Garlic Fried Rice) for the ultimate comfort meal. Include a side of 'Atchara' (Pickled Green Papaya) to cut through the richness of the pork. Enjoy with a cold San Miguel beer or a tall glass of iced Sago't Gulaman.