Filipino BBQ Pork Skewers
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
6 hrs
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Total Time
6 hrs 40 mins
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Servings
16 Skewers
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Calories
1873 kcal
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Course
Main Course
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Cuisine
Filipino
Filipino BBQ Pork Skewers
Description
This recipe centers on cubed pork shoulder marinated extensively in a complex sauce made from banana ketchup, a sweet carbonated soda (7-Up or Sprite), soy sauce, vinegar, oyster sauce, chili oil with black bean, brown sugar, black pepper, and a generous amount of minced garlic. The marinade imparts a unique blend of sweet, sour, salty, and mildly spicy flavors.
Marinating the meat for six to eight hours allows the flavors to deeply penetrate, tenderizing the pork. Bamboo skewers soaked in water prevent burning during grilling. The glaze—a mixture of banana ketchup, oyster sauce, and sesame oil—is applied to the skewers to enhance the flavor and give a glossy finish.
This dish is traditionally grilled and served as skewers, ideal for gatherings or casual meals. The marinating step is essential for both texture and taste, culminating in juicy, flavorful pork barbecue that combines tender meat and a vibrant glaze.
Ingredients
Marinade
- 3 lb pork shoulder cut into one inch cubes
- ½ c banana ketchup
- 12 oz 7-Up or Sprite
- 1 c soy sauce
- ½ c vinegar or white vinegar, brand Datu Puti
- ¼ c oyster sauce
- 2 tbsp Chili oil with black bean
- 1 c brown sugar
- 2 tsp black pepper ground
- 1 c garlic minced
Other
- 16 bamboo skewers 12-inch
Glaze
- ¼ c banana ketchup
- 2 tbsp oyster sauce
- 1 ½ tbsp sesame oil
Instructions
Marinade
- Cut the 3 lb pork shoulder into roughly 1 inch cubes. Place pork in an air-tight container large enough to also add some marinade.
- In a large mixing bowl, combine the ½ c banana ketchup, 12 oz 7-Up, 1 c soy sauce, ½ c Datu Puti vinegar, ¼ c oyster sauce, 2 tbsp chili oil with black bean, 1 c brown sugar, 2 tsp ground pepper, and 1 c garlic. Whisk the contents and make sure the brown sugar has dissolved.
- Pour the marinade over the meat and mix together to make sure all the meat is covered. Marinade for six hours and no more than eight hours, refrigerated.
Skewers & sauce
- Soak the 16 (12-inch) bamboo skewers in water for at least 30 minutes. Remove the marinating pork from the fridge and let sit on the counter for 30 minutes to bring to room temp before grilling (this is also easier on your hands when skewering).
- In a small bowl, combine the ¼ c banana ketchup, 2 tbsp oyster sauce, and 1 ½ tbsp sesame oil and mix thoroughly.
- Assemble the BBQ skewers by adding about five-six pieces of pork to each skewer, leaving some unskewered bamboo as a handle for grilling. Try to alternate fattier and leaner pieces. Repeat until all meat is skewered.
Grilling
- Preheat the grill to medium-high heat (about 80%). Place the skewers on the grill and cook for 2-3 minutes on one side before turning. Repeat cooking for another 2-3 minutes. Repeat until the meat hits around 90% finished cooking, or around 130 °F.
- Use a brush to baste the glaze on one side of the skewer, turn over the skewer, cook for one minute. Repeat basting and cooking. Check the temperature of the meat to see if it’s fully cooked (145 °F). You can also use a knife to cut a piece of pork and check the center. Finish pork skewers should be slightly firm, but not dry and not translucent in the middle. Adjust cooking time if necessary or remove the skewers if they’re finished.
- Serve with a side of rice and sweet Filipino pickles (atchara).
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Skewers
Amount Per Serving
Calories 1873 kcal
% Daily Value*
| Calories | 187.3kcal | 9% |
| Carbohydrates | 20.9g | 7% |
| Protein | 12.5g | 25% |
| Fat | 6g | 9% |
| Saturated Fat | 1.6g | 8% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 34.8mg | 12% |
| Sodium | 1061.9mg | 44% |
| Potassium | 263.3mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 16.2g | 32% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 39.2mg | 4% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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