These Filipino BBQ Pork Skewers are sweet, smoky, and full of bold flavor—exactly what every family cookout needs! The soy sauce, garlic, and vinegar marinade creates tender, juicy pork with caramelized edges you’ll crave all summer long.
Grilled over banana leaves and brushed with extra marinade? Chef’s kiss. Serve them hot off the grill with rice and a side of vinegar dipping sauce for a truly authentic taste of the Philippines!
Key Ingredients & Smart Swaps
- Pork Shoulder or Belly: Both work beautifully, but shoulder is easier to cube and has just enough fat for flavor. Want leaner? Try chicken thighs!
- Soy Sauce: Use low-sodium if needed. Gluten-free? Go with tamari or coconut aminos.
- Brown Sugar: Maple syrup or honey can work in a pinch—just note they caramelize quicker.
- Ketchup: Use homemade tomato paste or pureed tomatoes if avoiding processed condiments.
- Cane Vinegar: Traditional and flavorful! White or apple cider vinegar works too.
- Garlic: Fresh is best, but garlic powder (1/2 tsp) will do in a pinch.
Ingredients:
For the Marinade:
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1/4 cup vinegar (cane vinegar if possible)
- 5 garlic cloves, minced
- 1 tsp black pepper
- 1 tsp salt
For the Skewers:
- 1.5 lbs pork shoulder or pork belly, cut into 1-inch cubes
- 5–6 banana leaves (optional, for grilling)
- Bamboo skewers (soaked in water for 30 minutes)
Step-by-Step Instructions
1. Make the Marinade
In a large bowl, whisk together all marinade ingredients until the sugar is fully dissolved.
2. Marinate the Pork
Add the cubed pork to the bowl, mixing well to coat. Cover and refrigerate for at least 2 hours—or overnight for maximum flavor.
3. Preheat the Grill
Heat your grill to medium. If using banana leaves, lay them across the grill grates to infuse flavor and prevent sticking.
4. Assemble the Skewers
Thread pork pieces onto soaked bamboo skewers, leaving tiny gaps between chunks for even cooking.
5. Grill the Skewers
Grill for 10–15 minutes, turning occasionally until caramelized and cooked through. Internal temp should hit 145°F (63°C).
6. Baste with Marinade
During the last couple minutes of grilling, brush the skewers with remaining marinade for a glossy, flavorful finish.
7. Serve and Enjoy
Let the skewers rest briefly. Serve with rice and a dipping sauce made from vinegar, garlic, and chili. Perfect for any gathering or weekend dinner!
FAQs
Can I Use Pork Loin or Tenderloin?
Yes, but leaner cuts cook faster—check for doneness around the 8-minute mark.
How Can I Make It Spicier?
Add minced chili or chili paste to the marinade, or dust the skewers with red pepper flakes before grilling.
Can I Make These Ahead?
Absolutely! Marinate up to 24 hours ahead and pre-skewer the pork a few hours in advance. Keep refrigerated until ready to grill.
How to Store Leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat on a grill or skillet—not the microwave—for best results.
