Filipino Pork BBQ with Banana Ketchup Glaze
- Pork and BBQ in the Philippines
- Filipino BBQ vs American BBQ
- Choosing Cuts of Pork
- The Marinade
- Helpful Tips
- Common Questions
Filipino barbecue pork always gave me something to look forward to at family gatherings. You probably know that feeling too. You walk outside and boom – that smoke hits you, sweet and tangy. Thing is, figuring out how to get that flavor at home? Not as easy as it sounds. Last year I tried for the first time, and let me tell ya: lots of stuff can go sideways. Undercooked pork, messy marinades, grills flaring up. But once you learn the little tricks, wow, it’s almost a five-star restaurant right on your patio. And let’s talk about that banana ketchup glaze. It takes everything up a notch – so much that my neighbor tried to trade a pair of flip-flops for my recipe. He didn’t get it. Yet.
Pork and BBQ in the Philippines
If you ever visit the Philippines, you’ll see barbecue pork everywhere. I mean everywhere. Along the roads, beside markets, outside churches. It’s street food at its best. But don’t think it’s just takeout – families pull out little charcoal grills for birthdays, fiestas or a random rainy Sunday. There’s something almost magical about the sizzle and smoke. Pork is the usual choice because, let’s be real, it’s fatty, juicy, and the flavors go deep.
We all have our own secrets, though. Some throw in a can of soda, others rub in garlic like it’s going out of fashion. But one thing’s always there – skewers. Everything’s cooked on a skewer, like some kind of savory lollipop. Trust me, you’ll want to try this out. That bite is a perfect combo of smoky char, tangy glaze, and just the right hit of sweetness. No silverware needed.
Filipino BBQ vs American BBQ
Here’s where things get a little spicy – arguments break out when you mix up American with Filipino barbecue. And honestly, I don’t blame anyone. The flavors are totally different. American BBQ is big on rubs, slow cooks, let-the-meat-do-the-talking stuff. It’s about the smoke and that melting tenderness (and wow, they take pride in that bark on brisket). Add a stack of coleslaw and you’re set.
Filipino barbecue pork, on the other hand, wears a punchy marinade like a party outfit. Yes, there’s grill smoke, but it’s the marinade that brings it all together. You get soy sauce, vinegar, garlic, and – surprise – banana ketchup. That sweet tang is so iconic, people hunt it down at Filipino grocery shops worldwide. Plus, we chop our pork smaller, thin strips on sticks. It cooks faster, too. So, while American BBQ is “low and slow,” Filipino BBQ is more “quick and wickedly tasty.” I guess you could call it efficient? Or maybe just delicious on a deadline.
This is what makes it perfect for parties – it’s grill, serve, repeat. And no one waits a whole day.
Choosing Cuts of Pork
Alright, if there’s one thing you shouldn’t skip, it’s picking good pork. Don’t sleep on this step. Want that juicy, tender bite? You gotta get pork shoulder or pork belly. Sometimes pork butt, but shoulder’s easier to find. Lean stuff like loin? Nah, it dries out too fast, then everyone just chews quietly, pretending it’s great.
Pork belly makes things super rich and, let’s be honest, nobody turns down crispy fat when it’s been on a grill. But if you want a bit less grease, pork shoulder’s a winner. Grab a slab and slice across the grain. One tip I learned: thinner strips pick up flavor more, plus they cook in a snap. Just don’t cut ’em too tiny or they’ll burn up before you can flip them over. And definitely don’t be afraid of bits with marbling. More fat = more flavor. Simple, right?
The Marinade
Okay, here’s the deal: the marinade is what turns this into real Filipino BBQ pork. Forget boring old barbecue sauce. In our house, we mix soy sauce, vinegar, loads of smashed garlic, calamansi juice if we have it (or lemon if we don’t), and of course, banana ketchup. And sugar – don’t forget sugar. You need that caramel crunch. As for measurements? I always eyeball it, but if you need a starting point, 1/2 cup soy sauce, 1/4 cup vinegar, 1/3 cup banana ketchup, a handful of sugar, some pepper, and maybe 5 cloves of garlic.
Leave that pork swimming in the marinade for at least three hours. Overnight though? Best. Let it sit, flip it if you remember, and your patience pays off. Be warned: raw marinated pork is sticky – don’t wear white. Once it’s skewered and ready, save some marinade and mix it with more banana ketchup. That glaze while grilling? It’s what gives Filipino BBQ pork its shiny, sweet shell.
You haven’t lived till you’ve tasted Filipino BBQ pork with banana ketchup right off the grill. My uncle brought it to every reunion – it’s the one recipe nobody ever messes up, even if you forget half the directions.
Helpful Tips
Wanna avoid those barbecue fails? I messed up enough times to know what not to do. Here’s what works for me, and trust me, it’ll save you a lotta grief:
- Soak your bamboo skewers in water for 20 minutes. Otherwise, flames eat them before you even get that first sizzle.
- Preheat your grill pretty hot, but watch out for massive flare-ups if you’re using pork belly (fat plus fire can get wild fast).
- Swipe more banana ketchup glaze onto those skewers the last few minutes. Repeated brushing gives stickier, shinier results. As in, phone-cameras-come-out results.
And if your grill grid’s gunky, brush it with onion or oil before cooking. Kinda old school but it helps with sticking.
Common Questions
Q: Can I use chicken instead of pork?
A: Totally! Just cut chicken thighs into chunks and marinade the same way. They cook a bit quicker but taste just as good.
Q: Don’t have banana ketchup – what now?
A: Use regular ketchup and a bit of sugar; add a drop of soy sauce if you want more flavor. It’s not exactly the same but still awesome.
Q: Is oven-baking an option if it rains?
A: Yup. Line a tray, broil on high, and give those skewers a turn every few minutes. Just keep brushing on the glaze.
Q: Do you need fancy charcoal?
A: Nah, just avoid lighter fluid if you can – it makes the pork taste weird. Regular charcoal, lit the old-fashioned way, does the job.
Q: How do you know when it’s done?
A: Pork should have a little char on the edges, and juices run clear. Give a skewer a poke with a knife if you need to check. Don’t overdo it or you’ll lose the juicy part everyone loves.
Filipino BBQ Pork
Ingredients
For the Marinade
- 0.5 cup soy sauce
- 0.25 cup vinegar
- 0.33 cup banana ketchup Can substitute with regular ketchup plus sugar
- 5 cloves garlic Smashed
- to taste calamansi juice or lemon juice Use if calamansi not available
- a handful sugar For caramelization
- to taste pepper
For the Main Dish
- 2 pounds pork shoulder or pork belly Cut into thin strips for quicker cooking
- water for soaking bamboo skewers Soak for 20 minutes before grilling
- banana ketchup glaze Reserve some marinade to mix with additional banana ketchup
Instructions
Marinating the Pork
- Mix the soy sauce, vinegar, banana ketchup, smashed garlic, calamansi or lemon juice, sugar, and pepper in a bowl.
- Add the pork strips to the marinade, ensuring they are well coated, and let it marinate for at least three hours, preferably overnight.
Preparing for Grilling
- Soak bamboo skewers in water for 20 minutes to prevent burning.
- Preheat the grill to high heat.
- Skewer the marinated pork strips onto the soaked skewers.
Grilling
- Place the skewers on the grill, turning occasionally to ensure even cooking.
- Brush the skewers with the reserved marinade mixed with banana ketchup during the last few minutes of cooking.
- Grill until the pork is cooked through, with a slight char on the edges.
- Check doneness by ensuring juices run clear when poked with a knife.
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