Top 10 Filipino Street Food Skewers to Try
- Pork and BBQ in the Philippines
- Filipino BBQ vs American BBQ
- Choosing Cuts of Pork
- The Marinade
- Grilling
- Serving Suggestions
- Common Questions
Let’s be real. Filipino street food skewers are everywhere, right? You walk down a busy Manila street and boom, there’s that savory smoke lingering in the air. Maybe you’re hungry after work, or just looking to try something new with friends (that’s how it’s usually for me). The thing is, finding out exactly how Filipino BBQ pork skewers are prepared and why folks love them so much can feel impossible online sometimes. Like, what even goes into those marinades? Does grilling really matter? Lucky for you, I’m obsessed with them and want to share everything I know. If you’re just dying to up your grilling game or want the real scoop on Filipino BBQ pork skewers, you’re in the right spot.
Pork and BBQ in the Philippines
Oh wow, where to start. Pork sits at the very heart of Filipino street food skewers. It isn’t just grub, it’s culture—especially at parties, festivals, or even small neighborhood get-togethers. When Filipinos gather, someone’s probably grilling outside with a mountain of pork skewers nearby.
What makes it special? I think it’s how casual and friendly it is. People usually use simple bamboo sticks, and the pork isn’t fancy at all. To me, it almost feels like a celebration no matter what, especially with everyone crowded around the grill. You’ll see all ages—kids stealing the first skewer, titos and titas arguing about which vendor is king. I swear, the energy is wild. And, basically, pork BBQ link arms with family, laughter, and that smoky smell that sticks to your shirt till tomorrow.
“My lola always joked the secret to great pork skewers is sharing them under the noisy streetlights. I believe her. Haven’t had better anywhere else.” — Andre, Quezon City
Filipino BBQ vs American BBQ
Let’s set the record straight here. Filipino BBQ pork skewers aren’t just American BBQ with rice. They’re worlds apart! I mean, American BBQ is more about slow smoking and big hunks of meat. You get ribs slathered in thick, smoky sauce, yeah?
In the Philippines, it’s bite-sized and super convenient. Skewers are meant for on-the-go eating, with a nice sweet-salty glaze that sticks to your fingers. And let’s not forget the marinade – it’s the soul of the dish. So much garlic, calamansi (that tiny local lime), a splash of soy sauce, and sugar that caramelizes perfectly. My American friends always flip out at how much flavor gets packed into those kebabs. Bonus: you usually grill over an open charcoal fire, which adds that almost irreplaceable taste. Try eating both side-by-side. You’ll see the difference with your eyes and your taste buds.
Choosing Cuts of Pork
This is where most folks mess up (yep, I said it). Choosing the right pork makes or breaks your Filipino street food skewers. You want something with a bit of fat, you know? It keeps the meat juicy and doesn’t dry out when you’re grilling. For me, pork shoulder, pork belly, or even pork butt work best.
Lean meat is okay, but sometimes it ends up tough like your grade school eraser (not fun). Oh! And don’t forget, little bits of fat between the meat pieces make a huge difference. They crisp up and add that tasty, almost buttery layer when you bite in. Don’t worry about fancy cuts or being perfect—sometimes the weird pieces taste best, no joke.
I usually hit the local market and ask for “pang-BBQ” pork. The butcher knows exactly what I mean. Give it a try next time.
The Marinade
If there’s one thing you should remember, it’s this: The marinade is everything. Filipinos know how to pack major flavor in simple ways. Here’s my rundown (it’s not top-secret):
Soy sauce? Check. Banana ketchup (yes, banana ketchup), brown sugar, garlic, calamansi juice or lemon, and black pepper. Mix it up and bathe your pork pieces in it—overnight if you have the time. That’s when you get that tangy-sweet taste. Some folks sneak in a little Sprite or 7-Up too, for a hit of extra sweetness and to keep the pork tender. I only started doing this after a friend from Cebu swore by it (not going back).
No need for measuring spoons. Adjust to your liking—but honestly, go heavy on the garlic and sugar if you want that barbecue cart feeling at home. You’ll wake up to a fridge that smells like a grill, promise.
Grilling
Now for the fun—and messy—part. Charcoal grilling is the gold standard. Don’t argue. Gas grills work, but charcoal turns your Filipino street food skewers into magic. The trick is not to crowd the skewers. Give them space so you get a nice char instead of steamed pork (yikes).
Flip them a few times, baste with leftover marinade, and listen to that sizzle. Oh, and don’t rush. If you’re hungry, snack on something else while the skewers cook slowly. You want those caramelized edges. It can be tricky balancing burnt bits with juicy insides, but, trust me, you get better each time. Sometimes I still burn the first batch, and honestly, they’re still gone in seconds. You just can’t lose with this stuff.
Best part? You can sort of wander away and grab a beer. Just come back every couple of minutes to flip.
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Serving Suggestions
- Serve the skewers with hot white rice (plain rice is king, don’t get fancy).
- Quick dip: Mix vinegar, chopped onions, and a little chili for the best sauce.
- Pico de gallo or atchara (pickled green papaya) on the side—wow, so good.
- Play music and serve with cold drinks. It’s basically a party out of nowhere!
Common Questions
How long should I marinate the pork?
Overnight is best, but 3 to 4 hours works if you’re short on time.
Can I use chicken instead of pork?
Yep, just swap out pork for chicken thighs. Same marinade, same grilling magic.
What’s the best way to reheat leftover skewers?
Quick blast on a hot skillet or back over the charcoal grill. Avoid microwaving unless you love rubbery meat. Not judging, just saying.
Do I really need banana ketchup for the marinade?
Short answer? Authentic flavor, yes. Skip if you must, but you’ll notice it’s missing that something.
Any tricks for getting that extra char?
Brush with marinade and grill over high heat at the end. Keep an eye out so you don’t burn the whole lot (been there).
Filipino BBQ Pork Skewers
Ingredients
For the Marinade
- 1 cup soy sauce Essential for flavor
- 1/2 cup banana ketchup Adds sweetness
- 1/4 cup brown sugar For caramelization
- 5 cloves garlic, minced More garlic enhances flavor
- 1/4 cup calamansi juice or lemon juice For tanginess
- 1 teaspoon black pepper For seasoning
For the Skewers
- 2 pounds pork shoulder, pork belly, or pork butt Choose cuts with some fat for juiciness
Serving Suggestions
- 4 cups hot white rice Plain rice is recommended
- 1/2 cup vinegar For dipping sauce
- 1/4 cup chopped onions Add to vinegar
- 1 teaspoon chili flakes Optional for heat
Instructions
Prepare the Marinade
- In a large bowl, combine soy sauce, banana ketchup, brown sugar, minced garlic, calamansi juice, and black pepper.
- Mix well to dissolve the sugar.
Marinate the Pork
- Cut the pork into bite-sized pieces and add to the marinade.
- Cover the bowl and refrigerate overnight, or for at least 3 to 4 hours.
Grilling
- Preheat the charcoal grill to medium-high heat.
- Thread the marinated pork onto skewers, leaving space between pieces.
- Place the skewers on the grill and cook, flipping occasionally, for about 15-20 minutes.
- Baste with leftover marinade while grilling.
Serve
- Serve the skewers with hot white rice and your choice of dipping sauce.
- Enjoy with your favorite drinks and music!
