Filipino BBQ Pork
Experience the authentic taste of Filipino BBQ pork with a flavorful marinade of soy sauce, vinegar, garlic, and banana ketchup, perfect for gatherings and parties.
Servings: 4 servings
Calories: 350kcal
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.
Notes
For best results, use pork shoulder or belly for juiciness. Avoid lighter fluid for charcoal grilling. Can substitute chicken thighs for pork, adjusting cooking time.