Filipino Inihaw na Baboy
Experience the rich flavors of Filipino grilled pork BBQ, marinated to perfection and grilled to a smoky, charred finish, served with a tangy dipping sauce.
Servings: 6 servings
Calories: 350kcal
Ingredients
For the Marinade
- 1 kg pork belly or shoulder Fatty cuts preferred for flavor
- 1/2 cup soy sauce Salty-savory base
- 1/4 cup brown sugar For sweetness and caramelizing
- 1/2 cup banana ketchup Filipino staple for color and sweetness
- 10 cloves garlic, minced Adds depth of flavor
- 1/4 cup vinegar or calamansi juice For brightness
- 1 tsp black pepper Adjust to taste
- 1/4 cup 7Up or Sprite Optional for added tenderness and flavor
For the Dipping Sauce
- 1/4 cup soy sauce Use toyomansi (soy sauce + calamansi) for authenticity
- 1 Tbsp calamansi or lemon juice Adjust to taste
- 2 Tbsp onion, chopped Optional for a crunch
- 1 pinch chili, optional For added heat
Instructions
Preparing Marinade
- Combine soy sauce, brown sugar, banana ketchup, vinegar (or calamansi juice), garlic, and pepper in a big bowl.
- Slice pork into thin strips for skewers and add to the marinade. Massage meat thoroughly.
- Cover the bowl and refrigerate to marinate overnight, or at least for 4 hours if short on time.
Grilling the Pork
- Prepare the grill, using charcoal for the best flavor; allow coals to turn white and ashy.
- Thread marinated pork onto skewers, leaving space between each piece.
- Grill, flipping occasionally, and brush with leftover marinade for extra glaze.
- Ensure pork is cooked through and not pink in the center. Allow to rest briefly before serving.
Serving
- Serve with dipping sauce made from soy sauce, calamansi, chopped onions, and optional chili.
Notes
Soak bamboo skewers for at least 30 minutes to avoid burning. Serve with garlic fried rice or use leftovers for sandwiches.