Description
These Filipino-style BBQ pork skewers are sweet, smoky, and bursting with flavor. Marinated in a classic Pinoy blend of banana ketchup, soy sauce, garlic, and sugar, then grilled to perfection. Perfect for cookouts, parties, or a taste of home any day of the week.
Ingredients
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2 lbs pork shoulder or pork butt, sliced into thin strips
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12-15 bamboo skewers (soaked in water for 30 minutes)
For the Marinade:
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1 cup banana ketchup
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1/2 cup soy sauce
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1/2 cup brown sugar
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6 cloves garlic, minced
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1 small onion, finely grated
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1 tsp ground black pepper
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1/4 cup lemon juice or calamansi juice
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1 tbsp oyster sauce (optional but adds depth)
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1 tbsp chili flakes or hot sauce (optional for heat)
For Basting Sauce (optional):
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1/2 cup banana ketchup
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1/4 cup soy sauce
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2 tbsp brown sugar
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2 tbsp cooking oil
Instructions
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Prepare the Pork: Slice pork into thin, long strips that can be skewered easily.
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Make the Marinade: In a large bowl, mix banana ketchup, soy sauce, brown sugar, garlic, onion, pepper, lemon juice, and optional oyster sauce and chili flakes.
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Marinate: Add pork to the marinade. Cover and refrigerate for at least 4 hours, preferably overnight.
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Skewer the Pork: Thread 3–4 pieces of pork onto each soaked bamboo skewer.
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Preheat Grill: Heat grill or charcoal to medium-high heat.
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Grill the Skewers: Grill pork skewers for 10–15 minutes, turning occasionally and basting with optional sauce until nicely charred and cooked through.
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Serve: Remove from grill and serve hot with steamed rice or as party appetizers.
Notes
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You can substitute banana ketchup with regular ketchup and a little sugar if needed.
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Pork shoulder works best due to its fat content which keeps the meat juicy.
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Great for make-ahead—just marinate and freeze until ready to grill!