Filipino Pork Barbecue

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May 24, 2016 by Liza Agbanlog 43 Comments

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I am looking forward to summer because it is my favorite time of the year. For me, it is a time when I can slow down, relax and enjoy my time off from work. It is a time when I can reflect and spend quality time with my family. This means going for a walk, playing a board game, watching a movie or even enjoying a good meal together. Barbecue is our favorite way to cook our food in summer. Our all-time favorite food to barbecue is pork. In this Filipino pork barbecue dish, the pork is sliced thinly, marinated overnight, skewered on bamboo sticks and cooked on a barbecue grill.

It is a lot of work but it’s worth it!

Liza Agbanlog

Filipino style pork bbq skewers marinated in a mixture of ketchup, lemon, soy sauce, brown sugar, garlic and 7 up.

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Course Main Course

Cuisine Filipino

Servings 6 servings

Calories 279 kcal

Ingredients

2.5 lbs pork shoulder
Bamboo skewers
1 head garlic minced
¼ cup lemon or calamansi juice
1/2 cup soy sauce
1/3 cup brown sugar
½ cup ketchup
1 can (355ml) 7-up or ginger ale

Instructions

Prepare pork by slicing it into ¼ inch thick, 1 1/2 inch long and 1 inch wide pieces.
In a large bowl, combine garlic, lemon juice, soy sauce, sugar, ketchup and 7-up. Add pork pieces and mix well. Cover with plastic wrap and refrigerate overnight.
Soak the bamboo skewers in water for at least one hour or overnight.
Prepare basting sauce by combining 1/2 cup soy sauce, 1/3 cup brown sugar and ½ cup ketchup. Set aside.
String the pork pieces on skewers, around 5-6 pieces on each stick.
Grill on medium heat until cooked, basting and turning every few minutes on each side.
Serve as is or with vinegar garlic dipping sauce. Enjoy!

Notes

To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves of crushed garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.

Nutrition

Calories: 279kcalCarbohydrates: 25gProtein: 25gFat: 8gSaturated Fat: 3gCholesterol: 77mgSodium: 1359mgPotassium: 526mgFiber: 1gSugar: 23gVitamin A: 103IUVitamin C: 7mgCalcium: 36mgIron: 2mg

Tried this recipe?Let us know how it was!

Nutrition Facts

Filipino Pork Barbecue

Amount Per Serving

Calories 279 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 3g19%

Cholesterol 77mg26%

Sodium 1359mg59%

Potassium 526mg15%

Carbohydrates 25g8%

Fiber 1g4%

Sugar 23g26%

Protein 25g50%

Vitamin A 103IU2%

Vitamin C 7mg8%

Calcium 36mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Reader Interactions

Comments

sonia
August 9, 2022 at 4:30 pm
Hi do you have the dipping sauce recipe
Reply
- Liza Agbanlog
  August 13, 2022 at 7:38 am
  Hi Sonia,
  The dipping sauce recipe is available under Notes.
  Reply
Lance
September 10, 2021 at 6:49 pm

Liza, this was my first time cooking Filipino pork barbecue, and your recipe was fantastic! I didn’t have fresh garlic so I substituted garlic powder which worked fine. Loved the flavor of your basting sauce. This half-Filipino (my Mom is from the Visayas) can now add another great Filipino recipe to my cooking…thank you!
Reply
- Liza Agbanlog
  September 10, 2021 at 7:43 pm
  Awww, you’re welcome Lance! I am so glad you were able to try this pork barbecue recipe and had success with it. Take care and thanks for writing!
  Reply
Lyn
December 23, 2020 at 6:22 pm
Hi. I’m about to try this today since it’s Christmas. I was just wondering what if we dont have the 7 up or Ginger ale.. Is there anything else that we can use as an alternative? I’m making it right now. ☺️ Waiting for your reply.
Reply
- Liza Agbanlog
  December 23, 2020 at 6:39 pm
  Hi Lyn,
  You may omit the 7-up but the taste of the pork barbecue will be different.
  Reply
  - Lyn
    December 23, 2020 at 6:42 pm
    Can I use sprite? 😁
    Reply
    - Liza Agbanlog
      December 23, 2020 at 6:44 pm
      Yes, you can use sprite.
      Reply
Chona
September 30, 2020 at 4:58 pm
Hi ms. Liza, I tried your recipe but i noticed that it’s a little bit dry, is there anything that i should do or did not do? Thanks in advance. God bless – Chona
Reply
- Liza Agbanlog
  September 30, 2020 at 8:43 pm
  Hi Chona,
  Here are things that I can think of to prevent the barbecue from being too dry;
  !. Use pork shoulder that has a bit of fat in it
  2. Don’t cut the pork pieces too thin
  3. Don’t overcooked the barbecue
  4 Make sure to regularly baste the barbecue
  Hope these help!
  Reply
JCs Wife
July 29, 2020 at 9:04 am
Hi..can I use banana ketchup instead of regular ketchup.
Reply
- Liza Agbanlog
  July 30, 2020 at 7:58 am
  Yes you can use banana ketchup for this pork barbecue recipe.
  Reply
Anamite
April 18, 2020 at 2:49 pm
Liza, you said marinate with the mixed ingredients but you also have the same amount of ingredients for the basting sauce. That’s additional right??
Reply
- Liza Agbanlog
  April 18, 2020 at 4:19 pm
  Yes, the basting sauce is additional.
  Reply
Crabmom
April 4, 2020 at 3:48 pm
See Also
Chickpea Salad Recipe
Hi…i have some thin cut pork chops (loin) in the freezer i need to use…do you think the meat will be too lean, and turn out dry, or ok because the marinade will tenderize it?
Reply
- Liza Agbanlog
  April 5, 2020 at 1:04 pm
  Yes, using pork chops (loin) for this recipe might give you a dry pork barbecue. You can give it a try, just make sure don’t overcook it.
  Reply
  - Crabmom
    April 8, 2020 at 6:04 pm
    It turned out great!
    Reply
    - Liza Agbanlog
      April 8, 2020 at 6:06 pm
      Yay! That’s awesome:)
      Reply
Michelle
September 18, 2019 at 2:16 pm
Hello can I cook it in the oven? Will the skewers burn?
Reply
- Liza Agbanlog
  September 18, 2019 at 8:19 pm
  Hi Michelle,
  I do not recommend cooking these pork barbecue in the oven. I have seen others cook them on the stove top using a grill pan and they wrap the exposed skewers with aluminum foil. Hope these help!
  Reply
  - Michelle
    September 20, 2019 at 6:51 am
    Thank you, I will try it on the stove top.
    Reply
KEN
May 28, 2019 at 1:30 pm

Made this on Memorial Day. Wasn’t sure if we’d.like it but it looked good in the photo. First bite and it was OMG we will be making this again! Thank you for an outstanding, easy to make recipe.
Reply
- Liza Agbanlog
  May 28, 2019 at 4:13 pm
  You’re welcome Ken! Glad you were able to try this recipe and had success with it. Take care and thanks for writing!
  Reply
Vicki
May 6, 2019 at 9:40 am
Does this have to marinate overnight?
Reply
- Liza Agbanlog
  May 6, 2019 at 8:16 pm
  Hi Vickie,
  You can marinate the pork for at least 4 hours or overnight.
  Reply
Vicki L Gilsinger
April 19, 2019 at 8:23 am
did your pork have a bone in it? If so how did you slice it?
Reply
- Liza Agbanlog
  April 19, 2019 at 12:26 pm
  Hi Vicky,
  I always use boneless pork shoulder butt whenever I make barbecue. I slice the pork into small rectangular pieces and marinate them overnight. It’s always a hit whenever I serve this barbecue dish.
  Reply
  - Vicki L Gilsinger
    April 20, 2019 at 5:36 am
    Thank you! I can’t wait to try this! It looks wonderful and I have all the ingredients except for the pork. Looking for one today!
    Reply
kat
April 1, 2019 at 7:18 pm
Hello liza, what brand of soy sauce & ketchup did you use for this recipe?:) is it banana ketchup or tomato ketchup? thank you so much! 🙂
Reply
- Liza Agbanlog
  April 1, 2019 at 8:35 pm
  Hi Kat,
  I used Yamasa (less salt) soy sauce and tomato ketchup for this recipe. Hope these help!
  Reply
Milagros
December 26, 2017 at 11:31 am
Your recipe is such interesting I love watching your all your cooking recipe well donemilagros
Reply
Liza C
June 13, 2017 at 11:37 am
Hi, Liza – In your Filipino Pork Barbecue recipe, it calls for 2.5 lbs of pork that serves 6. Can you please tell me how many pork skewers are in each serving? Thanks!
Reply
- Liza Agbanlog
  June 17, 2017 at 3:53 pm
  Hi Liza, I am so sorry, I did not count how many skewers this makes. Next time I make this I will count the number of skewers and update the recipe. I know that it is enough for my family of 5, plus we have some leftover.
  Reply
Cassandra
August 30, 2013 at 3:27 pm
Sounds yummy! Do you think this marinade recipe would be as good with chicken?
Reply
- Liza
  August 30, 2013 at 4:24 pm
  Hi Cassandra,
  I haven’t use this marinade recipe with chicken but I am pretty sure it will be as good as well. Chicken legs, I think is the ideal part to use and you can either grill or oven-bake it. Make sure to baste the meat occasionally. 🙂
  Reply
Matt
May 23, 2013 at 5:04 pm
Okay. That was fantastic. Didn’t really need the dipping sauce after all. The basting sauce was more than enough flavor for me. Thanks for the recipe!
Reply
- Liza
  May 23, 2013 at 7:47 pm
  Hi Matt,
  I am glad you liked it 🙂 Yes, the pork barbecue with the basting sauce is good enough as is and that’s how my family prefers it too. The vinegar-garlic dipping sauce is just my personal preference 🙂
  Reply
Matt
May 23, 2013 at 3:26 pm
Good timing. I marinated it this morning and am about to throw it on the grill. Thanks for the quick update!
Reply
- Liza
  May 23, 2013 at 4:29 pm
  No problem 🙂
  Reply
Matt
May 22, 2013 at 6:42 pm
So what’s the recipe for the vinegar garlic dipping sauce?
Reply
- Liza
  May 22, 2013 at 8:04 pm
  Hi Matt,
  Thanks for stopping by! I have included the recipe for vinegar-garlic dipping sauce. Enjoy:)
  Reply
  - Dave
    September 14, 2013 at 12:21 pm
    May I have your recipe for vinegar garlic sauce for Filipino pork bar-b-q sauce? l
    Reply
    - Liza
      September 14, 2013 at 9:03 pm
      Hi Dave,
      To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves of crushed garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
      The pork bbq is good by itself, dipping it in vinegar-garlic sauce is a personal preference. Enjoy!
      Reply