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BBQ Pork

THE PHILIPIINES

Sweet & Savory Pork Skewers

SUBMITTED BY

Albert

Jump to Recipe

Albert knows that these skewers are always the first to go at a Filipino BBQ, and they’re sure to be a hit at your summer cookout too!

Few dishes capture the spirit of Filipino street food and celebration quite like Filipino BBQ Pork. Sweet, smoky, and slightly tangy, this skewered pork dish has become a staple at fiestas, roadside stalls, and backyard cookouts across the Philippines and in Filipino communities worldwide. But how did this iconic barbecue dish come to be?

Origins Rooted in Spanish and Southeast Asian Influence

Filipino BBQ Pork’s roots trace back centuries to the Philippines’ long history of trade and colonization. Grilling meat over open flames was already a common cooking method among pre-colonial Filipinos, who used bamboo skewers and wood fires to cook fish and game. When Spanish colonizers arrived, they introduced pork as a staple protein, along with new seasoning traditions that blended with existing native cooking techniques. Over generations, these influences merged into what we now recognize as classic Filipino barbecue.

The Rise of Barbecue as Street Food Culture

By the 20th century, Filipino BBQ Pork had firmly established itself as a beloved street food. Vendors known as “ihawan” (grill stalls) began popping up along busy roads, outside markets, and near schools, filling the air with the irresistible aroma of caramelized pork marinating in sweet and savory sauces. The dish became synonymous with Filipino gatherings, from birthday parties to Christmas Noche Buena feasts, cementing its place as a communal, celebratory food.

What Makes It a True BBQ Dish

Filipino BBQ Pork earns its “barbecue” title not just from the grilling method, but from its signature marinade-basting-grilling process, a hallmark of true barbecue traditions worldwide. The thin slices of pork shoulder are soaked in a marinade that balances salty, sweet, and citrusy notes, then threaded onto skewers and cooked low and slow over charcoal or open flame, developing a caramelized char that defines great barbecue.

A Dish That Continues to Bring People Together

Today, Filipino BBQ Pork remains a symbol of Filipino hospitality and festive food culture. Whether grilled at a neighborhood carinderia or recreated at home for a family cookout, this dish carries centuries of culinary history in every smoky, sweet bite — proof that great barbecue truly transcends borders.

BBQ Pork

Servings 12
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Equipment

  • skewers

Ingredients
  

  • 4 lb pork shoulder thinly sliced into bite-size pieces
  • ¾ cup soy sauce
  • ½ cup calamansi juice or lemon juice
  • ¾ cup banana ketchup
  • 4 Tbsp dark brown sugar
  • 2 Tbsp garlic powder
  • 1 tsp black pepper
  • 2 tsp salt
  • 1½ cups lemon-lime soda
  • spiced vinegar for serving

Instructions
 

  • Add all the marinade ingredients to a bowl and mix well.
  • Add the pork and mix until it’s evenly coated. Cover the bowl and marinate for at least 3 hours. For best results, marinate overnight.
  • To make the basting sauce: make another batch of the marinade minus the lemon-lime soda.
  • Thread the marinated pork slices onto bamboo skewers. You can use metal skewers, or just make sure to soak the bamboo skewers in water before using so they don't burn easily.
  • Preheat the grill. Grill the pork barbecue for 3–5 minutes per side, or until fully cooked. Baste the pork with the basting sauce each time you turn it.
  • Serve with spiced vinegar as dipping sauce.
Course: Dinner
Region: Asia

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About Beryl

I have been in the film and media industry for the past 12 years and have worked for companies including Great Big Story, ABC, CNN, Martha Stewart, News Corporation, Harper Collins and Fast Company.