why make this recipe
Classic Filipino Pork Barbecue Skewers are a beloved dish that brings together family and friends. The sweet and savory marinade highlights the tenderness of the pork, making it a favorite in Filipino celebrations and gatherings. Grilling the skewers adds a smoky flavor that complements the rich taste of the marinade. Whether you are cooking for a special occasion or just a family dinner, this dish is sure to please everyone at the table.
how to make Classic Filipino Pork Barbecue Skewers
Ingredients:
- 2 pounds pork shoulder or pork butt, cut into 1-inch cubes
- 1/2 cup banana ketchup (120 ml)
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons calamansi juice or fresh lime juice
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Wooden or metal skewers, soaked in water if wooden
- Optional: 1/2 teaspoon onion powder
- Optional: pinch of red chili flakes
Directions:
- Cut about 2 pounds (900 g) of pork shoulder into 1-inch cubes. Trim excess fat if desired.
- In a large mixing bowl, combine banana ketchup, soy sauce, calamansi juice (or lime juice), brown sugar, minced garlic, ground black pepper, vegetable oil, and optional onion powder and red chili flakes.
- Add pork cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 3 hours, preferably overnight.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated pork cubes onto the skewers, leaving space between pieces for even cooking.
- Preheat the grill to medium-high heat (around 375°F or 190°C). If using charcoal, wait until the coals are white-hot.
- Grill the skewers for 10-15 minutes, turning every 3-4 minutes. Brush with reserved marinade during grilling for extra glaze and moisture. Manage flare-ups by moving skewers as needed.
- Check for doneness; pork should be charred on the edges and reach an internal temperature of 145°F (63°C).
- Let skewers rest for a few minutes before serving to lock in juices. Serve warm with steamed rice or as finger food with dipping sauces.
how to serve Classic Filipino Pork Barbecue Skewers
Serve these skewers hot off the grill with a side of steamed rice for a complete meal. A variety of dipping sauces, such as vinegar or spicy soy sauce, can enhance the flavors even more. They are also perfect as appetizers for parties or barbecues.
how to store Classic Filipino Pork Barbecue Skewers
Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or grill to bring back their delicious flavor. For longer storage, you can freeze the marinated pork before grilling. Just make sure to let the meat thaw completely before cooking.
tips to make Classic Filipino Pork Barbecue Skewers
- For a deeper flavor, marinate the pork overnight.
- Experiment with additional spices, such as ginger or lemongrass, to add a unique twist.
- Make sure to turn the skewers regularly on the grill for even cooking and to avoid burning.
variation
You can try using chicken or beef instead of pork. Adjust the cooking time as necessary for different meats. Adding vegetables like bell peppers or onions to the skewers can make them more colorful and nutritious.
FAQs
Q: Can I use a grill pan indoors?
A: Yes, a grill pan works great indoors. Make sure to preheat it properly for the best results.
Q: Is banana ketchup necessary?
A: While banana ketchup adds a unique flavor, you can substitute it with regular ketchup if needed.
Q: Can I make these skewers ahead of time?
A: Yes! You can marinate the pork a day in advance and keep it in the refrigerator until you’re ready to grill.
Classic Filipino Pork Barbecue Skewers
- Total Time: 195 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
Classic Filipino Pork Barbecue Skewers are sweet and savory grilled treats that make any gathering special.
Ingredients
- 2 pounds pork shoulder or pork butt, cut into 1-inch cubes
- 1/2 cup banana ketchup (120 ml)
- 1/4 cup soy sauce (60 ml)
- 2 tablespoons calamansi juice or fresh lime juice
- 3 tablespoons brown sugar
- 4 cloves garlic, minced
- 1/2 teaspoon ground black pepper
- 2 tablespoons vegetable oil
- Wooden or metal skewers, soaked in water if wooden
- Optional: 1/2 teaspoon onion powder
- Optional: pinch of red chili flakes
Instructions
- Cut about 2 pounds of pork shoulder into 1-inch cubes.
- In a large mixing bowl, combine banana ketchup, soy sauce, calamansi juice, brown sugar, minced garlic, ground black pepper, vegetable oil, and optional ingredients.
- Add pork cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 3 hours, preferably overnight.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated pork cubes onto the skewers, leaving space between pieces.
- Preheat the grill to medium-high heat (around 375°F or 190°C).
- Grill the skewers for 10-15 minutes, turning every 3-4 minutes and brushing with reserved marinade.
- Check for doneness, with an internal temperature of 145°F (63°C).
- Let skewers rest for a few minutes before serving.
Notes
For a deeper flavor, marinate the pork overnight. Experiment with spices like ginger or lemongrass.
- Prep Time: 180 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Filipino
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 15g
- Sodium: 900mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
