These tangy, sweet skewers of Filipino Pork BBQ are perfect for any gathering! This recipe comes together quickly, so you can prep it ahead of time and grill right before your guests arrive.
Grilling season is here! If you're looking for a BBQ recipe that comes together quickly, feeds a large crowd, and tastes amazing, this Filipino Pork BBQ skewers recipe is it!
I grew up in a household that loved gathering friends and family around the BBQ all summer long. And I learned that, especially on gorgeous summer days, it's no fun for the cook to be stuck in the kitchen all day. Everyone should be out enjoying each other's company – and the food!
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❤️ Why you'll love this fast & easy BBQ
This BBQ recipe is my take on a classic Filipino pork BBQ. It's so delicious, and here are some reasons why I’m sure you’ll love it
- This recipe is EASY to prep. You just need to chop the pork, mince the garlic, and then measure out the remaining ingredients for the marinade.
- You most likely have the ingredients for the marinade already at home. And if you don't, there are some easy common substitutes you can use (I share those in the recipe card).
- The pork cooks quickly. Just 3 to 5 minutes on the grill per side!
- The recipe feeds a LOT of people! If we're serving this as a main course, it feeds 8 to 10 people. Served as an appetizer, it feeds a lot more!
🧄 Ingredient notes
You'll need about three pounds of pork. I use pork shoulder. Look for pork with some nice marbling of fat (but not too much fat!) so it's juicy and flavorful on the grill.
Then, you'll need to gather these ingredients to make the marinade:
- Garlic cloves - I use five cloves because the more garlic, the better. But you can reduce this down to your preference.
- Soy sauce - use your favorite, or use coconut aminos for a soy-free sauce.
- Calamansi juice - this is a Filipino citrus juice, similar to lime juice, found in Asian markets. You can use lime or lemon juice instead.
- Ketchup - or you can use banana ketchup, which you can find in most Asian markets.
- Ginger ale or 7-Up - trust me on this. I never ever drink soda, but I'll cook with it for certain recipes. It's what makes Filipino BBQ so special!
- Brown sugar - this adds some nice sweetness and richness to the marinade. I use light brown sugar, but you can use dark brown sugar if you prefer a deeper, more caramelized flavor.
- Parsley - this is optional, for garnish and a bit of freshness to the dish.
✅ Step-by-step instructions
Step 1 - Cut the pork shoulder into 1-inch to 2-inch cubes. Then mix all of the remaining ingredients (except parsley) together in a large bowl.
Step 2 - Pour the marinade into a FoodSaver® Preserve and Marinate container. Then add in the pork pieces and toss to coat. Or, do this in a regular large mixing bowl.
Step 3 - If using the FoodSaver® VS3110 food preservation system's handheld vacuum sealer to connect to the opening in the lid of the FoodSaver Preserve and Marinate containers. I press the Handheld button and this marinates the meat in just minutes, instead of hours!
If marinating in a regular large bowl, cover and refrigerate for at least three hours, and up to overnight.
Step 4 - Thread the pork onto bamboo skewers or stainless steel metal skewers. Put about 4 to 5 pieces per skewer.
Step 5 - Fire up the grill to medium-high. Add the skewers and grill for 3 to 5 minutes per side.
Step 6 - Use the extra marinade sauce that you had set aside at the beginning and baste the pork meat on all sides as it grills.
🍖 Marinating tips
The bulk of the prep work is in marinating the meat, which is super easy and quick. If marinating in a glass bowl or baking dish, be sure to cover the top completely and marinate for at least three hours. The longer you marinate the meat, the more flavorful it will be!
To save time, I use FoodSaver® Preserve and Marinate containers. These help me marinate the pork in minutes instead of hours. It's perfect for those last-minute summer barbecues!
I simply add the pork and marinade into the FoodSaver® Preserve and Marinate container and close the lid. Then I remove the liquid reservoir on the handheld sealer of my FoodSaver® VS3110 food preservation system, and lock the sealer onto the lid of the Preserve and Marinate container. I press the Handheld button on my FoodSaver® VS3110 food preservation system and it marinates the meat in a few minutes!
👩🏻🍳 Cooking tips
- Remember to reserve half of the marinade to use to baste the pork while it's grilling. Never use marinade that has touched raw meat to baste cooked pork, as you risk food contamination.
- If you're using bamboo skewers, remember to soak them in water for about 30 minutes before grilling. This helps prevent the sticks from burning on the grill.
- Watch the meat carefully when grilling the second side. It can cook quickly!
- I usually grill these skewers on the top grill rack to have better control over even cooking.
🍽 Serving ideas
Serve these barbecue skewers with rice, pancit, and/or macaroni salad. Complete the whole Filipino feast with some delicious lumpia!
🥡 Storage tips
I vacuum seal leftovers in my FoodSaver® Preserve and Marinate containers. Then store them in the refrigerator for up to five days.
🌟 Recipe FAQs
Calamansi juice is a lime juice often used in Filipino cooking. If you can't find calamansi juice, you can substitute lime juice or lemon juice.
This recipe works well with chicken if you don't have or don't want to use pork.
Absolutely! You can add chunks of pineapple, onions, and red or green peppers to the skewers for extra flavor and color.
Yes! You can prep everything the day before and then grill just before guests arrive. Or, you can grill the meat the day before, then store in airtight containers in the refrigerator. Simply reheat them on the grill for a minute or two before serving.
🇵🇭 More Filipino recipes
- Filipino Pancit Bihon
- Instant Pot Chicken Adobo
- Filipino Macaroni Salad
- How to Make Authentic Lumpia
- Bacon Fried Rice
For more, you can buy my Filipino cookbook: Modern Filipino Cooking, my 55-page e-Book with authentic Filipino recipes that I've adapted for today's modern kitchen!
Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Filipino Pork BBQ
Equipment
Ingredients
- 5 garlic cloves, minced
- 1 cup soy sauce
- ½ cup calamansi juice or lime juice
- 1 cup banana ketchup or regular ketchup
- ⅔ cup light brown sugar, packed
- 1 cup ginger ale or 7-Up soda
- 3 pounds pork shoulder, cut into 1" - 2" chunks
- 1 tablespoon chopped fresh parsley or cilantro (optional, for garnish)
Instructions
- In a large bowl, whisk together the minced garlic, soy sauce, calamansi juice (or lime juice), ketchup, brown sugar, and soda. Pour half into a separate bowl, cover, and refrigerate until you are ready to grill.
- Add the cut pork pieces to the large bowl with remaining half of the marinade. Marinate for at least 3 hours or up to overnight.
- Once you are ready to cook the pork, fire up your grill to medium-high heat. While the grill preheats, skewer the pork onto bamboo skewers or stainless steel metal skewers.
- Grill the pork skewers for approximately 3 to 5 minutes on one side, flip over, baste with the marinade that you had set aside, then grill for another 3 to 5 minutes on the other side.
- Let the meat rest for 5 to 10 minutes before serving. Garnish with optional chopped parsley or cilantro, if desired.
Video
Notes
- Calamansi juice is a lime juice often used in Filipino cooking. If you can't find calamansi juice, you can substitute lime juice or lemon juice.
- This recipe works well with chicken if you don't have or don't want to use pork.
- You can add chunks of pineapple, onions, and red or green peppers to the skewers for extra flavor and color.
- Remember to reserve half of the marinade to use to baste the pork while it's grilling. Never use marinade that has touched raw meat to baste cooked pork, as you risk food contamination.
- Watch the meat carefully when grilling the second side. It can cook quickly!
- I usually grill these skewers on the top grill rack to have better control over even cooking.
- If marinating in a glass bowl or baking dish, be sure to cover the top completely and marinate for at least three hours. The longer you marinate the meat, the more flavorful it will be!
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Anissa Proctor says
Is this a good idea to take as a guest to a grad party serving pancit, lumpia, chicken wings, and fried rice? Helping out a friend. 🫶
Marlynn Jayme Schotland says
absolutely! It goes well with all of those mentioned Filipino dishes :)
Leah says
For the brown sugar is it 2/3 cup? I assume it is because the recipe says “packed” but I just want to make sure.
Marlynn Jayme Schotland says
Leah - yes, it's 2/3 cup packed brown sugar.
Alex says
This really does look easy, and the photos are so vibrant too! Love your simple suggestions for ingredients swaps as well - always helpful!
Cate says
This looks so delicious and the pics are mouthwatering! Can't wait to make it.
Heather says
I was looking for recipes to make on the grill this summer that weren't just beef kebabs or burgers, and this was perfect! That bbq glaze -- yum-mazing :)
veenaazmanov says
Love the delicious and tempting glaze of this dish. Marination so yummy. This is easy to make too.
Alejandra says
These look so good for a summer barbecue!! Also love that it looks simple to make and easy to feed a bunch of people!