Filipino Pork BBQ
Tangy and sweet, this traditional Filipino pork barbecue dish is a great summer grilling recipe!
Servings 8 servings
Calories 218kcal
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
Substitutions & additions:
- 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
Calories: 218kcal | Carbohydrates: 14g | Protein: 24g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 1974mg | Potassium: 528mg | Fiber: 1g | Sugar: 10g | Vitamin A: 210IU | Vitamin C: 8mg | Calcium: 32mg | Iron: 2mg