Filipino BBQ Pork Skewers: A Delicious and Easy Recipe

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Filipino BBQ Pork Skewers, or “Inihaw na Baboy” as they’re lovingly called in the Philippines, are more than just grilled meat on a stick; they’re a vibrant celebration of flavor and a cornerstone of Filipino gatherings. Imagine sinking your teeth into tender, juicy pork, marinated in a sweet, savory, and slightly tangy sauce, kissed by the smoky char of the grill. Is your mouth watering yet? Mine certainly is!

These skewers are deeply rooted in Filipino culture, often found at family fiestas, street food stalls, and bustling weekend markets. The art of “Inihaw,” or grilling, is a time-honored tradition, passed down through generations. The specific marinade recipes are often closely guarded family secrets, each with its own unique twist. While variations exist across different regions of the Philippines, the core elements of soy sauce, vinegar, garlic, sugar, and spices remain constant, creating that unmistakable Filipino BBQ flavor.

What makes Filipino BBQ Pork Skewers so irresistible? It’s the perfect balance of sweet, salty, and tangy notes that dance on your palate. The marinade not only infuses the pork with incredible flavor but also tenderizes it, ensuring a melt-in-your-mouth texture. Plus, they’re incredibly convenient! Easy to eat on the go, perfect for parties, and a guaranteed crowd-pleaser. Whether you’re a seasoned grill master or a novice cook, these skewers are surprisingly simple to make and will transport you straight to the sunny shores of the Philippines with every delicious bite. Let’s get grilling!

Filipino BBQ Pork Skewers this Recipe

Ingredients:

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 1 cup soy sauce
  • 1/2 cup banana ketchup
  • 1/4 cup brown sugar, packed
  • 1/4 cup 7-Up or Sprite (or other lemon-lime soda)
  • 1/4 cup minced garlic (about 6-8 cloves)
  • 1/4 cup white vinegar
  • 2 tablespoons cooking oil
  • 1 tablespoon ground black pepper
  • 1 teaspoon salt
  • 1 large onion, finely chopped
  • Bamboo skewers, soaked in water for at least 30 minutes to prevent burning

Marinating the Pork:

Okay, let’s get started with the most crucial part – the marinade! This is where all the magic happens, infusing the pork with that signature sweet, savory, and slightly tangy Filipino BBQ flavor. Trust me, don’t skimp on the marinating time; it makes a world of difference.

  1. Prepare the Marinade: In a large bowl, whisk together the soy sauce, banana ketchup, brown sugar, 7-Up (or Sprite), minced garlic, white vinegar, cooking oil, ground black pepper, and salt. Make sure the brown sugar is fully dissolved. The 7-Up helps tenderize the pork and adds a subtle sweetness that’s just perfect.

  2. Combine Pork and Marinade: Add the cubed pork shoulder to the bowl with the marinade. Make sure all the pork pieces are well coated. I like to use my hands to really massage the marinade into the meat. Don’t be afraid to get your hands dirty!

  3. Add the Onion: Stir in the finely chopped onion. The onion not only adds flavor but also helps to tenderize the pork. Make sure it’s evenly distributed throughout the mixture.

  4. Marinate: Cover the bowl tightly with plastic wrap or transfer the mixture to a resealable plastic bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight. The longer you marinate, the more flavorful and tender the pork will be. I usually aim for at least 8 hours, but overnight is ideal. If you’re short on time, even 2 hours will make a difference, but trust me, the longer, the better!

Skewering the Pork:

Now that our pork is beautifully marinated, it’s time to get it onto the skewers. This step is pretty straightforward, but there are a few things to keep in mind to ensure even cooking and prevent the skewers from burning.

  1. Prepare the Skewers: Make sure your bamboo skewers have been soaked in water for at least 30 minutes. This will prevent them from catching fire on the grill. Nobody wants burnt skewers!

  2. Thread the Pork: Thread the marinated pork cubes onto the skewers, leaving a little space between each piece. Don’t overcrowd the skewers, as this will prevent the pork from cooking evenly. Aim for about 4-5 pieces of pork per skewer, depending on the size of the cubes.

  3. Arrange on a Tray: As you thread the pork onto the skewers, arrange them on a baking sheet or tray lined with parchment paper. This will make it easier to transport them to the grill and prevent them from sticking.

Grilling the Pork Skewers:

Alright, the moment we’ve all been waiting for – grilling time! This is where the magic really happens, transforming those marinated pork cubes into delicious, smoky, and perfectly charred Filipino BBQ skewers. Remember to keep a close eye on them to prevent burning, and don’t be afraid to move them around to ensure even cooking.

  1. Prepare the Grill: Preheat your grill to medium heat. If you’re using a charcoal grill, make sure the coals are evenly distributed and covered with a light layer of ash. If you’re using a gas grill, set it to medium heat and let it preheat for about 10-15 minutes.

  2. Grill the Skewers: Place the skewers on the preheated grill. Grill for about 8-10 minutes per side, or until the pork is cooked through and slightly charred. Turn the skewers frequently to ensure even cooking and prevent burning. The internal temperature of the pork should reach 145°F (63°C).

  3. Baste with Marinade (Optional): During the last few minutes of grilling, you can baste the skewers with the remaining marinade for extra flavor and a beautiful glaze. Be careful not to baste too early, as the sugar in the marinade can cause the skewers to burn. If you choose to baste, do it only during the last 2-3 minutes of grilling.

  4. Check for Doneness: To ensure the pork is cooked through, you can use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the pork. It should read 145°F (63°C). If you don’t have a meat thermometer, you can cut into one of the pork cubes to check for doneness. The pork should be cooked through and no longer pink inside.

  5. Rest: Once the skewers are cooked through, remove them from the grill and let them rest for a few minutes before serving. This will allow the juices to redistribute, resulting in more tender and flavorful pork.

Oven Baking (Alternative Cooking Method):

If you don’t have a grill or the weather isn’t cooperating, don’t worry! You can still make delicious Filipino BBQ pork skewers in the oven. While the smoky flavor won’t be quite the same, the oven will still cook the pork beautifully and infuse it with all that wonderful marinade flavor.

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).

  2. Arrange Skewers on a Baking Sheet: Place the skewered pork on a baking sheet lined with parchment paper. Make sure the skewers are not overcrowded and have some space between them.

  3. Bake: Bake for about 20-25 minutes, or until the pork is cooked through and slightly browned. Turn the skewers halfway through the baking time to ensure even cooking.

  4. Broil (Optional): For a slightly charred effect, you can broil the skewers for the last 2-3 minutes of baking. Keep a close eye on them to prevent burning.

  5. Check for Doneness: Use a meat thermometer to check the internal temperature of the pork. It should reach 145°F (63°C). If you don’t have a meat thermometer, cut into one of the pork cubes to check for doneness. The pork should be cooked through and no longer pink inside.

  6. Rest: Remove the skewers from the oven and let them rest for a few minutes before serving.

Serving Suggestions:

Now that your Filipino BBQ pork skewers are cooked to perfection, it’s time to serve them up and enjoy! Here are a few serving suggestions to make your meal even more delicious:

  • Rice: Serve the skewers with a generous helping of steamed white rice. The rice will soak up all the delicious sauce and flavors from the pork.

  • Atchara: Atchara, a Filipino pickled papaya salad, is the perfect accompaniment to Filipino BBQ. Its tangy and slightly sweet flavor cuts through the richness of the pork and adds a refreshing element to the meal.

  • ToyoMansi Dip: ToyoMansi is a classic Filipino dipping sauce made with soy sauce and calamansi (or lemon) juice. It’s the perfect dipping sauce for Filipino BBQ, adding a salty and tangy kick.

  • Sawsawan: Sawsawan is a general term for Filipino dipping sauces. You can experiment with different sawsawan recipes, such as vinegar with chili peppers and garlic, or a sweet and spicy

    Filipino BBQ Pork Skewers

    Conclusion:

    And there you have it! These Filipino BBQ Pork Skewers are more than just a recipe; they’re a passport to a vibrant culinary experience. The sweet, savory, and slightly tangy marinade, combined with the smoky char from the grill, creates a flavor profile that’s simply irresistible. I truly believe this is a must-try recipe for anyone looking to expand their grilling horizons or simply craving a taste of the Philippines.

    Why is this a must-try? Because it’s incredibly easy to make, uses readily available ingredients, and delivers a huge punch of flavor. Forget bland, boring BBQ – these skewers are bursting with personality! The marinade does all the heavy lifting, infusing the pork with a depth of flavor that will have everyone asking for seconds (and the recipe!). Plus, the visual appeal of these glistening, perfectly grilled skewers is undeniable, making them a fantastic centerpiece for any gathering.

    But the best part? This recipe is incredibly versatile. While I’ve shared my go-to method, feel free to experiment and make it your own.

    Serving Suggestions and Variations:

    * Rice is a must! Serve these skewers with a generous helping of steamed white rice to soak up all that delicious marinade.
    * Atchara (Pickled Papaya): The tangy and crunchy atchara is the perfect counterpoint to the richness of the pork.
    * Pancit (Filipino Noodles): Make it a complete Filipino feast by adding a side of pancit.
    * Grilled Vegetables: Skewer some bell peppers, onions, and pineapple alongside the pork for a colorful and flavorful addition.
    * Spicy Kick: Add a pinch of chili flakes to the marinade for a little extra heat.
    * Chicken or Beef: While this recipe is specifically for pork, the marinade works beautifully with chicken or beef as well. Just adjust the cooking time accordingly.
    * Oven-Baked Option: If grilling isn’t an option, you can bake the skewers in a preheated oven at 375°F (190°C) for about 20-25 minutes, or until cooked through, turning them halfway through.
    * Air Fryer Option: For a quicker alternative, air fry the skewers at 400°F (200°C) for 12-15 minutes, flipping halfway through.

    I’m confident that you’ll love these Filipino BBQ Pork Skewers as much as I do. They’re perfect for summer barbecues, weeknight dinners, or any occasion where you want to impress your friends and family with a truly unforgettable meal.

    So, what are you waiting for? Gather your ingredients, fire up the grill (or preheat your oven!), and get ready to experience the magic of Filipino cuisine. I can’t wait to hear what you think!

    And most importantly, don’t forget to share your creations! Tag me in your photos on social media and let me know how your Filipino BBQ Pork Skewers turned out. I’m always thrilled to see your culinary adventures and hear about any variations you’ve tried. Happy grilling (or baking, or air frying!) and enjoy! I hope this becomes a staple recipe in your household, bringing joy and deliciousness to your table for years to come.

    Filipino BBQ Pork Skewers: A Delicious and Easy Recipe

    Sweet, savory, and tangy Filipino BBQ pork skewers (Inihaw na Baboy) marinated to perfection and grilled or baked for a delicious and authentic taste.

    Prep Time20 minutes
    Cook Time20 minutes
    Total Time40 minutes
    Category: Appetizer
    Yield: 8-10 skewers
    Save This Recipe

    Ingredients

    • 2 lbs pork shoulder, cut into 1-inch cubes
    • 1 cup soy sauce
    • 1/2 cup banana ketchup
    • 1/4 cup brown sugar, packed
    • 1/4 cup 7-Up or Sprite (or other lemon-lime soda)
    • 1/4 cup minced garlic (about 6-8 cloves)
    • 1/4 cup white vinegar
    • 2 tablespoons cooking oil
    • 1 tablespoon ground black pepper
    • 1 teaspoon salt
    • 1 large onion, finely chopped
    • Bamboo skewers, soaked in water for at least 30 minutes

    Instructions

    1. Prepare the Marinade: In a large bowl, whisk together the soy sauce, banana ketchup, brown sugar, 7-Up (or Sprite), minced garlic, white vinegar, cooking oil, ground black pepper, and salt. Make sure the brown sugar is fully dissolved.
    2. Combine Pork and Marinade: Add the cubed pork shoulder to the bowl with the marinade. Make sure all the pork pieces are well coated.
    3. Add the Onion: Stir in the finely chopped onion. Make sure it’s evenly distributed throughout the mixture.
    4. Marinate: Cover the bowl tightly with plastic wrap or transfer the mixture to a resealable plastic bag. Marinate in the refrigerator for at least 4 hours, or preferably overnight.
    5. Prepare the Skewers: Make sure your bamboo skewers have been soaked in water for at least 30 minutes.
    6. Thread the Pork: Thread the marinated pork cubes onto the skewers, leaving a little space between each piece. Aim for about 4-5 pieces of pork per skewer, depending on the size of the cubes.
    7. Arrange on a Tray: As you thread the pork onto the skewers, arrange them on a baking sheet or tray lined with parchment paper.
    8. Prepare the Grill: Preheat your grill to medium heat.
    9. Grill the Skewers: Place the skewers on the preheated grill. Grill for about 8-10 minutes per side, or until the pork is cooked through and slightly charred. Turn the skewers frequently to ensure even cooking and prevent burning. The internal temperature of the pork should reach 145°F (63°C).
    10. Baste with Marinade (Optional): During the last few minutes of grilling, you can baste the skewers with the remaining marinade for extra flavor and a beautiful glaze. Be careful not to baste too early, as the sugar in the marinade can cause the skewers to burn. If you choose to baste, do it only during the last 2-3 minutes of grilling.
    11. Check for Doneness: To ensure the pork is cooked through, you can use a meat thermometer to check the internal temperature. Insert the thermometer into the thickest part of the pork. It should read 145°F (63°C). If you don’t have a meat thermometer, you can cut into one of the pork cubes to check for doneness. The pork should be cooked through and no longer pink inside.
    12. Rest: Once the skewers are cooked through, remove them from the grill and let them rest for a few minutes before serving.
    13. Preheat the Oven: Preheat your oven to 375°F (190°C).
    14. Arrange Skewers on a Baking Sheet: Place the skewered pork on a baking sheet lined with parchment paper. Make sure the skewers are not overcrowded and have some space between them.
    15. Bake: Bake for about 20-25 minutes, or until the pork is cooked through and slightly browned. Turn the skewers halfway through the baking time to ensure even cooking.
    16. Broil (Optional): For a slightly charred effect, you can broil the skewers for the last 2-3 minutes of baking. Keep a close eye on them to prevent burning.
    17. Check for Doneness: Use a meat thermometer to check the internal temperature of the pork. It should reach 145°F (63°C). If you don’t have a meat thermometer, cut into one of the pork cubes to check for doneness. The pork should be cooked through and no longer pink inside.
    18. Rest: Remove the skewers from the oven and let them rest for a few minutes before serving.

    Notes

    • Marinating the pork for longer (overnight) will result in more flavorful and tender meat.
    • Soaking the bamboo skewers in water prevents them from burning on the grill.
    • Basting with marinade during the last few minutes of grilling adds extra flavor and a beautiful glaze, but be careful not to burn the skewers.
    • Serve with steamed white rice, Atchara (Filipino pickled papaya salad), and ToyoMansi dip (soy sauce and calamansi/lemon juice).

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