Filipino Pork Barbecue: Sweet, Salty, Skewered Pork BBQ Recipe
Filipino Pork Barbecue: Sweet, Salty, Skewered Pork BBQ Recipe
Contents
- Ingredients
- Instructions
- What Is the Difference Between Filipino Pork Barbecue and Pulled Pork BBQ?
- How Do You Get the Best Results with Filipino Pork Barbecue?
- Frequently Asked Questions
Filipino pork barbecue is a street-food favorite made from thin slices of pork shoulder marinated in a sweet, salty, slightly spicy mixture of soy sauce, calamansi, banana ketchup, and brown sugar, then skewered on bamboo sticks and grilled over charcoal. It is normally dipped in spicy vinegar before eating. This guide covers the classic recipe and how it compares to American pulled-pork barbecue.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Note: The 20-minute prep counts active mixing, marinating setup, and skewering. The pork still needs at least 3 hours, preferably overnight, to marinate. Panlasang Pinoy’s original recipe lists 3 hours of prep time because of this marinating step. The 45-minute cook time allows for grilling in batches; the source recipe gives 3–5 minutes per side.
Ingredients
- 1.5 kg (about 3 lbs) pork shoulder, sliced into thin pieces
- ½ cup plus 1 tablespoon soy sauce
- ¼ cup plus 2 tablespoons calamansi juice or lemon juice
- ½ cup plus 1 tablespoon banana ketchup
- 3 tablespoons dark brown sugar
- 1½ tablespoons garlic powder
- ¾ teaspoon ground black pepper
- 1½ teaspoons salt
- 1 cup plus 2 tablespoons lemon or lime soda
- 12 bamboo skewers
- 1 cup spicy vinegar, for serving (optional)
Instructions
- In a large bowl, combine the soy sauce, calamansi juice or lemon juice, banana ketchup, brown sugar, garlic powder, black pepper, salt, and lemon or lime soda. Stir until the sugar and salt dissolve.
- Add the sliced pork shoulder and mix until every piece is coated with the marinade.
- Cover the bowl with plastic wrap or a lid and refrigerate for at least 3 hours. Overnight marinating gives the best flavor.
- Thread the marinated pork slices onto bamboo skewers, leaving a small handle at the end of each skewer.
- Heat a grill to medium-high heat. Charcoal, especially wood charcoal, is the traditional choice in the Philippines.
- Grill the skewers for 3 to 5 minutes per side, turning and basting with the marinade each time you flip, until the pork is thoroughly cooked and lightly charred at the edges.
- Serve hot with spicy vinegar for dipping. In the Philippines, pork barbecue is sometimes paired with Java rice.
What Is the Difference Between Filipino Pork Barbecue and Pulled Pork BBQ?
Filipino pork barbecue and American pulled pork barbecue are both called “pork barbecue,” but they are very different dishes. The table below summarizes the main differences based on the source recipes.
| Feature | Filipino Pork Barbecue | American Pulled Pork BBQ |
|---|---|---|
| Best cut | Pork shoulder, sliced thin (source: Panlasang Pinoy) | Pork shoulder / Boston butt, cooked whole or in large chunks (sources: SouthernFATTY, AmazingRibs, Food Network) |
| Flavor base | Sweet-salty marinade with soy sauce, calamansi, banana ketchup, brown sugar, and soda | Dry spice rub, smoke, and often a vinegar- or tomato-based barbecue sauce |
| Cooking method | Skewered and grilled over charcoal; 3–5 minutes per side | Smoked low and slow, or braised/slow-cooked for hours |
| Cooking time | About 3–5 minutes per side on the grill | 6–10 hours in a slow cooker, 3–4 hours braised, or 10–12 hours smoked |
| Doneness target | Cooked through; source does not give a target internal temperature | Sources differ: SouthernFATTY targets 190°F, AmazingRibs targets 203°F |
| Texture | Caramelized slices on a bamboo stick | Pulled or shredded strands of meat |
| Serving style | Dipped in spicy vinegar; often served with Java rice | Piled on buns with coleslaw and barbecue sauce |
Conflict to flag: For pulled pork, sources disagree on the best cooking method. SouthernFATTY and PWWB offer slow-cooker or braised pulled pork recipes, while AmazingRibs says “Just say no to crockpot pulled pork recipes” if you want authentic smoked barbecue. Both approaches can make tender pork, but the smoky flavor is different.
How Do You Get the Best Results with Filipino Pork Barbecue?
- Use pork shoulder. It has enough fat to stay juicy during grilling. Pork shoulder is also a common cut for American pulled pork, but the Filipino version is sliced thin instead of cooked whole.
- Marinate overnight if you can. The recipe works with a 3-hour minimum, but Panlasang Pinoy’s developer strongly suggests marinating overnight for the best result.
- Use banana ketchup. It gives the marinade its distinctly Filipino sweet-tangy character.
- Baste while grilling. Turn the skewers often and brush them with the marinade each time you flip them.
- No grill? Use the oven. One Panlasang Pinoy reader reported baking the skewers at 400°F and basting every 10 minutes until done. The original recipe author still prefers charcoal for the closest Filipino street-style result.
- Air fryer is possible but not recommended. The recipe author says the air fryer result is closer to fried pork on a skewer.
Frequently Asked Questions
How long should I marinate Filipino pork barbecue?
At least 3 hours, but overnight is better. Panlasang Pinoy says 3 hours is the minimum and strongly suggests overnight. The recipe developer also said marinating from Saturday morning to Sunday evening is even better.
Can I use pork butt or pork shoulder?
Yes. Pork shoulder and pork butt are overlapping cuts from the same shoulder area. Both have the fat content needed for tender barbecue. Source guidance says pork shoulder and ribs are top picks for tender, flavorful barbecue. Avoid very lean cuts like pork loin if you want the same juiciness.
Can I make Filipino pork barbecue without a charcoal grill?
Yes. The oven method works: bake at 400°F and baste every 10 minutes until fully cooked. An air fryer can also cook the skewers, but the recipe author does not recommend it because the texture becomes more like fried pork.
What is spicy vinegar, and can I make it at home?
Spicy vinegar is the common dipping sauce for Filipino pork barbecue. A reader-shared version on Panlasang Pinoy combines 3 ounces white vinegar, 1 tablespoon soy sauce, a splash of fish sauce (patis), 2 tablespoons chopped onion, 1 minced garlic clove, and 1 sliced chili pepper. You can also use store-bought spiced vinegar.
Can I skip the lemon or lime soda in the marinade?
Yes. Panlasang Pinoy says you can omit the soda and add a little more calamansi or lemon juice and sugar to balance the marinade.
How long can I store the basting sauce?
The Panlasang Pinoy recipe developer says the basting sauce can be refrigerated for up to 2 weeks if it has not been used yet and is kept in a covered container.
Should pulled pork be cooked to 190°F or 203°F?
Sources conflict. SouthernFATTY targets an internal temperature of 190°F, while AmazingRibs targets 203°F. Both are considered within the tender range for shredded pork, so use a good digital thermometer and cook until the meat is fall-apart tender.
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