This Easy Filipino BBQ Pork Recipe brings sweet and savory flavors together in a simple way. The juicy pork is marinated in a tasty mix of soy sauce, sugar, and spices before grilling!
It’s perfect for family cookouts or just a fun dinner. I love serving it with rice, and let’s be honest, who doesn’t enjoy that delicious smoky taste? Yum! 😋
Key Ingredients & Substitutions
Pork Shoulder or Pork Butt: These cuts are ideal for BBQ because they’re juicy and tender when cooked. If you’re looking for a leaner option, you can use pork loin. Just remember, slightly leaner meat may need a shorter cooking time.
Banana Ketchup: It’s sweet and tangy, a staple in Filipino BBQ. If you can’t find it, regular ketchup is a good alternative, though it’s less sweet. Some people like to mix ketchup with a bit of vinegar to mimic the tangy taste.
Calamansi Juice: This citrus adds a unique flavor. If you can’t get it, lemon or lime juice are great substitutes. They’ll provide the acidity needed to balance out the sweetness in the marinade.
Vegetable Oil: This is used to help coat the pork and prevent sticking. You can swap it with any neutral oil like canola or sunflower oil.
How Do I Ensure My BBQ Pork Stays Juicy and Tender?
Marinating the pork is key to a juicy BBQ. You want the meat to soak in that flavorful mix for a solid 2 hours, but overnight is even better for maximum taste infusion. Here’s how to ensure it stays perfectly juicy:
- Use a heavy-duty zip-top bag for marinating. This allows the marinade to cover all the meat evenly.
- Don’t rush the cooking process; grilling on medium-high heat allows the outside to caramelize without overcooking the inside.
- Baste the skewers with leftover marinade while grilling to add moisture back as they cook.
Lastly, let the skewers rest for a few minutes after grilling. This helps the juices redistribute for an even tastier bite!
Easy Filipino BBQ Pork Recipe
Ingredients You’ll Need:
For the Marinade:
- 1 lb (450g) pork shoulder or pork butt, thinly sliced or cut into long strips
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup banana ketchup (or regular ketchup if unavailable)
- 3 cloves garlic, minced
- 1/2 tsp freshly ground black pepper
- 2 tbsp calamansi juice (or substitute: lemon or lime juice)
- 1 tbsp vegetable oil
For Skewering:
- Bamboo or metal skewers (if bamboo, soak in water for 30 minutes)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and at least 2 hours for marinating the meat. If you can, let the pork marinade overnight for even better flavor! Grilling will take about 15 minutes. Overall, set aside about 2 hours and 30 minutes for the entire process, mostly spent waiting for the flavors to blend.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, mix together the soy sauce, brown sugar, banana ketchup, minced garlic, black pepper, calamansi juice, and vegetable oil. Stir it all well until the sugar is dissolved and everything is nicely blended.
2. Marinate the Pork:
Next, add the sliced pork to the marinade, ensuring all pieces are fully coated. Cover the bowl with plastic wrap or a lid and place it in the refrigerator for at least 2 hours. For the best flavor, let it sit overnight!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill or grill pan to a medium-high heat. This will help achieve that lovely char while keeping the pork juicy.
4. Skewer the Pork:
Take the marinated pork strips and carefully thread them onto the skewers. Do this gently to avoid tearing the meat and ensure a stable grill time.
5. Grill the Skewers:
Place the skewers on the grill and cook for about 3-4 minutes on each side. Make sure to baste the pork with leftover marinade occasionally while grilling. Keep an eye on them to avoid burning, although a bit of char can add wonderful flavor!
6. Rest and Serve:
Once the pork is cooked through and nicely caramelized, remove the skewers from the grill. Allow them to rest for a couple of minutes—this helps the juices redistribute for tastier bites. Garnish with some chopped green onions or chives for a fresh touch.
7. Enjoy:
Serve the skewers hot with steamed rice. Enjoy your delicious, sweet-savory Filipino BBQ pork!
This recipe beautifully captures the sticky and slightly charred texture that is beloved in Filipino BBQ. The banana ketchup lends that signature sweetness and tang, perfect for grilling! Enjoy your meal! 🍽️
FAQ for Easy Filipino BBQ Pork Recipe
Can I Use Another Cut of Pork?
Absolutely! While pork shoulder or pork butt are ideal for their juiciness, you can also use pork loin for a leaner option. Just be mindful of the cooking time, as lean cuts can dry out more easily.
How Do I Store Leftovers?
Any leftover BBQ pork can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, using a splash of water or broth to keep it moist.
Can I Make This Recipe Ahead of Time?
Yes! The pork can be marinated a day in advance, allowing the flavors to deepen and enhance. Just keep the marinated pork in the refrigerator until you’re ready to grill!
What Can I Serve With This BBQ Pork?
This BBQ pork is perfect with steamed rice, but you can also pair it with salads, grilled vegetables, or even a side of lumpia for a complete Filipino feast!
