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by Liza Agbanlog 43 Comments
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I am looking forward to summer because it is my favorite time of the year. For me, it is a time when I can slow down, relax and enjoy my time off from work. It is a time when I can reflect and spend quality time with my family. This means going for a walk, playing a board game, watching a movie or even enjoying a good meal together. Barbecue is our favorite way to cook our food in summer. Our all-time favorite food to barbecue is pork. In this Filipino pork barbecue dish, the pork is sliced thinly, marinated overnight, skewered on bamboo sticks and cooked on a barbecue grill.
It is a lot of work but it’s worth it!
Filipino Pork Barbecue
Liza Agbanlog
Filipino style pork bbq skewers marinated in a mixture of ketchup, lemon, soy sauce, brown sugar, garlic and 7 up.
5 from 2 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Filipino
Servings 6 servings
Calories 279 kcal
Ingredients
- 2.5 lbs pork shoulder
- Bamboo skewers
- 1 head garlic minced
- ¼ cup lemon or calamansi juice
- 1/2 cup soy sauce
- 1/3 cup brown sugar
- ½ cup ketchup
- 1 can (355ml) 7-up or ginger ale
Instructions
Prepare pork by slicing it into ¼ inch thick, 1 1/2 inch long and 1 inch wide pieces.
In a large bowl, combine garlic, lemon juice, soy sauce, sugar, ketchup and 7-up. Add pork pieces and mix well. Cover with plastic wrap and refrigerate overnight.
Soak the bamboo skewers in water for at least one hour or overnight.
Prepare basting sauce by combining 1/2 cup soy sauce, 1/3 cup brown sugar and ½ cup ketchup. Set aside.
String the pork pieces on skewers, around 5-6 pieces on each stick.
Grill on medium heat until cooked, basting and turning every few minutes on each side.
Serve as is or with vinegar garlic dipping sauce. Enjoy!
Notes
To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves of crushed garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
Nutrition
Calories: 279kcalCarbohydrates: 25gProtein: 25gFat: 8gSaturated Fat: 3gCholesterol: 77mgSodium: 1359mgPotassium: 526mgFiber: 1gSugar: 23gVitamin A: 103IUVitamin C: 7mgCalcium: 36mgIron: 2mg
Tried this recipe?Let us know how it was!
Nutrition Facts
Filipino Pork Barbecue
Amount Per Serving
Calories 279 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 77mg26%
Sodium 1359mg59%
Potassium 526mg15%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 23g26%
Protein 25g50%
Vitamin A 103IU2%
Vitamin C 7mg8%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Reader Interactions
Comments
sonia
Hi do you have the dipping sauce recipe
Reply
Liza Agbanlog
Hi Sonia,
The dipping sauce recipe is available under Notes.Reply
Lance
Liza, this was my first time cooking Filipino pork barbecue, and your recipe was fantastic! I didn’t have fresh garlic so I substituted garlic powder which worked fine. Loved the flavor of your basting sauce. This half-Filipino (my Mom is from the Visayas) can now add another great Filipino recipe to my cooking…thank you!Reply
Liza Agbanlog
Awww, you’re welcome Lance! I am so glad you were able to try this pork barbecue recipe and had success with it. Take care and thanks for writing!
Reply
Hi. I’m about to try this today since it’s Christmas. I was just wondering what if we dont have the 7 up or Ginger ale.. Is there anything else that we can use as an alternative? I’m making it right now. ☺️ Waiting for your reply.
Reply
Liza Agbanlog
Hi Lyn,
You may omit the 7-up but the taste of the pork barbecue will be different.Reply
Can I use sprite? 😁
Reply
Liza Agbanlog
Yes, you can use sprite.
Reply
Chona
Hi ms. Liza, I tried your recipe but i noticed that it’s a little bit dry, is there anything that i should do or did not do? Thanks in advance. God bless – Chona
Reply
Liza Agbanlog
Hi Chona,
Here are things that I can think of to prevent the barbecue from being too dry;
!. Use pork shoulder that has a bit of fat in it
2. Don’t cut the pork pieces too thin
3. Don’t overcooked the barbecue
4 Make sure to regularly baste the barbecue
Hope these help!Reply
JCs Wife
Hi..can I use banana ketchup instead of regular ketchup.
Reply
Liza Agbanlog
Yes you can use banana ketchup for this pork barbecue recipe.
Reply
Anamite
Liza, you said marinate with the mixed ingredients but you also have the same amount of ingredients for the basting sauce. That’s additional right??
Reply
Liza Agbanlog
Yes, the basting sauce is additional.
Reply
Crabmom
See AlsoEasy Chicken Stir Fry RecipeHi…i have some thin cut pork chops (loin) in the freezer i need to use…do you think the meat will be too lean, and turn out dry, or ok because the marinade will tenderize it?
Reply
Liza Agbanlog
Yes, using pork chops (loin) for this recipe might give you a dry pork barbecue. You can give it a try, just make sure don’t overcook it.
Reply
Crabmom
It turned out great!
Reply
Liza Agbanlog
Yay! That’s awesome:)
Reply
Michelle
Hello can I cook it in the oven? Will the skewers burn?
Reply
Liza Agbanlog
Hi Michelle,
I do not recommend cooking these pork barbecue in the oven. I have seen others cook them on the stove top using a grill pan and they wrap the exposed skewers with aluminum foil. Hope these help!Reply
Michelle
Thank you, I will try it on the stove top.
Reply
Made this on Memorial Day. Wasn’t sure if we’d.like it but it looked good in the photo. First bite and it was OMG we will be making this again! Thank you for an outstanding, easy to make recipe.Reply
Liza Agbanlog
You’re welcome Ken! Glad you were able to try this recipe and had success with it. Take care and thanks for writing!
Reply
Vicki
Does this have to marinate overnight?
Reply
Liza Agbanlog
Hi Vickie,
You can marinate the pork for at least 4 hours or overnight.Reply
Vicki L Gilsinger
did your pork have a bone in it? If so how did you slice it?
Reply
Liza Agbanlog
Hi Vicky,
I always use boneless pork shoulder butt whenever I make barbecue. I slice the pork into small rectangular pieces and marinate them overnight. It’s always a hit whenever I serve this barbecue dish.Reply
Vicki L Gilsinger
Thank you! I can’t wait to try this! It looks wonderful and I have all the ingredients except for the pork. Looking for one today!
Reply
kat
Hello liza, what brand of soy sauce & ketchup did you use for this recipe?:) is it banana ketchup or tomato ketchup? thank you so much! 🙂
Reply
Liza Agbanlog
Hi Kat,
I used Yamasa (less salt) soy sauce and tomato ketchup for this recipe. Hope these help!Reply
Milagros
Your recipe is such interesting I love watching your all your cooking recipe well donemilagros
Reply
Liza C
Hi, Liza – In your Filipino Pork Barbecue recipe, it calls for 2.5 lbs of pork that serves 6. Can you please tell me how many pork skewers are in each serving? Thanks!
Reply
Liza Agbanlog
Hi Liza, I am so sorry, I did not count how many skewers this makes. Next time I make this I will count the number of skewers and update the recipe. I know that it is enough for my family of 5, plus we have some leftover.
Reply
Cassandra
Sounds yummy! Do you think this marinade recipe would be as good with chicken?
Reply
Liza
Hi Cassandra,
I haven’t use this marinade recipe with chicken but I am pretty sure it will be as good as well. Chicken legs, I think is the ideal part to use and you can either grill or oven-bake it. Make sure to baste the meat occasionally. 🙂Reply
Matt
Okay. That was fantastic. Didn’t really need the dipping sauce after all. The basting sauce was more than enough flavor for me. Thanks for the recipe!
Reply
Liza
Hi Matt,
I am glad you liked it 🙂 Yes, the pork barbecue with the basting sauce is good enough as is and that’s how my family prefers it too. The vinegar-garlic dipping sauce is just my personal preference 🙂Reply
Matt
Good timing. I marinated it this morning and am about to throw it on the grill. Thanks for the quick update!
Reply
Liza
No problem 🙂
Reply
Matt
So what’s the recipe for the vinegar garlic dipping sauce?
Reply
Liza
Hi Matt,
Thanks for stopping by! I have included the recipe for vinegar-garlic dipping sauce. Enjoy:)Reply
May I have your recipe for vinegar garlic sauce for Filipino pork bar-b-q sauce? l
Reply
Liza
Hi Dave,
To make the vinegar-garlic dipping sauce: Combine 1/3 cup white vinegar, 2 cloves of crushed garlic, 1/2 teaspoon salt and 1/4 teaspoon freshly ground pepper.
The pork bbq is good by itself, dipping it in vinegar-garlic sauce is a personal preference. Enjoy!Reply
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