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Plate of glossy, caramelized BBQ pork skewers garnished with fresh chopped cilantro.

Classic Filipino BBQ Pork Skewers

Savor the iconic taste of the Philippines with these sweet, savory, and tangy pork skewers. Marinated in a rich blend of soy sauce, calamansi, brown sugar, and banana ketchup, then grilled to caramelized perfection.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 skewers
Course: Appetizer, Main Course, Side Dish
Cuisine: Asian, Filipino
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pork & Marinade
  • 2 lbs Pork Shoulder (Kasim) boneless, sliced thinly against the grain into 1/4-inch thick, 2-inch wide pieces
  • 1/2 cup Soy Sauce
  • 1/4 cup Calamansi Juice or lemon/lime juice
  • 1/2 cup Brown Sugar packed
  • 6 cloves Garlic minced
  • 1 inch Ginger grated (optional)
  • 1/2 tsp Black Pepper freshly ground
  • 1/4 cup Banana Ketchup
  • 1/4 cup Sprite or 7-Up (optional, for tenderizing and subtle sweetness)
  • 1 tbsp Annatto Powder dissolved in 2 tbsp warm water or 1 tbsp annatto oil (for color, optional)
For the Basting Sauce
  • 1/2 cup Reserved Marinade from the pork, NOT previously used for marinating raw meat
  • 2 tbsp Brown Sugar
  • 2 tbsp Banana Ketchup
  • 2 tbsp Cooking Oil

Equipment

  • Large mixing bowl
  • Whisk
  • Plastic wrap
  • Grill (charcoal or gas)
  • Basting brush
  • Wooden Skewers (10-12 inches)
  • Small Saucepan

Method
 

Prepare the Pork & Marinade
  1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. Slice the pork shoulder thinly against the grain into pieces approximately 1/4-inch thick and 2 inches wide. Aim for uniform size for even cooking.
  2. In a large mixing bowl, combine the soy sauce, calamansi juice, brown sugar, minced garlic, grated ginger (if using), black pepper, banana ketchup, Sprite/7-Up (if using), and annatto solution/oil. Whisk well until the sugar is fully dissolved.
  3. Reserve about 1/2 cup of this marinade in a separate, clean container. This will be used to make the basting sauce and should not come into contact with raw pork.
  4. Add the sliced pork to the remaining marinade in the large bowl. Toss until all pork pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight (12-24 hours) for maximum flavor and tenderness.
Prepare the Basting Sauce
  1. In a small saucepan, combine the reserved 1/2 cup marinade, 2 tablespoons brown sugar, 2 tablespoons banana ketchup, and 2 tablespoons cooking oil. Bring to a gentle simmer over medium-low heat, stirring frequently until the sugar dissolves and the sauce thickens slightly (about 3-5 minutes). Remove from heat and set aside.
Skewer the Pork
  1. Thread the marinated pork pieces onto the soaked wooden or metal skewers. Weave the pork onto the skewer, ensuring the pieces are slightly folded and packed tightly but not overly crowded, leaving a little space between each piece to allow for even cooking.
Grill the Skewers
  1. Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
  2. Place the pork skewers on the preheated grill. Grill for 3-4 minutes per side, brushing generously with the basting sauce each time you flip. Continue grilling and basting for a total of 12-16 minutes, or until the pork is cooked through, tender, and beautifully caramelized with slightly charred edges.
  3. Remove the Filipino BBQ pork skewers from the grill and let them rest for a few minutes before serving. Serve hot with steamed rice and a side of your favorite dipping sauce (like a simple vinegar-garlic dip).

Notes

For best results, use pork shoulder (kasim) as it has a good balance of fat and lean meat, which stays tender and juicy. The longer you marinate, the more flavorful and tender your pork will be. Always reserve a portion of the marinade BEFORE adding raw meat to ensure a safe basting sauce. If you don't have calamansi, use fresh lemon or lime juice for similar acidity.