Pork barbecue skewers cooked the Filipino way are simply delicious! Tender pork slices grilled just right on charcoal or in the oven. Dipped in vinegar or a special BBQ sauce that I will also share with you.
Do you have the same fond memories of Filipino skewered pork BBQ like I do? Whether as a street food or one of the many dishes on special occasions, Filipinos always enjoy these barbecues on bamboo skewers. They’re so easy to prepare and can be marinated ahead of time for a mare tasty barbecue!
Ways on how to grill
These brochette barbecues are best cooked by grilling. but what are the other options if you don’t have a charcoal grill or it’s too cold outside for a barbecue. Well here are some alternatives to enjoy Filipino BBQ all year long.
Traditional way of grilling pork BBQ skewers is by grilling over wood charcoal. This method gives the barbecue an authentic smoked flavor. This is good if you have a backyard or at picnics.
Portable charcoal grill is another option to grill the pork. but unlike conventional outdoor barbecue grills, you can use charcoal briquettes.
Electric grill is sometimes what I use to grill pork barbecue. This grills are good as well and you don’t need charcoal to cook the pork. But just like the others, the smoke it produces could be a nuisance if your indoor.
Using the oven is my go to method if I want to make Filipino skewered pork BBQ indoor especially during winter where it’s cold outside. But I do have a little secret to give it that smoked flavor. Using “liquid smoke” to make it as close as possible to taste we’re familiar with.
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Tips for best results
Marinate the pork slices for at least 4 hours to give the flavors some time to seep in. Personally, I let the meat marinate overnight for best results, doing it a day ahead also gives you more time to do other things until you’re ready to grill them.
Soak the bamboo sticks 20 minutes before skewering the pork. This will allow the bamboo skewers to absorb moisture and not burn too much when grilling. It also helps on keeping the meat moist.
Use pork kasim (pork butt) and pork belly for some layers of fat in your BBQ. If you want a leaner barbecue, you can use pork tenderloin.
Slice the pork thinly and identical a possible for an even cooking.
The secret ingredient is always LOVE
You might also like:
Honey Barbecue Ribs that are fall off the bone tender and so full of flavor. They’re perfect for weeknights or weekend dinners with family or friends.
Pork Char Siu If you love a juicy, sweet & sticky barbecue, give this easy Chinese barbecue recipe a try!
Filipino Skewered Pork BBQ
- ½ kilo pork belly
- 1 kilo pork kasim
- 1 tbps salt
- 1 tbsp ground black pepper
- ¼ cup chopped garlic
- 1 cup soy sauce
- ½ cup coca cola
- ¼ cup banana ketchup
- ⅔ cups brown sugar
- 2 tsp hickory liquid smoke (optional)
- Cut the the pork in thin bite sizes then wash and pat dry. In a bowl add all ingredients and tip in pork slices. Mix well and marinate for 4 hours or overnight.
- Pre heat oven at 190°C/370°F in broil settings. Soak the bamboo skewers in water for 20 minutes. Skewer the pork slices by piercing through with the pointy end of the bamboo stick.
- Place them in the pre heated oven in batches of 5. Grill for 15 mins per side while basting with BBQ sauce. Serve in skewers with spicy vinegar sauce or BBQ sauce. Bon appetit!
For basting doubles as BBQ sauce
- Pour 1 cup of marinate sauce, 2 tbsp water, and 1 tbsp cornstarch in a sauce pan.
- Cook the sauce in low heat until thickened then adjust the sweetness according to preference.