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Filipino BBQ – Pork Skewers Recipe

  • 400 grams pork belly, cut into bite size pieces

  • 1 Kilo pork shoulder (tenderloin for softer meat), cut into bite size pieces

  • ¼ cup soy sauce

  • ½ cup banana catsup

  • ⅛ cup lemon or calamansi juice

  • 3 teaspoon kosher salt

  • 1 teaspoon ground pepper

  • ¼ cup + ⅛ cup brown sugar

  • 5 big cloves garlic, crushed


  • 1 Tablespoon oil

  • ⅛ cup banana catsup

How To Cook Filipino BBQ:
  1. Put all the ingredients in a bowl and mix using your hands for at least 3 minutes.

  2. Cover the bowl with cling wrap and let it marinade for at least 3 hours or if you have time place it in the fridge overnight for better flavor absorption.

  3. Skewer 5-6 pieces of pork into a bamboo skewer or sticks starting with the fatty (belly) part and the rest with lean parts.

  4. Add the oil and catsup to the leftover marinade sauce for basting. Brush the meat with the basting sauce before and while grilling. Grill until both sides are done.

  5. Serve with spicy vinegar.

  6. You may also use the rest of the marinade/basting sauce as a dipping sauce. Just transfer it to a sauce pan and bring to boil. Then remove from heat and transfer to a dipping sauce dish.

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