Filipino Pork BBQ Skewers
Sweet-savory grilled pork is one of the easiest Filipino crowd-pleasers. Banana ketchup, soy sauce, soda, garlic, and vinegar/calamansi give the classic sticky, tangy street-food profile.
Instructions
- 1. Slice pork into thin strips, about 1/4 inch thick and 1 inch wide. A little fat is good; it helps the skewers stay juicy.
- 2. In a large bowl or zip bag, mix soy sauce, lemon-lime soda, banana ketchup, brown sugar, vinegar/calamansi/lemon juice, garlic, black pepper, and oil.
- 3. Add pork and coat well. Refrigerate at least 4 hours, preferably overnight. Turn or massage the bag once if you remember.
- 4. Soak bamboo skewers in water for at least 30 minutes before cooking.
- 5. Thread pork onto skewers, folding strips accordion-style so the meat is compact but not packed too tightly.
- 6. Grill over medium-high heat or broil about 6 inches from the heat. Turn often until lightly charred and cooked through, usually 15-20 minutes total depending on thickness.
- 7. Baste only with fresh marinade or marinade that has been boiled for several minutes. Do not brush raw pork marinade onto finished skewers.
- 8. Cook pork to at least 145 F with a 3-minute rest. For pork shoulder strips, cooking a bit longer is fine because the cut is fatty and forgiving.
- 9. Serve as-is or with optional spiced vinegar dip: cane vinegar + minced garlic + chilies + pinch of salt and pepper.
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