Last Updated on June 2, 2025 by Carne Diem
Protein: 
Origin: Asian, Filipino
Method: Grilled
Jump to RecipeFilipino barbecue, especially Filipino pork bbq, is a beloved culinary tradition, a staple at celebrations, and a popular street food enjoyed from street vendors to family gatherings. These flavorful, marinated pork skewers are a true taste of the Philippines, offering a delightful blend of sweet, savory, and sometimes spicy flavors. If you're looking for a delicious recipe perfect for summer grilling or any time of year, look no further than these easy Filipino BBQ pork skewers, one of our favorite Filipino pork barbecue recipes.
Table of contents
Filipino BBQ pork skewers, known locally as "inasal na baboy" or simply "Pork BBQ," are a beloved and iconic staple of Filipino cuisine with a rich history influenced by various cultures. Today, Filipino BBQ pork skewers are enjoyed not only in the Philippines but also in Filipino communities around the world, recognized for their unique sweet, tangy, and smoky flavor profile.
Filipino BBQ pork skewers are more than just a dish; they are deeply ingrained in Filipino culture and social gatherings.
Celebratory Food: Filipino BBQ is a centerpiece of festivals, fiestas, parties, and family gatherings. The smoky aroma and sizzling sound of pork on the grill are often associated with celebration, camaraderie, and joy.
Street Food Staple: They are widely popular street food, sold by vendors on makeshift grill carts across the country, offering an affordable and delicious meal on the go.
Mastering Filipino Pork Skewers at Home
Making these delicious Filipino BBQ pork skewers at home is a simple process and only requires a handful of common ingredients. The recipe is also easy to customize so you can tweak it just the way you like it.
Ingredients Needed to make the Filipino BBQ Skewers
To make the Filipino pork you will just need to get some pork and make a simple marinade. Even better, the marinade serves double duty, also acting as a flavorful basting sauce during cooking.
Prepare the BBQ pork marinade
The key to truly delicious Filipino pork skewers lies in the marinade. This savory sauce transforms ordinary pork into a tender and flavorful delicacy. Here’s what you’ll need for the marinade ingredients:
- Soy sauce (a cornerstone of Filipino cuisine)
- Banana ketchup: Banana ketchup is a popular Filipino condiment made from mashed bananas, sugar, vinegar, and spices. It's sweeter and less tangy than traditional tomato ketchup and contributes to the unique sweet and slightly fruity flavor of Filipino BBQ. This unique ingredient adds a nice sweetness and distinguishes Filipino BBQ from other styles. You can substitute tomato ketchup if unavailable, but for best results, try to find banana sauce or banana ketchup)
- Dark brown sugar
- Lemon juice or other citrus juices
- Garlic cloves, minced
- Black pepper
- Oyster sauce (optional, but adds depth of flavor)
- 7-Up (may substitute another lemon lime soda or even ginger ale)
For spicy versions, you can add chili peppers, chili oil, or a dash of your favorite hot sauce. Using spicy banana ketchup is another option. Some recipes also include a touch of red food coloring, though this is optional and we don't feel that it is needed.
Choosing the Right Pork
For Filipino pork bbq, several cuts of pork work well:
- Pork shoulder (or pork butt): These cuts are ideal due to their marbling, which keeps the pork moist and tender during grilling.
- Pork belly: For extra rich and fatty pieces (a favorite thing for some!), pork belly adds intense flavor.
- Pork loin: A leaner option, but be careful not to overcook it.
- Pork chops can also be used, cut into pork slices or pork cubes.
You'll need 2-3pounds of pork depending on how many bbq skewers you plan to make. Cut the piece of pork into about ½-1 inch pieces or pork cubes of roughly even size for even cooking.
Marinating and Preparing the Skewers
In a medium sized sauce pan, combine all the marinade ingredients. Bring to a simmer, stirring frequently to keep the sugar from burning. Simmer for about 10 minutes then remove the marinade from the heat. Cool in the refrigerator for about 30 minutes.
Add the pork cubes or pork pieces to a bowl or plastic bag. Add 2 cups of the marinade and ensure every piece of pork is coated. Reserve the remaining marinade for basting the meat during cooking.
Marinate the pork in the refrigerator for at least 4 hours, or preferably overnight, for best results. The longer the pork marinates, the more flavorful and tender it will become.
When you are ready to cook the Filipino BBQ Pork skewers, remove the meat from the marinade and skewer the pieces on skewers. If using wood or bamboo skewers soak the skewers in water for at least 30 minutes before grilling. This prevents them from burning on the grill. If using flat metal skewers, this step is unnecessary.
Grilling the Perfect Filipino Pork Skewers
Preheat your charcoal grill or gas grill to medium-high heat or medium heat (about 400 degrees). You want direct heat for good searing.
Place the BBQ skewers on the grill grates and cook for about 2-3 minutes then flip baste the meat. Repeat this process several more times, turning and basting the meat occasionally, until the pork is cooked through, has nice char marks, and has reached your desired color. At this point you can move the meat to indirect heat to finish cooking the BBQ pork.
The internal temperature should reach 145°F for food safety, however, fatty cuts like pork butt/shoulder or pork belly are best cooked to 185-195 degrees for maximal tenderness. If you used pork loin or another lean cut of pork, do not cook past 145 degrees or the meat will risk drying out. The cooking time will vary depending on the size of the pork cubes.
Be sure to try some of our other grilled and smoked pork recipes:
- Smoked Kalua Pork: Hawaiian Pulled Pork
- Smoked Rotisserie Italian Pork Belly Porchetta
- Smoked Pork Belly BLT Sandwich
- Smoked German Pork Knuckle: Roasted Schweinshaxe
- Best Hickory Smoked Whole Bologna Chub
- How to make Smoked Buckboard Bacon at Home
- Smoked Pernil- Puerto Rican Roast Pork Shoulder
- Kansas City Tomahawk Style Pork Chops
Serving Your Filipino Pork BBQ
Filipino pork skewers are traditionally served with a dipping sauce of spicy vinegar (often made with white vinegar, garlic cloves, and chili peppers), or a combination of soy sauce, lemon juice, and chopped green onion. You can also use datu puti or black bean sauce. Rice is also a great choice to serve with the grilled Filipino pork. It's also common to pair it with: Eggplant salad, Garlic rice (Sinangag), Atchara (Pickled green papaya, which offers a refreshing tangy contrast) and Pancit (Filipino noodle dishes).
Tips and Variations for Filipino BBQ Pork Skewers
- For chicken skewers, substitute chicken thighs or chicken breast for the pork and follow the same marinating and grilling process. Cook to at least 165 degrees.
- If you don't have a grill, you can cook the marinated pork in a hot pan or on a grill pan on your stovetop.
- Store leftover marinated pork in an air-tight container in the refrigerator for up to 3 days.
- For the first time making this delicious recipe, don't be afraid to experiment with the marinade ingredients to find your favorite thing. Next time, you can adjust the sweetness, spiciness, or other savory goodness to your liking.
Enjoy the savory goodness of Filipino pork skewers at your next summer grilling event or any time you crave a taste of Filipino street food. This delicious recipe is sure to become a new favorite!
Love skewered meats as much as we do? Try some of the best kebab and skewered meat recipes from around the world:
- Pina Colada Shrimp Skewers
- Grilled Chicken Tikka Skewers
- Grilled Shish Taouk: Lebanese Chicken Kebab
- West African Grilled Suya Beef Skewers
- Moroccan Grilled Kefta Kebabs
- Grilled Tiger Cry Beef
- South African Sosaties: Lamb and Apricot Kebabs
- Spicy, Grilled Bacon Wrapped Buffalo Shrimp: Bottle Rocket Shrimp
Frequently Asked Questions
Pork shoulder (also known as pork butt or "kasim" in the Philippines) is generally recommended. It has a good balance of lean meat and fat marbling, which keeps the skewers juicy and flavorful. Pork belly can be too fatty and pork loin or tenderloin can dry out too quickly.
For the best flavor and tenderness, marinate the pork for at least 4 hours, and ideally overnight (8-12 hours) in the refrigerator. Some recipes suggest a minimum of 3 hours if you're in a hurry. However, avoid marinating much longer than overnight, as the acids in the marinade can start to break down the meat fibers too much.
If using fatty pieces like pork shoulder or pork belly, cook to an internal temperature of 185-195 degrees to help fully render the fat and break down connective tissue. If using lean cuts like pork loin, only cook to about 145 degrees.
Filipino BBQ is often served with a variety of dipping sauces to complement the flavor. Some popular options include:
Toyomansi: A simple yet classic combination of soy sauce and calamansi juice.
Spicy vinegar: Vinegar infused with minced garlic, chopped onions, and chili peppers (like siling labuyo).
Banana ketchup: Sometimes served on its own as a dip.
Labuyo mayo: A mayonnaise-based sauce with chili peppers for a creamy, spicy kick.
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📖 Recipe
Simple Grilled Filipino Pork Skewers
Equipment
- BBQ Skewers
Ingredients
- 2.5 Pound Pork Butt
Marinade and Basting Sauce
- 12 ounce 7-up or Sprite
- ½ Cup Banana Ketchup
- ½ Cup Brown Sugar
- ¼ Cup Oyster Sauce
- ¼ Cup Garlic minced
- ¼ Cup Soy Sauce
- 2 Tablespoons Lemon Juice
- 1 teaspoon Black Pepper
Instructions
- Add all of the marinade ingredients to a sauce pan and bring to a simmer, stirring frequently. Simmer for about 10 minutes.
- Remove from heat and cool in refrigerator for 30 minutes.
- Cube the pork into about ½-1 inch chunks and place in a bowl or plastic bag.
- Add 2 cups of the marinade to the bag with the pork and reserve 1 cup of the marinade for basting.
- Marinate the pork for 4 hours, up to overnight, in the refrigerator.
- When you are ready to cook, preheat your grill to medium-high heat (about 400 degrees). Set up for direct and indirect cooking.
- Skewer the pork chunks on the metal or wooden skewers.
- Grill the Filipino pork skewers over direct heat for about 2 minutes, then flip. Baste with some of the reserved sauce. Repeat these steps several more times, by flipping and basting about every 2-3 minutes.
- When the pork has reached your desired color, move then skewers to indirect heat. Continue to cook until the pork reaches an internal temp of about 185-195 degrees in order to break down the collagen and connective tissue in the meat and render the fat.
- Serve the pork skewers warm with your favorite sides.
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