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How to make Pork BBQ in skewers (Filipino Style)

Updated on August 7, 2009

Pork BBQ skewers (Filipino Style)

Prep time: Around 20 minutes (depends how much meat you are prepping)

Marinating Sked: 3 hours upto 24 hrs is fine

Grill: Beetween 10 to 15 minutes each


  • 2 lbs pork

  • 20 bamboo skewers

  • 1 cup soy sauce

  • 2 tablespoons of cooking oil

  • 1 head garlic, minced

  • 1/4 cup of calamansi juice or lemon juice

  • 1/2 cup of pineapple juice (optional)

  • 1 teaspoon ground black pepper

  • 3 tablespoons of brown or white sugar

  • 1 cup of banana ketchup (half for marinating and half for glazing)

  • chili powder if you want a little bit spicy

  • Aluminum foil 


  • Cut pork meat into thin and long slices. If you can also cut in small bite pieces like 1 1/2 inch wide by 1 1/2 long, that's fine. Whichever you prefer works.

  • In a mixing bowl, marinate with the soy sauce, minced garlic, cooking oil, lemon/calamansi juice, ground pepper, sugar, banana catsup and the pineapple juice (this tenderizes and adds flavour to the pork barbeque)

  • Mix well and keep in the refrigerator for at least 2-3 hrs (turning occasionally).

  • Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.

  • String the pork on the skewers.

  • Prepare the aluminum foil and fold to cover lower part of the grill. This is to prevent burning the BBQ sticks.

  • Over live charcoals, barbeque the pork on skewers until each barbeque is cooked - turning every few minutes on each side and basting the leftover marinate on the barbeque.

  • A few minutes before taking them out of the grill, brush with ketchup/oil/grnd pepper mixture. This is the glaze that makes it look more shiny and yummy! :P


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    • mateoburrito profile image

      mateoburrito 8 years ago from Kihei, HI

      Let me go on the record by saying that this recipe produces pork skewers that taste exactly as you would hope they'd taste (i.e. like the ones you buy from street vendors). I used really thin pork chops that I bought at the grocery store and trimmed off all the fat. Maybe not as juicy/succulent as using pork shoulder or pork butt, but a little bit healthier. Note to anyone reading this recipe: I did prepare mine on a Foreman Grill (open rather than closed, the skewers tend to prevent full closure unless you get the really small ones) and they turned out great. I just set a for about 10-15 minutes and turn/baste every couple of minutes or so. Thanks for the recipe, kitchenbiyotch (nice handle, by the way). It was very easy to follow and most ingredients are not hard to come by.