BBQ Pork Skewers with Filipino BBQ Marinade

There’s something about Filipino BBQ pork skewers that just hits differently. The marinade alone is a flavor bomb: soy sauce, garlic, banana ketchup (yes—it’s a thing and it’s amazing), sugar, citrus, and just enough chili to wake up your taste buds. The pork is marinated until super tender, threaded onto skewers, then grilled until charred and caramelized on the edges.

This is the kind of dish that brings people together—smoky, juicy, messy, and full of flavor. I grew up watching friends and family throw down with trays of these at backyard parties, picnics, or any special gathering. Now? I make them just because it’s Tuesday and I need something awesome on the grill.

Why You’ll Love These Skewers

• Big, bold flavor in every bite
• Authentic Filipino-style BBQ marinade
• Perfect for grilling season or indoor grill pans
• Great for parties or meal prep
• Halal-friendly option included (chicken or beef!)

They’re juicy, slightly charred, and coated in a sticky glaze that’s impossible to resist. You’ve been warned.

Prep Time and Servings

• Prep Time: 20 minutes
• Marinate Time: 4–24 hours
• Cook Time: 12–15 minutes
• Total Time: ~30 minutes active + marinating
• Servings: 4–6 (about 12–16 skewers)
• Calories per serving: ~350
• Protein: 28g | Carbs: 18g | Fat: 18g

Ingredients

For the Marinade:

• 1/2 cup banana ketchup (see below for subs)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 4 cloves garlic, minced
• 1 tablespoon calamansi juice (or lime/lemon juice)
• 1 tablespoon oyster sauce
• 1 teaspoon ground black pepper
• 1 tablespoon chili sauce or sriracha (optional for heat)
• 1 tablespoon oil, for grilling

For the Skewers:

• 1.5 to 2 lbs pork shoulder or pork belly, thinly sliced
• Wooden or metal skewers
• Oil for brushing

Ingredient Tip: Pork shoulder or belly gives you that juicy, flavorful bite with a good meat-to-fat ratio. You can also use boneless chicken thighs or beef sirloin for halal-friendly options.

What is Banana Ketchup?

Banana ketchup is a classic Filipino condiment that’s sweet, tangy, and spiced with cloves, garlic, and sugar. It’s made with mashed bananas instead of tomatoes and gives the BBQ sauce its signature flavor and color.

Can’t find it? Use:

• 3 tbsp ketchup + 1 tbsp mashed banana or applesauce + 1 tsp vinegar + 1/2 tsp sugar as a quick sub.

Step-by-Step Instructions

1. Slice and Prep the Pork

• Slice pork shoulder or belly into thin, bite-sized strips—about 1/4 to 1/2 inch thick.
• The thinner they are, the quicker they cook and the better they soak up the marinade!

2. Make the Marinade

• In a large bowl, whisk together banana ketchup, soy sauce, sugar, garlic, calamansi (or lemon/lime juice), oyster sauce, black pepper, and chili sauce (if using).
• Taste and adjust sweetness or spice as needed.

3. Marinate

• Add sliced pork to the bowl and mix well to coat.
• Cover and refrigerate for at least 4 hours—overnight is ideal for maximum flavor.

Pro Tip: Reserve 1/4 cup of marinade (before adding pork) for basting later!

4. Soak Your Skewers

• If using wooden skewers, soak in water for 30 minutes to prevent burning.

5. Thread the Skewers

• Thread marinated pork slices accordion-style onto skewers, packing tightly.
• You want the meat snug but not overcrowded.

6. Grill the Skewers

• Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
• Grill skewers for 5–7 minutes per side, brushing with reserved marinade during cooking.
• Cook until pork is charred and caramelized at the edges, and fully cooked through.

Want that signature char? Let the sugar in the marinade do its thing—don’t flip too soon!

Serving Suggestions

Serve these skewers with:

• Garlic fried rice or steamed jasmine rice
• Pickled papaya (atchara) or coleslaw
• Cucumber salad with vinegar and salt
• Extra banana ketchup or vinegar dipping sauce

They’re also fantastic taco-style in warm tortillas or stuffed into buns with slaw for a Filipino BBQ sandwich moment.

Tips for Perfect Skewers

1. Use thin pork strips. They marinate faster and grill better.
2. Marinate overnight. The longer, the deeper the flavor.
3. Don’t skip the sugar. It helps caramelize the edges beautifully.
4. Grill over medium-high heat. You want a nice sear, not dried-out meat.
5. Let them rest. Give skewers a few minutes after grilling so juices stay in.

Recipe Variations

• Halal Option: Use boneless chicken thighs or beef sirloin. Just reduce cook time slightly for chicken.
• Oven-Baked: Roast at 425°F for 20–25 minutes, broiling at the end for char.
• Air Fryer: 400°F for 10–12 minutes, turning halfway through.
• Spicy Lover: Add extra chili sauce or diced red chilies to the marinade.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze uncooked marinated meat for up to 2 months—thaw in fridge before skewering.
• Reheat: Warm skewers on a skillet or grill pan to bring back some of that char!

FAQ

Can I use chicken instead of pork?
Yes! Chicken thighs are delicious with this marinade and a great halal-friendly alternative.

Do I need banana ketchup?
It’s traditional and adds that signature flavor, but you can sub regular ketchup with a few tweaks (see above!).

How do I keep the skewers juicy?
Use well-marbled cuts like pork shoulder, and don’t overcook. Let them rest before serving.

Is this spicy?
Only mildly! You control the heat by adding more or less chili sauce.

What’s the best way to reheat these?
Grill or skillet is best to revive the charred texture. Microwave works, but they’ll be softer.

Final Thoughts

These Filipino BBQ Pork Skewers are smoky, sticky, sweet-savory perfection. Whether you’re firing up the grill for a party or just need a flavor-packed weeknight dinner, this recipe delivers big. One bite and you’ll know exactly why Filipino-style barbecue is legendary.

Try them once, and I promise they’ll become part of your regular rotation.

Print