Growing up in a Filipino household meant street food was more than just a snack—it was part of everyday life.
Among the countless smoky delights you’d find on the streets of Manila, pork barbecue skewers were always the showstopper.
Tender slices of marinated pork, skewered and grilled to perfection over hot coals, glazed with a sticky-sweet sauce… just thinking about them makes me hungry again.
Now, this version brings the same flavor and nostalgia right into your kitchen—with no need for charcoal or a street vendor.
Why You’ll Love This Recipe
Authentic Filipino-style marinade with soy, lemon, garlic, and ketchup
Perfect balance of sweet, salty, tangy, and smoky
Great for grilling or baking, depending on your setup
Ideal for parties, BBQs, or a simple weeknight treat
Meal-prep friendly – marinate ahead, then cook when ready
What You’ll Need (Ingredient Highlights)
Pork shoulder or pork butt (for juiciness and flavor)
Soy sauce, ketchup, and lemon juice (for the bold Filipino marinade)
Brown sugar and garlic (to build depth)
Wooden skewers (soaked before grilling)
Olive oil (for basting)
Pro Tips Before You Start
Use pork shoulder or butt for best results—avoid lean cuts
Marinate overnight if possible for maximum flavor
Soak wooden skewers for at least 30 minutes to prevent burning
Reserve a portion of marinade for basting (separate from raw meat)
How to Make Filipino Pork Barbecue Skewers
Step 1: Make the Marinade
In a large mixing bowl, whisk together the soy sauce, ketchup, lemon juice, brown sugar, garlic, and black pepper until well combined.
This forms the base of your savory-sweet marinade.
Scoop out a small portion (about ¼ cup) into a separate bowl, add olive oil, and set aside.
This will be used later for basting during cooking.
Step 2: Prepare the Pork
Cut the pork shoulder into long, thin slices—about ¼ to ½ inch thick.
Try to keep them relatively uniform in size for even cooking.
Transfer the pork slices into the large bowl with the marinade.
Toss well to ensure all pieces are coated. Cover and refrigerate for at least 4 hours, ideally overnight.
Step 3: Skewer the Pork
If using wooden skewers, soak them in water for at least 30 minutes before skewering.
This prevents them from burning on the grill or in the oven.
Thread the marinated pork slices onto the skewers, slightly overlapping but not too tightly packed.
Discard the used marinade.
Step 4: Choose Your Cooking Method
Grilling Option
Preheat your grill to medium-high heat.
Lightly grease the grates to prevent sticking.
Place the skewers on the grill and cook for 3–4 minutes per side, brushing occasionally with the reserved marinade + oil mixture.
Continue turning and basting until the pork is cooked through and has a nice caramelized exterior.
Oven Option
Preheat your oven to 375°F (190°C).
Line a baking tray with foil or parchment paper.
Arrange the skewers in a single layer and bake for 20–25 minutes, turning once and brushing with the reserved marinade halfway through.
Broil for 2–3 minutes at the end to get a bit of char if desired.
Step 5: Serve and Enjoy
Serve the skewers hot, right off the grill or tray.
These go wonderfully with steamed white rice or Filipino-style garlic rice.
For extra flavor, dip them in spiced vinegar or a sweet chili sauce.
What to Serve It With
Steamed white rice (always a Filipino staple)
Garlic fried rice for a more savory plate
Atchara (pickled papaya salad) to cut through the richness
Spiced vinegar dipping sauce for that street food authenticity
Grilled veggies or corn on the cob for a complete BBQ plate
Variations / Substitutions
Use chicken thigh for a leaner option—still flavorful
Try calamansi juice instead of lemon for a true Filipino twist
Add a bit of chili paste or sriracha for a spicy kick
Slice pork smaller to make bite-sized skewers for parties
Finish with a sprinkle of toasted sesame seeds for texture
Storage & Leftovers
Store leftover skewers in an airtight container for up to 3 days
Reheat in a pan or toaster oven for best texture
Avoid microwave if possible—it may dry out the meat
Leftover pork can also be chopped and added to fried rice or sandwiches
FAQs
Can I freeze the marinated pork?
Yes, you can freeze the pork in the marinade for up to 2 months. Just thaw completely in the fridge before skewering and cooking.
Can I use another type of meat?
Definitely! Chicken thighs, beef sirloin, or even tofu (for a vegetarian option) can work—just adjust the cooking time as needed.
How do I know when the pork is done?
The meat should be firm, caramelized, and slightly charred at the edges.
Internal temp should reach 145°F (63°C).
Can I use metal skewers?
Yes! Just skip the soaking step.
Metal skewers also cook meat slightly faster, so watch the timing.
Is this recipe kid-friendly?
The sweet-savory flavor profile is a hit with kids.
You can reduce the pepper or garlic for younger eaters.
Can I cook this in an air fryer?
Yes! Air fry at 375°F (190°C) for about 12–15 minutes, flipping halfway.
Don’t overcrowd the basket.
Final Thoughts
Filipino pork barbecue skewers hold a special place in my heart—they’re simple, nostalgic, and packed with flavor.
Whether I’m grilling them outdoors or roasting them in the oven, the aroma always brings me back to family gatherings and street food stalls back home.
This recipe is easy enough for a weeknight dinner but impressive enough for a party.
Once you try it, don’t be surprised if it becomes your next go-to BBQ favorite.
Full Recipe Card (Ingredients + Instructions)
Ingredients
1 kilo pork shoulder, sliced lengthwise
⅓ cup soy sauce
⅓ cup ketchup
5 tablespoons lemon juice
4 tablespoons brown sugar
Ground pepper, to taste
2 garlic cloves, crushed
1 tablespoon olive oil (for basting)
12 skewers
Instructions
Mix all marinade ingredients in a bowl. Set aside ¼ cup, add oil for basting.
Marinate pork slices in remaining marinade for at least 4 hours or overnight.
Soak skewers, then thread pork onto each one.
Grill or bake the skewers, basting occasionally, until caramelized and fully cooked.
Serve hot with rice and dipping sauce if desired.
