Go Back

Filipino BBQ Pork (Caramelized Pork Skewers)

Filipino BBQ pork skewers get caramelized on the grill with visible char marks and a glossy sweet glaze. Marinated in banana ketchup, soy sauce, brown sugar, garlic, calamansi (lemon) and fish sauce for bold Asian BBQ flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Filipino
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 2 lb pork shoulder sliced thin
Marinade & glaze
  • 0.5 cup banana ketchup
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar
  • 6 garlic minced
  • 0.25 cup lemon juice or calamansi juice
  • 2 tbsp fish sauce
  • 1 tbsp oil
  • 1 tsp black pepper
For skewers
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, combine banana ketchup, soy sauce, brown sugar, minced garlic, lemon (or calamansi) juice, fish sauce, oil, and black pepper until smooth.
  2. Mix thoroughly so the sugar dissolves and the marinade looks glossy.
Marinate the pork
  1. Thread the sliced pork shoulder onto soaked wooden skewers and arrange in a large dish in a single layer if possible.
  2. Pour the marinade over the pork until the skewers are well coated.
  3. Cover the dish and refrigerate for at least 4 hours or overnight for deeper flavor.
Grill until caramelized
  1. Preheat the grill to medium-high heat.
  2. Place skewers on the grill and cook for 8-10 minutes per side, brushing with the marinade as you grill.
  3. Continue cooking until the pork is caramelized, charred at the edges, and cooked through.
Serve
  1. Serve the grilled pork skewers with steamed rice and additional banana ketchup for dipping.

Notes

For the best caramelized glaze, brush skewers during grilling (not just at the start) so the sugar thickens and clings to the pork. Refrigerate leftovers in a covered container up to 3 days; freeze cooked skewers up to 2 months. For a reduced-sodium option, use low-sodium soy sauce and consider reducing fish sauce slightly to taste.