filipino bbq

BBQ Pork Skewers with Filipino BBQ Marinade

pork chops (boneless)

skewers

coca-cola

brown sugar

onion (finely chopped)

soy sauce

ketchup

apple cider vinegar

garlic

lemon juice

tsp salt

tsp black pepper

tsp red pepper flakes

tsp sriracha

Slice each pork chop from the short side into four even strips. You will have 16 strips once you are done slicing all four pork chops.

In a large bowl, combine all of the marinade ingredients. Reserve about a 1/4 of the sauce in the fridge for basting later. Toss the pork strips in the remaining marinade. Cover, and place in the fridge for 4+ hours. (This can be done overnight)

To skewer the pork chops: Place 2-4 pork strips on each skewer - longways (As many as you can fit per skewer).

Heat your grill to medium heat. Once the grill is hot, lightly oil the grill and place your pork skewers on. Close the lid to your grill. You want to turn the pork skewers every 3-4 minutes until internal temperature reaches 160 degrees. Baste the skewers in between turns. Every grill is different so make sure you are monitoring the pork and adjust if some are cooking faster than others. Baste the skewers with the remaining sauce.

Remove pork skewers from the grill and serve with your favorite BBQ side dishes!

Sweet, tangy, garlicky, and packed with so much flavor. Use as a marinade, basting, and even as a dipping sauce. This is my go-to recipe for making Filipino pork BBQ skewers, BBQ pork belly and BBQ pork ribs, and even BBQ chicken.This recipe makes about 2 1/4 cups of marinade. Use 1 1/4 cup to marinate 1 kilo (2 pounds) of meat and the remaining 1 cup to make the baste.

Filipino BBQ Sauce and Marinade

garlic (finely chopped)

ketchup (note 1)

vinegar (note 2)

brown sugar (or white sugar)

Filipino soy sauce (note 3)

tbsp oyster sauce

tbsp calamansi juice (or lemon juice)

black pepper,

tbsp oil

Place all marinade ingredients in a large mixing cup or bowl. Stir until sugar is completely dissolved.

Pour 1 1/4 cup of marinade over the desired type of meat. Cover and refrigerate. Marinate for a minimum of 6 hours or overnight.

Marinade

Pour the remaining marinade into a small pot. Add ketchup and oil. Simmer over medium heat until it thickens into a thin gravy consistency. Stir frequently to prevent sugar from burning.

Let it cool. Use as a baste for your favorite Filipino BBQ or dipping sauce.

To make the baste/ sauce

Sweet, tangy and so flavorful Filipino pork BBQ skewers. Why wait for summer? You can make this any time of the year whenever your craving strikes. Cook over hot charcoal, in the oven, pan-grill, and or cook in the air-fryer.

Filipino Pork BBQ Skewers (Grill, Oven, or Air-Fry)

2.2 lbs pork (combination of pork shoulder and pork belly)

recipe Filipino BBQ marinade and sauce

vegetable oil (for brushing)

water (for soaking)

Cut the pork. Using a sharp knife, slice the meat into ¼-inch thick slices, 1-inch-wide, 2-inch-long. Don&#39;t worry about the length if some pieces shed, just focus on even thickness. Place in a large mixing bowl or resealable bag.

Make the marinade and baste based on this recipe.

Marinate the pork. Pour 1 ¼ cup of the marinade into the meat. Toss then press down to ensure all meat is fully submerged. Cover tightly with a plastic wrap or a lid. Refrigerate for at least 4 hours or up to 2 days.

Soak the skewers. If using bamboo skewers, soak in cold water for about half an hour before threading the meat to prevent the skewers from burning.

Thread the pork. Carefully thread the pork pieces onto each skewer piercing it through twice to secure it, then pushing the meat a little tightly together. Brush both sides with oil.

Prepare the pork:

Pre-heat the grill pan or set up the charcoal grill. Brush the grill grates with oil to prevent the meat from sticking.

Cook the pork. Add skewers, leaving at least 1-2&quot; between each. Cook 2 to 3 minutes per side. TIP: If using a grill pan, cover with a lid to prevent splatters. If using a charcoal grill, turn and move the skewers around if flare-ups occur.

Baste. When the meat is almost cooked through,  baste with the BBQ sauce mixture. Continue cooking until meat is cooked through and the skewers have caramelized. Turn as needed, to prevent burning.

To Grill:

Preheat the air-fryer for 3 minutes at 200C (400F) or, oven for 15 minutes at 220C (425F). If using a convection oven, use 200C.

If using the oven, line a large baking sheet with parchment paper or foil. Arrange the skewers in a single layer about 1 inch apart.

Cook in the AIR-FRYER for 3 minutes or bake pre-heated OVEN for 10 minutes. Use the upper third or top rack. Turning once halfway through the cooking time.

Baste skewers with the barbecue sauce. Air-fry for another 4 minutes. If using the oven, cook for another 5 to 10 minutes until the skewers have caramelized. Turn as needed.

To bake or air-fry:

Remove from heat and let it rest for 2 minutes. Serve with vinegar dipping sauce. Enjoy!

Serve:

The unique ingredient that makes these Filipino BBQ Pork Skewers so good is a can of 7-Up soda!

Filipino BBQ Pork Skewers

pork

oz-can 7-up

white vinegar

lemon (juice of)

garlic (crushed)

red pepper flakes (optional)

Black pepper

red pepper

White vinegar

Mix all ingredients in a large non-reactive bowl and marinate the pork at least 6 hours or overnight.

If using wooden skewers, soak in water at least an hour so they don't burn on the grill.

Discard unused marinade and thread the meat onto 8 skewers.

Preheat the grill and spray the grates with oil. When ready, grill about 5 to 6 minutes on each side, until cooked through.

I made these in the air fryer and it is SO good. I did 400 for 15 minutes, but could have gotten away with 10-12.

Filipino household here. Hubby makes these and the recipe is spot on. For choice of meat though, try pork shoulder or pork butt. The fat after you grill these are fire

Made this for dinner tonight.  Another great recipe.  Made your coleslaw recipe which also very, very good.  Fresh corn on cob and a veggie.  A great meal!

We love this recipe, we just had it last night with leftovers for lunch today. 
I usually use a 1 1/2 lb pork loin rather than country spare ribs , just easier to cut. Sometimes I even take the easier way out and cut them in medallions .
I put them on a cooking rack and put it right on our Traeger, 350 degrees for 15-20 minutes depending on how thick I cut them.

A family favorite! This has become a staple in our dinner rotation.

I used this marinade for chicken kebabs to take camping and it was delicious.  I'd like to try it with the pork as listed too, but we just had pulled pork, so I went with chicken breast.

Definitely need to marinate this overnight. I was in a rush to make supper so not all of the chicken on the skewers had the flavor but the ones at the bottom of the bowl .... OMG... brought me back to my childhood. Thanks for the perfect recipe!

any one know the calories per serving for this?  It's not showing up for me.

I’ve seen several people ask about the calorie count.  I looked up just the 4 oz  serving for Tyson boneless pork ribs on my fitness pal app.  They are 140 calories &amp; 5 grams of fat.  So maybe that will give us something to go by. 

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