Filipino Pork BBQ is a beloved street-food classic made from thin slices of pork marinated in a sweet, savory, and slightly tangy blend of soy sauce, banana ketchup, brown sugar, garlic, and citrus or vinegar. The meat is threaded onto bamboo skewers and grilled over hot charcoal, where the sugars caramelize into a glossy, smoky glaze with lightly charred edges.
Juicy, tender, and packed with bold flavor, Filipino Pork BBQ strikes the perfect balance between sweet and savory, with just a hint of heat from chili and warmth from black pepper. It’s commonly enjoyed straight off the grill, dipped in spiced vinegar, or served with steaming rice—making it a staple at family gatherings, fiestas, and bustling street corners across the Philippines.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Filipino Pork BBQ is a beloved street-food classic made from thin slices of pork marinated in a sweet, savory, and slightly tangy blend of soy sauce, banana ketchup, brown sugar, garlic, and citrus or vinegar. The meat is threaded onto bamboo skewers and grilled over hot charcoal, where the sugars caramelize into a glossy, smoky glaze with lightly charred edges.
Juicy, tender, and packed with bold flavor, Filipino Pork BBQ strikes the perfect balance between sweet and savory, with just a hint of heat from chili and warmth from black pepper. It’s commonly enjoyed straight off the grill, dipped in spiced vinegar, or served with steaming rice—making it a staple at family gatherings, fiestas, and bustling street corners across the Philippines.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
In a large mixing bowl, combine:
2 cups 7-Up
1⅓ cups soy sauce
1⅓ cups vinegar
⅔ cup oyster sauce (reserve the remaining ⅔ cup for basting)
2 cups brown sugar
⅔ cup minced garlic
2 teaspoons ground black pepper
7 minced Thai chili peppers
Stir well until the sugar is mostly dissolved and the ingredients are fully blended.
Add the pork strips to the marinade. Massage the meat thoroughly to ensure each piece is well coated.
Cover and refrigerate for at least 4 hours, turning once or twice during marination. For best flavor, marinate overnight.
Thread 2 to 3 slices of marinated pork onto each bamboo skewer, weaving the meat securely to keep it flat while grilling.
In a separate bowl, combine:
Remaining ⅔ cup oyster sauce
1⅓ cups banana ketchup
⅓ cup sesame oil
Mix well and set aside for basting during grilling.
Preheat the grill to medium-high heat. Arrange the skewers over hot charcoal.
Grill for about 2 to 3 minutes per side. Once the pork begins to lose its pink color, start basting with the prepared sauce.
Continue turning and basting frequently until the pork is fully cooked, caramelized, and slightly charred on the edges.
Remove from heat and serve hot. Enjoy as is or with a spicy vinegar dipping sauce and steamed rice.
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
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