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Filipino BBQ Pork (Caramelized Sweet Soy Pork Skewers)

Filipino BBQ pork skewers are marinated in a sweet soy banana ketchup glaze and grilled until charred at the edges and caramelized. This inihaw na baboy recipe delivers sticky, glistening caramelization plus a tangy sawsawan for dipping.
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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: 630
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 2 lb pork shoulder Sliced thin (about 1/4 inch).
  • 1 bamboo skewers Soaked 30 minutes before threading.
Filipino BBQ Marinade
  • 0.5 cup soy sauce
  • 0.5 cup banana ketchup (or regular ketchup)
  • 0.25 cup lemon-lime soda (7-Up or Sprite)
  • 3 tbsp brown sugar
  • 3 tbsp white vinegar
  • 5 garlic, minced
  • 1 tsp black pepper
Sawsawan (dipping sauce)
  • 0.25 cup white vinegar
  • 3 garlic, minced
  • 1 tsp sugar
  • 1 bird's eye chili

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade & marinate the pork
  1. Mix soy sauce, banana ketchup, lemon-lime soda, brown sugar, white vinegar, minced garlic, and black pepper until the sugar dissolves.
  2. Thread the pork shoulder onto soaked bamboo skewers and submerge the skewers in the marinade, then refrigerate for 4–8 hours.
Make the sawsawan
  1. Mix white vinegar, minced garlic, sugar, and bird's eye chili for the sawsawan dipping sauce, then set aside.
Grill the skewers
  1. Preheat the grill to medium-high and oil the grates.
  2. Grill the skewers for 3–4 minutes per side, basting with the reserved marinade each time, until caramelized and cooked through.
Serve
  1. Serve the Filipino pork skewers with garlic fried rice and sawsawan for dipping.

Notes

For the glossier, caramelized edges, baste each time you flip and avoid moving the skewers too early so the glaze sets on the meat. Refrigerate cooked leftovers in a sealed container for up to 3 days; freeze cooked skewers for up to 2 months (reheat gently). For a gluten-free swap, use a gluten-free soy sauce in the marinade and keep the banana ketchup gluten-free.