Filipino Barbeque Pork Skewers

This is Filipino Barbeque Pork Skewers. Every part of the world has their own technique for barbecued meat. The same is true in the Philippines, of course. Here you will find street vendors offering various meats and other delicacies served conveniently on skewers. This particular variation of BBQ pork is seasoned with some the common Filipino ingredients such as calamansi juice, soy sauce and lemon/lime soda. You don’t want to miss this tasty treat! Enjoy this recipe from all of us at Filipino Chow.


  • 2 pounds of pork shoulder, trimmed and deboned
  • 1 cup of soy sauce
  • 1/2 cup of banana catsup
  • 1/4 cup of calamansi juice
  • 12 ounces of lemon/lime soda
  • 1 tablespoon of vinegar
  • 1 head of garlic, peeled then minced
  • 1 onion, finely chopped
  • 1 teaspoon of freshly ground black pepper
  • 4 tablespoons of brown sugar
  • 15-20 bamboo stick for skewers


  1. Cut the pork into skewer sized pieces, roughly 2 x 1 inch, then set it aside.
  2. Combine all the ingredients together in a large mixing bowl and stir, excluding the pork.
  3. Put the meat in a refrigerator safe bowl or pan, then pore the marinade on top of the meat.
  4. Stir the meat into the marinade until the meat in evenly coated with the marinade.
  5. Cover the dish and put the meat in the refrigerator.
  6. Marinate the meat for at least 4 hours and up to 24 hour.
  7. Prepare a charcoal or gas grill then remove the meat from the refrigerator.
  8. Put 3-4 pieces of meat on each skewer, until the meat is covering most of the stick.
  9. Repeat step 8 until all the meat is on skewers.
  10. Set aside the leftover marinade to use for basting the pork skewers while cooking.
  11. As soon as the grill is hot and ready, place some of pork skewers on the grill without overcrowding.
  12. Let one side cook for 1-2 minutes or until it is slightly charred then turn them over.
  13. Baste the cooked side with the marinade.
  14. Let it continue to cook for 1-2 minutes or until the other side is also slightly charred then turn them over.
  15. Baste the other side with the marinade then remove the cooked pieces from the grill.
  16. Repeat steps 11-15 until all the pork barbecue skewers are cooked.

You can of add more brown sugar if you prefer a sweeter sauce. As a substitute, use lemon juice in place of calamansi if that is unavailable. You can also substitute banana catsup with any sweet style tomato catsup. If you are using wood skewers, soak them in water for at least 1 hour before proceeding to prevent them from burning while cooking.


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