These succulent Filipino BBQ Pork Skewers are marinated in a delicious, sweet, and savory marinade, grilled to perfection, and basted with a delectable sauce!

If you’re craving a burst of flavor, these pork skewers will do the trick. They are super easy to make and perfect for entertaining, enjoying as a delicious part of your weeknight dinner. We’ve made this dish several times, and had to include a version of it in our popular Kebabs Cookbook!

About Filipino BBQ Pork Skewers

Filipino BBQ skewers are typically made with chicken or pork. While our recipe calls for pork, you can certainly use boneless, skinless chicken thighs instead. For pork, it is best to use a marbled cut, like pork butt, to make these skewers. Remove the excess outer layer of fat, but keep just enough intact to help keep the meat moist and delectable. Serve these Filipino Pork BBQ Skewers with steamed rice, a side salad, or coleslaw for a complete meal.

Banana Ketchup vs. Tomato Ketchup

Banana ketchup is a popular condiment used in Filipino cooking, made with bananas, sugar, vinegar, and spices, giving it a sweet and slightly tangy flavor. Unlike tomato ketchup, banana ketchup is distinctly sweet, less acidic, and considered milder than the western variety.

Ingredients

• 1 pork butt roast, 3 to 3 1/2 pounds
• 6-8 skewers (metal or wooden)
• For marinade-glaze
• Ketchup (sub with banana ketchup)
• Soy sauce (sub with GF soy sauce for GF diets)
• Lemon-lime soda
• Fresh lemon juice
• Vegetable oil
• Sriracha sauce
• Fresh garlic
• Granulated sugar
• Onion powder
• Salt and black pepper
• Green onions

How to Make Filipino BBQ Pork Skewers

• Cube the meat: Blot the pork butt dry with paper towels and remove excess surface fat. Cut the roast into 1 1/4″ inch cubes, and place them into a zip-top marinating bag.
• Marinate it: Combine the marinade ingredients in a medium bowl. Reserve 1 cup of the mixture to use as a baste, stored in the refrigerator. Pour the remaining marinade over the pork, gently work it into the meat, seal the bag, and place it in the refrigerator for 8-12 hours.
• Preheat your grill to 375 degrees F.
• Skewer the meat: Thread 6-8 pieces of pork on each skewer, making sure not to overcrowd them.
• Grill and baste it: Place the skewers on the grill and cook them for 12 or more minutes, turning them every 3 minutes, and basting them with the reserved marinade.
• Check the temp: Once the meat reaches an internal temperature of 145 degrees F, the skewers are cooked. Remember to check multiple pieces before removing them from the grill.
• Finishing touches: Serve as is or garnish with chopped green onions. Enjoy!

Storing Leftovers

Remove the cooked pork from the skewers and store it in an airtight container in the refrigerator for up to 4 days. Freeze for up to 8 weeks in vacuum-sealed bags.

Recipe Tips for Delicious Pork Skewers

• Clean the grill grates: Make sure to clean your grill grates before grilling. It will help minimize burning and flare-ups during cooking.
• Skewer choice: We recommend using metal skewers, but you can certainly use wooden skewers if needed. Make sure to presoak them in clean water for 20 minutes before using. This will prevent the wood from burning on the grill.
• Don’t overcrowd: Leave a space between the meat while threading it onto skewers.
• Cook over charcoal: For optimal flavor, we recommend cooking these pork skewers over direct charcoal heat.
• Rotate them: Rotate often to minimize burning and promote even cooking.
• Baste, baste, baste: To enhance the flavor, baste these BBQ pork skewers often as they cook.
• Check the temperature: Use a reliable instant-read thermometer to avoid undercooking or overcooking. Test several skewers to gain an accurate reading.

More Skewer Recipes to Enjoy!

• Beef Suya Skewers
• Yakitori (Japanese Chicken Skewers)
• Grilled Achiote Shrimp Skewers
• Moroccan Spiced Beef Skewers

Print

Filipino BBQ Pork Skewers

These succulent Filipino Pork Skewers are marinated in a delicious, sweet, and savory marinade, grilled to perfection, and basted with a delectable sauce!

Course Main Dish

Cuisine Filipino, Fusion

Keyword Filipino BBQ skewers, Filipino pork skewers

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 254kcal

Ingredients

• 1 pork butt roast 3 to 3 1/2 pounds
• 6-8 skewers metal or wooden
• For marinade-glaze
• 1 cup ketchup sub with banana ketchup
• 1/2 cup soy sauce use GF soy sauce for GF diets
• 1/2 cup lemon-lime soda
• 1/4 cup fresh lemon juice
• 2 tablespoons vegetable oil
• 1 tablespoon sriracha sauce
• 2 cloves garlic minced
• 1 tablespoon granulated sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3 green onions rinsed and chopped

Instructions

• Blot the pork butt dry with paper towels and remove excess surface fat. Cut the roast into 1 1/4″ inch cubes, and place them into a zip-top marinating bag.
• Combine the marinade ingredients in a medium bowl. Reserve 1 cup of the mixture to use as a baste, stored in the refrigerator. Pour the remaining marinade over the pork, gently work it into the meat, seal the bag, and place it in the refrigerator for 8-12 hours.
• Preheat your grill to 375 degrees F.
• Thread 6-8 pieces of pork on each skewer, making sure not to overcrowd them.
• Place the skewers on the grill and cook them for 12 or more minutes, turning them every 3 minutes, and basting them with the reserved marinade.
• Once the meat reaches an internal temperature of 145 degrees F, the skewers are cooked. Remember to check multiple pieces before removing them from the grill.
• Serve as is or garnish with chopped green onions.
• Storing leftovers: Remove the cooked pork from the skewers and store it in an airtight container in the refrigerator for up to 4 days. Freeze for up to 8 weeks in vacuum-sealed bags.

Nutrition

Calories: 254kcal | Carbohydrates: 18g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 1746mg | Potassium: 446mg | Fiber: 1g | Sugar: 13g | Vitamin A: 270IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 2mg

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