Filipino Pork Barbecue on a Stick are as much fun to eat as they are delicious. With a sweet, salty, and slightly spicy flavor combo, they’re absolutely addictive!
Since our weather is beginning to heat up here in Texas, and G has been firing up the charcoal pit almost every day, I thought I’d repost our favorite thing to grill.
Filipino pork barbecue is a meat kebab made of pork slices marinated in a sweet and savory sauce and grilled to perfection. It’s popular street food in the Philippines, commonly peddled on makeshift grill carts at street corners. It’s also a regular mainstay at parties and special gatherings and widely enjoyed as a viand with hefty servings of rice or as portable appetizers to complement ice-cold beer.
Pork cut to use
The success of your pork barbecue is half the marinade and half the type of pork you use. For the best texture and flavor, choose a cut with adequate ribbons of fat, such as pork butt (kasim). Pork belly is too fatty to use, and pork loin or tenderloin is too lean and dry.
Make sure to slice in very thin, uniform sizes to ensure even cooking and across the grain for a tender chew. You can also have the butcher slice the meat for you; ask for pang-BBQ.
Marinade ingredients
Like most mainstream dishes, every Filipino cook or household has their version of barbecue pork. While calamansi or lemon juice appears to be standard for most Filipino pork barbecue recipes, I use vinegar instead to help tenderize the meat.
I first marinate the thin pork slices in a mixture of vinegar, 7-up, soy sauce, oyster sauce, brown sugar, chili peppers, and copious amounts of garlic to amp up the flavor and then finish off the partially grilled meat with a basting mixture of oyster sauce, banana ketchup, and sesame oil to achieve gooey, sticky, yummy goodness.
This recipe makes about 50 barbecue sticks. Who needs 50 pieces of Filipino pork barbecue, you say? Please take one bite. You’ll thank me later.
These barbecue pork on a stick are seriously addictive; you’d wish you made more! A delightful marriage of sweet, salty, and spicy, you’ll be hard-pressed to stop at just one.
Ready to grill a batch? Check out my tips below for the best pork barbecue ever!
How to serve and store
- Filipino-style barbecue is traditionally enjoyed as a snack or party appetizer. It’s popular street food, usually with vinegar dipping sauce and a pulutan served with hard drinks.
- It’s also commonly served as a main meal with pancit or rice. Try it with Java rice and homemade atchara for a delicious feast the whole family will love!
- As the recipe makes a huge amount, you may want to keep the seasoned meat in the freezer for future use. Transfer to resealable bags or air-tight containers and freeze for up to 3 months.
