Filipino Pork Barbecue

Filipino Pork Barbecue made of pork slices marinated in a sweet BBQ sauce and skewered in bamboo sticks. Sweet, salty, and slightly spicy, these Filipino-style kebabs are seriously addictive!

Filipino pork barbecue is a popular street food in the Philippines as well as a regular mainstay at parties and special gatherings. Commonly peddled at street corners on makeshift grill carts, these delectable pork skewers are widely enjoyed as a viand with hefty servings of rice or as portable appetizers to complement cold beer.

Marinade ingredients

Like most mainstream dishes, every Filipino cook or household has their versions 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 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.

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.

How to serve pork bbq on a stick

  • Filipino-style barbecue is traditionally enjoyed as a snack or party appetizer. It’s popular street food, usually with a side of vinegar dipping sauce, as well as 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!

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