The first time I tried these delicious little skewers of pork goodness I was amazed at how full flavored and moist they were. My wife’s cousin’s wife (she’s part Filipino and a damn good cook) dropped off a plate-full of her favorite Filipino barbecued pork (also known as Pinoy pork BBQ) for us to try and now I’m going to share it with you. I’m an experimenter with everything I cook, so I’ve modified her recipe slightly to my liking. You’re gonna love this Filipino pork recipe gem.
- Filipino barbecue marinade – 10 min.
- Slicing up the pork – 5 min.
- Marinating process – 24 hours
- Add pork to skewers – 5 min.
- Barbecue cook time - 10-15 min.
Filipino Pork Barbecue Ingredients
- Pork Tenderloin – 1 kg
- Wooden Skewers – 8 soaked in water
- White Onion - 1 small
- Fresh Garlic – 5-10 cloves
- Fresh Lemon – 1 large (juiced)
- Dark Brown Sugar – 1/2 cup
- Salt – 1 tbsp
- Pepper – 1 tbsp
- Ground Dried Red Chilies – Pinch to 1 tsp (depending on how hot you like it)
- Kikkoman Soy Sauce – 1/2 cup (Japanese style soy sauce is best)
- Oyster or Fish Sauce – 1/4 cup
- Apple Cider Vinegar – 1/4 cup
- Organic Ketchup – 1/2 cup
- Dark Beer – 1 cup (this is a modification from the original – sprite, 7up or mountain dew can be used instead)
Barbecue Pork Marinating Instructions
- Heat an element on your stove to medium
- Utensils needed – small sauce pan, chopping board, chef’s knife, whisk
- Mince the garlic and chop the onion into fine pieces – add to the sauce pan
- Cut the lemon into quarters and squeeze the juice into the sauce pan
- Add all remaining ingredients to the sauce pan and heat on the stove until it just starts to boil
- Reduce heat to low and simmer for 3 – 5 min. (you want to just get the sugars broken down and combined)
- While the marinade is heating you can cut the pork tenderloin in 1″ x 1/2″ cubes
- Once the marinade is finished you can add everything to a large ziplock bag or alternatively you can use a marinating container that has an air extractor and store in the fridge for 24 hours
The key to the marinade is to get it deep into the meat so it doesn’t dry out during the grilling session. One trick I use is to poke each one of the pork pieces with a fork to aid in the marinating. A marinating dish with an air extractor will literally suck all the air out of the container and pull the marinade into the meat. It really works well.
Let’s Get Grilling
- Heat your favorite gas, propane or charcoal grill to at least 500 F
- While your grill is heating up it’s time to add the meat to the skewers. You want to divide the meat across the 8 skewers making sure each cube touches the next without being to squished together
- Once your grill is good and hot it’s time to throw on your skewers
- I like to place the meat with the long side on the grill so I only have to flip them once – this should only take 5 – 7 minutes per side. Make sure they have black grill marks but aren’t overcooked – you don’t want to dry them out
Time to Serve Dinner
What To Serve With Filipino Pork Barbecue?
I typically like to serve these Filipino barbecue pork skewers with any type of meat-less Asian fried rice along with a cold greens and sweet pepper salad. My beverage of choice would be a crisp white wine (such as a Riesling) or a light beer with lime.
Please add a comment below if you’ve enjoyed this recipe or if you have a Filipino BBQ recipe variation of your own to add.