Filipino BBQ Pork Skewers (Inihaw na Baboy)

About This Recipe

Filipino barbecue skewers are a fixture of street corners and celebrations throughout the Philippines, thin strips of pork marinated in a distinctly sweet, tangy sauce built around banana ketchup, a uniquely Filipino condiment. The marinade combines soy sauce, calamansi or lemon juice, garlic and banana ketchup, the latter giving the finished skewers a subtly fruity sweetness alongside their smoky char once grilled. Basted repeatedly with the reserved marinade while grilling over hot charcoal, these skewers develop a sticky, caramelized glaze, traditionally served with a side of vinegar-garlic dipping sauce and steamed rice.

Ingredients

Serves 4

• 700 gpork shoulder(thinly sliced)
• 1/3 cupbanana ketchup
• 3 tbspsoy sauce
• 3 tbspcalamansi or lemon juice
• 4 clovesgarlic(minced)
• 2 tbspbrown sugar
• 1/2 tspblack pepper
• 1/3 cupvinegar(for dipping sauce)
• 1 clovegarlic(minced, for dipping sauce)

Instructions

1. 1

   Make the marinade

   Whisk banana ketchup, soy sauce, calamansi juice, garlic, brown sugar and pepper into a smooth marinade.

2. 2

   Marinate the pork

   Coat the sliced pork thoroughly in the marinade, reserving some for basting, and refrigerate at least 4 hours, ideally overnight.

   Marinate as long as possible — the sweet, tangy marinade needs real time to penetrate the meat before grilling.

3. 3

   Skewer

   Thread the marinated pork slices onto skewers.

4. 4

   Grill

   Grill over medium-high heat, turning and basting with reserved marinade frequently, 12-15 minutes total until charred and cooked through.

5. 5

   Make the dipping sauce

   Mix vinegar with minced garlic.

6. 6

   Serve

   Serve the skewers hot with the vinegar-garlic dipping sauce and rice.

Variations

• •

  Chicken can substitute for pork using the same marinade and technique.

• •

  Adding a bit of 7-Up or Sprite to the marinade is a common Filipino household trick for tenderizing the meat.

• •

  Serving with atchara (pickled papaya) alongside is a traditional accompaniment.

Storage

Refrigerate marinated raw pork up to 2 days before grilling; cooked skewers keep 3 days refrigerated and reheat well in a hot pan or under a broiler.

Frequently Asked Questions