Pork skewers marinated in a sweet-savory soy and banana ketchup marinade, grilled until charred and sticky, a Filipino street food staple.
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.
Serves 4
Whisk banana ketchup, soy sauce, calamansi juice, garlic, brown sugar and pepper into a smooth marinade.
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.
Thread the marinated pork slices onto skewers.
Grill over medium-high heat, turning and basting with reserved marinade frequently, 12-15 minutes total until charred and cooked through.
Mix vinegar with minced garlic.
Serve the skewers hot with the vinegar-garlic dipping sauce and rice.
Marinate as long as possible, ideally overnight, since the sweet, acidic marinade needs real time to penetrate and season the pork.
Baste frequently while grilling to build up a sticky, caramelized glaze, but watch closely since the sugar content can burn quickly.
Use real banana ketchup if you can find it; its distinct sweet-tangy flavor is essential to authentic Filipino barbecue.
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.
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.
Filipino barbecue skewers are a ubiquitous street food found at fiestas, roadside stalls and family gatherings throughout the Philippines, their distinctive sweetness from banana ketchup reflecting a uniquely Filipino culinary adaptation.
It's a Filipino condiment made from mashed bananas, sugar and spices, dyed red to resemble tomato ketchup, with a distinctly sweeter, milder flavor.
Regular ketchup with a touch of extra brown sugar can approximate the sweetness, though the flavor won't be identical.
The sugary marinade caramelizes quickly — baste generously but watch closely, moving skewers to indirect heat if they're browning too fast.
Per serving (280g / 9.9 oz) · 4 servings total
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