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filipino pork barbecue on a stick on a white serving platter
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3.96 from 367 votes

Filipino Pork Barbecue

Filipino Pork Barbecue are made of pork slices marinated in a sweet BBQ sauce and skewered in bamboo sticks. Sweet, salty, and slightly spicy, these Filipino-style meat kebabs are seriously addictive!
Prep Time30 minutes
Cook Time20 minutes
Marinating8 hours
Total Time50 minutes
Course: Appetizer, Main Entree
Cuisine: Filipino
Servings: 50 Servings
Calories: 175kcal

Ingredients

  • 6 pounds pork butt, sliced to 1-inch wide and ¼-inch thick
  • 3 cups 7-up
  • 2 cups soy sauce
  • 2 cups vinegar
  • 2 cups oyster sauce
  • 3 cups brown sugar
  • 1 tablespoon ground black pepper
  • 1 cup garlic, peeled and minced
  • 10 Thai chili peppers (siling labuyo), minced
  • 2 cups banana ketchup
  • ½ cup sesame oil

For the Spiced Vinegar Dip

  • 1 cup white vinegar
  • 3 cloves garlic, peeled and minced
  • ½ onion, peeled and finely chopped
  • 3 Thai chili peppers, chopped
  • teaspoon freshly ground pepper
  • ¼ teaspoon salt

Instructions

  • Rinse pork strips and drain well. Pat dry.
  • In a large bowl, combine 7-up, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, garlic, black pepper, and chili peppers.
  • Add pork and massage meat to fully incorporate. Marinate, turning meat once or twice, in the refrigerator for at least 4 hours or overnight for best results.
  • Thread 2 to 3 meat slices onto each skewer.
  • In a bowl, combine remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set aside.
  • Grill meat kebabs over hot coals for about 2 to 3 minutes each side. 
  • When pork starts to lose its pink, baste with oyster sauce-ketchup mixture. Continue to grill and baste, turning on sides, until meat is cooked through.
  • Remove from heat and serve as is or with spicy vinegar dip.

For the Spiced Vinegar Dip

  • In a bowl, combine vinegar, garlic, onion, chili peppers, ground pepper, and salt.

Video

Notes

  • Soak the bamboo skewers in water for at least 30 minutes before skewering the meat to prevent them from burning when grilling.
  • Drain the sliced pork well and pat dry so the excess liquid does not dilute the marinade.
  • For great depth of flavor, marinate the meat for at least 4 hours or overnight for best results. I don't recommend marinating the meat longer than overnight as the acids in the marinade will break down the protein fibers of the meat.
  • For food safety, discard the marinade and make a fresh batch of basting sauce. If you want to use the marinade, boil it for 10 to 15 minutes to reduce the marinade and kill off any bacteria from the raw meat.
  • To prevent excessive charring and the meat from burning before fully cooked, grill the pork FIRST for a few minutes on each side before basting. Once the meat changes color, start brushing with the sauce.

Nutrition

Calories: 175kcal | Carbohydrates: 19g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 912mg | Potassium: 270mg | Fiber: 1g | Sugar: 17g | Vitamin A: 50IU | Vitamin C: 1.7mg | Calcium: 32mg | Iron: 1.1mg