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Barbecue is a dry heat method of cooking wherein charcoals are flamed up and then a metal grill is placed on top of hot coals. This Filipino Style Pork Barbecue Recipe or BBQ is a common scene during holidays in the Philippines, like Christmas Eve and New Year’s celebrations, this Pork Barbecue truly a star in the table.
Recipe ni Juan Pork Barbecue RecipePork Barbeque Recipe FilipinoPork Barbecue is also a staple among street food vendors. You would normally see every street and corner selling barbecued foods in all forms and sizes. The secret in achieving the moist and tender pork Barbecue is to marinate the pork slices into the marinade mixture for at least 12 hours or overnight inside the chiller.

How to Marinate Pork Barbecue Recipe
Marinating the Pork Barbecue

Filipino Pork Barbecue Recipe

The Marinated Filipino Chicken Barbecue Recipe (Pork BBQ) is one of the best Barbecue Recipe in the world, and also famous for its Marinating ingredient. Check below for the best Pork Barbecue Recipe

  • Author: Recipe ni Juan
  • Prep Time: 3 hours
  • Cook Time: 15 mins
  • Total Time: 3 hours 15 mins
  • Yield: 8
  • Category: Pork
  • Cuisine: Asian


  • pork shoulder or pork belly – 2 pounds, slice in 1-inch cuts, ready to skewer
  • garlic – 1 teaspoon, finely minced
  • soy sauce – 1/2 cup
  • calamansi juice (the Filipino lime) – 1/4 cup, frozen calamansi concentrate, or use fresh (from Asian markets) or use fresh lemons
  • banana catsup – 1/2 cup, from Asian markets (or use tomato catsup)
  • ginger ale – 8 ounces or 1 can (or use 7-Up or Sprite)
  • brown sugar – 1/2 cup
  • sea salt – 1 teaspoon
  • freshly ground black pepper powder – 1 teaspoon
  • bamboo skewers – 12 to 14, pre-soak for 20 minutes before placing skewered meat


  1. Mix the marinade ingredients together in a bowl: minced garlic, soy sauce, calamansi juice (or use lemon), banana catsup (or use tomato catsup), half of the ginger ale, salt, black pepper. Leave a ½ cup of the marinade plus the sugar, aside for the grilling glaze. Pour the rest of the marinade over the pork.
  2. Keep in a non-reactive container.
  3. Cover with plastic wrap and refrigerate the pork overnight.
  4. The next day, pre-soak the bamboo skewers in water for about 20 minutes.
  5. Then skewer the pork pieces into each bamboo stick, allowing approximately 6 to 7 pieces on each one.
  6. Preheat the outdoor barbecue grill to a medium-high heat.
  7. Get ready with the grilling glaze set aside from the day before, add the sugar and remaining ginger ale.
  8. Grill the barbecued pork, about 12 minutes on each side while rotating the skewers.
  9. Total grilling time should take about 30 minutes.
  10. Baste the pork barbecue every few minutes so that it gets moist and shiny.
  11. When cooked, serve hot on long platters and garnish with tomatoes, cucumbers, and green pickled mangoes or some “atsara”, green papaya pickle relish.


  • Calories: 380
  • Sodium: 2320mg
  • Fat: 13g
  • Carbohydrates: 28g
  • Protein: 38g
  • Cholesterol: 120mg

Keywords: Barbecue, Barbeque, Pork BBQ

Marinating Pork Barbecue

This will let the flavors of the marinade sip in through the meat fibers of the pork. As with other grilling or barbecuing methods, the marinade is not thrown away. It can be used as a basting liquid during the grilling process. This will also prevent the barbecue from drying out. The marinade can also be used as the sauce for the Barbeque. You only have to simmer the marinade for about five to ten minutes or until the marinade starts to thicken and becomes a sauce.

Parts of the Pork to be Barbecued
The best part of the Pig / Pork to be used in Barbecue

Pork Barbecue Recipe Preparations

Pork Barbecue Tips

Another key factor to have a tender and moist pork barbecue is to use pork tenderloin or “lomo” in Filipino.

  • It should also be sliced in uniform sizes to ensure even cooking. Once the pork turns golden brown with a little-burnt crust, then that is an indicator that your pork barbecue is already cooked. Just in case there is no charcoal or “
  • Just in case there is no charcoal or “Uling ” in your area, you could always substitute charcoal with dried woods. But the charcoal can give you that distinct barbecue aroma that is so evident among all Filipino Barbecue dishes.
  • This can be eaten alone or dipped in the sauce and as viand to hot steamed rice.

Filipino Pork Barbecue recipe ingredients
Filipino Pork Barbecue mix marinade ingredients bowl
pre soak bamboo skewers in water
Filipino Pork Barbecue skewer pork pieces on bamboo sticks
Filipino Pork Barbecue Recipe

Pork Barbecue in Bamboo Skewer Ready
Pork Barbecue in Bamboo Skewer Ready

Pork Barbecue Filipino
Recipe ni Juan Filipino Pork Barbecue
Do You Like Our Filipino Pork Barbecue Recipe? Don’t Forget to like Our Official Facebook Page HEREQuestion regarding the Recipe posted? Leave a comment below.

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  1. These are truly great ideas in on the topic of blogging. You have touched some nice things here.
    Any way keep up wrinting.

  2. Great recipe. I used pork belly, but I think the shoulder or butt would be better, without rind of course. I also used 200ml can of Sprite in the marinade, and about 100ml in the basting glaze. Plus I added MSG on the marinade.


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