Pork Barbecue Recipe (Filipino-style Pork Barbecue)

pork belly

🥗Healthier: chicken thigh

💰Cheaper: pork shoulder

Chicken thigh offers a leaner option, while pork shoulder is more budget-friendly.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake, while tamari is gluten-free.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed, while white sugar is widely available.

banana ketchup

🥗Healthier: tomato ketchup

💰Cheaper: homemade ketchup

Tomato ketchup is easier to find, and homemade can be more economical.

In a large bowl, combine the soy sauce, calamansi juice, banana ketchup, minced garlic, sugar, black pepper, chopped red chillies, and lemon soda. Mix until well combined.

Add the pork kasim cuts and massage them with the marinade. Cover the bowl with plastic wrap and let it marinate for at least 4 hours or better if refrigerated overnight.

Grab your bamboo sticks and soak them in water.

Gently skewer the marinated meat onto the bamboo sticks. Do this with all the meat cuts.

For the basting sauce, combine the banana ketchup, soy sauce, sugar, and cooking oil in a bowl. Mix until well combined.

Prepare your grilling station and fire up the charcoal.

Grill the pork barbecue for about a minute then flip it. Start brushing them with the basting sauce. Flip occasionally and brush with the sauce to cook them evenly. When the crust is brown and the meat is smoky, then the barbecue is ready.

Serve the barbecue with your favorite vinegar dip.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens