This recipe brings classic Filipino flavors to your grill with a sweet-savory marinade that caramelizes beautifully over open flame.
I developed this method after years of perfecting char siu techniques, adapting them for backyard cooking. The result is tender pork with a glossy, sticky glaze that clings to every bite.
Ingredients for Filipino Bbq Pork Skewers
Tender pork cubes meet a glossy, sweet-savory marinade for these grill-ready skewers.
| Ingredient | Amount | Notes |
|---|---|---|
| Pork Shoulder 🥩 | 2 lb | Cut into 1-inch cubes |
| Soy Sauce 🫒 | ½ cup | Low-sodium preferred |
| Brown Sugar 🍚 | ½ cup | Light or dark, packed |
| Calamansi Juice 🍋 | ¼ cup | Or lime juice substitute |
| Garlic Cloves 🧄 | 6 cloves | Minced finely |
| Banana Ketchup 🍌 | ¼ cup | Filipino brand recommended |
| Hoisin Sauce 🫒 | 2 tbsp | For depth of flavor |
| Five-Spice Powder 🌿 | 1 tsp | Essential for char siu flavor |
| Black Pepper 🌶️ | 1 tsp | Freshly ground |
| Pineapple Juice 🍍 | ¼ cup | Canned or fresh |
| Green Onions 🧅 | 4 whole | Thinly sliced for garnish |
| Wooden Skewers 🪵 | 12 pieces | Soaked in water 30 minutes |
| Vegetable Oil 🫒 | 2 tbsp | For brushing grill |
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The pork shoulder is non-negotiable here. Look for well-marbled cuts at your butcher or Asian grocery stores, which often carry it pre-cubed for BBQ. The fat content ensures juiciness after grilling. For the banana ketchup, Jufran or Mama Sita’s are authentic Filipino brands—Asian markets or online retailers stock them. The five-spice powder should be fresh (check the expiration date) for optimal aroma.
No calamansi juice? Lime or lemon juice at a 1:1 ratio works well. Can’t find banana ketchup? Regular ketchup with a pinch of brown sugar mimics the sweetness. For a deeper char siu flavor, add 1 tbsp of oyster sauce (or vegan oyster sauce). The soy sauce can be tamari for gluten-free, though the flavor profile will differ slightly. Wooden skewers are a must—soak them to prevent burning.
Marinate the pork for at least 4 hours (overnight is ideal). Cooked skewers keep in the fridge for 3-4 days or freeze uncooked marinated pork for up to 3 months. Reheat gently to avoid drying out the meat.
Why You’ll Love This Recipe
- So Simple: I just marinate the pork shoulder in soy sauce, brown sugar, and calamansi overnight—toss on skewers, grill. Done.
- Sweet-Savory Magic: The brown sugar caramelizes while the garlic and calamansi juice give it that signature tangy depth I crave.
- Crowd Pleaser: I serve these at parties and they disappear first—kids love the sweetness, adults love the char.
- Budget Friendly: Pork shoulder is cheap, and this recipe stretches it into a meal that feeds my whole family for days.
Step-by-Step Instructions for Filipino BBQ Pork Skewers
Master the technique for perfectly caramelized skewers with authentic char siu inspired flavors.
Step 1: Prepare Pork and Marinade
Cut the 2 lb Pork Shoulder into 1-inch cubes and set aside. In a large bowl, whisk together the 0.5 cup Soy Sauce, 0.5 cup Brown Sugar, 0.25 cup Calamansi Juice, 6 cloves Garlic Cloves (minced), 0.25 cup Banana Ketchup, 2 tbsp Hoisin Sauce, 1 tsp Five-Spice Powder, and 1 tsp Black Pepper until the sugar dissolves completely.
This marinade develops its full complexity when all ingredients are thoroughly combined. The five-spice powder should be fully suspended in the liquid, not settled at the bottom. Let the pork marinate in this mixture for at least 4 hours, preferably overnight in the refrigerator.
Step 2: Skewer and Prep for Grilling
Soak the 12 pieces Wooden Skewers in water for 30 minutes to prevent burning. Thread the marinated pork cubes onto the skewers, leaving a small space between each piece for even cooking. Discard any remaining marinade.
Preheat your grill to medium-high heat (about 375-400°F). Clean the grates thoroughly and brush them with the 2 tbsp Vegetable Oil to prevent sticking. The oil should shimmer but not smoke when the grill is ready.
Step 3: Grill to Caramelized Perfection
Place the skewers on the grill and cook for 4-5 minutes on each side, basting occasionally with the 0.25 cup Pineapple Juice. The pork should develop a deep, mahogany color with slightly charred edges.
Resist the urge to turn the skewers too frequently. You want to achieve good caramelization on each side. The pork is done when it reaches an internal temperature of 145°F and the edges appear crispy.
Step 4: Rest and Garnish
Transfer the skewers to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat. Thinly slice the 4 whole Green Onions and sprinkle them over the skewers as a fresh, vibrant garnish.
The final result should have a glossy, caramelized exterior with tender, juicy meat inside. The green onions add a pop of color and a mild oniony bite that complements the sweet and savory flavors perfectly.
Pro Tips For Making Filipino Bbq Pork Skewers
- Marinate Overnight: Let the pork shoulder soak in the soy sauce, brown sugar, calamansi juice, and garlic for at least 8 hours—I learned this the hard way when my first batch came out bland.
- Skewer Evenly: Cut the pork into uniform 1-inch cubes so they cook at the same rate; nothing worse than half-burnt, half-raw pieces.
- Char Over High Heat: Get your grill screaming hot before adding the skewers to lock in those caramelized edges from the sugar in the marinade.
- Reserve Marinade: Boil the leftover marinade for 2-3 minutes and brush it on while grilling—sounds weird, but it works and adds an extra layer of flavor.
Perfect Pairings for This Recipe
Fresh Side Dishes
I love serving these skewers with Atchara, a Filipino pickled papaya salad that cuts through the richness. Toss 2 cups shredded green papaya with ½ cup rice vinegar and 1 tbsp sugar for a quick version. The tangy crunch is perfect alongside the sticky pork. 🥗
Rice Pairings
Steamed jasmine rice is a classic choice—its mild flavor lets the skewers shine. For extra flair, cook the rice with a pandan leaf for subtle aroma. I always use a rice cooker for perfect texture every time.
Drink Pairings
San Miguel Beer is my go-to—its crisp, light profile balances the bold marinade. For non-alcoholic, try calamansi juice with soda water and a touch of honey. The citrus notes echo the skewers’ marinade beautifully. 🍺
Vegetable Sides
Grilled eggplant slices brushed with the same marinade make a great veggie option. Or serve with pinakbet, a Filipino stir-fry of bitter melon, eggplant, and okra. Both absorb the smoky flavors from the grill.
Dipping Sauces
Mix 3 tbsp banana ketchup with 1 tbsp soy sauce and 1 tsp calamansi juice for a quick dipping sauce. For heat, add ½ tsp sriracha or chopped chili. I always keep extra sauce on hand for seconds. ✨
Nutrition Facts
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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