Filipino Pork Barbecue Recipe: Banana Ketchup Glazed Skewers

This recipe brings the vibrant flavors of Filipino street food to your backyard grill. The secret lies in the sweet-tangy banana ketchup glaze that caramelizes beautifully over tender pork skewers.

I’ve perfected the marinade balance to capture that authentic taste while keeping the process simple. The result is juicy, flavorful pork with a sticky glaze that’s impossible to resist.

Ingredients for Filipino Pork Barbecue

Tender pork, tangy banana ketchup, and a handful of pantry staples make this dish sing.

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The pork shoulder is non-negotiable here—look for well-marbled cuts at your butcher or Costco for the best results. Filipino banana ketchup is the star (the Jufran or Mama Sita’s brands are easy to find at Asian markets). The brown sugar should be dark for that deep caramel note. If you can find calamansi at a Filipino grocery, grab it; otherwise, lime works in a pinch.

No banana ketchup? Mix regular ketchup with mashed ripe banana (about 1:1 ratio) for a close substitute. Short on marinating time? Even 2 hours makes a difference, but overnight is ideal. Swap pork shoulder for chicken thighs if preferred—they hold up well to grilling. The vinegar can be apple cider vinegar if that’s what you have on hand.

Marinated pork keeps 2-3 days in the fridge, but it’s best grilled fresh. Leftovers reheat well, though—perfect for meal prep. Skewers can be prepped a day ahead; just cover and refrigerate until ready to grill.

Step-by-Step Instructions for Banana Ketchup Glazed Skewers

Here’s the method. Straightforward, tested, works every time.

Step 1: Soak Skewers and Prepare the Marinade

Start by soaking the 12 pieces bamboo skewers in water for 30 minutes—this prevents them from burning on the grill. While they soak, combine the 1 cup banana ketchup, 0.5 cup soy sauce, 0.5 cup brown sugar, 0.25 cup white vinegar, 2 tbsp calamansi juice, minced 1 whole onion, 6 cloves garlic cloves, 1 tsp salt, and 1 tsp ground black pepper in a large bowl.

Whisk everything together until the brown sugar fully dissolves and the marinade looks smooth. The white vinegar and calamansi juice will balance the sweetness, so taste it—you should detect a tangy edge with a sweet finish. Add the 2 pieces bay leaf to the marinade for depth.

Step 2: Marinate the Pork Shoulder

Cut the 2 lb pork shoulder into 1-inch cubes and transfer them to the marinade. I like to use my hands to ensure every piece is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, but overnight is ideal for maximum flavor penetration.

The pork will absorb the marinade, turning slightly pink from the banana ketchup. If you’re short on time, even 2 hours will give you noticeable flavor, but don’t skip this step—it’s what makes these skewers so tender and delicious.

Step 3: Skewer and Grill to Perfection

Preheat your grill to medium-high heat and lightly brush the grates with 2 tbsp vegetable oil to prevent sticking. Drain the pork from the marinade, but don’t rinse it—you want that flavor to stay on the meat. Thread the cubes onto the soaked skewers, leaving a little space between each piece for even cooking.

Grill the skewers for 3-4 minutes per side, turning occasionally, until the pork is cooked through and the edges are slightly charred. You’ll know they’re done when the meat reaches an internal temperature of 145°F and the banana ketchup marinade caramelizes into a glossy glaze.

Step 4: Rest and Serve with Extra Glaze

Transfer the skewers to a platter and let them rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful. While they rest, pour any leftover marinade into a small saucepan and simmer for 3-4 minutes to thicken it into a glaze.

Brush the glaze over the skewers just before serving. The heat from the pork will make the glaze bubble slightly, giving the skewers a sticky, finger-licking finish. Serve immediately with steamed rice to soak up the extra sauce.

Troubleshooting filipino pork barbecue

Skewers Burning

If your bamboo skewers start to char, you likely skipped the 30-minute soak. I always soak mine in cold water while prepping the marinade. For extra protection, soak for 1 hour or use metal skewers instead. 💡

Marinade Too Thin

When your marinade feels watery, the brown sugar might not have dissolved fully. Whisk vigorously or warm the mixture slightly. Add 1 extra tbsp banana ketchup for thickness. I find this trick works every time.

Pork Drying Out

Overcooked pork is often the result of too-high heat. Keep your grill at medium-high heat and avoid overcrowding the skewers. If needed, move them to a cooler part of the grill to finish cooking gently.

Glaze Not Caramelizing

For that sticky finish, simmer leftover marinade for 3-4 minutes until reduced by half. Brush it on during the last 2 minutes of grilling. The sugars in the banana ketchup need direct heat to caramelize properly. 🔥

Uneven Cooking

Cut your pork shoulder into uniform 1-inch cubes to ensure even cooking. Thread them loosely on skewers to allow heat circulation. I rotate my skewers every 2 minutes for consistent results.

Marinade Too Sweet

Balance is key. If your marinade tastes overly sweet, add 1 tbsp white vinegar or 1 tbsp calamansi juice. This will restore the tangy brightness that defines this dish.

Frequently Asked Questions