Pork Barbecue

Ingredients

• 1.36 kg (3 lb)pork shoulder, sliced into thin pieces
• 2 sachetsKnorr SavorRich Pork Liquid Seasoning
• 30 ml (2 tablespoons)brown sugar
• 120 ml (½ cup)banana ketchup
• 3calamansi
• 6 clovesgarlic, crushed
• 120 ml (½ cup)soy sauce
• 2.5 ml (½ teaspoon)ground black pepper

Instructions

1. 1

   Marinate the pork

   Put the pork slices in a large bowl. Add the liquid seasoning, soy sauce, banana ketchup, brown sugar, garlic and black pepper, then mix well. Cover and refrigerate for at least 3 hours; a longer marinating time gives the pork more time to absorb the flavours.

2. 2

   Thread the skewers

   Thread the marinated pork onto bamboo skewers, also known as barbecue sticks, and set aside.

3. 3

   Grill the pork

   Heat the grill. Grill the skewers for 3 to 5 minutes on each side, continuing until the pork is thoroughly cooked. After turning the skewers, baste them with a mixture of soy sauce, banana ketchup and vegetable oil.

4. 4

   Serve the barbecue

   Serve warm with rice and a dip of spicy vinegar.

What is Filipino pork barbecue?

Filipino pork barbecue is a popular grilled dish of marinated pork threaded onto skewers. Its sweet-savoury marinade and smoky grilled finish make it a familiar choice for gatherings and everyday meals.

This version uses banana ketchup, soy sauce, garlic and calamansi alongside pork seasoning. Thin slices take on the marinade readily and cook quickly over a hot grill.

Nutrition and macros by portion

The nutrition label shows one serving as written: 2339 calories, 281g protein, 68g carbs, 98g fat.

The pork supplies most of the protein and a substantial share of the fat, while the brown sugar and banana ketchup contribute carbohydrates. Serve the skewers with a moderate portion of warm rice and add vegetables to round out the plate.

The marinade's flavour

Sweet and savoury: Banana ketchup and brown sugar balance the saltiness of the soy sauce and pork seasoning. Garlic and black pepper add aromatic warmth.

Citrus: Calamansi is listed as an ingredient, but the method does not specify when to use it. Squeeze its juice into the marinade if you want its citrus flavour included.

Marinating the pork

Thin slices: Keep the pork pieces thin so they can be threaded onto skewers and cook through on the grill. Try to keep them a similar thickness for more even cooking.

Chilling time: Refrigerate the covered pork for at least 3 hours, as directed. If marinating for longer, keep it chilled until you are ready to skewer it.

Grilling and doneness

Turn regularly: Grill for 3 to 5 minutes per side, then continue as needed until the pork is thoroughly cooked. The timing can vary with the thickness of the slices and the heat of the grill.

Basting: The method calls for basting with soy sauce, banana ketchup and vegetable oil after turning the skewers. Apply it during grilling, rather than treating the listed marinade ingredients as a separate sauce.

Getting the skewers ready

Threading: Fold or lay the thin slices along the bamboo sticks, leaving enough space to handle each skewer. Avoid packing the meat so tightly that the grill cannot reach between the pieces.

Grill preparation: Heat the grill before adding the pork. This helps the meat start cooking as soon as it goes on.

What to serve with it

Rice: Warm rice is the suggested accompaniment and works well for soaking up the savoury juices.

Spicy vinegar: Serve a dip alongside the skewers for a sharp, tangy contrast to the sweet marinade. Keep it separate so everyone can add as much as they like.

Recipe notes & tips

• Cut the pork into thin, similarly sized pieces so the skewers cook more evenly.
• Marinate the pork covered in the refrigerator, not at room temperature.
• Leave a little space between pieces when threading the skewers.
• Keep a close eye on the grill because thin pork slices can cook quickly.
• Turn the skewers before basting, as directed in the method.
• Serve the spicy vinegar separately so diners can adjust the amount.

Variations

• Add calamansi: Squeeze the juice into the marinade for a brighter citrus note.
• Adjust the heat: Use a spicier vinegar dip for a stronger kick at the table.
• Change the cut: Use another thinly sliced cut of pork, allowing for differences in cooking time.
• Serve as a rice bowl: Take the cooked pork off the skewers and serve it over warm rice.
• Add vegetables: Serve with grilled vegetables alongside the skewers.

Common mistakes to avoid

• Skipping the chill: Marinating for less than 3 hours misses the recipe's recommended resting time; plan ahead and refrigerate the pork.
• Uneven slices: Pieces of very different thicknesses may cook at different speeds; slice them as evenly as you can.
• Crowded skewers: Tightly packed meat is harder to cook evenly; leave a little space between slices.
• Guessing doneness by time alone: The 3 to 5 minutes per side is a guide; continue grilling until the pork is thoroughly cooked.
• Basting too early: The method says to baste after turning; follow that sequence while grilling.

How to store

Refrigerate leftover cooked pork in a covered container and use within 3 to 4 days. Reheat until steaming hot throughout, using a microwave or a covered pan; add a small splash of water if it seems dry.

Frequently asked questions