The Ultimate Guide to Making Irresistible Filipino Pork Kebabs (Pinoy BBQ)
There’s nothing quite like the smoky, savory-sweet, and tangy flavor of perfectly grilled pork kebabs. Recently, with a package of country-style ribs in hand and a craving for something truly special, I embarked on a culinary adventure that led me straight to the heart of Filipino street food: Filipino Pork Kebabs, often lovingly referred to as Pinoy BBQ. The images on Pinterest alone were enough to make my mouth water, and the rave reviews promised a dish that would impress. Spoiler alert: they did not disappoint!
Why These Filipino Pork Kebabs Will Become Your Go-To Recipe
This recipe for Filipino Pork BBQ is more than just a meal; it’s an experience, and a definite KEEPER in my recipe arsenal! My husband and I were absolutely blown away by the incredible flavors, the tenderness of the pork, and how effortlessly it all came together. In fact, it was such a resounding success that I’ve already marked it down for our next gathering with friends and family. Planning a delicious yet easy meal that everyone will genuinely enjoy can often feel like a challenge, right? We’ve all been there, agonizing over menus, fearing a culinary flop that ends with ordering takeout. Well, consider those worries gone! This Filipino Pork Kebab recipe is not only incredibly easy to prepare but also delivers an amazingly scrumptious result every single time. It’s the perfect solution for entertaining, ensuring a memorable meal without the stress.
Craving something sweet after this savory treat? Try our Strawberry Shortcake!
Filipino Pork Kebabs (Pinoy): A Celebrated Street Food Sensation
Filipino Pork Kebabs, or Pinoy BBQ, hold a special place in the heart of Filipino cuisine. These iconic grilled pork skewers are a staple of street food culture across the Philippines, known for their distinctive sweet, savory, and subtly tangy flavor profile. They evoke images of bustling markets, lively gatherings, and the irresistible aroma of charcoal grills. The secret lies in a deeply flavorful marinade that tenderizes the pork and infuses it with a symphony of tastes, resulting in succulent, slightly charred bites of pure delight. While often enjoyed casually as a snack or appetizer, these kebabs are also a fantastic centerpiece for any meal, bringing a taste of authentic Filipino tradition right to your backyard grill.
Choosing and Preparing the Perfect Pork for Your Kebabs
When it comes to Filipino Pork Kebabs, the cut of pork plays a significant role in the final texture and flavor. Most traditional recipes, and my preferred choice for next time, call for pork butt (also known as Boston butt or pork shoulder) or pork belly. Pork butt offers a good balance of meat and fat, which keeps the kebabs moist and tender during grilling, while pork belly provides a richer, melt-in-your-mouth experience due to its higher fat content. However, don’t let a specific cut deter you! I initially used country-style ribs, which I had on hand and were ready to go, and they turned out absolutely great. The key is to cut the meat into uniform, bite-sized pieces—roughly ½ inch thick, 1 inch wide, and 1 ½ inches long. This ensures even cooking and allows the marinade to penetrate every surface. Once cubed, simply toss the meat with the marinade, and you’re well on your way to deliciousness. This minimal preparation is exactly my favorite kind of recipe: no muss, no fuss… or at least, almost no fuss!
Crafting the Signature Filipino Pork Kebab Marinade
The heart and soul of Filipino Pork Kebabs lie in their distinctive marinade. This vibrant blend of ingredients delivers that iconic sweet, savory, and tangy profile that sets Pinoy BBQ apart. My marinade recipe yielded about 2 ¾ cups, and here’s a crucial tip: make sure to reserve about ¾ cup of this marinade before adding the raw pork. This reserved portion will be used later for basting the kebabs as they cook, adding layers of flavor and a beautiful caramelized glaze. The magic of the marinade comes from ingredients like soy sauce for umami, smashed garlic and minced onion for aromatic depth, the bright acidity of lemon (or calamansi, if you can find it!), a touch of 7UP or a similar lemon-lime soda for tenderizing and a hint of sweetness, pungent ground black pepper, and rich dark brown sugar for that characteristic sweetness and caramlization. Finally, a generous amount of banana ketchup (or regular ketchup, which works perfectly fine as I’ve tried) provides a unique tang and vibrant color. Each ingredient plays a vital role in creating a truly unforgettable flavor experience.
For another amazing pork recipe, don’t forget to check out our Pork Carnitas!
Step-by-Step Guide: How To Make Filipino Pork Kebabs (Pinoy)
Marinating for Maximum Flavor and Tenderness
Once your pork is cut and your marinade is mixed, it’s time for the most important step: marination. For convenience and efficient storage in the refrigerator, I highly recommend marinating your pork in a large zip-top bag. This method allows the meat to be fully submerged in the flavorful liquid, ensuring every piece soaks up all the delicious goodness. Simply add the cubed pork to the bag, pour in the marinade (making sure you’ve already reserved your basting portion!), seal it tightly, and give it a good massage to distribute the marinade evenly. Place it in the refrigerator for at least 4 hours, but ideally, for the best results, let it marinate overnight. I personally found that 12 hours of marination yielded perfectly infused and incredibly tender pork. This extended time allows the acid in the lemon and the enzymes to break down the pork fibers, while the sugars and spices penetrate deep into the meat, creating an unparalleled depth of flavor.
Grilling to Golden Perfection and Delicious Char Marks
Before you even think about putting meat on skewers, remember to soak your bamboo skewers in water for at least 30 minutes. This crucial step prevents them from burning on the grill, ensuring your kebabs stay intact. Once the pork has finished marinating, thread the pieces onto the soaked skewers, leaving a little space between each piece to allow for even cooking and charring. Preheat your grill to a medium-high direct heat. The goal is a hot grill that will sear the outside of the pork and create those desirable smoky char marks without drying out the interior. Pop the skewers onto the hot grill, turning them as needed. As they cook, liberally baste the kebabs with your reserved marinade. This basting process is essential – it keeps the pork moist, adds extra layers of flavor, and helps create that signature sticky, caramelized glaze that makes Filipino Pork Kebabs so irresistible. Grill until the pork is fully cooked through, beautifully charred on all sides, and tender. For us, this usually took about 12-15 minutes, resulting in skewers that were perfectly seasoned, wonderfully succulent, incredibly moist, and melt-in-your-mouth tender! The visual appeal alone, with those gorgeous caramelized edges, is enough to get anyone excited.
Serving Your Delicious Pinoy BBQ Skewers
Filipino Pork Kebabs are incredibly versatile and pair wonderfully with a variety of side dishes. The most traditional accompaniment is a generous serving of steamed white rice, which perfectly soaks up the savory juices and balances the rich flavors of the pork. For an authentic Filipino experience, consider serving them alongside atsara (pickled green papaya), which provides a refreshing, tangy counterpoint to the sweet and savory meat. A simple fresh tomato and onion salad or even a side of grilled vegetables can also complement the kebabs beautifully. Don’t forget a cold beverage – a refreshing glass of calamansi juice, a soft drink, or a cold beer are all excellent choices to complete your meal. Whether you’re hosting a backyard barbecue, preparing a special family dinner, or simply looking for an exciting weeknight meal, these Pinoy BBQ skewers are sure to be a hit.
Final Thoughts on This Unbeatable Recipe
I truly believe that once you try this recipe for Filipino Pork Kebabs, you’ll find yourself making it on a regular basis. The ease of preparation, combined with the incredibly flavorful and tender results, makes it a true winner. It’s a dish that not only satisfies cravings but also brings a touch of vibrant Filipino culinary tradition to your table. So go ahead, fire up that grill, gather your ingredients, and prepare to be amazed by these delicious Pinoy BBQ skewers. I hope you enjoy this recipe as much as my family and I do – it’s a game-changer!
If you’re a fan of kebabs, be sure to check out our Filipino Chicken Kebabs (Pinoy) too!
Filipino Pork Kebabs (Pinoy)
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Ingredients
- 2 Lbs Pork butt or belly if using pork belly remove the skin
- 1 Cup Soy sauce
- 1 Whole garlic head peeled and smashed
- 1 Small onion minced
- 2 Lemons
- ½ Cup 7UP
- 1 Tsp. Ground black pepper
- 5 Tbs. Dark brown sugar
- 1 Cup Banana sauce ketchup (REGULAR Ketchup works, it’s what I used)
Instructions
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Cut pork into ½ thick x 1-inch wide x 1 ½ inch long pieces.
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In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar and ketchup.
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Whisk mixture to dissolve ingredients well and pour marinade mixture onto the pork.
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Cover and set in the fridge overnight or at least 4 hours before grilling.
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Soak bamboo skewers in water for at least 30 minutes before putting meat on.
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Slide pork onto skewers and set aside.
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Grill on direct heat until pork is done, turning as needed to obtain char marks on both sides. (about 10-15 minutes)