After getting a few requests, here it is, the Filipino Pork BBQ. This appetizer food or Pulutan is very popular in the Philippines. You will find this at just about every entrance in the middle class subdivisions and especially on the market sidewalks. A favorite among most Filipinos.
Filipino’s eat this BBQ as an appetizer, meal, a snack, or what most of the guy’s favorite, Pulutan. This particular recipe has been a tradition for Filipino’s when it comes to street barbecuing. Aside from the requests, it also inspired me to post this recipe to give our craving kakabayan’s that have been away from the Philippines a little trip down memory lane where street food is just a couple of steps away.
This is fairly simple to make, but it does take a little bit of time to marinate. Just remember, the longer you let it marinate the better the taste. So be patient when it comes to preparing these mouth-watering street delights. Now, on to what you’re waiting for, the recipe.
Ingredients:
- 2 Lbs. of Pork butt or belly (if using pork belly remove the skin)
- 1 Cup of soy sauce
- 1 Whole garlic peeled & smashed
- 1 Small onion minced
- 2 Lemons
- ½ Cup of 7UP
- 1 Tsp. Ground black pepper
- 5 Tbs. Dark brown sugar
- 1 Cup of Banana sauce (ketchup)
- 1 Tsp. MSG (optional)
Directions:
Soak bamboo skewers in water overnight to avoid splitting and burning before using.
Ayan may Pulutan na kayo! Nasaan ang tagay ko?
Tips:
Baste the pork with the remaining marinade to further enhance the flavor while barbecuing. Basting the meat will also help to keep it moist through the entire cooking process. Make sure you allow the marinade to cook when using it for basting, remember this is a left over marinade.
Translations:
Pulutan = Finger foods
Kababayan = Fellow citizens
Ayan may Pulutan na kayo! Nasaan ang tagay ko? = Here it is! You have you’re finger food! Now wheres my drink (shot)?
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This recipe tasted great and I was able to cook them for a Saturday barbecue party in our backyard… I also used the marinade sauce on porkchops but instead of marinating it, I cooked the prokchops first and then brushed it with the marinade sauce I used in the Pork barbecue a few minutes before it’s fully cooked.. It tasted great as well.. I did this because I was afraid to leave black burned marinade on the pork chops since it’s thicker than the kabobs on the sticks.. Thanks
I would like to try this filipino barbeque this coming Saturday. This is new to my american in-laws but they loved to see me preparing ang cooking our dish though. For they said it does taste so yummy. Thanks for sharing your recipe.
I lived in the Philippines for the first 19 years of my life. Now that I’m far from home, I always longed for the famous street food like this. I have tried to improvise this recipe before but it jst didn’t taste the same. Now that I found your website I am more than thankful. My pork and chicken are marinating at the moment and I can’t wait to put them on the grill. Thanks again for such a wonderful recipe!
My husband always trying some thing in the kitchen. Grilling and BBQ is his specialty. I think he would enjoy this one thanx a bunch..
tnx to this wonderful site. nice and simple. easy to understand. my first time to make a comment…really. so..keep it up…i’ll have a nice drinks to my friends here in uk as well…tnx again
Alex,
What you did is fine, but if you want the full flavor of this recipe, you have to marinate if for atleast one day but no more than three days. I don’t know what kind of bbq grill do you have, but if it does have a lid on it, try this cooking method. Set one side of it really hot by pushing most the charcoal on one side, and a little bit on the other side, then sear your Pork Chops on the hot side, once you get the sear mark on your Chops then you can transfer it on the other side with a lot less heat. Put the lid back on the grill and finish cooking your Pork Chops. Goodluck!
-Robert
Hi, I did cooked the pork bbq as promised. It came out so yummy and the in-laws loved it so much. They even asked me to cooked it again when we have another outdoor party. Thanks for the recipe.
awesome. I’ll have to do this one. It reminds me of the ones I used to get in Mabalacat. Salamat.
Hello from connecticut, i want to try this recipe in the oven.
The garlic, is it a head of garlic or a clove?
hello !! thanks for the marinade ! it wasn’t what i was used to from my grandma’s but it tasted PERFECT to my taste !
This would be perfect dipped in vinegar, chopped onions and chilis! Pour a little of the marinade in the vinegar too and it’s perfect!
Tried and enjoyed this recipe very much !
wow. i can’t believe my positive comment was removed from this site. i’m speechless. whats next? 🙁
J.D.
Use the whole garlic, One whole head.
Jean,
First, let me say this! Your comment was not remove. The way I have the script setup is, I have to approved all the comments before it get posted. This the reason when you post something for the very first time you will see/read your comments but no one else see’s it but you. The reason your thinking your comment is been removed or gone is I have not been able to approve your comment yet. You might have use a different computer or your cookies is been cleared on the computer you previously use to post your comment. I apologized for not being able to keep up with my blog at this time. I just don’t have much time to mess with it due to the fact that I’m back at school and I am loaded with home work. I do appreciate your kind comments, this kind of comments is what keeps me motivated to keep my site. I am majoring in Multimedia and Graphic Design and after I graduated I will definitely upgrade my blog and add lots of cooking videos. Again Thank you very much for your kind comments and please keep them coming.
Best Wishes,
Robert Colinares
Filipino Food Lovers.com
I live near Dannylicious Barbeque, i think they have the same recipe! thank you very much! keep up the good work! =)
anyone knows how to make a good sauce fr this barbecue? i know mang tomas but how about suka with bawang or sibuyas? any ideas?
i think your barbecue recipe taste good..I will try it and im sure my husb and will going love it.Instead of lemon can i replace it with calamansi juice? Thanks..
Mel
Robert,
I’m so happy to find your website. I have been looking for this recepe and I will try it maybe this weekend. By the way, do you have a recepe for pork spare ribs and chicken adobo. The one that has red pepper as one of the ingriedients?
Thx
Lori
HI , great recipe, i used it for chicken aswell ,i was quite impressed, had it on char grill just as good as what i had in cebu, hmmmmm .I was so happy to find this great recipe, it was the only things i missed about the cebu, eatind bbq with banana leaf rice , cheers
mel, calamansi juice is always better than lemon if your cooking filipino food(in my opinion). i like your recipe alot!!! its almost like mine but instead of 7up i use pineapple juice and i never put MSG… MSG is BAD!!! its like steroids for food!! lol.. but for the sauce, same ingredients as the marinade but u can add a little more brown sugar to make it sweeter and add slurry (combination of cornstarch and cold water) to make sauce thick. and yeah.. thanks again for the information
what i mean by the MSG is vetsin… lol..sorry about that. i just dont wanna sound dumb but spices have MSG in them, i just dont like VETSIN!!!
i would like to try this one since i miss our street bbq in our country.. i would like to know how to make the sauce..it won’t be complete without any sauce to dip the bbq with..pls let me know..it will be greatly appreciated..thanks..
I’m looking for BBQ recipe, i will use your recipe for tomorrow ha, thanks for sharing. I hope I can do justice…LOL. This is really delicious.
Robert, great recipe! I used 2 lemons in place of kalamansi and worked very well. I have tried several recipes now from your website. Thanks for posting these. Will try more in the future, as soon as I have eaten the ones that I made this week-end!
Cheers!
Hi,
I was sitting idle in my office (Singapore) and I bumped into this site. I was browsing while sipping tea to kill time. I was looking for a marinade recipe for grilling and bbQs.. I used to cook “inihaw na liempo” as my friends would request for it every time we have a swimming-bbQ party here in SG. I would say my ‘liempo’ was very good.. lol! But after reading your bbQ recipe, I miss pinas so badly.. Yeah I can still remember the exact smell of it while grilling.. I would try this recipe next time for our party..
Am glad I found this site, can u pls feature more vegetarian or vegetables dishes.. My boyfriend is a veggie lover… (he doesn’t eat pork).. and I always have to give our pinoy dishes a twist so he can eat it…so sometimes i have to look for an alternative for pork like shrimp or chicken..
waaahhh am really drooling here just looking at the pictures… (hey did u here my tummy grumbling? weheee..)
Very nice site… cheers!
I was priviledged to live in the philippines for 2.5 years, during which I got to LOVE filipino food and this BBQ pork is one of my favorites (prob comes second after Sisig :D)
Having no background in filipino cooking, I relied on supplies fron INENGS BBQ and similar joints.
Thanks to you I now can at least try to replicate it.
this site sure does make me hungry!
thanks for this wonderful recipe…love it
para saan puh eung 7-up??
I just love barbecues the most when it is HOT..^^
How many servings or stick does the ingredients provided above make? I have in-laws coming in town and wanted to try Filipino food.
I just want to make sure, I have enough for everybody.
Salamat po,
Sheila
I’ll bookmark this for future reference..yumm!!!!
I was in the Phillipines in 75 when I was only 18, and lived on the bbq chicken from the street vendors Love it so much that I have tried to copy it for almost 35 years 🙁 I would love so much to taste it again. anyone out there one of the vendors I used to buy from email me at omb00865@yahoo.com Recipe in subject line. I know this seems so trivial but it really was a very nice part of that time in my life other than the wife I picked up and kept for 22 years. thank s so much
Thanks for this recipe it was a hit at a gathering..cooking it for noche buena it remains me of the BBQ I use to eat coming home from simbang gabi..thanks post more easy recipes people like me who have not been back home for 24 years really appreciate it very much..salamat po! Tisay!
Thanks for this recipe it was a hit at a gathering..cooking it for noche buena it reminds me of the BBQ I use to eat coming home from simbang gabi..thanks post more easy recipes people like me who have not been back home for 24 years really appreciate it very much..salamat po! Tisay!
thank you for sharing your recipes wit pixs! i will try te bbq, any dessert recipes?
Its december 30 and I was planning to prepare some barbecue for the New Years eve.. I’ll surely try this recipe.. I added the ingredients on my shopping check list.. Goodluck to me! Keep u updated! ^^
PS: Please post the vinegar sauce recipe.. Thanks!
Jerome,
The Vinegar sauce is consist of:
1 whole bottle of Vinegar, Cider or white, your choice.
(if you choose to use the white vinegar, you can add about 1/2 cup of soy sauce to give it that dark color and added flavor.)
1 white onion (dice thinly)
1 red onion (dice thinly)
1 whole garlic peeled and smashed
12 whole Siling Labuyo (Thai-peppers) this is optional however.
Salt and pepper
Mix all the ingredients and you’re done. Good luck to you!
I always make this bbq though I do a shortcut – I use Mother’s Best bbq marinade – it’s better than Mama Sita’s. I just add lemon juice or calamansi juice ( if available) or white vinegar, pepper, onion and red chili. I just marinade them for 5 hours, otherwise, i noticed it’s saltier and the meat is not that tender. So far I have received good comments. I use non stick reynolds foil to grill them – it stays moist and i baste the drippings. I could grill 30 sticks at a time b/c of this foil, no oil that drips to your bbq grill and creates flame everywhere…try this, very convenient..
The barbecue turned out good! My friends loved it.. Thanks Robert.. Sorry for the late update, just got stucked from other works.. ^^
Hello, thanks for the recipe, I tried it minus the pineapple juice (mom cooked it before I was able to add the juice) however, it still turned out delicious…. I’ll try your other recipes as well… thanks again for sharing…. do you have recipe for Filipino spaghetti?? Thanks.
We have made this a couple of times, and it gets better each time! We have started using the whole 12 oz. bottle of banana sauce. I love this site!
Thank you for sharing this recipe. My husband will likes it. His the BBQ lover even his a Chicano. Every time we visit the filipino resto the first question he will ask if they have pork bbq.. Keep up the good work.
when i marinate BBQ i used soy sauce garlic limon and ginger (little sugar optional)
That looks so scrumptious! A great marinade!
Cheers,
Rosa
hi… this bbq looks great… i wanna try but i don’t have a banana catsup… is there any alternative that i can use?
tnx
Thank You for posting this recipe.
Hi Rey, you said you replaced the 7 up with pineapple juice, so what is the measurement of the pineapple juice? thanks!!!
Tried this recipe it was great have made it several times last time I found something my Ex-wifes husband told me about (weird but we are all great friends) Magic Sarap I added 1/2 tsp of this and made it better. try it you can find this and banana sauce at asian or filipino stores…
I would still like the chicken recipe if someone has is please>>>>
omb00865@yahoo.com
tinry ko itong BBQ mo today.. panalo ang lasa!! hindi ako naglagay ng msg, pinagbawalan na ako ng doc kasi nagkaron ako ng polyp. for those people na may sakit sa sikmura, pwedeng kahit walang msg.. malasa parin!! been here in the US for a year now and buntis,, hehe.., pagkaing pinoy lang ang tinatanggap ng sikmura ko these days .. walang pinoy restau dito sa OK kaya kelangan talaga magluluto ako lagi… sarap sarap talaga nito!!! i saved the marinade for chicken.. sayang e… i’ll try the other recipe.. i wanna try the bistek so i ordered frozen calamansi online… i’ll post later about it.. plssssss.. post ka pa ng iba mo pang recipe.. thanks so much!!
Thanks, I have been looking for this for years.
bbq food, i love them all, ty for posting different recipe
This recipe is for keeps because it’s really really good. Super sarap 🙂
wat if i dont have banana ketchup can i use any kind of ketchup plzz i need a reply email me at sweetierose_01@yahoo.com
Rose,
If you don’t have Banana ketchup you can certainly use regular ketchup. The only thing I would suggest is double the amount of brown sugar, Since the regular ketchup is not as sweet as the Banana ketchup. Good luck on your cooking.
Robert
Can this same marinate be used for chicken as well?
Onekulmomma,
As far as I know you could, but I will find out for sure if you can or not. I have some chicken wings and pork ribs that’s been marinating now for three days and I will grill them tonight. So, my answer is check back tomorrow. 🙂
Robert Colinares
Onekulmomma,
It turns out this recipe is only good for pork. I did not like the Chicken wings I BBQ. I mean it’s still taste alright, but it does not compare to the pork version of it. Sorry!
Robert Colinares
Robert,
Do you have recipe for Pancit Malabon? It has been awhile since I’ve had some pretty good ones. I used to get them at Manila Sunset restaurant when they were still in South San Francisco but they’ve been gone and I have yet to find a good place to get it. I would love to learn to cook it if I know it would turn out really good!
Onekulmomma,
Sorry, I don’t have recipe for Pancit Malabon. What you see here is all I got right now.
~Robert
Maasarap dow! Lami kaayo! Memories of the Philippines, Street BBQ, baboy BBQ, my favourite… lovely with a few bottles of San Miguel! 🙂
Saalamat for the recepie, now I can recreate the Philippines in my own garden, pity there’s only European San Miguel beer here though… 🙂
Cheers!
Chris from the UK 🙂
Maasarap dow! Lami kaayo! Memories of the Philippines, Street BBQ, baboy BBQ, my favourite… lovely with a few bottles of San Miguel! 🙂
Saalamat for the recipe, now I can recreate the Philippines in my own garden, pity there’s only European San Miguel beer here though… 🙂
Cheers!
Chris from the UK 🙂
Hi Alex. My husband found this website for me while hanging out in an expat website. He likes the barbecue anyway and one time, we went on a picnic with friends. One of them made barbecue on skewers (pinoy style talaga). He was the one who grilled them. He was so patient. And they did turn out good.
I never made Pinoy barbecue in my whole life. But now that I am married and has been away from the Philippines for 3 years now, I am missing barbecue. I will make this (your recipe) one of these days. It so happens that my husband bought a Jufran banana ketchup (by accident) in one of the Asia stores here and until now it’s still sitting inside the cabinet. I know now what to do with that. Thanks.
hi , ang sasarap naman po nung mga yan tnx for sharing
helo friend thank u very much from this website i really enjoy to follow all wat i want to cook by following all ur instruction well yummy yummy again thanks for you friend.
helo friend thank u very much from this website i really enjoy to follow all wat i want to cook by following all ur instruction well yummy yummy again thanks for you friend.
Wow… Sarap. I’m so happy to find this website…. I tried the pork BBQ and ang sarap!!!! Thanks po!
More power po!!!
You’re welcome Marife. I am glad you like my recipe. Also don’t forget to subscribe to my YouTube Channel, so you can be updated every time I upload a new video.
Cheers,
Robert Colinares
pwede po bang gamitin ang tomato catsup instead of banana catsup? wala kasi akong mabilihan dito puro tomato.. or sprite instead of 7up..
thanks
Smat,
Yes, you can substitute banana sauce with regular ketchup. However you will need to add 1/4 cup white sugar to make the regular ketchup sweeter.
Also Sprite is the perfect substitute for 7Up. To be honest with you any lemon Soda will work just fine. Good luck on your cooking, let me know how it turn out.
If you want to you can buy Banana Ketchup online if that’s an option for you?
Cheers,
Robert Colinares
Thank you for the recipe. Can I use same recipe for liempo?
You’re welcome Marlyn. Yes you can use liempo (pork belly) for this recipe as a matter of fact that’s a better choice of meat as far as flavor wise.
hey robert, its me again..my problem here in Idaho where I lives I can’t find any pork belly or pork butt..I went to a store once and they are selling pork belly for 40 lbs only..so, what part of the pork will be best for cooking barbecue and adobo? i will appreciate if you can help me this matter..thanks and God Bless..
Hi Mila,
You definitely don’t have to use pork belly for this recipe. If you can’t find a pork butt you can use pork steak it is the same meat except pork steak are pre-slice. You can use them for adobo or bbq. If you want to use a leaner meat for your adobo or bbq you can also use pork tenderloin. Hope this helps.
Cheers,
Robert
How many skewers will this recipe make?
Hi Mary,
2-Lbs. of pork should yield about 12 skewers. It just defend really on how big your meat pieces. I hope this helps.
Cheers,
Robert Colinares
Wow I cant wait , going to try this recipe but with chicken breast and see. will let you know the result.
thanks for sharing
my god!It make me too much hungry!!!!!!!!!!!! Love it!
Hey Robert it’s Bruce from Integram. Where do you get the banana sauce at? Do you really need the MSG? These look great and sound really good!!!! They’ll be my next bbq for sure!!!!!!!! Now get back to your homework!!! haha
Hey Bruce,
The Banana sauce you can get at Global Food in Kirkwood. You can Google their address if you don’t know their location. MSG is not a necessary it’s an optional ingredient. Good luck on your Kabobing and let me know how it turn out for you.
~Robert
We LOVE this recipe! We have tried it with the Jufran Hot Banana Sauce and it was good too! Although, the kids didn’t eat as much as they usually do. Thank you for your website! We enjoy everything we have tried!
You’re welcome Shannon, I am glad that you and your family like my recipes.
~Robert
How long do you cook them?
Mestiza71,
I would say about 4-5 minutes each side since these are fairly thin slices of meat. Just remember to constantly turn your kabobs over until it’s done. With that being said don’t leave it on one side the entire 5 minutes before turning them, turn them every 2 to 3 minutes until their done. These recipe is high content on sugar which sugar burn easy, so if you don’t turn them constantly you will more likely to burn it.
Cheers,
Robert Colinares
Hi. My meat is marinating….can!t wait to grill tomorrow! Thank you so much for the recipe!
Thank you, Thank you. This recipe is a HUGE HIT!!! 2 thumbs up!!! In the last 3 weeks, I have hosted 2 parties. Each party I made 8 pounds of bbq. Yum!! It’s so good and yummy and delicious!!! My guests ask me to get a copy of the recipe!! Thank you for sharing. It is so delicious!!!!!! The best marinade EVER. Salamat po.
You’re welcome Evelyn! Yup, this recipe does bring a smile every time it is served on the table. Please don’t forget to share this website to your friends and family. God Bless!
Cheers,
Robert Colinares
yummy…. will try it for my birthday, then i’ll get back to you….
i would like to ask though, if you have a recipe of the sauce that would go with this recipe….
Hi Marie,
The sauce is pretty easy to make. All you have to do is mix these following ingredients:
1 Cup Vinegar (Datu-Puti or equivalent)
1/4 Cup Water
1/2 Cup Soy Sauce (Silver Swan or equivalent)
5 Gloves of Garlic (smashed)
1 Medium Red Onions (diced) — Yellow is fine if you don’t have red ones
12 Red Whole Thai Pepper, stems remove or Siling Labuyo (optional)
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper
Mix them well and that’s your typical sauce for this recipe.
Cheers,
Robert Colinares
Hi Robert,
Do you think this will taste good when heated on the microwave the next day? The reason I am asking is my department is celebrating “Filipino Day” this Friday and my work starts at 8:30 am, the only time I can grill is on Thursday night. What do you think? Thank you.
Hi Joanne,
Yes, you can definitely heated it on a microwave and still taste good. Just make sure after cooking it on the grill that you don’t cover it while it’s hot.
If you do it will sweat and you’ll lose some of that great tasting flavor, so let it completely cool-off before covering it.
After that you can place it on the fridge and serve it the next day. Hope this helps!
Best of luck,
Robert Colinares
The pork barbeque was absolutely “Patok!!” Everybody loves it – one Kano that I worked with said that it is the best pork teriyaki he has ever had – he said it was moist, tender, and tasty. The only changed I did was I used Kalamansi instead of Lemon. Thank you so much for this recipe and for the prompt response on my question. By the way, I also made your Pancit Bihon recipe and everybody loves it. God bless you and more power!
Thank you for this recipe. I am salivating just looking at the pics. They look delicious and based from the other reviews, THEY ARE! I cant wait to try it this weekend. I’ll definitely have a blast making this. I miss it so much. Oh, and thank you for the vinegar sauce recipe as well. I’ve already bookmarked this page. =)
Thanks Joanne! I am glad that you and your co-workers liked it. 🙂
I tried this recipe last night, and it was amazing! I did however tweek it up a little… i added more banana ketchup, pretty much the whole bottle of the smaller size banana ketchup (i wasn’t about to waste it!). I’ve been trying to find the right recipe for it, but none seemed to taste like the street bbq back home… until this one! I have already told my sisters that “I FOUND THE RECIPE!!!!” (yes, we’ve all been on the search for the perfect one, not anymore!). Thank you again!
I have tried different Filipino BBQ recipes over the years and have always reverted back to mine. I will try your next and compare. You are right regarding using the marinade for basting. I cook my marinade to a boil before using because there is pork blood in it, which is not good to brush on cooked meat. Thanks for the website.
Hi! Its me again. I’ve tried this recipe and its really super good. I am going to make it again this weekend for Labor Day. Thank you so much for this recipe… PATOK NA PATOK! =)
Hi Robert,
May I know the pork barbeque recipe is good for how many servings? And also, if I can grill them on stove top griller pan?
Thanks!
Hi JC,
It should yield at least six servings. You can certainly grilled this on your indoor stove top grilled, however I highly recommends that you grill these Kabobs with your outdoor grilled.
Really for best taste you should always grilled these using charcoal.
Cheers,
Robert Colinares
Hi Grace,
You’re welcome! Yes this recipe is a known crowd pleaser, just make sure you cook plenty of them. 🙂
Best of luck,
Robert Colinares
Best barbecue recipe I’ve had so far. Just had it for dinner and my daughter loved it! Thank you!
Hello Robert,
Thanks very much for your prompt reply. Really appreciate it. I am marinating the pork now for Monday dinner. As I will be using a stove top griller pan, I would like to know if I need to brush my pan with oil or not, if so, is olive oil or vegetable oil better for this recipe? These are what I have at home.
And hopefully, this will be my last question, at what heat setting should I use (low, medium or high)?
Fyi, I just marinated for 6 sticks, 7 pork pieces per stick coz I am just cooking for 2 adults. I ‘half’ the marinate recipe.
Thanks very much again. I hope I can get your reply before Monday night.
HI JC,
It’s okay, you can ask as many question as you please, there is no limit. 🙂
It is a good idea to brush your grill with oil, however I would not recommend Olive oil for two reasons. One, Olive oil has a taste of its own which it could alter the flavor of your Kabobs.
Second reason, Olive oil has the lowest smoke point than any cooking oil. Meaning Olive oil can burn really easy compare to the other cooking oil out there.
So, if you want to brush your grill with cooking oil to help avoid meat from sticking to it I would suggest to used either Peanut oil or Corn oil.
As far as the heat setting goes, I would start medium heat and just before your Kabobs get cook increase the heat, so you’ll have that good sear mark on your meat.
Just be careful not to burn your Kabobs. This recipe has good amount of sugar and sugar burns easy on the grills. So, keep a close eye on your meat and don’t leave it unattended. 🙂
Good luck on your cooking and don’t hesitate to shoot me a message if you have any more questions.
Cheers,
Robert Colinares
Your recipe is good, I make this with pineapple juice, and even better if you use a lime in place of one of the lemons.
Pork responds great to lime, Great.
I also set aside some of this awesome marinade aside, before it touches the raw pork, to pour on top after cooking.
Then add some vegetable oil to the marinade just before you grill,
It will help keep the pork moist.
thank you so much for the Ingredients….
Having just got back from the Philippines, I found that I missed the BBQ the most. I did get info from a lady giving me the ingredients to make this. But most of the ingredients she mentioned, I do not know and have since forgot. I payed special attention to the cooking though. They used coals. They were small in size and were fanned them to keep red hot. The meat was close to the coals and turned often. Banana ketchup was spread generously over the meat. Here in America, all I can find is Banana sauce which is runny compared to the banana ketchup in the Philippines. Will try to give URL for the video I will upload to Youtube showing the cooking of this BBQ. Great advise here on this website for Filipino food lovers. Of course if a girl were to cook, it would be Filipina.
thanks for sharing this wonderful recipe i am going to try this at home..
hala… salamat po bossing!!!! masarap po ang luto at maganda ang labas ng recipe nyo! thanks a Lot!!!
tried this recipe yesterday…hmmmm ..very good… i can only recommend it to everyone.. i love this site … tomorrow i will try the broccoli with beef…thanks babette
PORK BBQ…THE BEST & ORIGINALLY PHILIPPINES!
i’m a malaysian (kuching, sarawak), been to the philippines & the one thing that i love was & will always be the pork bbq! rite frm the north down to metro manila, at every stops….it was pork pork pork bbq for me.
me & my bro will be opening up (small scale 1st) our very own pork bb diner & we’ll start off with this superb recipe.
thank you so much for this authentic pinoy bbq recipe….salamat!
Hi Robert! I hope you’re doing great. Thanks a lot for your recipe and procedures and of course the super yummy outcome. Hope to see more of your Filipino recipes ‘coz I’m craving for so many Pinoy food here in Abu Dhabi. So boring here in our accommodation that’s why all we always do here is to watch tons of downloaded movies and of course lamon while watching. Thanks again and God bless.
Kanamit gid. Ang asawa ko raves about it. My daughter in law found this recipe and this barbecue during our family reunion last week. Salamat po sa pag share nang recipe.
Would love to see more recipes from back home.
Can I also use this for chicken BBQ marinade?
I’m so glad i stumbled on your website. I get excited just from reading all the comments for the Pinoy Pork Barbecue. Will surely try this recipe. From the pictures alone, i can say that this is the Philippine street-side barbecue that smells and tastes so good. I live in the Philippines and since I’ll be using calamansi, i want to know how many pieces i will be needing or approximately how many tablespoons of the calamansi juice. Thanks a lot for taking time out to answer all of our questions despite your busy schedule. God bless you and your family Robert!
d best…Thanks for sharing Robert. My son loves it a lot! God bless!
ask ko lang po kung anung klaseng souce ang ginamit nyo para sa sawsawan po nito.? pwede po ba akung makahingi ng recipe at tips po.? maraming salamt
Hi I can’t wait to try this. I lived in largeFillipino community in Winnipeg Canada for 20 yrs and moved to Nova Scotia. I was back in May and went to what used to be the Aristocrat Restaurant for all you can eat and loaded up on Barbeque and Lumpia MMMM!!Thank You!!
Hi Ronald,
For the dipping sauce all you need is one part vinegar (1/2 bottle), half part soy sauce (1/4 bottle). Then mix it with the following:
1 Medium red onions diced into small pieces
6 Cloves of garlic smashed
1/4 Tsp. Ground black pepper
12 Red siling labuyo (whole)
12 Green siling labuyo (whole)
Place all the ingredients in the bottle shake it well and it’s ready to serve. I hope this helps!
Cheers,
Robert Colinares
Hi Sheila,
Yes you can, but in my personal opinion it doesn’t taste as good as the pork version. I’ll let you be the judge, let us know how it turn out.
Cheers,
Robert Colinares
I made this recipe today and it was so good, my husband loved it!!! I marinated my first batch for 13hours . I added 2 Tbsp of brown sugar to the left over marinade and boiled it for 30 minutes , then strained out the garlic and onions and used this yummy liquid to baste the BBQ sticks on the gas grill. The second batch of this recipe is already marinating in the fridge this evening and this time I will marinate for 2 days to get a better taste. Thanks for posting this recipe!!!
Hi Ana,
I am glad that you liked my recipe. May I suggest to try cooking some using charcoal? This things taste even better when you use charcoal. Thanks for sharing your cooking experience to our readers!
Cheers,
Robert Colinares
i love bbq.i hve my own ingredients.i think this is the cheapest way.the taste?try it and tell me whats the diff.
Hi Sir,
This looks so good! i am just wondering if it would make a big difference if I just fry these instead of grill? I find it easier since I am living in a boarding house…
I know it defeats the purpose… 🙂
Thanks,
Hi Mardio,
Actually, I would not suggest frying this it will not taste the same. However, what I can suggest is use a frying pan to grill this. Just put several drops of cooking oil and place your Kabobs in the pan, let it sear good and turn it once when one side is cook.
I do this method a lot with steaks and it works really good. If you really want you can buy a grill/griddle like this one on your local groceries store or online.
http://www.amazon.com/Lodge-LPGI3-16-Inch-Cast-Iron-Griddle/dp/B00008GKDQ/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1345965658&sr=1-6&keywords=cast-iron+grill%2Fgriddle
All you have to do is place this on top of the burners and start grilling indoor. 🙂
I hope this helps. Let us know how it turns out.
-Robert
great! 🙂
Thanks Sir!
Will definitely try this!
I want to try this bbq recipe,becoz im planning here in are province to sell a bbq as my sideline for r upcoming fiesta.hoping this recipe would help me a lot,tnx po.
hi po! i jaz wanna ask f ok lng po b na hindi lagyan ng ketchup?im thinking po kc bka maasim,hoping for your response.tnx a lot
hi po! pwede po hindi ko na lagyan ng sprite?….hoping for your reponse.thanks a lot……
Hi Thea,
You can omit the Sprite, but it will not taste the same. The sprite gives it that citrusy and sweet flavor, may I ask why you want to omit Sprite from this recipe?
Cheers,
Robert Colinares
Hi Kristne,
The ketchup is actually sweet and not sour at all. Also, the ketchup is the base ingredient of this recipe if you remove it the taste will be completely altered. Cook this recipe with all the original ingredients and see if you like it before making any changes. Good luck with your cooking.
Cheers,
Robert Colinares
hi robert,
i will try your bbq receipe. i love bbq a lot and still craving the bbq of aling nene located at vito cruz cor south super highway in singalong, manila. the problem is that i tried several ways but cannot find a taste similar of that with Aling Nene’s bbq back in PI. my question is that, will i have to boil the marinate used in my pork for basting?. do i have to put a little oil in the marinate to make it moist? or just put an oil at the grill before grilling. please answer me back ASAP coz i have already started marinating. thanks and very much appreciated.
tercero V
Hi Tom,
I don’t boil the marinate because I apply it to the meat while it’s cooking and I let the basting gets cook along with the meat. If you want to use the marinate as an extra sauce before serving then you definitely needs to cook (boil) it. As far as adding oil to the marinate my answer is no, you don’t need to add anymore oil, the meat has plenty of fat to keep the meat entirely moist throughout the cooking process. The only time you need to add more oil is if you’re cooking a very lean meat. I hope this answers you questions and please let us know how it turns out.
Best of luck,
Robert Colinares
thanks robert for your immediate reply. i still have one more day for marinating the meat before i grill it. i will let you know the upcome of this yummy receipe of yours.
tom lll of fremont, cal.
I will try this recipe.. I am planning to sell some barbeque this coming holidays or maybe earlier so that when the holidays come, I hope many will order from me.. thanks for the recipe, Robert… wish me LUCK.. God bless..
” Good day! I tried your Pinoy Pork BBQ, using Liempo instead of pork belly..I dont have lemon @ home so instead I use kalamansi..Actually its my first time.And the smell of the pork is really good while cooking…and the pork is really tender..Thanks for that recipe, my visitors really enjoyed…a lot.. more power..God Bless!
just wondering how do the MSG affects the taste?
it says optional, and can we use “MAGIC sarap” or “NAMNAM”?
thanks!
Hi Ryan,
MSG or Monosodium Glutamate (Vetsin) is a flavor enhancer some people don’t like using it, but I do use it myself. If you’re going to use Maggie Magic Sarap or Lucky Me NamNam you might as well use MSG because both of those two contains MSG. Also, you might alter the taste of my recipe otherwise it will not taste the same. I hope this helps.
Also if you want to know more about MSG you can read about it here:
http://www.filipino-food-lovers.com/things-you-need-to-know-about-msg
Cheers,
Robert Colinares
i’ll try this steps and recipe.. how to make bbq sauce by the way?
And also can i use this recipe to chicken bbq?
Hi gee anne,
The sauce is pretty easy to make. All you have to do is mix these following ingredients:
1 Cup Vinegar (Datu-Puti or equivalent)
1/4 Cup Water
1/2 Cup Soy Sauce (Silver Swan or equivalent)
5 Gloves of Garlic (smashed)
1 Medium Red Onions (diced) — Yellow is fine if you don’t have red ones
12 Red Whole Thai Pepper, stems remove or Siling Labuyo (optional)
1 Tsp. Salt
1/2 Tsp. Ground Black Pepper
Mix them well and that’s your typical sauce for this recipe.
Cheers,
Robert Colinares
Hi gee anne,
Unfortunately in my opinion this recipe does not work well with chicken. If you still wish to try it I would suggest you to make a small batch of chicken wings and marinate the same way and see if you like it or not. And yes let us know the result.
Cheers,
Robert Colinares
Can we just marinade it for 1 day?
Hi Esher,
Yes, you can marinate it for only a day. That’s the minimum I would recommend marinating it.
Cheers,
Robert Colinares
boss bka pwede paturo ng recipe ng inihaw na atay ng manok ang baboy.
Hi jomen,
Sorry, dahil wala akong recipe ng inihaw na atay ng manok or/ baboy. To be hoest with you I am not a big fan of chicken livers.
Cheers,
Robert Colinares
Thank you for this recipe. Yummy!
hello, tinry ko ung recipe na to, and ang sarap! i just put it in my favorite recipe thank you so much :))
What if I don’t have banana ketchup?
Hi EMJAY,
If you don’t have Banana ketchup you may substitute it by using regular ketchup, but add a full cup of white sugar to the recipe. Also, Banana ketchup can be purchase online if you can’t get it in your local Asian grocery market.
Cheers,
Robert Colinares
Ive substituted half a banana for the ketchup 🙂 fingers crossed it’ll turn out okay. We shall find out tomorrow! Salamat!
Good luck Chris, let us know how it turns out. 🙂
Thanks for the recipe, Robert. It takes me back to fond memories of Olongapo in the early 70’s. Grilling them this week for my 3rd time since I found your recipe last month. Will be using Silver Swan Special Soy Sauce (instead of Kikomans) this time, and I’ve found using 1/2 Cup each HOT & Regular Jufrans’ Banana Ketchup gives just the right amount of “zing” to the pork. All who have tasted them rave about the flavor. Life’s about sharing smiles, and this recipe does that…and so do YOU.
Thanks for the smiles, Robert,
Don Heesen
Hi po,
Meron po kaming barbeque stall pero nahiirapan po kami gumawa ng sauce… ano po ba yung masarap na sauce na hindi masyadong mahal yung mga ingridients po?
salamat po
Hi Robert,
My suggestion for cheaper ingredients would be soy sauce, vinegar, ground black pepper, vetsin (optional), and brown sugar. Marinate the meat with this after that boil the marinate mixture so you can use us to brush the meat while barbecuing it for added flavor. I hope this helps.
Cheers,
Robert Colinares
hi po. thank you so much sa recipe. me and my family really liked your recipe. i just wanted to ask why my bbq didnt looked like the picture you posted? medyo darker po yung color nya. aside from the color result, super sarap talaga. hoping for a reply.
Hi Bryan,
You’re welcome for the recipe. As far as the color, I wouldn’t worry about that since lighting, color temperature and monitor settings can make the image look different. Also, the amount of soy sauce, banana sauce and the amount of marinating time can also have an effect to the color of your final product. My suggestion is as long as it taste good I wouldn’t worry about the color being exactly the same as the picture from this blog.
Cheers,
Robert Colinares
Robert,
Thanks for sharing the Filipino Pork BBQ recipe. I marinated pork butt for 3 days. I used Bragg Liquid Aminos as opposed to Soy Sauce. Aminos contain about 1/10 the amount of sodium. That’s important for me.
Grilled the skewered pork this evening over charcoal on my Weber. Also added additional skewer of veggies as a side dish.
The flavor is fantastic. My family loves this recipe. Will be making this often.
Thanks again,
Mike
Hey Robert!! Checking the site and get to this and it just makes me HUNGRY!!!!!!!!!! Gotta make this again!!!!!!!!!!!!!!
Thanks Bruce! I need to make some myself soon!
-Robert
Good day Robert. I’m planning to have a BBQ business in my place hopefully this month. I’m going to use your recipe if that’s ok with you? I have some questions.
-How many bbq sticks would make a 2kg pork tenderloin?
-how many ing. will I add for the sauce? It’s a bbq house..so a big one.
-all in all, how much will it cost? Sauce, pork, skewer..etc.
-can you give me tips in choosing a good quality pork meat?
Thank you.
M
Hello! Made this for my wife and I and it was delicious! I’m making it again for my party. I bought a lil over 5lbs of meat. Should I double the ingredients and add another half of what is stated?! Just looking for the best option. Any help is greatly appreciated. Salamat!
Romo,
My suggestion is double the ingredients as you double the amount of meat and you should be okay.
-Robert
Hi. I cannot have any type of soft drinks so can’t have 7 up or sprite or lemon soda..what can I substitute those with in your bbq recipe? Cannot have pineapple juice either. Thanks.
Hello po what if po wala lemon anu po pwede gamitin pang replace sa lemon, thank you po.
I found this place, if you want to buy good quality pork at good cheap price , this co. in DIP has the best deal, number is 055-6450733. I have bought multiple time and always been satisfied 🙂 and I drive from abu dhabi!!
Thank you very much for this wonderful marinade. I tried it a couple of weeks ago on very thin slices of pork (bulgogi) and it came out really really tasty!
I”ve tried this bbq and everyone in my family and friends loves it. thank you for sharing it with us,I’ll be making this from now on..
Thanks so much for this recipe I have been craving this BBQ since my teenage days living in Winnipeg I had a few Filipino friends and the pork shish cabobs they’d cook on the weekends were the best I’ve ever had, have the pork marinating in freezer bags right now (double batch) will try it out tomorrow…just hope it turns out as good as I remember at Ricco and Rey’s.
I love to BBQ, I tried this recipe but instead of grilling I used smoke. It didn’t turn out very good. I work with a bunch of Filipinos that are always sharing their food with me. They didn’t care much for it either. This past weekend I used this recipe again but I grilled it on charcoal, everybody that ate it loved it. Couple of the people wanted the recipe. Took some of it to work for my Filipino coworkers to try, they said it was very good.
Thanks for the recipe
KS
Hi Kerry,
Thank you for sharing your experience with us and I am glad that that like my recipe and I hope that you liked it too. 😉
Thanks,
Robert Colinares
Robert
Yes I enjoyed it a lot too. Could you post the recipe for the dip used to dip BBQ in. I was searching your site for the dip and ran across the other recipe for pork bbq/pork kabobs. Do both of these recipes taste differently. Looking at the ingredients their very similar. Hope you keep this site up and running!!
Kerry
Kerry,
The other recipe is pretty good too, but I like this one better. I got that recipe from a friend and I modified it to my liking, the resin behind that recipe is for folks who doesn’t have access to Filipino ingredients. About the dipping sauce the most common one is the vinegar which is real easy to make. Anyway, glad that you liked the Kabobs and I hope you like the other recipes too. Here is the recipe for the dipping sauce.
Vinegar Dipping Sauce Recipe:
1 whole bottle of Vinegar, Cider or white, your choice.
(if you choose to use the white vinegar, you can add about 1/2 cup of soy sauce to give it that dark color and added flavor.)
1 white onion (dice thinly)
1 red onion (dice thinly)
1 whole garlic peeled and smashed
12 whole Siling Labuyo (Thai-peppers) “optional”
Salt and pepper
Mix all the ingredients and you’re done. Good luck to you!
Cheers,
Robert Colinares
Thanks for the sauce recipe
I tried this Filipino BBQ Last weekend and it is really good recipe I tried with tomato ketchup and it works good too…..I marinate the meat overnight and it comes out really well. thank you for sharing the recipe.
Hi,
Thank you for posting this recipe. I used to make “chicken sticks” often using the store bought sauce and would even bring them to family parties. This sauce was discontinued!!!! When my sister asked me to bring the “banana sauce chicken sticks” for our 4th of July get together, I had a problem. My husband is Filipino, but I am not. I couldn’t recreate the recipe from scratch. All I knew is that the main ingredient in the packaged mix was banana ketchup. This recipe turned out so well! I did use chicken because it is what everyone is used to. I did add a little extra brown sugar due to the fact that I used spicy banana ketchup (oops, but actually really good for the recipe). I basted with some more banana ketchup mixed with brown sugar for added flavor. My Filipino husband said they were just right and our kids said they were as good a Filipino restaurant! My Portuguese-American family loved them, especially the ever so picky kids! My sister did comment that I need to double the recipe next time. Enough said!
Salamat po,
Maddie
Hello Robert,
Thank you for sharing your recipe. I made this for our teaming activities last Saturday, I must say it’s a big hit!
I made a few alterations to your recipe, I used 1 tbsp of coarsely ground pepper instead of 1 tsp. Used 3/4 soy sauce, and replaced the 1/4 with a mixture of my three preferred seasoning/sauce. Large Onion instead of small. Calamansi instead of Lemon.
For the basting sauce, I added ketchup and dark brown sugar and oil.
They said it doesn’t need any dip (sawsawan), the barbecue alone tastes good. We had other foods served at the table but this sure was the star! I couldn’t wait to make another batch and have other friends and family taste it, I love the feeling I get when I see how satisfied they are, this recipe is food-gasm worthy.
Thanks again for the recipe. More Power.
Best Regards,
Belekoy
Thanks for sharing this recipe.. I have tried this many times at panalo talaga ang lasa! This is the authentic pork barbeque taste that I have longing for kaya same steps and ingredients ang gnagamit ko every time na nagre-request ang family ko ng pork barbeque.
Cheers!
andeng
this recipe is awesome! will make this again when we go camping. ❤️ Thanks master!
You’re welcome, Charlene! I am glad you liked my recipe.
You squeeze juice from regular sized lemons or sliced lemons? You use yellow or white onion? Thanks.
Can I use chicken thighs with this recipe instead of pork?
Hi Sweet Heart,
You use regular sized lemons and I used yellow onions. Also, to answer your other question this recipe doesn’t seem to be a good choice when it comes to chicken meat. I didn’t like it the last time I used chickens.
-Robert
https://youtu.be/VKd-b_c-hmU This says it all!! From begining to end, the way we do it at the Pinellas Florida Philippine American Club!! Mabuhay!