Pork BBQ or Pork Shish-Kabobs is one of the most popular street foods in the Philippines. It originally served as a snack accompanied with liquor or beer, but has found it’s way into Philippine cuisine as an appetizer. I have tasted several versions of this dish and they are all good.
Then I came across a friend of mine’s version and it was even better, but when he gave me his recipe it was measured in bulk. The soy sauce was measured in gallons as well as the pineapple juice.
He used to work for an Asian restaurant and that’s where he learned this recipe. Obviously it was way too much marinade for household use. That’s why I came up with my own version, a toned down version.
One major difference between our recipes is that he uses Kikkoman soy sauce and I used the Filipino Silver Swan soy sauce. He used lemon and I used calamansi. Anyway this pork BBQ recipe is very good. However, there is a small price to pay.
The marinating time requires at least 2 days, no more than three days, and definitely has to be kept in the fridge while marinating. Let’s take a look at the recipe!
Ingredients:
For the Marinade:
- 2 Lbs of pork butt or pork belly cut in 1×1 in. cubes
- 1 Whole garlic, peeled and smashed (one whole head)
- 1 Quart of pineapple juice
- 2 Cups of soy sauce (Silver Swan)
- 1 Cup of dark brown sugar
- 1 Tbs. Ground black pepper
- 1 Tbs. MSG (Vetsin) – optional
- 8 Tbs. Calamansi or 2 Lemons
- Bamboo skewers soaked in water
Ingredients:
For the Basting
- 3 Cups of left over marinade
- 1 Tsp. MSG
- 1 Tsp. Ground black pepper
- 3 Tbs. of Corn oil
- In a large bowl mix all ingredients and mix until all ingredients are incorporated.
- Cut pork in 1x1in. cubes and skewer them about five or six pieces per stick.
- Make sure the bamboo skewers have been soaked in water over night to avoid splitting.
- After all the meat is on the skewers place them in a container with lid big enough for all of them.
- Then pour the marinade on top and mix it well.
- Make sure none of the meat sticks together.
- Place the container in the fridge and let it marinate for at least two days or a maximum of three days.
- After marinating pour 3 cups of the marinade in a separate bowl and add the msg, ground black pepper, and 2 Tbs. of corn oil.
- Mix well and use it for basting.
- Grill over hot coals or on a gas grill and serve with fried rice or serve it as Pulutan. Enjoy!
After two days of marinating!
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This is a cool page. The easy step by step recipe w/ great pictures makes it easy for beginner cooks. I am going to try this recipe for Mother’s Day. Do you have a recipe for the pork shish kabobs dipping sauce.
I Stopped in Hawaii for a few days and enjoyed some pork sticks…. at an outdoor BBQ….they were so good… this sounds like the recipe from what I can guess. I cant wait to give it a try!
How long do you cook them?
My mother is from the Philippines, and hasn’t been back to her home town in almost 20 years! So you probably understand why she may have forgotten her tagalog (use it, or lose it). Does anyone know the tagalog term for “shish kabobs” It would be a great help! My mother and I have been trying to think of it for about 9 years!!!
Does anyone happen to know the tagalog term for shish kabob?
Your Filipino way of making pork barbecue is really yummy. I’ve tried it and my relatives and friends appreciated it very much. Actually, it was my friend who gave me the recipe and it was really an instant hit during my bestfriend’s birthday. Joseph Fedelin- Manila, Philippines
what i love with bbq pork or chicken is the dip sauce added more flavor to it
Filippine food very delicious,because before I’m Vietnamese girl went to Filippine restaurance with my uncle friend,He’s Filippino show us many food likes my food , thank you uncle.
This was really good.. I love the use of pineapple juice. Thanks for sharing!
And, also to Ayriann – can I just say that u and your mom are soooo full of it! only 20 years and she can’t remember her tagalog? Either she has developed early onset dementia or she’s naturally stupid!
Maureen,
I am glad that you like my recipe and thank you for taking the time to share it with us. Although your input is appreciated I am asking you to be a little bit more sensitive to other readers comment.
Thanks,
Robert Colinares
I’m sorry if this should be apparent….Are you saying an entire bulb of Garlic or just a Garlic clove?
To Maureen: Really? Not necessarry.
Thom,
Use the whole garlic (whole head) and not just one glove. Sorry if I am not clear on this one.
-Robert
Thanks for the clarification, I can’t wait to try this.
You’re welcome Thom! If you like this recipe you might want to try this one too.
http://www.filipino-food-lovers.com/pinoy-pork-barbecue
If you can’t find Banana sauce you can substitute it with regular ketchup just add half a cup of brown sugar to it.
I agree, Ive tried other recipes and this is by far THE BEST version out there
How do you cook spare ribs using this marinade? Do you smoke them? Oven?
Thanks for sharing this recipe
Hector,
When you do Pork Ribs make sure you remove the think membrane on the back side of the ribs. By doing that the meat will be able to marinate better. I don’t smoked mine, so I will leave that part up to you. 🙂
Cheers,
Robert Colinares
We went to a party last week and had the best tasting “meat-on-a-stick”. Since then, we’ve been scouring the internet for easy recipes but most looked too complicated. I like your recipe…..sounds similar to what my dad used to make years ago. Can’t wait to try it. Thanks for sharing!
If I omitted the MSG will that change the taste of the marinade? and which is better to use pork butt or pork belly? which one did you use?
Do you have the recipe for the Vinegar sauce.
Thank you!
hi, i really like this article… and while reading it, i saw your bbq grill and i am amazed of it.. may i know what appliances it is? or can i have the name of this grill?
I would use a big boneless pork butt, but don’t cut it into cubes, rather slice it 1/4″ thick then cut the slices into 2″x4″ pieces. Liek the picture. Skewer those carefully so by the time they brown over a medium-hot coal fire, they are cooked through. Also, the sauce is delicious, but a little sweet for my taste.
If i omit the MSG,what would be the best substitute? Thanks
Hi Ann,
There is really no substitute for MSG. My suggestion is to increase your salt just a bit to your liking.
Cheers,
Robert Colinares
Easy and Simple recipe to follow.I found this is the best tasting kabobs.Thank you so much for sharing! Was wondering,can the marinate be use for chicken too?
Lani,I make a dipping sauce using rice vinegar, sliced thai peppers, and finely chopped onions, and black pepper. It usually infuses for about a week before I use it. You can also add soy sauce to the mixture. Either way is super yummy : )
Hi Marieta,
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 don’t have that grill anymore, but you can find it at Lowes.com
Robert, I can’t thank you enough for the recipe. You are so sweet to share! It sounds like it will be perfect for the dinner I am planning!
Maureen, you should be ashamed of yourself!! You are unbelievably rude & Ill bred!!
Shish-Kabab is name for Arabic food isn’t???????
If what you meant that word originally come from middle east then my guess would be yes!
Great recipe! I’m going to give this a try for a get together this weekend.
Question on the pork butt – I normally use pork butt (or shoulder) for slow cooking as it is normally a tough cut of meat. Since the skewers are not slow cooked, is the meat tough? Or does the thin slicing counteract that?
Hi Joel,
Yes, the thin slice will counter it. Also, if you slice the meat “against the grain” will also help it a lot. Hope this helps.
I have another recipe of this if you want to try it:
http://www.filipino-food-lovers.com/pinoy-pork-barbecue
Cheers,
Robert Colinares
Great! So which recipe do you prefer? I noticed the other recipe uses 7-up, and this one uses pineapple juice.
Another question – do you think it hurts anything to skewer the meat after it’s marinated for 2-3 days? In your recipe you marinate the meat while on the skewers – which saturates the skewers with the mrinade. I was thinking that waiting to skewer until after would help prevent the skewers from getting sticky after cooking.
-Joel
This recipe you’re looking at is more westernize version and the other one (Pinoy Pork BBQ) is more like the traditional one that you would more likely find in streets vendors in the Philippines. I like the traditional one for the reason being that’s the taste that I grew up with in the Philippines,but there are times that I also prefer the other one. So, here is my advice if your guest are not Filipino’s then you probably better of with this one, but if not then I suggest serving the traditional one. Either way try them both then you can decide which one you like the most.
-Robert
Salamat, Robert! Great advice. The guests this weekend won’t be Filipinos but I think I’d rather expose them to the more authentic recipe. 🙂 Plus, I haven’t had this since I was visiting my parents two Christmases ago, so I’d definitely want the more traditional flavor. Thank you!
Then I would suggest using the other recipe: http://www.filipino-food-lovers.com/pinoy-pork-barbecue
I can’t guarantee that you will like this recipe, but judging from the comments of others I have good hope that you will like it too and as well as your guest. Good luck cooking this recipe and please adhere to the recommended marinating time for best result.
-Robert