Pinoy Pork Barbecue
Jul 4th, 2009 by Robert Colinares | 34,443 Views | Print Post
After getting a few requests, here it is, the Pinoy version of 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
Directions:
Soak bamboo skewers in water overnight to avoid splitting and burning before using. Cut pork into ½ thick x 1” inch wide x 1 ½ ” inch long pieces. Slide pork onto skewers and set aside.
In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar, banana ketchup, and msg. Using a whisk mix and dissolve ingredients really well and pour marinade mixture onto the pork. Cover and set in the fridge at least overnight or up to 2 days. Barbecue over hot coals or gas grill until pork is done. Serve with your favorite dipping sauce and enjoy your BBQ. Ayan may Pulutan na kayo! Nasaan ang tagay ko? 
Tip:
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 where’s my drink (shot)?
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.
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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
Alex,
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
)
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.