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 the best one I have tasted so far. But 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 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
For 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!
Personal Note:
This is one of the dishes that I spent so much time trying to perfect it to my personal satisfaction. I have tried several combinations such as: (7-up, banana ketchup, and sugar), (Beer, sugar, and banana ketchup), and just (Vinegar and soy sauce). Sadly to say in my humble opinion none of them taste as good as this one. Having said that, also try this recipe with pork spare ribs. It is to die for. Anyway cook safely and enjoy this recipe!
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!
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