Barbecue

Filipino Barbecue

Filipino barbecue typically involves small pieces of pork, chicken, or beef threaded onto bamboo skewers. The meat is marinated in a mixture that usually includes soy sauce, calamansi (or lemon) juice, garlic, brown sugar, vinegar, and sometimes banana ketchup, which gives it a sweet and tangy flavor profile. Some variations may include honey, paprika, or other spices for added aroma and taste. After marinating for several hours to absorb the flavors, the skewered meat is grilled over charcoal or an open flame, brushing it occasionally with the marinade to create a glaze. The charred edges and smoky aroma are key features that make it distinctive. Filipino barbecue is often served with rice, dipping sauces like vinegar with chili, or sweet-spicy sauces, and it is a popular street food as well as a common dish for parties and celebrations. This dish is especially celebrated during Filipino gatherings because of its bright, balanced flavors, tender texture, and accessibility.

Ingredients

  • 3 cups 7-up or Sprite
  • 2 cups soy sauce
  • 2 cups vinegar
  • 2 cups oyster sauce
  • 3 cups brown sugar
  • 1 tablespoon ground black pepper
  • 1 cup minced garlic
  • 10 Thai chili peppers, minced

For the basting sauce:

  • 2 cups banana ketchup
  • ½ cup sesame oil
  • 1 cup oyster sauce

Instructions

  1. Soak bamboo skewers in water for 30 minutes to prevent burning during grilling. While waiting, make your marinade by mixing all ingredients until the sugar dissolves.
  2. Slice pork into uniform pieces (about 1-inch wide and ¼-inch thick). Rinse and pat dry.
  3. Marinate the meat for 4–8 hours or overnight in the refrigerator.
  4. Preheat charcoal grill until it reaches about 350–400°F (175–200°C).
  5. Prepare the basting sauce by mixing banana ketchup, sesame oil, and oyster sauce.
  6. Thread meat onto skewers, leaving small gaps between pieces.
  7. Grill skewers and turn every few minutes. Apply basting sauce once meat starts cooking.
  8. Continue grilling for 15–20 minutes until fully cooked.
  9. Prepare dipping sauce (vinegar, garlic, onions, chilies, salt, pepper).
  10. Let rest for 2–3 minutes, then serve with rice and sides.