Filipino Barbecue Recipe: Sweet Pork BBQ with Banana Ketchup
Sweet, smoky and sticky, just like the street stalls of Cebu and Davao. Our Filipino pork barbecue recipe with an easy marinade and basting sauce.
In this article
This Filipino barbecue recipe makes the sweet, smoky pork skewers you find at street stalls across Cebu and Davao. The secret is an overnight marinade of soy sauce, banana ketchup, garlic, citrus and lemon-lime soda, plus a sticky basting sauce brushed on while grilling. It is easy, budget-friendly and perfect for parties.
Why This Filipino Barbecue Recipe Tastes Different
Pinoy pork BBQ is sweeter than most Western barbecue. Banana ketchup and brown sugar give it a glossy red glaze, while soy sauce and calamansi (Philippine lime) keep it savoury and bright. Lemon-lime soda is a popular home trick: the carbonation and acidity help tenderise the pork, and the sugar adds to the caramelised finish.
The other key is fat. Pork shoulder (kasim) or pork belly (liempo) keeps the skewers juicy over hot charcoal. Lean cuts dry out fast.
Street Barbecue Culture in Cebu and Davao
In Cebu, grilled food is called sinugba, and evening barbecue stalls are a way of life. You pick your skewers, from pork to chicken intestines (isaw) and chicken skin, hand them to the griller, and eat them with puso, rice cooked in woven coconut-leaf pouches. Learn how to make it in our guide to puso in Cebu.
Davao has its own strong grilling culture, from roadside stalls to tuna and pork at family gatherings. Either way, barbecue usually comes with a dip of spiced vinegar. For more street eats, see our Cebu street food guide.
Ingredients
- 1 kg pork shoulder (kasim) or pork belly, sliced thinly into strips about 0.5 cm thick
- 1/2 cup soy sauce
- 1/2 cup banana ketchup
- 1/2 cup lemon-lime soda
- 1/4 cup calamansi juice (or lemon juice)
- 1/2 cup brown sugar
- 1 whole head garlic, minced
- 1 tsp ground black pepper
- 1 tsp salt
- 1 small onion, grated (optional)
- 25 bamboo skewers, soaked in water for at least 30 minutes
- For the basting sauce: 1/2 cup reserved marinade, 1/4 cup banana ketchup, 2 tbsp brown sugar, 2 tbsp cooking oil
- For the dip: 1/2 cup cane or coconut vinegar, 2 cloves garlic (crushed), chopped onion, chopped chili, salt and pepper
Instructions
- In a large bowl, mix soy sauce, banana ketchup, lemon-lime soda, calamansi juice, brown sugar, garlic, black pepper, salt and grated onion until the sugar dissolves.
- Add the sliced pork and massage the marinade into the meat. Cover and refrigerate for at least 6 hours, ideally overnight.
- Before skewering, scoop out about 1/2 cup of marinade into a small saucepan for the basting sauce.
- Thread 3 to 4 pieces of pork onto each soaked skewer, folding the strips so they sit snugly.
- Make the basting sauce: add banana ketchup, brown sugar and oil to the reserved marinade. Bring to a boil and simmer for 5 minutes until slightly thick. Boiling makes the reserved raw-meat marinade safe to use.
- Light charcoal and wait until the coals are glowing with a light coat of ash. Medium heat works best.
- Grill the skewers for about 3 to 4 minutes per side, turning often, until the pork is cooked through.
- During the last few minutes, brush both sides with basting sauce several times, letting each layer caramelise.
- Mix the dip ingredients and serve the barbecue hot with rice or puso.
Pinoy Barbecue Marinade at a Glance
| Ingredient | Role in the marinade |
|---|---|
| Soy sauce | Salty, savoury base |
| Banana ketchup | Sweetness, tang and red colour |
| Lemon-lime soda | Sweetness, helps tenderise |
| Calamansi juice | Brightness and acidity |
| Brown sugar | Caramelisation and glaze |
| Garlic | Classic Pinoy aroma |
How to Make Barbecue Sauce Pinoy Style
The basting sauce is what makes Filipino barbecue look and taste right. The simplest Pinoy-style barbecue sauce is reserved marinade boiled with extra banana ketchup, sugar and oil. Some cooks add a splash of oyster sauce for depth, a little hot sauce for heat, or a spoon of butter or margarine for shine.
If you want a dipping sauce instead of a glaze, stick to spiced vinegar. The sharp vinegar cuts through the sweet, fatty pork perfectly.
Chicken Barbecue Marinade, Filipino Style
The same marinade works for chicken, with a few tweaks:
- Use boneless thighs cut into strips, or bone-in legs and thighs for whole pieces.
- Add more calamansi and a little extra garlic. Some cooks add atsuete (annatto) oil for an orange colour, a nod to Bacolod-style inasal.
- Marinate chicken for 4 to 8 hours.
- Grill bone-in chicken longer, around 25 to 35 minutes, turning often, until the juices run clear.
No Grill? Oven and Pan Options
Living in a condo? You can still make good Pinoy barbecue.
- Oven: Bake skewers on a rack at about 200°C for 15 to 20 minutes, basting and turning halfway, then broil for 2 to 3 minutes to char.
- Grill pan: Cook over medium-high heat, basting in the final minutes. Open a window, as the sugar smokes.
What to Serve with Filipino Barbecue
| Side | Why it works |
|---|---|
| Puso or plain rice | Classic Cebu street pairing |
| Atchara (pickled papaya) | Sweet-sour crunch cuts the fat |
| Spiced vinegar | Sharp contrast to the sweet glaze |
| Grilled vegetables or ensalada | Fresh tomatoes, onions and salted egg |
| Grilled fish | Try our inihaw na bangus |
Pork barbecue is also a staple of a boodle fight, where everything is laid out on banana leaves and eaten by hand.
Frequently Asked Questions
What is the best cut of pork for Filipino barbecue?
Pork shoulder (kasim) is the most popular because it has enough fat to stay juicy. Pork belly (liempo) is even richer, while lean cuts tend to dry out.
Why do Filipinos put soda in barbecue marinade?
Lemon-lime soda adds sweetness and a little acidity, which many home cooks believe helps tenderise the meat. It also helps the skewers caramelise on the grill.
How long should I marinate pork barbecue?
Marinate for at least 6 hours, and overnight for the best flavour. Thin slices absorb the marinade faster than thick cuts.
Can I use tomato ketchup instead of banana ketchup?
Yes, but add a little extra sugar, since banana ketchup is sweeter. The colour and flavour will be slightly different but still delicious.
