Filipino Pork BBQ (Inihaw na Baboy)

Ingredients

• 2 lb pork shoulder steak (cut into 1.5-inch long strips (or cubes))
• wooden skewers (soaked in water for at least 2 hours)
• 1 cup ketchup (banana or tomato ketchup)
• 0.5 cup soy sauce
• 0.25 cup calamansi juice (or lemon/lime juice)
• 0.5 cup Sprite or 7Up (Mexican Sprite recommended)
• 8 garlic (minced)
• 1 tsp garlic powder
• 1 tbsp black pepper (freshly ground)
• 1 tsp kosher salt
• 1 cup ketchup (for glaze)
• 1 tbsp soy sauce (for glaze)
• 2 tbsp brown sugar
• 3 garlic (minced, for glaze)
• 1 tsp black pepper (for glaze)
• 1 tsp kosher salt (for glaze)

Steps

1. 1

   In a large bowl or ziplock bag, combine all marinade ingredients: 1 cup ketchup, 1/2 cup soy sauce, 1/4 cup calamansi juice, 1/2 cup Sprite, 8 minced garlic cloves, 1 tsp garlic powder, 1 tbsp black pepper, and 1 tsp kosher salt.

2. 2

   Add the pork strips to the marinade and mix well to coat. Cover and marinate in the fridge overnight.

3. 3

   Soak wooden skewers in water for at least 2 hours to prevent them from burning on the grill.

4. 4

   Thread the marinated pork strips tightly onto the soaked skewers. Packing them closely helps keep the meat juicy during grilling.

5. 5

   In a separate bowl, mix together all glaze ingredients (1 cup ketchup, 1 tbsp soy sauce, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tsp black pepper, and 1 tsp kosher salt) until well combined. No need to cook this mixture beforehand.

6. 6

   Preheat your grill to medium heat. Grill the pork skewers for 12–15 minutes, turning every 4–5 minutes for even cooking. Use a 'low and slow' approach initially to prevent the sugars in the marinade from burning before the pork is cooked through.

7. 7

   Raise the grill heat to medium-high.

8. 8

   Brush the skewers generously with the BBQ glaze and grill for another 1–2 minutes per side, letting the glaze slightly caramelize and char.

9. 9

   Apply a second coat of glaze for extra flavor and color, then remove from heat once the pork has a beautiful glisten and char.

10. 10

    Serve hot with steamed white rice or garlic fried rice. Pairs well with Filipino spiced vinegar (sawsawan).

Notes

Packing the meat tightly on the skewers is a key tip to prevent the pork from drying out. For the best flavor, use banana ketchup if available, though tomato ketchup works as a substitute. The 'low and slow' grilling technique followed by a high-heat finish ensures the meat is cooked through without burning the sugar-heavy marinade.

Nutrition per serving

• main
• pork
• grilling
• Filipino
• BBQ
• dinner
• street food