Pork BBQ Skewers are a popular street food throughout the Philippines along with isaw ng baboy/manok (grilled pig/chicken intestine) and betamax (grilled chicken blood). They are usually served with a spicy vinegar which cuts through the sweet, fattiness of the meat.
To me there is just something about the smell of meat cooking over hot coals. It’s intoxicating! Sitting outside cooking these the time passes quickly, although not before my mouth is watering, awaiting the delicious taste of the meat hot off the BBQ!
To get maximum flavour from the pork BBQ you need to have a mix of lean and fatty meat, it is the fatty meat which makes the coals flame up and gives that real smoky flavour. For my skewers I use a 50/50 combination of pork belly and sirloin cuts which is perfectly balanced.
For a snack eat these with only the spicy vinegar, but for a larger meal serve with Pancit.
- ½ cup soy sauce
- juice of 1 lemon
- 1/3 cup tomato sauce/ketchup
- 3 tablespoons brown sugar
- 8 cloves garlic finely chopped
- 1 long red chilli finely sliced
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 kg pork sliced
- 1/2 cup sukang maasim (spiced vinegar)
- 1/2 small red onion finely chopped
- In a bowl combine the soy sauce, lemon juice, tomato sauce, sugar, garlic and chilli. Season with salt and pepper.
- Add the pork and massage the marinade into the meat for a couple of minutes.
- Leave to marinate for at least 4 hours, but preferably overnight to develop the most flavour.
- Meanwhile soak 20 wooden skewers in water.
- Thread the meat onto the wooden skewers.
- Grill the pork over hot coals for around 3-4 minutes per side. They should be lightly charred, but keep a close eye on them because the sugar in the marinade can easily burn too much.
- Once cooked through serve with the dipping sauce.
- For the dipping sauce; combine the vinegar and onion in a bowl, stir to combine.
Need help with the Filipino ingredients? Check out the glossary.