Filipino BBQ Pork Skewers
When it comes to Filipino BBQ, I’m a fan through and through. There’s just something special about the blend of sweet and tangy that makes these pork skewers an absolute hit. The Kamado grill brings that extra smoky depth, and when these skewers hit the flames, the flavours are next-level good. If you’re looking for a simple yet bold recipe that brings out the best in pork, you’ve come to the right place.
This recipe is a bit of a personal favourite. Filipino BBQ isn’t shy about mixing bold flavours, and these skewers show that off perfectly. The Coca-Cola in the marinade is a game changer; it brings out the sweetness and lets the meat caramelise beautifully on the grill. If you’re a fan of grilled dishes with a bit of sweetness and a savoury kick, these pork skewers are a guaranteed hit.
Love bold, sweet, and savoury flavours?
Filipino BBQ, known for its bold combination of sweet, salty, and tangy elements, is a beloved street food throughout the Philippines. Traditionally made with pork or chicken, the meat is marinated in a sauce that often features a balance of sugar, soy sauce, and vinegar. The unique inclusion of soft drinks, like Coca-Cola or 7-Up, is a hallmark of Filipino BBQ, enhancing the caramelisation of the meat during grilling. The skewers are then grilled over an open flame, creating a charred exterior with a juicy, tender interior—a testament to the flavours of Filipino cuisine.
Authentic Filipino flavours
These Filipino BBQ Pork Skewers are a crowd-pleaser, bursting with a unique blend of sweet, savoury, and tangy flavours. This recipe delivers authentic Filipino flavours with ease. With the right cut of pork, a flavourful marinade, and a kiss of charcoal from the grill, you’ll have perfectly tender, juicy skewers every time. Don’t forget to experiment with different cuts of pork or try serving these skewers with traditional Filipino side dishes for an unforgettable meal.
Equipment
Lump Charcoal
Heat Resistant Gloves
Long Tongs
Stainless Steel Skewers
Cooking Brush
Sharp knife Nomad Series 8″ Chef Knife
Thermapen® ONE
Ingredients
For the Filipino BBQ Pork Skewers
4 thick-cut pork chops, boneless
8 large wood or metal skewers
For the Marinade:
⅓ cup Coca-Cola
¼ cup brown sugar
¼ cup onion, finely chopped
¼ cup soy sauce
¼ cup ketchup
¼ cup apple cider vinegar
3 garlic cloves, minced
2 teaspoons lemon juice
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
½ teaspoon sriracha
Method
STEP 1Begin by slicing the thick-cut pork chops into bite-sized cubes, roughly 3 cm in size. This allows the meat to absorb the marinade evenly and cook quickly on the grill.
STEP 2In a large mixing bowl, combine all the ingredients for the marinade: Coca-Cola, brown sugar, onion, soy sauce, ketchup, apple cider vinegar, garlic, lemon juice, salt, black pepper, red pepper flakes, and sriracha. Stir until the brown sugar has dissolved completely.Add the pork cubes to the marinade, ensuring each piece is fully submerged. Cover the bowl with cling wrap and refrigerate for at least 4 hours or overnight for the best flavour.
STEP 3Before grilling, preheat your Kamado grill to 180°C (350°F) for indirect cooking. If you prefer a more intense char, you can adjust the temperature to 200°C (390°F) for the final sear.
STEP 4If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill. Thread the marinated pork cubes onto the skewers, leaving a small gap between each piece to allow even cooking.
STEP 5Place the pork skewers on the grill over indirect heat. Grill the skewers for 10-12 minutes per side, rotating halfway through. Cook until the pork reaches an internal temperature of 63°C (145°F) for safe consumption. You can baste the skewers with the remaining marinade during the grilling process to enhance the caramelisation.
STEP 6Once the skewers are cooked, remove them from the grill and let them rest for 5 minutes before serving. This helps the juices redistribute, keeping the pork moist and tender. Serve your Filipino BBQ Pork Skewers with rice or a fresh salad, and enjoy the explosion of flavours!
Notes
For Filipino BBQ Pork Skewers, thick-cut boneless pork chops are ideal. They offer a good balance of meat and fat, which helps retain moisture during grilling. Pork chops are also easy to cube and skewer, ensuring even cooking throughout.
Alternatively, you could use pork shoulder or pork belly, both of which offer rich flavours due to their higher fat content. If you prefer a leaner option, pork tenderloin is a suitable alternative, though it requires careful monitoring to avoid overcooking, as it can dry out more quickly.
Grilling pork to the correct temperature is crucial for both safety and taste. According to food safety guidelines, pork should reach an internal temperature of at least 63°C (145°F) for safe consumption. Use an instant-read thermometer to check the temperature of the pork at the thickest part of the skewer.
For those who prefer their pork slightly more tender and juicy, you can pull the skewers off the grill at 60°C (140°F) and allow them to rest, as the internal temperature will continue to rise by a few degrees.
If you’re using wood skewers for this recipe, it’s important to soak them in water for at least 30 minutes before threading the pork. This prevents the skewers from burning or catching fire on the grill. For an added layer of flavour, you can soak the skewers in apple juice or broth for a subtle infusion.
Metal skewers are another excellent option as they are reusable and don’t require soaking. However, they tend to heat up, so be cautious when handling them after grilling.
To ensure your pork skewers cook evenly, cutting the pork chops into consistent-sized cubes is key. Begin by trimming any excess fat from the edges of the pork chops. Then, cut each chop into 3 cm cubes. This size is ideal for grilling as it allows the pork to cook through without drying out. Make sure the pieces are uniform in size to promote even cooking.
Filipino barbecue is known for its unique blend of sweet, savoury, and tangy elements, often with a subtle hint of spice. The Coca-Cola in this marinade brings out the sweetness and caramelisation, while the soy sauce adds depth with its umami-rich profile. A balance of acidity from apple cider vinegar and lemon juice cuts through the richness, while red pepper flakes and sriracha give it a mild kick.
This recipe embodies the essence of Filipino street food, where skewers are a popular snack or meal, grilled over open flames. It’s a perfect dish for outdoor gatherings, combining familiar BBQ flavours with a Filipino twist.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below or tag @aldergrills on Instagram.
