Pinoy Barbecue

Barbecue is well-loved outdoor dish all over the world and each country have different styles and methods where meat is marinated, basted or rubbed with a special sauce and cooked either by the use of smoke, charcoal, open flame, gas or even electricity. This cooking style originated hundreds of years ago from the Taino people of the Caribbean where it involved digging a big hole in the ground and placing a whole goat with a huge pot below that acts as a catch basin for the juice which then later on made into a broth. This pit is then covered with leaves and hot coal; they call this pit “barbacoa” which translates as “sacred fire pit”.

Now many years’ later different countries around the world have developed their own techniques on barbecued meats and Philippines had developed its own style which I can call a cross of the American Barbecue flavour and Asian style skewers, it has that sweet savoury smoked flavour but prepared in bite size pieces skewered in bamboo sticks. It is very popular in Philippines not just as a home prepared dish but as street food as well where you see street vendors on every street corner fanning charcoals while basting their barbecue with a special Pinoy style sauce. The special Pinoy sauce consists of calamansi/lemon juice, vinegar, lemon soda (7-up or Sprite), soy sauce and tomato ketchup, but for this recipe I will not be using the lemon soda, I guess it was used only for its soda content which tenderizes the meat to a texture similar to those beef stir fry dishes in Chinese restaurants. In this recipe I will be using baking soda instead to get the same tender meat but not wasting a whole bottle of lemon soda, and using this method I can control easily the level of tenderness I want but adding more or less of it.

Of all of the Philippine dishes I had posted, I will highly recommend you to try this as most of my friends from different nationalities and demographics really enjoyed this tender juicy sweet smoked pork barbecue on skewers.

Pinoy Barbecue
 
Prep time
Cook time
Total time
 
Serves: 8
Ingredients
Barbecue
  • 1 kg pork shoulder chops, excess fat removed and deboned
  • ½ cup soy sauce, Philippine Soy Sauce or Kikkoman
  • ½ cup banana catsup or any sweet style tomato catsup
  • ¼ cup calamansi or lemon juice
  • 1 tsp baking soda
  • 1 head garlic, minced
  • 1 onion, finely chopped
  • 1 tsp ground black pepper
  • 4 tbsp brown sugar, you can add more if you prefer it sweeter
  • 4 tbsp oil
Basting Sauce
  • Leftover marinade from above
  • 2 tbsp soy sauce
  • 2 tbsp banana catsup or any sweet style tomato catsup
  • 1 tbsp oil
  • 1 tbsp sugar
Other
  • bamboo skewers, soaked in water for at least 6 hrs. (this prevents it from burning easily)
Instructions
  1. Slice pork meat into bite size piece, roughly around 2 x 1 inch.
  2. Mix all of the remaining ingredients together except that oil.
  3. Place the meat into the marinade making sure that each piece is coated evenly. Marinate for at least 24 hrs. Remove from fridge then add the oi, mix it by hand ensuring oil is distributed well.
  4. Place 3 pieces of meat per skewer.
  5. Mix all basting sauce ingredients.
  6. Using a barbecue grill or charcoal grill place pork skewers and cook until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until pork barbecue is cooked.

 

57 Responses

  1. Karen says:

    Looks great. I’ve never heard of banana catsup…it sounds interesting.

  2. Wow, this looks exceptional Raymund! Perfect for summer or in So. Ca., anytime :)

  3. Reem says:

    Wow.. you just bought summer sizzle here…
    This looks so so perfect.
    Got to try it out..

  4. Malou says:

    When do you use the canola oil then?

  5. Michelle says:

    “A cross of the American Barbecue flavour and Asian style skewers”—what’s not to like? Great photo, too.

  6. Kristy says:

    I’ve never heard of banana catsup. Fascinating! I know we would love this recipe. Mr. N especially. These look fantastic!

  7. Tessa says:

    Looks delicious!

  8. jlaceda says:

    What?!? No 7-Up?!? LOL. I’m so used to mine with the soda, though. Once, I only had Orangina orange soda in my pantry and I used that in the marinade and it was actually my personal best pork bbq because everyone grabbed the skewers like vultures – LOL! You are right, this is a popular dish across many nationalities :)

  9. Sounds fantastic. Sadly, this recipe will have to wait to be made as I’m without a grill for at least one year.

  10. foodjaunts says:

    My favorite! I won a barbecue contest with this kind of recipe :) Just goes to prove how good Filipino style barbecue is!

  11. sir kulang nga taba sa dulo hehehe pero mukang ayus na ayus bbq m,

  12. Mel BC says:

    Ii made this today and my husband and I loved it.. Where we used to live, there was a little stand that only made chicken and pork bbq sticks.. and we thought they were the best. Well, I made this, and it taste exactly like theres.. thanks so much for sharing you’re awesome!!

  13. annabel says:

    Can I use banana sauce instead of ketchup?

  14. I need to try this ! Sounds delicious

  15. liezl says:

    Will try this today! Question for the basting sauce you add the ingredients with the leftover marinade?

  16. This sounds like a perfect recipe to have out on the grill this weekend! Take care, BAM

  17. Kris says:

    just did this two days ago for a french crowd, but not on barbecue. on a slab of pork ribs! slow-cooked the ribs while on marinade for a good 3 hours, drained the marinade and reduced it until thick. i then grilled the ribs on the oven while basting with the reduced sauce. made hasselbach potatoes and french beans on the side. what a winner! They asked for the recipe and refered them to this site. Its Filipino!!! Thank you so much kabayan!

  18. Emer nisperos says:

    You mix the baking soda to the marinade mixture also? Wats d use?

    • Raymund says:

      Yes you mix it with the marinate, it acts as a tenderizer like 7up or sprite but this is more effective. This gives the meat a really nice tender texture.

  19. Henie says:

    I mixed all ingredients and accidentally adding the canola oil, is that ok?

  20. Larry? says:

    Did you forget the little red peppers?

  21. MM says:

    Hi, I don’t have a griller. Can I do oven baked using the same ingredients? I would love to try this recipe. :) Been looking for a good, authentic pinoy BBQ recipe. Thank you!

  22. afracooking says:

    Amazing recipe! So succulent looking! Great blog :-)

  23. Mike says:

    Can I use pork tenderloin with this recipe?

  24. Gene says:

    Do you grill directly over the heat or grill indirectly?

  25. ronnie says:

    You mentioned vinegar but you didn’t include it in the list of ingredients. Should we put one too?

    • Raymund says:

      No you dont need it, the lemons would do the trick, I just mentioned it in the article as thats the common way of doing it in the Philippines.

  26. Abony Anacan says:

    Can you use beef instead of pork?

    • Raymund says:

      We usually don’t use beef in the Philippines due to its price compared to pork and its a bit trickier for most to prepare as it has limited cooking time otherwise it gets tough for pork its more safe, anyways having said that you can use beef anytime.

  27. Lucy says:

    I’m from Colorado, and would like to start a delist pinoytv barbecue pork stick. You think your recipe would take me to that level? Pleas advise.
    Thanks,
    Lucy

  28. Lucy says:

    Sorry I meant business..

  29. This looks so great .. oh .. !!

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