Filipino Barbecue

I will be the first to admit that when my wife made this for me, it was wonderful. Anyone who knows me knows that I will do my own little twist to a recipe, enhance it, if you will. This recipe stems from my wife’s upbringing. In her house, barbecue is the dish. It was not chicken, ribs, or anything else you might expect as barbecue. When they talk barbecue, it means meat on a stick, and it is something amazing.

Filipino Barbecue Recipe

This recipe is way too simple, and it is awesome served with beer, rice, papaya salad, potato salad, or great on its own.

  • Pork Shoulder or Pork Butt (need a little fat), thinly sliced
  • 1 head of garlic, minced
  • 1/4 cup brown sugar
  • 1 cup of soy sauce
  • 2 tbsp ground black pepper
  • 3 green onions, thinly sliced
  • Wooden skewers (soaked for one hour or more)

Keep in my that this meat will end up on bamboo skewers so you will not want chunks of meat, and you will want thin slices of meat, possibly a 1/4 inch thick. Depending on the amount of pork and barbecue you are making, this process can take some time. Once you are done slicing, add the garlic, brown sugar, soy sauce, pepper, and green onions to a large bowl, and whisk until the brown sugar is dissolved. Add in your pork, and toss to make sure all of the meat is coated.

I use a zip lock bag for this next step because I typically marinate the meat for 12-24 hours.
Add the meat to the bag and place in the refrigerator.

Once you are ready, sew them onto the skewers, about three slices per skewer. Heat  your grill, and cook the pork. You know when the sugars start to melt into the meat, become one, and look heavenly.

Keep in mind that these will go fast and trust me, you and your family are just going to love them. Enjoy.

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7 thoughts on “Filipino Barbecue

  1. when my mother makes this she uses a can of coke instead of sugar, the coke adds the sweetness and also further tenderizes the meat.

    1. Janelle, I have heard other people talking about adding regular coke to marinades as well. I think I will give your mother’s technique a shot next time as we are always making Filipino BBQ.

  2. This is one of my most requested party foods to make. I usually make it with 7-up. In fact, I’m making grilled Pork Chops tonight and using my usual Filipino BBQ marinade for it.

  3. This was pretty good. I made it on fathers day. However I wasn’t too sure about the saltiness. The soy was pretty potent.

  4. There is a group of Filipino women in town that sets up their tent and make this meat often. I go and buy a pork meat skewer that also comes with rice, salad and egg roll twice a month and could actually eat it more often. I thought about how I could make this myself and came upon your recipe using a search. I tried your recipe today, and I have to say that it was exactly like theirs. It was juicy, little bit salty, it had the nice charcoal glaze with the sugar and a hint of garlic to it. It was perfect and now I can make it at home anytime I want it. Thank you! I will try your chicken satay next :-)

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