There’s something about Filipino BBQ that instantly whisks me back to weekend afternoons spent with my family under the warm sun, the smell of smoky meat dancing through the air. It’s not just barbecue; it’s a ritual, a symphony of sweet, tangy, and smoky flavors that brings everyone together. I remember my kids begging for “Mano po!” as I handed them those skewers dripping with that glossy, caramelized glaze. If you’ve ever enjoyed classic American BBQ, Filipino BBQ shares that grill-char magic but with a sweeter, tangier twist that’s impossible to resist. It’s the kind of dish that’s simple enough to whip up on a busy weeknight but special enough that everyone will feel like it’s a mini celebration. If you’ve never tried it or have only had it at food stalls, I’m excited to share my favorite recipe that’s guaranteed to fill your kitchen with warmth and make your family ask for seconds (and thirds!).
What is Filipino BBQ?
Think of Filipino BBQ as the country’s sweet and savory answer to grilled meat. Essentially, it’s tender pork or chicken marinated in a delicious concoction of soy sauce, garlic, brown sugar, and a touch of vinegar and lime, then threaded onto skewers and grilled to perfection. The name is straightforward—“BBQ” refers to the grilling method, but what sets Filipino BBQ apart is that signature marinade that caramelizes beautifully on the outside while keeping the meat juicy inside. It’s a street food staple, often enjoyed with a side of garlic rice or sometimes just eaten straight off the stick while walking around a lively night market. It’s casual, fun, and so flavorful that it’s hard to stop eating once you start. It’s really a humble dish, yet one that captures the heart of Filipino cooking: simple ingredients brought to life with vibrant, mouthwatering flavor.
Why you’ll love this recipe?
What I love most about Filipino BBQ is how it nails that sweet-and-savory balance without needing a dozen exotic ingredients. The marinade’s star is that hit of brown sugar mixed with salty soy sauce and sharp garlic—it’s like magic in a bowl. I’ve made every version under the sun, and this one really strikes the perfect note that keeps people coming back for more.
Plus, it’s crazy simple. You don’t even need a fancy grill—if you’re stuck inside, a grill pan or broiler does the trick just fine. This recipe is a lifesaver on those busy weeknights when you want something beyond ordinary but can’t spend hours in the kitchen. And the ingredients—chance are you already have most of them tucked in your pantry!
Another thing that sold me is the versatility: you can swap pork for chicken, or even beef, and it works beautifully every time. And if you’re up for experimenting, you can add a bit of pineapple juice to the marinade for an extra tropical zing, or a dash of chili flakes if you want to turn up the heat. I love pairing this with vinegar dipping sauce or sometimes just wrapped in fresh banana leaves for a real feast vibe.
If you’ve ever enjoyed your own batch of teriyaki or even Korean BBQ, you’ll appreciate how this Filipino take stands out with its sweet yet tangy charm. It’s hands down one of my all-time favorite dishes to have ready for friends and family—the smiles it brings are worth every sticky finger!
How do I make Filipino BBQ?
Quick Overview
This whole process is pretty straightforward: marinate your meat overnight (or if you’re impatient like me, a few hours works too), skewer it up, then fire up the grill or pan until you get that irresistible charred glaze. The secret is in the marinade — let it soak long enough so the pork absorbs those flavors deep inside. The best part? It’s quick to grill and always crowd-pleasing. Don’t worry if you don’t have a grill outside; a good broiler or grill pan gives you that smokey, sticky finish that’s the hallmark of a great Filipino BBQ.
Ingredients
For the Marinade:
- 1.5 lbs pork shoulder or pork belly, thinly sliced (look for good marbling, makes it juicy!)
- ⅓ cup soy sauce (the low sodium kind is great if you want control over saltiness)
- ¼ cup brown sugar, packed (this is your secret weapon for that caramelized glaze)
- 4 cloves garlic, minced (freshly minced for best aroma)
- 2 tablespoons calamansi juice or fresh lime juice (adds that bright tang)
- 1 tablespoon vinegar (white or cane vinegar works perfectly)
- 1 teaspoon black pepper
- Optional: 1 teaspoon banana ketchup for color and mild sweetness
- Wooden skewers, soaked in water for 30 minutes to avoid burning
Step-by-Step Instructions
Step 1: Prep the Meat and Skewers
Slice your pork thinly but not paper-thin—about ¼ inch thick is my sweet spot. Soak the wooden skewers in water at least 30 minutes before grilling. This little trick stops them from catching fire and adds a cleaner, fresher aroma to your BBQ experience.
Step 2: Make the Marinade
In a large bowl, whisk together soy sauce, brown sugar, garlic, calamansi or lime juice, vinegar, and black pepper until the sugar dissolves. I like to give this a little taste before tossing in the meat—it should be sweet with a nice tang and just enough saltiness from the soy. If you want that pretty reddish hue, stir in the banana ketchup here, but it’s optional.
Step 3: Marinate the Meat
Submerge the pork slices into the marinade, making sure every piece is coated well. Cover and pop it in the fridge overnight if you can (trust me, it’s worth the wait), or at least 3-4 hours if you’re pressed for time. I’ve tried cooking it straight away before, but letting it marinate really gives it that melt-in-your-mouth flavor.
Step 4: Skewer the Meat
Once marinated, thread 3–5 pieces of pork onto each skewer, folding the slices slightly if needed to fit. Don’t overcrowd on the skewer, or it’ll steam instead of grill. We want char, not soggy.
Step 5: Grill or Pan-Fry
Fire up your grill to medium-high heat or use a grill pan if indoors. Lay the skewers carefully on the grates or pan and cook for about 2-3 minutes per side, flipping until you see that gorgeous caramelized crust develop. Don’t rush this part—let those sugars do their magic. You may want to brush some leftover marinade on for an extra glossy finish during grilling.
Step 6: Serve Hot
Serve immediately while it’s juicy and glossy, right off the grill. Don’t forget a little bowl of spiced vinegar or a fresh salad on the side to cut through the sweetness. In my house, we devour these with a pile of garlic fried rice or wrapped in warm tortillas for an easy meal.
What to Serve It With
For Breakfast: Filipino BBQ with garlic fried rice and scrambled eggs is a staple morning treat in our house. Paired with a strong brewed coffee, it’s a power start to the day that sets a festive mood.
For Brunch: Serve your skewers on a platter with sliced cucumbers, tomatoes, and some creamy mango salad. Add a side of fresh pineapple juice or calamansi soda for that tropical touch that feels like a getaway on your plate.
As Dessert: Okay, so it’s not dessert, but when I want a sweet fix after dinner without baking, I serve leftover BBQ with grilled plantains or fresh mango chunks. The contrast of smoky and sweet is surprisingly satisfying!
For Cozy Snacks: Filipino BBQ skewers are perfect for a laid-back afternoon snack with family and friends. Wrap them in banana leaves or serve with tangy vinegar dip. My kids love dipping their skewers repeatedly—so I always make extra!
Every time I make this, my table looks like a feast. It’s never just the meat but the simple sides and sauces that bring the meal to life, creating that warm, lively atmosphere that Filipino food is known for.
Top Tips for Perfecting Your Filipino BBQ
Choosing the Meat: I always lean towards pork shoulder because of the fat content—it keeps things tender and juicy. Lean cuts can dry out quickly, so try to find something with some marbling.
Marinating Time: Don’t skimp here. Overnight is ideal, but if you’re in a pinch, at least 3 hours. I once tried grilling after just 30 minutes, and the flavor was flat. Trust me, the longer soak makes a world of difference.
Mixing Your Marinade: Stir your marinade well so the sugar fully dissolves—those granules want to caramelize, not burn. If you notice undissolved sugar crystals, your coating might burn faster on the grill.
Skewering Technique: Don’t cram too many pieces on one skewer. You want room for the heat to char, not steam. Overcrowded skewers end up soggy, and no one wants that.
Grilling Temperature: Medium-high heat is your friend. Too hot, and you’ll char on the outside before the middle cooks. Too low, and you lose that crispy, caramelized exterior. Watch your skewers, flipping often to avoid burning.
Glaze and Basting: Keep a little marinade aside for basting while grilling. It keeps the meat glossy and extra flavorful without drying out. But be mindful not to baste so much it drips and causes flare-ups if you’re using an open flame.
Ingredient Swaps: No calamansi? No problem. Fresh lime or lemon juice works with a slightly different but still fresh flavor. I’ve also swapped soy sauce for tamari to make it gluten-free—but it has a saltier punch, so adjust sugar accordingly.
Personal Lessons: I’ve learned not to rush the resting time post-grill—letting the meat settle for 5 minutes before eating keeps those juices locked inside. And soaking skewers is non-negotiable if you don’t want a smoky fire hazard!
Storing and Reheating Tips
Room Temperature: Filipino BBQ is best enjoyed fresh off the grill, but if you’re having a casual get-together, you can keep it covered with foil on the counter for up to 2 hours without losing moisture or flavor.
Refrigerator Storage: Store leftovers in an airtight container, and they’ll stay tasty for up to 3 days. When reheating, I usually warm them gently in a skillet with a splash of water and cover it to keep the meat moist.
Freezer Instructions: If you want to save a batch, wrap the skewers tightly in plastic wrap and place them in a freezer-safe bag. They can last about 1 month frozen. Thaw overnight in the fridge before reheating—grill or pan-fry again to revive the caramelized flavor.
Glaze Timing Advice: Because the glaze is mostly sugar-based, I recommend reheating and glazing fresh rather than glazing before storing. That way, you get that fresh, shiny coat and avoid any stickiness or hard sugar crust forming during storage.
Frequently Asked Questions
Final Thoughts
Filipino BBQ isn’t just a meal—it’s a celebration on a stick, packed with the kind of flavor that brings everyone to the table smiling and scraping their plates clean. It’s helped me turn ordinary nights into memorable family moments and has become a beloved go-to when we want a comforting, joy-filled dish that doesn’t take hours or fancy ingredients. Give it a go, and I promise you’ll soon have a new family favorite, too. And hey, if you try your own twists—whether it’s spicing it up or playing with different marinades—drop me a note in the comments! I love hearing your stories and little happy accidents from the kitchen. Happy grilling, my friends!
Filipino BBQ
Ingredients
Main Ingredients
- 2.5 pounds country style pork ribs all fat trimmed, cut into 48 1-inch cubes
- 6 oz 7-Up soda
- 0.5 cup soy sauce
- 0.5 cup white vinegar
- 1 lemon lemon juice juice of 1 lemon
- 0.33 cup brown sugar
- 6 cloves garlic crushed
- 1 tsp black pepper
- crushed red pepper flakes optional
Instructions
Preparation Steps
- Mix all ingredients in a large non-reactive bowl and marinate the pork at least 6 hours or overnight.
- If using wooden skewers, soak in water at least an hour so they don't burn on the grill.
- Discard unused marinade and thread the meat onto 8 skewers.
- Preheat the grill and spray the grates with oil. When ready, grill about 5 to 6 minutes on each side, until cooked through.
