Pro Tips
**Chef's Tips & Troubleshooting:**
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Let the meat rest at room temperature for 15–20 minutes before grilling so it cooks evenly from edge to center. Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Ingredient Substitutions
No soy sauce? Use tamari (gluten-free), coconut aminos (paleo-friendly), or a mix of fish sauce and water for a different but delicious umami profile. For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth. Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Filipino Skewered Pork BBQ
Made with pork shoulder, soy sauce, banana ketchup and juice from 2 lemons — a hearty Filipino dish that's simple to cook and satisfying to share.
Instructions
- Combine soy sauce, banana ketchup, lemon juice, salt, pepper, garlic powder, and brown sugar in a bowl. Mix well. You can also microwave the mixture for 1 minute (optional). This will melt the sugar and make it easier for the other ingredients to dilute quickly.
- Arrange the sliced pork in a resealable bag or in a bowl. Pour-in the soy sauce mixture. Make sure that the mixture is in room temperature.
- Massage the pork slices and make sure that it is completely soaked in the soy sauce mixture. Seal the bag or cover the bowl. Place inside the refrigerator and marinate for at least 5 hours.
- Skewer the marinated pork slices in a bamboo skewer (this is also known as barbecue stick).
- Heat-up the grill. Grill each skewered pork for 5 minutes per side in medium heat. Brush some basting sauce on each side before turning it over. Do this cycle twice or until the pork is fully cooked.
- Transfer to a serving plate. Serve with vinegar dip.
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Pro Tips & Troubleshooting
- Soak bamboo skewers in water for 30 minutes before grilling to prevent them from burning.
- Grill over medium-hot coals rather than high flame to cook the meat through without charring the outside.
- Reduce the sauce until thickened and glossy for a richer coating on the meat.
- Add annatto seeds to the oil for natural golden-orange color in pork dishes.
Cooking Tips
Baste the marinade on during the last few minutes of grilling — applying it too early can char the sugars and create bitter flavors.
Substitutions
For a low-sodium version, use light soy sauce or dilute regular soy sauce with a splash of water or broth.
Pork alternatives: Chicken thighs work well in most pork recipes (they stay moist like pork does). For a leaner option, use turkey breast or firm tofu.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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