Filipino BBQ Pork Skewers – How To Make BBQ Pork Skewers

Filipino BBQ pork skewers, known locally as “inasal na baboy,” are a beloved staple of Filipino cuisine. With their sweet and savory marinade, tender and juicy pork, and smoky charred edges, these skewers encapsulate the festive spirit and bold flavors of Filipino cooking. Easy to make and perfect for sharing, Filipino BBQ skewers are a hit at parties, potlucks, and casual backyard gatherings.

In this article, we’ll explore the history and cultural importance of inasal na baboy, demystify the process of creating the perfect marinade, and provide tips for grilling skewers that would make any Filipino family proud. Whether you’re new to Filipino fare or a longtime pork aficionado, read on to discover why these skewers are considered one of the flagships of Filipino barbecue.

History & Culture

The Origins of Filipino Barbecue

Like many culinary traditions in the Philippines, Filipino barbecue has its roots in a blend of different cultural influences. Grilling and skewering meats originated as a practical way to cook and preserve food in the Philippines’ tropical climate. Spanish colonizers then brought their love of pork products and marinated meats. Native Filipinos added their own local ingredients like banana ketchup, coconut milk, and citrus to create the sweet-savory marinades Filipino BBQ is famous for today.

The name “inasal” comes from the Ilonggo word meaning “to cook meat or fish through direct exposure to fire.” Regional variations evolved based on local tastes and available ingredients. Inasal na baboy as we know it today likely originated in Bacolod in the Visayan region, an area known for its sugar cane, vinegar, and love of pork.

Regional Variations in Filipino BBQ

While inasal na baboy is found nationwide, every region in the Philippines has their own spin. In Cebu, they add more black pepper for a spicier marinade. Up north in Ilocos, they use toyomansi, a bright dipping sauce of soy sauce, kalamansi lime, and chilies. In Mindanao, curacha baboy features thicker cuts of pork belly for added juiciness. Manila boasts sizzling platters of pork skewers served with egg, rice, and banana ketchup.

No matter the regional differences, Filipino BBQ always brings people together in a spirit of celebration, camaraderie, and joy. Grilling pork skewers is a centerpiece of festivals and fiestas throughout the country. The smoky aroma and sizzle of pork fat on an open grill signals a good time with family and friends.

Ingredients & Preparation

Recreating that authentic Filipino BBQ flavor at home starts with getting your ingredients prepped. Here’s what you’ll need:

Ingredients

• 2 lbs boneless pork shoulder or pork belly, cut into 1-inch cubes
• 1 cup soy sauce
• 1⁄2 cup banana ketchup
• 1⁄4 cup calamansi juice or lemon juice
• 8 cloves garlic, minced
• 2 tablespoons brown sugar
• 1 teaspoon black pepper
• 1⁄4 cup vegetable oil for basting
• Bamboo skewers, soaked in water for 30 minutes

Preparing the Marinade

The key to perfectly juicy and flavorful Filipino BBQ pork is in the marinade. Combine the soy sauce, banana ketchup, calamansi juice, garlic, brown sugar, and black pepper in a large bowl. Mix well until the sugar fully dissolves.

Add the pork cubes and mix until fully coated. Cover and refrigerate for at least 1 hour, or up to overnight. The longer you marinate, the more flavor your pork will soak up. For best results, turn the pork a few times as it marinates.

Once marinated, thread the pork cubes onto the soaked bamboo skewers. Leave a little space between each cube so they can cook evenly.

Grilling Instructions

Grilling Filipino BBQ pork skewers takes just a few simple steps for finger-licking, melt-in-your-mouth results:

Step 1: Prepare the Grill

Heat your charcoal or gas grill to medium-high heat, around 375-400°F. The grill is ready when you can hold your hand 5 inches above the grates for 3-4 seconds. Use a grill brush to clean the grates.

Step 2: Grill the Skewers

Place the skewers perpendicular to the grates to prevent them from slipping through. Grill for 8-10 minutes, flipping halfway through. Baste both sides with vegetable oil to keep the pork moist and promote caramelization.

The pork is done when it reaches an internal temperature of 145°F. You’ll know it’s ready when the edges are nicely charred and caramelized from the sugars in the marinade.

Step 3: Rest and Serve

Transfer the skewers to a platter and let them rest for 5 minutes before serving. This allows the juices to redistribute so your pork stays perfectly moist and tender. Pair with rice and your favorite dipping sauce for a complete Filipino BBQ meal. Enjoy immediately while the pork is hot and juicy off the grill.

Tips and Variations

Here are some tips for taking your Filipino BBQ pork skewers to the next level:

Grilling Tips

• Use natural lump charcoal for optimal smoky flavor
• Grill with the lid down as much as possible to keep pork moist
• Baste skewers 2-3 times during grilling
• Use a marinade brush to coat skewers without burning your fingers

Flavor Variations

• Use lemongrass, ginger, or green onions in the marinade
• Add chili flakes or sliced jalapeños for heat
• Marinate overnight for even deeper flavor
• Use 7-Up or pineapple juice for a tangy marinade
• Swap boneless chicken thighs for an equally delicious variation

The possibilities are endless when it comes to flavoring and customizing these skewers! Adjust the marinade until you find your perfect blend of sweet, salty, savory and spicy.

Serving & Enjoyment

Here are some tips for serving Filipino BBQ skewers for maximum enjoyment:

Serving Suggestions

• Serve with steamed white rice to soak up the juices
• Garnish with chopped green onions, lime wedges, and chili peppers
• Pair with classic Filipino sides like eggplant salad, lumpia, and banana ketchup
• Offer an array of dipping sauces like toyomansi, vinegar, or spicy mayo

Savor the Moment

Sharing a platter of sizzling hot inasal na baboy is one of life’s great pleasures. Squeeze some calamansi juice over the pork before your first juicy, smoky, garlic-infused bite. Pass around some cold San Miguel beers and let the conversation and laughter flow as freely as the meat juices.

Filipino BBQ celebrates togetherness. While the pork is the star, it’s the act of gathering with good company that provides the real flavor.

Frequently Asked Questions

Can I use chicken instead of pork for these skewers?

Absolutely! Follow the same marinade and grilling method, substituting boneless chicken thighs cut into 1-inch pieces. Grill until the internal temperature reaches 165°F.

What is the key to making a flavorful and balanced Filipino BBQ marinade?

A combination of salty, sweet, sour, and savory flavors. Soy sauce, brown sugar, and banana ketchup provide a complex sweetness and savoriness, while calamansi juice adds bright acidity to balance it out. Minced garlic and black pepper round it all out.

What are some popular dipping sauces for Filipino BBQ pork skewers?

Some favorites are a soy sauce-kalamansi juice mixture called toyomansi, spicy vinegar, banana ketchup, and a mayo-based sauce called labuyo mayo made with chili peppers. The options are endless!

How does Filipino BBQ differ from other types of barbecue?

It has influences from Spanish adobo seasoning and Chinese soy sauce marinades. The banana ketchup and calamansi juice also lend a unique tropical fruitiness not found in American BBQ. And the customary rice and dipping sauce accompaniments reflect the communal, interactive dining style.

Conclusion

With their sweet and garlicky marinade, smoky char, and festive spirit, Filipino BBQ pork skewers offer an irresistible taste of the islands. Easy to whip up in your own kitchen, they’re perfect for summer grilling, casual dinners, or any time you want to infuse some Filipino flavor into your repertoire.

Make the marinade your own by experimenting with different ingredients and seasonings. Share them with friends and family for a truly memorable gathering. Just be prepared for requests for your recipe after the first juicy, delicious bite. When you make Filipino BBQ skewers, prepare to see some very happy faces around your table.