Go Back

Filipino BBQ Pork Skewers (Inihaw na Baboy) with Sticky Sweet Soy Glaze

Filipino BBQ pork skewers are marinated in a sweet soy banana ketchup glaze, then grilled until charred at the edges and glistening. This inihaw na baboy method delivers caramelized flavor with a simple sawsawan vinegar dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Marinating 4 hours
Total Time 8 hours
Servings: 6 servings
Course: Main Dish
Cuisine: Filipino
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 2 lb pork shoulder Sliced thin (about 1/4 inch).
Filipino BBQ Marinade
  • 0.5 cup soy sauce
  • 0.5 cup banana ketchup (or regular ketchup)
  • 0.25 cup lemon-lime soda (7-Up or Sprite)
  • 3 tbsp brown sugar
  • 3 tbsp white vinegar
  • 5 garlic Minced (for marinade).
  • 1 tsp black pepper
Skewers
  • 1 bamboo skewers Soaked 30 minutes.
Sawsawan (Dipping Sauce)
  • 0.25 cup white vinegar For dipping sauce.
  • 3 garlic Minced (for sawsawan).
  • 1 tsp sugar
  • 1 bird's eye chili
Serving (suggested)
  • 1 garlic fried rice Serve alongside.
  • 1 vinesger-based dipping sauce Use the sawsawan for dipping.

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Make the marinade and marinate the pork
  1. In a bowl, mix soy sauce, banana ketchup, lemon-lime soda, brown sugar, white vinegar, minced garlic, and black pepper until the sugar dissolves.
  2. Thread the sliced pork onto soaked bamboo skewers, then submerge in the marinade and refrigerate 4–8 hours.
Make the sawsawan dipping sauce
  1. In a bowl, mix white vinegar, minced garlic, sugar, and bird's eye chili, then set aside.
Grill the skewers
  1. Preheat the grill to medium-high and oil the grates.
  2. Grill the skewers 3–4 minutes per side, basting with the reserved marinade each time, until caramelized and cooked through.
Serve
  1. Serve the Filipino pork skewers with garlic fried rice and the sawsawan dipping sauce.

Notes

Marinate longer for deeper caramelized flavor; keep the pork refrigerated during the 4–8 hour rest. Store grilled leftovers covered in the refrigerator up to 3 days; freeze pork skewers (without rice) up to 2 months. For a lighter option, use reduced-sugar banana ketchup and reduce the brown sugar to taste while keeping the marinade ratio balanced.