Go Back

Filipino BBQ Pork Skewers with Banana Ketchup Glaze

Filipino BBQ pork skewers are marinated in a sweet-savory banana ketchup mixture, then grilled until caramelized with visible char marks. Thin pork shoulder cooks quickly on medium-high heat for glossy glaze and a tender, juicy bite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Filipino
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork marinade and glaze
  • 1 lb pork shoulder, sliced thin Use thin slices so the pork cooks through evenly on skewers.
  • 0.5 cup banana ketchup Provides the classic sweet, tangy BBQ flavor.
  • 0.25 cup soy sauce Adds savory depth for the marinade and brushing.
  • 0.25 cup brown sugar Helps caramelize into a glossy glaze.
  • 6 cloves garlic, minced Minced for even distribution.
  • 0.25 cup lemon juice (or calamansi juice) Use for acidity that tenderizes and brightens the glaze.
  • 2 tbsp fish sauce Optional but traditional; adds umami.
  • 1 tbsp oil Helps the marinade cling and promotes browning.
  • 1 tsp black pepper For warmth and balance.
  • 1 wooden skewers, soaked Soak to reduce scorching on the grill.

Equipment

  • 1 grill

Method
 

Make marinade
  1. Combine banana ketchup, soy sauce, brown sugar, garlic, lemon juice, fish sauce, oil, and black pepper in a bowl and stir until smooth and glossy.
  2. Thread pork slices onto soaked skewers and arrange them in a large dish with space between skewers.
  3. Pour marinade over the pork until well coated, cover, and refrigerate for at least 4 hours or overnight (visible sauce clinging to the pork).
Grill and caramelize
  1. Preheat the grill to medium-high heat until hot.
  2. Grill skewers for 8-10 minutes per side, brushing with marinade each time you flip (look for increasing dark caramel tones and char marks).
  3. Continue grilling, brushing with marinade, until the pork is caramelized and cooked through with no pink in the center (glaze should look thick and shiny).
  4. Serve immediately with steamed rice and additional banana ketchup for dipping (charred edges with a glossy finish).

Notes

For the best caramelized finish, keep the grill at medium-high and brush with marinade during flipping so the glaze thickens instead of burning. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked skewers for up to 2 months, thaw overnight in the fridge and reheat on a grill or in a skillet. For a no-fish-sauce option, replace fish sauce with an extra 1 tbsp soy sauce to keep the savory balance.