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Home » Appetizer Recipes » Filipino Pork Barbeque Skewers Recipe (Pork BBQ on Stick)

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Filipino Pork Barbeque Skewers Recipe is a very popular street food in the Philippines. This is an appetizing food and everybody loves this, you can find it in every sidewalk here in the Philippines. Filipino’s eat this as a snack, a meal or simply as pulutan. Of all the Filipino food, this is the well-loved outdoor dish. Filipino Pork Barbeque Skewers is simple to make, it has a sweet, salty smoked flavor, cut thinly into bite size pieces, skewered in bamboo sticks and usually cooked over charcoal.

Try this version of Filipino Pork Barbeque Skewers Recipe it is so tender, flavorful and deliciously mouth-watering.

Filipino Pork Barbeque recipe

Filipino Pork Barbeque Skewers on Stick Ingredients:

  • 1 kg. Pork
  • 20 bamboo skewers
  • 1 cup soy sauce
  • 1 head garlic, minced
  • 1 onion, finely chopped
  • 1/4 cup of calamansi juice or lemon juice
  • 1/2 cup of 7up, sprite or beer (optional)
  • 1 teaspoon ground black pepper
  • 3 tablespoons of brown or white sugar
  • 1/2 cup of banana or tomato catchup

Filipino Pork Barbeque Skewers Cooking Instructions:

  • Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
  • In a mixing bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
  • Mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
  • Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
  • String the pork on the skewers.
  • Over live charcoals, barbeque the pork on skewers until each barbeque is cooked – turning every few minutes on each side and basting the leftover marinate on the barbeque.

Filipino Pork Barbeque Recipe

Try this tender, flavorful and deliciously mouth-watering Filipino Pork Barbeque Skewers Recipe.

Filipino Pork BBQ Recipe


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About the author: author Ed Joven is founder and of author at He loves to travel and eat good food with family and friends. You can find him on Google+ , Twitter, Facebook and Pinterest.

8 Responses

  1. gie

    July 3rd, 2008 at 12:29 pm


    very good!!

  2. jeb

    October 6th, 2008 at 8:17 pm


    I’ll try..

  3. lyra

    May 24th, 2009 at 4:00 am


    delicious…one of my fav. recipes..

  4. ann

    July 28th, 2009 at 1:31 pm


    I absolutely love that fo0d.My m0m used to co0k it when we are in Philippines.I’ll try to make some barbeque but instead of grill,can i d0 it in an oven?Is it better if i used beer rather than sprite?

  5. cesar penalba

    August 21st, 2009 at 6:33 pm


    ill incorporate this on my own recipe..looks yummy ….

  6. cathzsmile

    April 6th, 2010 at 12:35 am


    I’ve tried and tested this recipe… My family love it!

  7. Mon

    June 16th, 2010 at 7:01 pm


    Going to prepare this for a special friend on Father’s day 🙂 and plus his favorite soup Sinagang!

  8. Forrest Tate

    July 13th, 2010 at 6:36 am


    This tastes like the pork sticks that we used to buy off base while we were stationed at Clark Air Base , Philippines. I was told that the Venison (deer) I cooked with this recipe was the best they had ever eaten !

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