This iconic Filipino street food has earned its place as one of the most beloved dishes in Filipino cuisine. Our version elevates the traditional pork barbecue by combining time-honored techniques with precise measurements to create the perfect balance of flavors.
The secret lies in our two-stage marination process and careful basting technique, which results in incredibly tender meat with a gorgeously caramelized exterior. These sweet-savory pork skewers deliver restaurant-quality results right from your home grill.
While it takes time to prepare, the result is absolutely worth the wait – juicy, flavorful pork with sticky-sweet edges that will have everyone reaching for seconds.
Why You’ll Love This Recipe
- Perfect balance of sweet, salty, and spicy flavors (matamis, maalat, at maanghang)
- Tender, juicy meat with caramelized edges
- Make-ahead friendly for parties and gatherings
- Authentic Filipino taste with modern cooking precision
- Restaurant-quality results at home
Filipino Pork Barbecue (Inihaw na Baboy)
Equipment
- Charcoal grill (ihawan) For authentic smoky flavor
- Meat Slicer or Sharp Knife (Matulis na Kutsilyo) For precise 1-inch wide, ¼-inch thick cuts
- Large Glass or Non-reactive Bowl (Malaking Mangkok) For marinating
- Bamboo Skewers (Barbecue Stick) For threading meat
- Basting brush For applying sauce
- Meat thermometer For ensuring proper cooking temperature
- Long-handled Tongs (Sipit) For safe grilling
Ingredients
For the Meat:
- 6 pounds pork butt kasim, sliced to 1-inch wide and ¼-inch thick
- Pro tip: Ask your butcher for “pang-BBQ na hiwa” for perfect cuts
For the Marinade:
- 3 cups 7-up or Sprite
- 2 cups soy sauce toyo
- 2 cups vinegar suka
- 2 cups oyster sauce sawsawang talaba
- 3 cups brown sugar asukal na pula
- 1 tablespoon ground black pepper dinurog na paminta
- 1 cup minced garlic bawang
- 10 Thai chili peppers/siling labuyo minced
For the Basting Sauce (Pang-pahid):
- 2 cups banana ketchup banana catsup
- ½ cup sesame oil langis ng sesame
- 1 cup oyster sauce
Instructions
- Start by soaking the bamboo skewers (kawayan na pang-tuhog) in water for at least 30 minutes to prevent burning. While waiting, prepare your marinade in a large bowl. Combine 7-up, soy sauce (toyo), vinegar (suka), 2 cups of oyster sauce (sawsawang talaba), brown sugar (asukal na pula), minced garlic (bawang), ground black pepper (paminta), and minced Thai chili peppers (siling labuyo). Mix until the sugar completely dissolves.
- Take your pork butt (kasim) and slice it into uniform pieces, approximately 1-inch wide and ¼-inch thick (isang pulgada ang lapad at ¼ pulgada ang kapal). If unsure, ask your butcher for “pang-BBQ na hiwa.” Rinse the meat slices and pat them completely dry with paper towels to ensure the marinade isn’t diluted.
- Place the meat in the marinade, making sure each piece is well-coated (siguruhing babad na babad ang karne). Cover the container and refrigerate for 4-8 hours or overnight. Avoid marinating longer than 24 hours as the meat’s texture may become mushy (masyadong malambot).
- When ready to cook, prepare your charcoal grill (ihawan). Light the charcoal and wait until it’s covered with gray ash and glowing red underneath (pag-iinitin ang uling hanggang magkaron ng puting abo). This indicates your grill has reached medium-high heat (350-400°F/175-200°C).
- While the grill heats up, prepare your basting sauce (pang-pahid na sarsa). In a bowl, combine banana ketchup, sesame oil, and the remaining cup of oyster sauce. Mix well and set aside.
- Remove the meat from the marinade and thread 2-3 slices onto each pre-soaked skewer (ituhog ang karne), leaving small gaps between pieces for even cooking. Discard the used marinade for food safety.
- Place the skewers on the hot grill. Let them cook for 2-3 minutes on each side before applying any basting sauce. This initial sear helps seal in the juices (paselyuhan muna ang karne). Once the meat begins to change color, start brushing with your basting sauce (pahiran ng sarsa).
- Continue grilling and basting, turning the skewers every few minutes to ensure even cooking (pabaliktad-baliktad ang pagkakaiha). Watch for flare-ups from dripping marinade. If this occurs, move the skewers to a cooler part of the grill. The total cooking time should be about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- For the spiced vinegar dip (sawsawan), combine vinegar, minced garlic, chopped onions, chopped Thai chilies, ground pepper, and salt in a small bowl. This can be prepared while the meat is grilling.
- Once the meat is cooked through and has a nice char on the edges (may magandang pagkakapaso), remove from the grill and let rest for 2-3 minutes before serving (palamig ng kaunti bago ihain).
- For best results, serve immediately while hot (ihain habang mainit pa) with your prepared spiced vinegar dip, steamed rice (kanin), and pickled green papaya (atchara).
Tips from Lola’s Kitchen
- “Pag-iinitin ang uling, hintaying maging puti” (Wait for the charcoal to turn white-hot)
- “Para hindi masunog, iwasang may tumutulo sa uling” (Prevent flare-ups by avoiding marinade drips)
- “Kung gusto mong mas malasa, dalawang beses ibabad” (For more flavor, marinate twice)
- “Huwag kalimutang baliktarin ng pantay” (Don’t forget to turn evenly)
Nutrition
Troubleshooting Common Issues
- Burning too quickly?
- Raise the grilling grate higher from the heat
- Lower charcoal temperature
- Reduce sugar in marinade
- Meat too tough?
- Slice meat thinner
- Don’t skip the 7-up in marinade (natural tenderizer)
- Don’t overmarinate past 24 hours
Storage & Reheating
Store cooked barbecue in an airtight container (saradong lalagyan) in the refrigerator for up to 3 days. For longer storage, wrap individual portions in aluminum foil, place in freezer bags, and freeze for up to 3 months (pwedeng i-freeze hanggang 3 buwan).
To reheat refrigerated barbecue: In the oven (sa hurno): Wrap in foil and heat at 350°F (175°C) for 10-12 minutes On the grill (sa ihawan): 2-3 minutes per side over medium heat In the microwave (sa microwave): 1-2 minutes, though this method may make the meat slightly tough
For frozen barbecue, thaw overnight in the refrigerator before reheating.
Variations
Chicken BBQ (Inihaw na Manok): Use chicken thigh fillets instead of pork Spicy Version
Spicy (Maanghang): Double the siling labuyo or add cayenne pepper
Sweet Version (Matamis): Add honey (pulot) or increase brown sugar
Citrus Version: Replace vinegar with calamansi juice
Modern Twist: Add lemongrass (tanglad) and ginger (luya) to the marinade
Premium Version: Use pork belly (liempo) instead of pork butt
Ingredient Alternatives (Mga Kapalit na Sangkap)
7-up → Sprite, Mountain Dew, or pineapple juice
Banana ketchup → Tomato ketchup mixed with brown sugar
Oyster sauce → Hoisin sauce or thick soy sauce
Thai chilies → Red pepper flakes or jalapeños
Pork butt → Pork shoulder or pork belly (adjust cooking time accordingly)
Brown sugar → White sugar with a splash of molasses
Sesame oil → Vegetable oil with toasted sesame seeds
Frequently Asked Questions
Q: Why is my barbecue burning too quickly? A: Your grill might be too hot. Maintain medium-high heat and avoid placing the meat directly over flames.
Q: Can I make this indoors? A: Yes, using a stovetop grill pan or broiler, though the authentic smoky flavor will be different.
Q: How do I prevent the meat from being tough? A: Slice against the grain, don’t skip the 7-up (natural tenderizer), and don’t overcook.
Q: Can I reuse the marinade? A: Only if you boil it for at least 10 minutes to kill bacteria. Better to make fresh basting sauce.
Q: What’s the best cut of pork to use? A: Pork butt (kasim) is ideal as it has the right fat-to-meat ratio.
The Story Behind Filipino Pork Barbecue
In the vibrant streets of the Philippines, where the aroma of grilling meat mingles with the warm tropical air, Filipino Pork Barbecue stands as a testament to the country’s rich culinary heritage. This beloved street food, known locally as “inihaw na baboy,” has evolved from humble beginnings to become a national treasure that graces both street corners and prestigious celebrations.
The origins of Filipino Pork Barbecue can be traced back to the pre-colonial era, when indigenous cooking methods involved skewering meat on bamboo sticks and cooking over open flames. However, the recipe we know today was significantly influenced by Chinese traders who introduced soy sauce and various marinades to the archipelago. The American colonial period further transformed the dish with the introduction of banana ketchup, a uniquely Filipino creation born during World War II when tomatoes were scarce.
What sets Filipino Pork Barbecue apart from other Asian grilled meats is its distinctive marinade. Unlike its regional counterparts, Filipino barbecue embraces a complex harmony of sweet, salty, and tangy flavors. The secret lies in the unexpected addition of lemon-lime soda, a technique that emerged in the 1960s when street vendors discovered that carbonated beverages not only tenderized the meat but also added a subtle sweetness that caramelizes beautifully on the grill.
Today, you’ll find these succulent skewers being grilled on almost every street corner in the Philippines, particularly during the late afternoon hours when workers head home and students finish their classes. The sight of street vendors fanning their improvised grills, the sound of meat sizzling over hot coals, and the rhythmic motion of basting the skewers with marinade have become iconic scenes in Filipino daily life.
The popularity of Filipino Pork Barbecue has transcended its street food origins to become a staple at family gatherings, fiestas, and even high-end restaurants. From simple neighborhood gatherings to elaborate beach parties, no Filipino celebration feels complete without these flavorful skewers. The dish has also gained international recognition, with Filipino communities worldwide sharing this beloved recipe and adapting it to local tastes while maintaining its essential character.
What makes this dish particularly special is its role in Filipino social culture. The preparation often becomes a communal activity, with family members taking turns marinating, skewering, and grilling the meat. This shared experience, known as “bayanihan” spirit, transforms a simple cooking process into a celebration of Filipino hospitality and togetherness.
