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Filipino Pork Barbecue (Inihaw na Baboy)

Filipino Pork Barbecue (Inihaw na Baboy)

Filipino Pork Barbecue (Inihaw na Baboy) is a cherished street food turned culinary icon, featuring thin slices of marinated pork butt grilled on bamboo skewers until caramelized and sticky-sweet. Distinguished by its unique marinade combining 7-up for tenderization, soy sauce for depth, vinegar for tang, and brown sugar for caramelization, the meat undergoes a two-stage flavor-building process. First marinated overnight, then basted during grilling with a distinct sauce featuring banana ketchup and oyster sauce, it develops a complex sweet-savory profile with subtle heat from Thai chilies. The result is supremely tender meat with charred, glossy edges that's traditionally served with spiced vinegar dip. While its origins trace back to Filipino street corners, this dish has evolved into a mandatory presence at celebrations and gatherings, beloved equally as a beer partner (pulutan) or a rice meal centerpiece.
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Prep Time 30 minutes
Cook Time 20 minutes
Marination Time 8 hours
Course Snack
Cuisine Filipino
Servings 50 skewers
Calories 175 kcal
Difficulty Medium

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
 

  • Soak bamboo skewers in water for 30 minutes to prevent burning during grilling. While waiting, make your marinade by mixing 7-up, soy sauce, vinegar, 2 cups oyster sauce, brown sugar, minced garlic, black pepper, and minced Thai chilies in a large bowl. Stir until sugar completely dissolves.
  • Slice your pork butt into uniform pieces, about 1-inch wide and ¼-inch thick (pang-BBQ na hiwa). You can ask your butcher to do this for you. Rinse the meat and pat dry with paper towels.
  • Put the meat in the marinade, making sure all pieces are well-coated. Cover and place in the refrigerator for 4-8 hours or overnight.
  • When ready to cook, start your charcoal grill. Wait until the charcoal is covered with gray ash and glowing red underneath (about 350-400°F/175-200°C).
  • While the grill heats, make your basting sauce. Mix banana ketchup, sesame oil, and 1 cup oyster sauce in a bowl. Set aside.
  • Take the meat from the marinade and thread 2-3 slices onto each soaked skewer, leaving small gaps between pieces. Throw away the used marinade.
  • Place skewers on the hot grill. Cook for 2-3 minutes on each side before applying any basting sauce. Once the meat starts changing color, brush on your basting sauce.
  • Keep grilling and basting, turning the skewers every few minutes until cooked through, about 15-20 minutes total. If flames flare up, move the skewers to a cooler spot on the grill.
  • For the dipping sauce, mix vinegar, minced garlic, chopped onions, chopped Thai chilies, pepper, and salt in a small bowl.
  • Let the barbecue rest for 2-3 minutes after grilling. Serve hot with the spiced vinegar dip, steamed rice, and pickled papaya (atchara).
  • Enjoy your homemade Filipino Pork Barbecue while it's hot and fresh off the grill!
  • Note: For food safety, the pork should reach an internal temperature of 145°F (63°C).

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

Calories: 175kcalCarbohydrates: 19gProtein: 12gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 33mgSodium: 912mgPotassium: 231mgFiber: 1gSugar: 17gVitamin A: 1IUVitamin C: 0.01mgCalcium: 26mgIron: 1mg
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