Filipino Pork Kebabs (Pinoy)
I had a package of country style ribs and was craving kebabs. I chose the Filipino Pork Kebabs (Pinoy) or Filipino Street Food because they looked wonderful and received rave reviews on Pinterest.
This recipe for Filipino Pork BBQ is a definite KEEPER! The husband and I enjoyed them so much I plan on serving this the next time we have guests. Which isn’t very often but when we do I struggle to plan an easy yet delicious meal everyone will enjoy. Don’t you guys?
I’m always afraid I will flop making the recipe and then we have to order pizza. Well, this recipe is going to be the one to use on guests. It’s so easy and so amazingly scrumptious!
Most recipes I searched used a pork butt (which I will use next time). I had country style ribs ready to go so I used them. They turned out great. You cut up the meat and toss it with the marinade. How easy is that? That is my favorite kind of recipe. No muss, no fuss…sort of.
How To Make Filipino Pork Kebabs (Pinoy)
The marinade recipe made about 2 3/4 cups for me. Reserve 3/4 cup to baste the kebabs while cooking. I marinate most all of our meats in a zip top bag. It’s easier to store in the refrigerator and toss out when I’m done.
Marinate the pork for at least 4 hours minimum up to overnight. I marinated ours for 12 hours and it was perfect.
Pop it on a hot grill over direct heat and baste with the reserved marinade while cooking.
Grill until pork is done. It only took about 12 – 15 minutes for ours to be nicely charred and cooked through. They were perfectly seasoned, succulent, moist and soooo tender!
You will make this on a regular basis, I promise. Ok maybe that’s just me but I hope you enjoy the recipe.
- 2 Lbs. Pork butt or belly if using pork belly remove the skin
- 1 Cup Soy sauce
- 1 Whole garlic head peeled and smashed
- 1 Small onion minced
- 2 Lemons
- ½ Cup 7UP
- 1 Tsp. Ground black pepper
- 5 Tbs. Dark brown sugar
- 1 Cup Banana sauce ketchup (REGULAR Ketchup works, it's what I used)
Soak bamboo skewers in water for at least 30 minutes before putting meat on.
Cut pork into ½ thick x 1-inch wide x 1 ½ inch long pieces.
Slide pork onto skewers and set aside.
In a large bowl combine soy sauce, garlic, onion, juice of 2 lemons, 7-UP, ground black pepper, dark brown sugar and ketchup.
Whisk mixture to dissolve ingredients well and pour marinade mixture onto the pork.
Cover and set in the fridge overnight or at least 4 hours before grilling.
Grill on direct heat until pork is done, turning as needed to obtain char marks on both sides. (about 10-15 minutes)
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