Pinoy Pork Barbeque

Pinoy Pork Barbeque are marinated slices of pork speared in bamboo skewers and grilled to perfection. Though this might sound like the western famed barbequed pork, this delicious Filipino version of the barbeque has a lot of difference specifically in terms of preparation and appearance.Pinoy Pork Barbeque

This grilled dish can be considered as a street food because it is sold in barbeque stands on street corners along with isaw ng baboy (grilled pig’s intestine), betamax (grilled chicken blood), isaw ng manok (grilled chicken intestine) and other similar street foods.

The thing that I like most about Pork Barbeque is its rich flavor: the marinade does its job by ingesting all the flavors in the pork while the grilling process provides additional smokiness making this grilled Filipino Food stand out.

As far as I am concerned, Pinoy Pork Barbeque won’t be complete without the spicy vinegar. Do you remember the tall coffee jars in barbeque stands that contain the spicy vinegar dip? I like soaking my barbeque in that vinegar dip and I intentionally scoop the floating chopped onions as I pull the stick out. “Mas sasarap ito kapag sinamahan mo pa ng malamig na softdrink” (this will taste even better with cold soda by your side) “ayy, Sarap!” (Delicious!)

Heat-up your griller and try this Pinoy Pork Barbeque recipe.

Recipe: Pork Barbecue


  • 2 lbs pork, sliced
  • 1/2 cup soy sauce
  • Lemon juice from 1 piece lemon
  • 1/2 cup banana ketchup
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 3 tablespoons brown sugar
  • 8 cloves garlic, crushed and chopped

Watch the video:

Cooking Procedure

  1. Combine pork, soy sauce, lemon juice, ketchup, salt, ground black pepper, brown sugar, and chopped garlic in a mixing bowl then mix the ingredients well. Make sure that all ingredients are properly distributed; using your hands in mixing the ingredients is recommended.
  2. Marinate the pork in the mixture overnight. Make sure to refrigerate the marinade to avoid contamination. If in case you are so eager to grill right away, allow at least 3 hours for the meat to absorb the flavors.
  3. Skewer the sliced pork using a bamboo skewer (this is also the same as the barbeque stick that we know).
  4. Grill the pork until both sides are done. Use the leftover marinade as basting sauce. Try adding a few tablespoons of soy sauce, ketchup, and a tablespoon of cooking oil to create the perfect basting sauce.
  5. Serve with spicy vinegar. Share and enjoy!

Number of servings (yield): 6


  1. thanks for that simple yet best tasting recipe….

  2. lilian says:

    Kuya, try to add a tablespoon of peanut butter to your marinade. You’ll love it, promise.

  3. Yum!! By the way, how many servings does this make? Thanks!

  4. Mitz, 4 to 5 pieces of calamansi will do.

    • Thank you po! will try tonight :) God bless your wonderful site. For sharing delicious recipes to food lovers like me :).

    • lindsay says:

      how many pounds of pork shoulders do I need for 50 pcs of BBQ? also (out of the topic), para dun sa LENGUA ilang pounds of beef (instead of tongue) do I need to feed 30 people?


  5. lindsay says:

    how many pounds of pork shoulders do I need for 50 pcs of BBQ? also (out of the topic), para dun sa LENGUA ilang pounds of beef (instead of tongue) do I need to feed 30 people?


  6. Great Kuya. Thanks

  7. hi there Mr. Panlasang Pinoy! Love you website! my husband and I been using your site officialy as our RECIPE Ebook :) Thanks you very much!

    From Lising Family in AR, USA

  8. can i use george foreman grill because we dont have a charcoal grill. please let me know asap im going to make it tomorrow.tnx u.

  9. Nanette says:

    I had this today, and amazingly delicious, i omit salt and black pepper which I don’t need with my diet, and it waws unbelievable, ‘coz I was wondering for long time what is the good marinate for barbeque Pinoy style, I never thought it was so simple and yet the best I ever tasted….I will suggest for winter time like this and there is no barbeque grill available, I lay it on foil ang broil for 350 degrees in the broiler, and set the time for ten to fifteen minutes each side, perfect, serve for any reason, appetizer, snack or with rice, it’s also good with beer or wine for pulutan during laid back time…

  10. I love, love, love your site…I came across your you tube video by accident and I was hooked then. The first recipe I tried is the “siopao asado”…the video made cooking so much easier…I used the bread machine in making the dough..much easier. My hubby, mom and brother loved it..I even made another batch for my filipino friends…they were so proud of me…coz they know I am not not that “good in the kitchen”…LOL! The next one I made is the menudo…again, it was a success. For New Year’s Eve, I will try to make the Pork BBQ, Stuffed Squid and the Pansit Malabon…wish me luck! Thank you for taking the time to post recipe and make the video. You really made everything so much easier…

  11. Wow – your pork bbq look so, so good! I’ve always loved Filipino dishes. I always love BBQ and I will definitely be trying your recipe! Thank you for sharing.

  12. Gracie says:

    Great recipe. Very delicious! :)

  13. Danilo says:

    Was wondering if you can use this recipe for beef bbq ?

  14. Hey your recipe is fantastic. Also, I add sprite and 7up to add flavor to the barbque, which is optional too :]

    Thanks for your recipe 😀

  15. can i use this recipe with chicken too?ty

  16. Vanjo, I tried your recipe and blogged about it. My family and friends who came over for dinner loved it. They were sooooo good :-)
    Thanks for sharing….

    Here’s the blog

  17. Wow!!!!! Looks good!!!! love your website!!!!! i will DEFINITELY try this!!!! nakakagutom tuloy!! time to fire up the grill!!!! hehehe…thanks!!!!! 😀

  18. All I can say is Thank you so much.You help a lot to a person like me that doesn’t know much in cooking.More power and may God Bless You…

  19. marlazz says:

    I agree it’s best dipped in the spicy vinegar. How do you make the spicy vinegar dip?

    Thanks for the recipe. Perfect weekend for a barbeque here in Toronto. Kudos for the great site!

  20. sorbetes says:

    What cut of pork do you recommend? country-style ribs? butt? chops? Thanks!

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