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+ servings

Filipino Style Pork and Chicken Barbecue

Grilled marinated chicken and pork skewers
Prep Time1 hour
Cook Time40 minutes
Course: Main Course
Cuisine: Fiipino
Keyword: barbecue, filipino barbecue, grilled pork
Servings: 6 people
Calories: 919kcal
Author: Vanjo Merano

Ingredients

  • 3 lbs. pork shoulder (note 1)
  • 3 lbs. chicken (note 2)
  • 2 tablespoons cooking oil (note 3)

Marinade ingredients:

  • 2 tablespoons Knorr Liquid Seasoning
  • 3/4 cup soy sauce
  • 1/2 cup banana ketchup
  • 7 pieces calamansi
  • 1 head garlic crushed
  • 2 teaspoons sugar
  • 1/2 teaspoon ground black

Instructions

  • Make the marinade sauce by combining all the marinade ingredients in a bowl. Stir until all ingredients are well blended.
  • Arrange the pork and chicken slices in separate resealable bags. Pour half of the marinade mixture in each bag. Let the air out of the bag and then seal it. Put the bags inside the refrigerator and let it sit in there for at least 6 hours.
  • Skewer the sliced pork shoulders using a bamboo stick. Set aside.
  • Make the basting sauce by combining half of the marinade ingredients in a bowl. Add 2 tablespoons of cooking oil. Mix well. Set aside.
  • Heat-up the grill and start grilling the pork barbecue while turning and brushing with basting sauce every few minutes until the pork gets completely cooked. Arrange on a serving plate.
  • Do the same step with the chicken. Continue grilling until the inside temperature reaches 165F.
  • Arrange in a serving plate. Serve with the chicken and pork barbecue with rice and a bowl of spicy vinegar for dipping.
  • Share and enjoy!

Video

Notes

Notes:
  1. The pork shoulder needs to be skewered later on. It has to be thinly slice for ease. It will also help the marinade penetrate faster and the pork will also cook quickly.
  2. Feel free to portion the chicken based on your preference. Usually, the chicken is quartered, or cut into smaller pieces depending on the number of persons that will partake it.
  3. Cooking oil is added to the basting sauce. I have been doing this technique since I can remember because it gives the meat that nice texture and help is moist a bit. The drippings also produce triggers the charcoal to produce more smoke. This means more smokey flavor.

Nutrition

Calories: 919kcal | Carbohydrates: 11g | Protein: 91g | Fat: 55g | Saturated Fat: 16g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 322mg | Sodium: 2468mg | Potassium: 1355mg | Fiber: 1g | Sugar: 6g | Vitamin A: 436IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 6mg