Filipino pork barbecue needs a balance of salty soy, bright calamansi, and the rounded sweetness of banana ketchup. Thin slices of pork take up that seasoning before they meet the grill. Keep a little marinade separate for brushing at the end, when its sugar can turn glossy without scorching.
Filipino Pork Barbecue Marinade
Calamansi, banana ketchup, and garlic for pork skewers
A sweet, citrusy marinade sized for thin pork skewers, with a separate clean portion reserved for basting.
Ingredients
Instructions
Serving Ideas
- Serve the cooked skewers with rice and a sharp vinegar dipping sauce.
Substitutions
- Lemon juice can replace calamansi, with a different citrus aroma. Banana ketchup gives the characteristic fruitiness; tomato ketchup produces a different version.
Chef Tips
- A very hot fire burns the ketchup and sugar before the pork cooks. Leave a cooler patch of grill for any skewers colouring too quickly.
Recipe Notes
The time shown covers making the marinade and the minimum soak. Pork and grilling time are not included in the marinade yield.
Storage
Keep unused marinade refrigerated at 4°C or below for up to 3 days. Store the raw pork separately and follow its use-by date.
Allergen Notes
Contains soy and usually wheat from soy sauce. Check the banana ketchup label.
Reference
Recipe context: Panlasang Pinoy — Filipino Style Pork BBQ.