Filipino Barbeque

Filipino Barbeque from Pinay In Texas Cooking Corner


  • 4 lbs of pork loin
  • 1/2 cup banana ketchup
  • 1/2 cup soy sauce
  • 1/4 cup lemon juice
  • 3/4 cup pineapple juice
  • 1/2 cup 7-up
  • 2 tbsp brown sugar
  • 2 tbsp garlic crushed
  • 1/2 cup sweet onion, finely chopped
  • 1/2 tsp. salt
  • 1/2 tsp freshly ground pepper
  • 2 Tbsp canola oil (for basting)


1. Slice pork into 1/2" x 1" x 2.5" pieces. Set aside.

2. In a big bowl, combine all the ingredients (except pork and oil) to make your marinade. Add in the strips of pork. Let it marinade for a minimum of 1 hour or preferably overnight in the refrigerator.

3. Soak the skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill. Put 3-4 pcs. of meat per skewer. Set aside to let the excess marinade to drip.

4. Meanwhile, boil the marinade until it's reduced to half. Transfer to a small bowl and mix with oil. You will use this for basting.

5. Grill the skewered meat over charcoal for about 5 minutes on each side. Baste both sides to give it some shine and color.

6. Serve with steamed rice and dipping sauce (which is vinegar with crushed garlic, minced onions, chili, a little fish sauce and sugar).