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Filipino BBQ Pork Skewers (Inihaw na Baboy)

Filipino BBQ pork skewers are inihaw na baboy with thin sliced pork shoulder grilled until charred at the edges and glossy with a sticky sweet soy glaze. Marinating in a banana ketchup–soy mixture creates caramelized, tender pork that finishes in minutes on the grill.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Filipino
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder (thin sliced for skewers)
  • 2 lb pork shoulder Sliced thin (about 1/4 inch) so it cooks quickly and stays tender.
Filipino BBQ Marinade
  • 0.5 cup soy sauce
  • 0.5 cup banana ketchup (or regular ketchup)
  • 0.25 cup lemon-lime soda (7-Up or Sprite)
  • 3 tbsp brown sugar
  • 3 tbsp white vinegar
  • 5 cloves garlic Minced.
  • 1 tsp black pepper
Skewers & grill prep
  • 1 bamboo skewers Soak for 30 minutes before threading.
  • 0.5 tbsp cooking oil Use enough to lightly oil the grates.
Sawsawan (Vinegar Dipping Sauce)
  • 0.25 cup white vinegar
  • 3 cloves garlic Minced.
  • 1 tsp sugar
  • 1 bird's eye chili Adjust to heat preference.
Serving suggestions
  • 1 garlic fried rice Serve alongside for classic pairing.

Equipment

  • 1 grill

Method
 

Make the marinade
  1. In a bowl, mix soy sauce, banana ketchup, lemon-lime soda, brown sugar, white vinegar, minced garlic, and black pepper until the sugar dissolves. The mixture should look uniform before you marinate the pork.
Marinate the pork
  1. Thread the thin sliced pork shoulder onto soaked bamboo skewers and submerge them in the marinade. Refrigerate for 4–8 hours so the sauce penetrates and helps caramelize on the grill.
Make the sawsawan
  1. In a small bowl, mix white vinegar, minced garlic, sugar, and bird's eye chili and set aside. Taste and adjust chili for your preferred heat level.
Grill and baste
  1. Preheat the grill to medium-high and oil the grates. You should be able to hold your hand near the grate for about 3 seconds before it feels too hot.
  2. Grill the skewers for 3–4 minutes per side, basting with reserved marinade each time. Continue until caramelized on the edges and cooked through, with a sticky, glossy sheen.
Serve
  1. Serve the Filipino BBQ pork skewers with garlic fried rice and sawsawan for dipping. Add extra basting sauce if you want a thicker glaze at the table.

Notes

Pro tip: marinate the pork on the skewers so every surface gets coated for the best caramelized, shiny glaze. Refrigerate in a covered container up to 3 days (keep sawsawan separate). Freezing is not recommended for the grilled texture, but you can freeze uncooked marinated pork skewers up to 1 month—thaw overnight in the fridge before grilling. For a lighter option, use reduced-sugar ketchup and cut the brown sugar to 2 tbsp while keeping the same grilling time to maintain caramelization.