Fire up the grill and prepare for a taste of the Philippines—these pork BBQ skewers are a street food icon that brings people together. Known as inihaw na baboy, these skewers feature thinly sliced pork marinated in a uniquely Filipino blend of banana ketchup, soy sauce, brown sugar, and citrus, then grilled over hot coals until caramelized and slightly charred.
The result is a perfect balance of sweet, savory, and smoky flavors, with tender meat that pulls apart easily. Served with a side of steaming rice and a dipping sauce of vinegar or more banana ketchup, these skewers are a staple at fiestas, family gatherings, and weekend cookouts. While they’re traditionally grilled, they work beautifully on a gas grill, charcoal grill, or even in the oven broiler. Make extra—they disappear fast.
Instructions
Make the Marinade
In a large bowl or resealable plastic bag, combine the banana ketchup, soy sauce, calamansi juice, brown sugar, honey, minced garlic, black pepper, and salt. Whisk until the sugar is dissolved. Reserve ¼ cup of the marinade in a separate container for basting (do not add meat to this reserved portion).
Marinate the Pork
Add the thinly sliced pork to the marinade. Toss to coat thoroughly, ensuring each piece is well covered. Cover and refrigerate for at least 4 hours, but ideally overnight (8 to 24 hours) for the deepest flavor and most tender results.
Prepare the Skewers
Soak bamboo skewers in water for at least 30 minutes to prevent burning. Thread the marinated pork slices onto the skewers, weaving the meat onto each skewer in a serpentine or flat pattern—this allows for even cooking and creates a nice presentation. Aim for about 4 to 6 pieces per skewer.
Make the Basting Sauce (Optional)
In a small bowl, combine the reserved marinade, additional banana ketchup, and honey. Set aside for basting during grilling.
Preheat the Grill
Prepare a charcoal or gas grill for medium-high heat (about 375°F to 400°F / 190°C to 200°C). Lightly oil the grates to prevent sticking.
Grill the Skewers
Place the skewers on the grill. Cook for 3 to 4 minutes per side, turning occasionally, until the pork is cooked through and the exterior is caramelized with slightly charred edges.
Baste with the reserved basting sauce during the last few minutes of grilling, brushing lightly to build up a sticky glaze. The internal temperature should reach 145°F (63°C). Avoid overcooking, as the sugar in the marinade can burn quickly.
Rest and Serve
Transfer the skewers to a serving platter and let rest for 5 minutes. Garnish with chopped parsley or green onions. Serve immediately with steamed white rice and banana ketchup or spiced vinegar for dipping.
These Pork BBQ Skewers capture the vibrant, sweet-savory flavors of Filipino street food—a guaranteed crowd-pleaser for any gathering.
