# Filipino style barbecue

This is how you make Filipino style barbecue.

- Servings: 4 servings
- Total time: 720 min
- Cuisine: Filipino
- Category: Drink
- Language: en

## Ingredients

- 2 lbs pork shoulder steak
- 8 cloves garlic
- 0.5 cup soy sauce
- 1 cup banana ketchup
- 0.25 cup calamansi juice
- 0.5 cup Sprite
- 2 tbsp brown sugar
- 1 tsp garlic powder
- 1 tbsp black pepper
- 1 tsp kosher salt

## Instructions

1. Cut the pork into even cubes or rectangles.
2. Mince the garlic to extract the most flavor.
3. Pour soy sauce into a bowl.
4. Add banana ketchup to the bowl.
5. Add calamansi juice and Sprite to the bowl.
6. Add brown sugar, minced garlic, garlic powder, and black pepper to the marinade.
7. Blend the marinade until smooth.
8. Pour the marinade over the pork in a bowl.
9. Cover the bowl and marinate the pork overnight.
10. Soak barbecue sticks in water to prevent them from burning during grilling.
11. Skewer the marinated pork tightly onto the pre-soaked barbecue sticks.
12. Prepare the barbecue glaze by combining ketchup, brown sugar, soy sauce, garlic, black pepper and kosher salt in a separate bowl.
13. Whisk the glaze ingredients until well combined.
14. Place the pork skewers on a grill over low heat to cook slowly.
15. Turn the skewers to ensure even cooking and prevent burning.
16. Once the skewers are cooked, turn up the heat to medium-high.
17. Brush the skewers with the barbecue glaze.
18. Grill for another 1-2 minutes per side to caramelize the glaze.
19. Apply a second coat of glaze for extra flavor and color.

## Equipment

- cutting board
- knife
- bowl
- blender
- skillet
- grill
- wooden skewers
- tongs

## Tips

- Don't beat yourself up for not finding an ingredient. You can always use something else.
- Soaking the barbecue sticks in water prevents the stick from burning while grilling.
- Packing the meat tightly on the skewers prevents them from drying out while grilling and makes a very juicy skewer.
- The key to grilling is low and slow, since the barbecue has some sugar in the marinade you don't wanna burn it as soon as you put it in the grill. You also don't want the outside to be burnt and the inside to be raw still. So low and slow and we'll just turn the heat up later so we get that beautiful char at the end.
- I personally like doing two coats of barbecue glaze before I finish cooking.

## Source

- Original video: https://www.tiktok.com/t/ZT6Hoc9D1/
- Recipe page: https://www.cliprecipe.com/recipe/41603347-8473-44e3-bd6f-1aee0ed1ff2e
- Extracted: 2025-11-05

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt