Name: Savory Filipino Pork Barbecue Skewers to Elevate Your BBQ Game Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 3 h 30 min
Cuisine: Filipino
Ingredients: 1/2 cup Soy Sauce (low-sodium if preferred); 4 cloves Garlic (minced); 1/4 cup Brown Sugar (or substitute with honey); 1 teaspoon Black Pepper (adjust to taste); 1/4 cup Calamansi Juice (or lemon juice); 2 tablespoons Vegetable Oil (olive oil works as well); 2 pounds Pork Shoulder Butt (well-marbled); 1 cup Bell Peppers (cut into chunks); 1 cup Onions (cut into chunks)

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Introduction

Filipino Pork Barbecue Skewers are a flavorful and tender treat perfect for any barbecue gathering. Marinated in a savory blend of soy sauce, garlic, and calamansi juice, these skewers bring a sweet and tangy twist to grilled pork that everyone will love.

The image shows four skewers of grilled meat placed side by side on a large green banana leaf that covers a white plate. The meat on the skewers is glazed with a shiny, dark brown sauce and has slight black char marks, giving it a rich, caramelized look. Behind the skewers, there are four bright yellow lemon wedges arranged in a row, adding contrast to the dark meat. The plate is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Soy Sauce (low-sodium if preferred)
4 cloves Garlic (minced)
1/4 cup Brown Sugar (or substitute with honey)
1 teaspoon Black Pepper (adjust to taste)
1/4 cup Calamansi Juice (or lemon juice)
2 tablespoons Vegetable Oil (olive oil works as well)
2 pounds Pork Shoulder Butt (well-marbled)
1 cup Bell Peppers (cut into chunks)
1 cup Onions (cut into chunks)

Instructions

Step 1: In a large bowl, mix together the soy sauce, minced garlic, brown sugar, black pepper, calamansi juice, and vegetable oil until well combined.
Step 2: Add the pork shoulder butt to the marinade, tossing to ensure every piece is well coated. Cover and refrigerate for at least 3 hours, preferably overnight.
Step 3: Just before cooking, heat your grill to medium-high temperature.
Step 4: Thread the marinated pork onto skewers, alternating with chunks of bell peppers and onions, leaving space between each piece.
Step 5: Cook the skewers on the grill for about 3-5 minutes per side or until the pork is cooked through and slightly charred.
Step 6: Remove the skewers from the grill and let them rest for a few minutes before serving.

Tips & Variations

For deeper flavor, marinate the pork overnight rather than the minimum 3 hours.
Try using honey instead of brown sugar for a different sweetness.
Add pineapple chunks to the skewers for a tropical touch and extra juiciness.
If calamansi juice is unavailable, fresh lemon juice is a perfect substitute.

Storage

Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to maintain juiciness. Marinated raw pork can be refrigerated for up to 24 hours before grilling for best quality and safety.

How to Serve

Four skewers of grilled meat with a shiny, dark brown glaze and slight charring rest on a large, dark green banana leaf. Behind the skewers, there are four bright yellow lemon wedges placed side by side. All the food is set on a round white plate, with a white marbled texture as the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of pork for this recipe?

Yes, you can use other cuts like pork loin or tenderloin, but shoulder butt is preferred due to its marbling, which keeps the meat tender and juicy when grilled.

How do I prevent skewers from burning on the grill?

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Also, grill over medium-high heat and turn frequently for even cooking without burning.