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Filipino BBQ Pork Skewers with Banana Ketchup Glaze

Filipino BBQ pork skewers made with a sweet banana ketchup marinade, grilled hot for caramelized char marks. Thin-sliced pork cooks fast and gets a glossy glaze while you brush on the marinade.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Filipino
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Marinade and glaze
  • 0.5 cup banana ketchup
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar
  • 6 garlic
  • 0.25 cup lemon juice or calamansi juice
  • 2 tbsp fish sauce
  • 1 tbsp oil
  • 1 tsp black pepper
Pork and skewers
  • 2 lb pork shoulder sliced thin
  • 12 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Combine banana ketchup, soy sauce, brown sugar, garlic, lemon juice, fish sauce, oil, and black pepper in a bowl, stirring until smooth.
  2. Thread pork slices onto soaked wooden skewers and place them in a large dish in an even layer.
  3. Pour the marinade over the pork, cover, and refrigerate for at least 4 hours or overnight (resting/marinating).
Grill and caramelize
  1. Preheat the grill to medium-high heat and let it come fully up to temperature before cooking.
  2. Grill the skewers for 8-10 minutes per side, brushing with the marinade as you cook and watching for browning.
  3. Continue grilling until the pork is caramelized and cooked through, ensuring a glossy glaze with visible char marks.
Serve
  1. Serve the Filipino BBQ pork skewers with steamed rice and additional banana ketchup for dipping.

Notes

For best caramelized char marks, slice the pork thin and keep the grill at steady medium-high heat while brushing with marinade. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked skewers up to 2 months. For a gluten-free option, use gluten-free soy sauce while keeping the rest of the marinade the same.