Filipino Pork BBQ (Inihaw na Baboy)
Filipino Pork BBQ (Inihaw na Baboy)
Ingredients
For the Pork & Skewers
- 2 lbs pork shoulder steak, cut into 1 1/2-inch long strips
- wooden skewers, soaked in water for at least 2 hours
BBQ Marinade
- 1 cup ketchup, (banana or tomato)
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, (or lemon/lime juice)
- 1/2 cup Sprite or 7Up
- 8 cloves garlic, minced
- 1 teaspoon garlic powder
- 1/2 cup brown sugar
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
BBQ Glaze
- 1 cup ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar, (about 30g)
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
- 1
In a large bowl or ziplock bag, combine all marinade ingredients. Add the pork and mix well to coat. Cover and marinate in the fridge overnight.
⏱️ 5 min
- 2
Soak wooden skewers in water for at least 2 hours to prevent burning. Thread the marinated pork strips tightly onto the skewers. Packing them closely helps keep the meat juicy during grilling.
⏱️ 10 min
- 3
In a bowl, mix together all glaze ingredients until well combined. No need to cook—this glaze will caramelize directly on the grill.
⏱️ 5 min
- 4
Preheat your grill to medium heat. Grill the pork skewers for 12–15 minutes, turning every 4–5 minutes for even cooking.
⏱️ 15 min
- 5
Raise the heat to medium-high. Brush the skewers with the glaze and grill for another 1–2 minutes per side, letting the glaze slightly caramelize. Apply a second coat for extra flavor and color.
⏱️ 5 min
- 6
Serve hot with steamed white rice or garlic fried rice. Pairs well with Filipino spiced vinegar (sawsawan).
Kitchen Tools
Nutrition Facts (per serving)
Filipino Pork BBQ (Inihaw na Baboy)
For the Pork & Skewers
- 2 lbs pork shoulder steak, cut into 1 1/2-inch long strips
- wooden skewers, soaked in water for at least 2 hours
BBQ Marinade
- 1 cup ketchup, (banana or tomato)
- 1/2 cup soy sauce
- 1/4 cup calamansi juice, (or lemon/lime juice)
- 1/2 cup Sprite or 7Up
- 8 cloves garlic, minced
- 1 teaspoon garlic powder
- 1/2 cup brown sugar
- 1 tablespoon freshly ground black pepper
- 1 teaspoon kosher salt
BBQ Glaze
- 1 cup ketchup
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar, (about 30g)
- 3 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
- 1
In a large bowl or ziplock bag, combine all marinade ingredients. Add the pork and mix well to coat. Cover and marinate in the fridge overnight.
⏱️ 5 min - 2
Soak wooden skewers in water for at least 2 hours to prevent burning. Thread the marinated pork strips tightly onto the skewers. Packing them closely helps keep the meat juicy during grilling.
⏱️ 10 min - 3
In a bowl, mix together all glaze ingredients until well combined. No need to cook—this glaze will caramelize directly on the grill.
⏱️ 5 min - 4
Preheat your grill to medium heat. Grill the pork skewers for 12–15 minutes, turning every 4–5 minutes for even cooking.
⏱️ 15 min - 5
Raise the heat to medium-high. Brush the skewers with the glaze and grill for another 1–2 minutes per side, letting the glaze slightly caramelize. Apply a second coat for extra flavor and color.
⏱️ 5 min - 6
Serve hot with steamed white rice or garlic fried rice. Pairs well with Filipino spiced vinegar (sawsawan).