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In a medium mixing bowl, combine the soy sauce, liquid seasoning, granulated sugar, and banana ketchup.

Using a small strainer to catch the seeds, squeeze the juice from 6 to 9 pieces of calamansi directly into the bowl. Adjust the quantity of calamansi based on your preferred level of tanginess.

If desired, add freshly ground black pepper or finely minced siling labuyo (bird's eye chili) to the mixture for a touch of heat. This step is optional.

Mix all the ingredients thoroughly in the bowl until the sugar is dissolved and everything is well combined.
Pour the mixed sauce into a small saucepan.

Place the saucepan over medium-low heat and bring the sauce to a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking. Continue to simmer until the sauce thickens to your desired consistency, about 8-10 minutes. It should coat the back of a spoon.

Remove the sauce from the heat and allow it to cool completely to room temperature. Once cooled, transfer the Pinoy Barbecue Sauce to a clean, airtight jar for storage.

Refrigerate the sauce. It is now ready to be used as a delicious dipping sauce or for marinating and basting chicken, tokwa (tofu), or pork barbecue.


In a medium mixing bowl, combine the soy sauce, liquid seasoning, granulated sugar, and banana ketchup.

Using a small strainer to catch the seeds, squeeze the juice from 6 to 9 pieces of calamansi directly into the bowl. Adjust the quantity of calamansi based on your preferred level of tanginess.

If desired, add freshly ground black pepper or finely minced siling labuyo (bird's eye chili) to the mixture for a touch of heat. This step is optional.

Mix all the ingredients thoroughly in the bowl until the sugar is dissolved and everything is well combined.
Pour the mixed sauce into a small saucepan.

Place the saucepan over medium-low heat and bring the sauce to a gentle simmer. Stir occasionally to prevent sticking and ensure even cooking. Continue to simmer until the sauce thickens to your desired consistency, about 8-10 minutes. It should coat the back of a spoon.

Remove the sauce from the heat and allow it to cool completely to room temperature. Once cooled, transfer the Pinoy Barbecue Sauce to a clean, airtight jar for storage.

Refrigerate the sauce. It is now ready to be used as a delicious dipping sauce or for marinating and basting chicken, tokwa (tofu), or pork barbecue.
