Filipino Pork Barbecue Skewers with Peanut Sauce

Filipino Pork Barbecue Skewers with Peanut Sauce

Filipino pork barbecue is a street-food classic: thin slices of pork marinated in a sweet-savory mix, skewered, and grilled until lightly charred. This version keeps the flavors simple and familiar, with pineapple juice for tenderizing and a quick peanut barbecue sauce that is rich, slightly sweet, and perfect for dipping.

The meat is best marinated overnight, but even a few hours will add plenty of flavor. Once cooked, the skewers are juicy, caramelized, and ideal for parties or weekend grilling.

Flavor Profile

Expect a balance of sweet, salty, and smoky flavors. The brown sugar caramelizes on the grill, pineapple juice adds a gentle tang, and the peanut sauce brings a creamy, nutty finish.

Ingredient Highlights

• Pork shoulder or belly stays juicy on the grill.
• Pineapple juice tenderizes and adds a bright sweetness.
• Soy sauce builds savory depth.
• Brown sugar helps the meat caramelize.
• Peanut butter thickens the sauce and adds richness.
• Banana ketchup gives the sauce a signature Filipino sweetness.

How It Comes Together

Marinate the pork in soy sauce, pineapple juice, sugar, garlic, and seasoning. Skewer the meat and grill over medium heat, turning until cooked through and lightly charred.

For the sauce, simmer banana ketchup, peanut butter, soy sauce, sugar, and water until smooth and slightly thickened. Serve the skewers with rice and a generous side of sauce.

Chef's Tips

Slice the pork thinly and evenly so it cooks quickly and stays tender. Compress the meat slightly on the skewer so it holds moisture while grilling.

Soak bamboo skewers for at least 30 minutes to prevent burning. If grilling on high heat, keep a cooler zone to avoid over-browning.

Let the skewers rest for a few minutes before serving so the juices settle.

Easy Swaps

Chicken thighs work well if you want a lighter option. You can also use pork belly for a richer, more indulgent version.

If you do not have banana ketchup, use regular ketchup and add a small amount of brown sugar. For the sauce, almond butter can replace peanut butter.

Make-Ahead & Meal Prep

Marinate the pork up to 24 hours in advance. You can also freeze the marinated pork and thaw before grilling.

Cooked skewers keep well in the fridge for up to three days. Reheat on a hot pan or grill to refresh the glaze.

Low-Cholesterol Notes

This dish uses pork and peanut sauce, so it is not low in cholesterol. Choose leaner cuts and serve smaller portions if needed.

Budget Tips

Pork shoulder is usually more affordable than tenderloin and stays juicy on the grill. Buying in bulk and slicing at home keeps costs low for parties.

FAQ

How long should I marinate the pork?
Overnight is best, but six hours will still give good flavor.

Can I cook this without a grill?
Yes. Use a grill pan or bake in a hot oven, turning once for even browning.

What can I use instead of peanut butter?
Any nut butter works, or skip it for a thinner, ketchup-based sauce.

Can I freeze the skewers?
Yes. Freeze the marinated pork and grill after thawing for best texture.