25 December 2025
Weeknight Filipino Pork Barbecue with Banana Ketchup
RecipeShare Test Kitchen
A quick Filipino-style pork barbecue with banana ketchup, soy sauce, garlic, and brown sugar for a sticky, savory-sweet glaze that cooks fast on a grill pan or skillet.
Prep time
15 min
Cook time
10 min
Total time
25 min
Servings
3
Chef's Tips
Banana ketchup adds the characteristic sweet-savory glaze.
Thinly sliced pork cooks quickly and absorbs flavor faster.
Add calamansi or lemon juice if you want a brighter finish.
Chicken thighs or pork belly also work with this marinade.
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Ingredients
Ingredients
Servings
3 servings1×
Scale
Ingredient amounts update instantly.
Pork
Marinade
Serving
Instructions
Prep and Marinate
- 1
Slice the pork thinly so it cooks quickly and caramelizes well.
- 2
Mix the marinade ingredients until smooth.
- 3
Reserve a small portion for basting and toss the rest with the pork.
- 4
Let the pork marinate briefly before cooking.
Cook and Serve
- 1
Heat a grill pan or skillet over medium-high heat.
- 2
Cook the pork until browned on both sides.
- 3
Brush with the reserved marinade near the end and cook until glossy.
- 4
Serve immediately with spiced vinegar and rice if using.
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Learn More
Everything you want to know about this recipe.
This version of Filipino pork barbecue is built for speed, but it still keeps the sweet, savory, lightly smoky profile that makes the dish recognizable. Banana ketchup is what gives the pork its rounded sweetness and lacquered look, especially once it hits a hot pan.
Because the pork is sliced thin, it does not need a long marinade to taste seasoned. The quick cook also makes it easier to avoid burning the sugars in the sauce, which is the main risk with barbecue-style glazes cooked indoors.
Serve it with rice and sharp vinegar to balance the sweetness, or pack it into rice bowls for an easy meal-prep option. A grill pan helps with char, but a heavy skillet works well too.
Why The Quick Version Still Works
Why The Quick Version Still Works
Pork barbecue usually depends on a sweet-savory glaze and some caramelized edges, so the biggest challenge indoors is getting color without burning the sugars. Slicing the pork thinly solves part of that problem because it cooks quickly and still picks up the banana-ketchup glaze by the end.
The sharp vinegar on the side is also part of the balance. Without it, the pork can lean too sweet once paired with rice. That contrast is what makes the plate feel more like Filipino barbecue than simply glazed pork.
Serving Notes
Serving Notes
This is a strong weeknight option because it cooks fast once marinated and works well in bowls, with rice, or beside a simple vegetable side. It also reheats nicely if you keep the pork in modest pieces rather than large cuts.
If you want more char, a hotter pan in smaller batches usually helps more than a longer cooking time.
Nutrition Facts
Nutrition Facts
Serving Size: 1 serving
Calories 35018%
% Reference Intake*
Total Fat 18g26%
Saturated Fat 5g25%
Trans Fat 0g
Cholesterol 85mg
Sodium 980mg
Total Carbohydrates 20g8%
Dietary Fiber 1g
Sugars 15g17%
Protein 26g52%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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