Filipino BBQ Pork Skewers with Banana Ketchup Glaze
Inihaw na Baboy·(ee-nee-how nah bah-boy)
Weekend Kamayan (Sunday Feasts for the Pamilya)
If there is a scent that defines the Filipino soul, it is the intoxicating, sweet smoke of pork fat and garlic caramelizing over hot coals. For those chasing the ghosts of a Manila sunset in an American backyard, the secret lies in two completely unexpected pantry staples: lemon-lime soda to rapidly tenderize the meat, and the brilliant wartime ingenuity of banana ketchup to lacquer it. This is not a diaspora shortcut; it is the undisputed canon of street-side ihaw-ihaw, designed for a communal, tactile feast.
Before you start
Soak the bamboo skewers well in advance.
Submerge 15 to 20 bamboo skewers in a shallow dish of water for at least an hour before threading to keep them from turning to ash over the open flame.
Ingredients
- pork shoulder3 lb
- lemon-lime soda1 cup
- soy sauce3/4 cup
- banana ketchup1/2 cup
- calamansi juice1/4 cup
- garlic1 med head
- dark brown sugar1/2 cup
- oyster sauce1/4 cup
- toasted sesame oil1 tbsp
- black pepper1 tbsp
- banana ketchup1/2 cup
- soy sauce2 tbsp
- oyster sauce2 tbsp
- canola oil1 tbsp
- white vinegar1/2 cup
- red onion1 small
- garlic2 med cloves
- Thai bird's eye chilies2 small
- sugar1 tsp
- salt1 pinch
Method
- 01
Whisk together the liquid marinade to dissolve the sugars.
In a large bowl, whisk the lemon-lime soda, 3/4 cup soy sauce, 1/2 cup banana ketchup, calamansi juice, minced garlic, brown sugar, 1/4 cup oyster sauce, sesame oil, and black pepper until the sugar is entirely dissolved.
- 02
Submerge the pork in the marinade and let time do the heavy lifting.
Massage the liquid into the cubed pork shoulder until completely coated, then seal in a zip-top bag and refrigerate for at least 4 hours, up to a maximum of 24.
- 03
Prepare the basting glaze and the sharp, acidic sawsawan.
Whisk the remaining banana ketchup, soy sauce, oyster sauce, and canola oil to create the glaze; in a separate serving bowl, combine the vinegar, red onion, smashed garlic, chilies, sugar, and salt for your dipping sauce.
- 04
Thread the marinated meat tightly onto soaked bamboo skewers.
Pack 4 to 5 pieces of meat snugly against each other on each stick, deliberately alternating lean cuts with fatty pieces so the rendering fat continuously self-bastes the meat over the fire.
- 05
Grill the pork over medium heat to build a foundational char.
Lay the skewers on a preheated, lightly oiled grill and let them cook undisturbed for 3 to 5 minutes before flipping.
- 06
Baste and flip the skewers repeatedly to lacquer the meat.
Brush the cooked sides generously with the glaze every 3 minutes, building up a sticky, deep mahogany crust over a total cook time of 15 to 20 minutes.
Notes
Do not substitute the banana ketchup.
This WWII-era invention gives the skewers their iconic sticky red sheen and sweet tang; standard tomato ketchup will drag the flavor profile into generic American barbecue territory. Look for UFC or Jufran brands.
Manage your heat carefully.
The high sugar content in this marinade means it will burn quickly; cook the skewers low and slow, and rely on the canola oil in the basting glaze to prevent them from cementing to the grates.
From Cook Filipino in America.