Pork BBQ on a Stick
Pork barbecue, also known as “inihaw na baboy” or “inasal na baboy” in Filipino, is a popular dish in the Philippines. It is a delicious and flavorful grilled meat that has been marinated in a special blend of spices and seasonings. This mouth-watering dish is commonly found at street vendors, family gatherings, and even fancy restaurants.
Sizzling Secrets to the Best Filipino Pork BBQ on a Stick
Imagine the aroma of juicy pork BBQ sizzling on a grill wafting through a bustling street in Manila. This beloved dish, synonymous with gatherings and celebrations, captures the heart of Filipino cuisine lovers worldwide. In this guide, we’ll explore how to craft the perfect pork BBQ on a stick, Filipino-style, from selecting ingredients to serving up the final product. Whether you’re a seasoned chef or a home cook, these insights promise to elevate your culinary repertoire.
A Taste of Filipino Tradition
Pork BBQ on a stick, or “inihaw na baboy,” roots itself deeply in the vibrant tapestry of Filipino culture. Emerging from the rich tradition of street food, this dish has become a staple at fiestas, family gatherings, and casual get-togethers. Its origins trace back to a time when grilling was a communal activity, bringing people together to share stories over an open flame.
Filipinos take immense pride in their BBQ, which showcases a delightful fusion of sweet, tangy, and savory flavors. The skewered meat, often marinated in a blend of soy sauce, calamansi juice, and local spices, speaks to the country’s diverse palate influenced by various culinary traditions. Understanding its cultural significance enriches the cooking experience, offering a taste of the Philippines with every bite.
This dish is more than just food; it’s a celebration of heritage and togetherness. By learning to make pork BBQ on a stick, you not only savor a delicious meal but also partake in a cherished tradition that spans generations.
Ingredients for Flavorful Perfection
Crafting the best pork BBQ begins with selecting the right ingredients. Authenticity is key, and while some ingredients may require a trip to a specialty store, the flavor payoff is worth it.
Main Ingredients
- 2 lbs pork, chopped into cubes or thin slices
- ½ cup soy sauce, a staple in Filipino kitchens for its umami richness
- 1 can 7 Up, adding a subtle sweetness and tenderizing the meat
- 2 tbsp brown sugar, to caramelize and deepen the BBQ’s flavor
- 4 cloves garlic, crushed, infusing pungent warmth
- 1 tbsp rice vinegar, enhancing the tangy notes
- 2 medium calamansi, juiced, offering a citrusy zing unique to Filipino cuisine
- 1 tbsp olive oil, for moisture and sheen
For Basting Sauce
- 1 bottle banana ketchup (12 oz/340g), a Filipino favorite for its sweet and fruity profile
- 1 tbsp olive oil, aiding in even distribution
- 1 tbsp rice vinegar, balancing the sauce’s sweetness
For those unable to find certain items like calamansi or banana ketchup, substitutions like lime and tomato ketchup can be used, though they may slightly alter the traditional flavor. Local Asian markets or online stores often stock these authentic ingredients, ensuring your BBQ stays true to its roots.
Preparing the Perfect Marinade of Pork BBQ on a Stick
The success of your pork BBQ lies in the marinade—a magical concoction that imbues each piece with robust flavor. Begin by cutting the pork into uniform cubes or thin slices, allowing for even cooking and absorption of the marinade.
In a large bowl, combine the soy sauce, brown sugar, rice vinegar, olive oil, crushed garlic, calamansi juice, and 7 Up. Stir thoroughly until the sugar dissolves and the ingredients blend seamlessly. This mixture forms the backbone of your BBQ’s flavor profile, balancing sweet and savory.
Once mixed, add the pork, ensuring each piece is submerged in the marinade. For maximum flavor, marinate the pork for at least an hour, though overnight marination in the fridge is ideal. This gives the flavors ample time to penetrate the meat, resulting in a succulent, flavorful BBQ that stays tender through the cooking process.
Cooking Process for a Grilled Masterpiece
Grilling pork BBQ to perfection involves a delicate balance of heat and timing. Start by threading the marinated pork onto bamboo skewers, which should be soaked in water beforehand to prevent burning.
Preheat your grill to medium-high heat, allowing it to become evenly hot. This ensures a nice sear on the pork, locking in juices and developing a caramelized crust. Place the skewers on the grill, turning them every three minutes to cook evenly. Use the basting sauce liberally, brushing it on with each turn to keep the pork moist and flavorful.
If a grill isn’t accessible, an oven or stovetop grill pan serves as a great alternative. For the oven, preheat to 375°F and bake the skewered pork for about 20 minutes, turning halfway and basting as needed. On a stovetop, use a cast-iron grill pan over medium heat, following the same turning and basting method.
No matter the cooking method, the goal is to achieve a beautiful char without drying out the pork. You’ll know it’s ready when the sauce caramelizes and the pork sizzles invitingly.
Serving and Perfect Pairings for Pork BBQ on a Stick
Pork BBQ on a stick is traditionally served hot off the grill, bringing forth its mouthwatering aromas. For a classic presentation, pair it with steamed jasmine rice or garlic-fried rice. The fluffy, fragrant rice complements the BBQ’s bold flavors perfectly.
Enhance your meal with side dishes like atchara (pickled papaya) or a simple tomato and onion salad. These sides provide a refreshing contrast, cutting through the richness of the BBQ and cleansing the palate with each bite.
For beverages, a chilled coconut water or a sweet, icy calamansi juice balances the BBQ’s savory notes, while a cold San Miguel beer adds a festive touch to any gathering.
Adding Personal Touches with Variations
Customization is where creativity comes alive. While traditional pork BBQ is undeniably delicious, feel free to adjust the marinade to suit your taste. Add a dash of chili for heat or honey for added sweetness. Vegetarians can substitute the pork with tofu or mushrooms, maintaining the same marinating and grilling process.
Regional variations abound, with some areas adding lemongrass or ginger to their marinades, offering a unique twist to the classic recipe. Exploring these variations not only personalizes the BBQ but also broadens your culinary horizons within Filipino cuisine.
Dietary restrictions shouldn’t deter you from enjoying this dish. Opt for low-sodium soy sauce or use coconut aminos for a gluten-free alternative. The possibilities are endless, ensuring everyone can enjoy this Filipino favorite.
Conclusion
Crafting the best pork BBQ on a stick Filipino-style is a rewarding culinary adventure that brings people together, much like the fiestas and gatherings it’s often served at. By following this guide, you can recreate this beloved dish in your own home, savoring a taste of the Philippines with every bite.
We hope you’re inspired to fire up the grill and share this dish with loved ones. We invite you to share your experiences and personal twists on this classic recipe with our community. And for those eager to explore more Filipino culinary delights, subscribe to our newsletter for more recipes and updates.
Frequently Asked Questions About Pork BBQ on a Stick
What is a Filipino BBQ pork dish called?
In Filipino cuisine, pork BBQ is often referred to as “inihaw na baboy” or “inasal na baboy,” both of which highlight its preparation method of grilling.
What is BBQ on a stick called?
The term “BBQ on a stick” is commonly used to describe skewered grilled meats, with “pork barbecue” being a specific variant popular in the Philippines.
What is the difference between Filipino BBQ and American BBQ?
While American BBQ often focuses on slow-cooked, smoked meats with tangy or spicy sauces, Filipino BBQ highlights marinated, skewered meats grilled quickly over high heat, featuring a sweet and savory flavor profile.
What does Filipino BBQ taste like?
Filipino BBQ is known for its balanced combination of sweet, savory, and slightly tangy flavors, achieved through a unique marinade that includes soy sauce, sugar, and calamansi juice.
What is Filipino BBQ made of?
Traditional Filipino BBQ is made of pork marinated in a mixture of soy sauce, brown sugar, garlic, calamansi, and sometimes soda, skewered on bamboo sticks, and grilled to perfection.
How to cut Filipino pork on the barbecue?
For optimal cooking, pork should be cut into uniform cubes or thin slices, ensuring each piece is roughly the same size for even cooking on the skewers.
What pork is best for skewers?
Lean cuts such as pork shoulder or tenderloin are ideal for skewers, providing a balance of tender meat and enough fat to maintain juiciness during grilling.
How do you cut pork for BBQ sticks?
Cut the pork into small, bite-sized pieces, typically around one inch in size, to ensure they cook evenly and quickly on the skewers.
Explore More Filipino Recipes
Venture into the vibrant world of Filipino cuisine, where every dish tells a story of cultural heritage and culinary ingenuity.
- Classic Pork Sinigang – Traditional Filipino dish. It is a sour and savory soup made with slow-cooked pork meat, an array of vegetables, and tamarind, which gives the dish its distinct tangy flavor.
- Pork Menudo – Traditional Filipino dish that’s made with generous pieces of pork, potato cubes, diced carrots, sliced tomatoes, chopped onions and bell peppers in a flavorful tomato-based sauce. It is often garnished with pickles or raisins to add another layer of flavor to the already delicious dish!
- Best Crispy Okoy – Okoy, also known as shrimp fritters, is a popular Filipino snack or appetizer made with small shrimp and vegetables mixed in a batter and then deep-fried. It is usually served with soy sauce or vinegar for dipping.
- Pancit Canton – Traditional Filipino dish made from egg noodles, vegetables, and meats. It’s one of the most popular street food in the Philippines, and can be found in most Filipino households.
- Kwek Kwek (Filipino Street Food) – Popular Filipino street food snack made from quail eggs that are usually boiled, shelled, and then deep-fried. The eggs are usually coated with bright orange batter before they’re fried, and may be served alongside a variety of condiments like vinegar or a spicy sauce.
Pork BBQ on a Stick
Ingredients
Main Ingredients
- 2 lbs pork chopped into cubes or thin slices
- ½ cup soy sauce
- 1 can 7 up
- 2 tbsp brown sugar
- 4 cloves garlic crushed
- 1 tbsp rice vinegar
- 2 medium calamansi juice
- 1 tbsp olive oil
For Basting Sauce
- 1 bottle banana ketchup 12 oz (340g)
- 1 tbsp olive oil
- 1 tbsp rice vinegar
Instructions
- Cut the pork into bite-sized cubes or thin slices.
- In a large bowl, mix the pork with soy sauce, brown sugar, vinegar, olive oil, garlic, calamansi, and 7 Up thoroughly.
- Marinate the pork for at least 1 hour, or for a more flavorful result, overnight.
- Thread the marinated pork onto bamboo skewers.
- For the basting sauce, combine banana ketchup, rice vinegar, and olive oil in a separate bowl.
- Preheat the grill on medium-high heat for 5 minutes.
- Place the skewered pork on the grill. Turn every 3 minutes, basting occasionally with the sauce to keep the pork moist.
- The barbecue is ready when the pork starts to sizzle and the sauce has caramelized.
Video
Nutrition
About Author
