BBQ Pork Skewers Filipino Marinade

These BBQ pork skewers are everything I crave in good street food sticky sweet tangy savory and a little spicy from a Filipino-inspired marinade. Whenever I fire up the grill for these the backyard seems to come alive with excitement and the sweet smoky scent brings back memories of celebrations and family cookouts.

I used to make these for family parties and found myself needing to double the batch once everyone got their first bite. Even picky eaters always leave the plate clean.

Ingredients

• Boneless thick cut pork chops: for a juicy tender bite go for well-marbled cuts with an even pink hue for the best texture
• Coca cola: brings caramel notes and helps tenderize the pork choose the classic version for flavor depth
• Brown sugar: for a sweet finish that caramelizes on the grill always pack the brown sugar tightly to measure
• Chopped onion: gives the marinade savoriness and body use a fresh sweet onion for mellow flavor
• Soy sauce: for that all-important umami use a naturally brewed soy sauce to avoid harshness
• Ketchup: sweetens and adds tang use thick ketchup for a clingy sauce
• Apple cider vinegar: brightens everything up with a gentle sharpness opt for cloudy raw vinegar
• Garlic cloves: minced fresh garlic makes a big difference for aroma and punch
• Lemon juice: a quick citrus note that sharpens the flavors use freshly squeezed for zing
• Salt: for seasoning use fine salt so it dissolves smoothly
• Black pepper: for warmth and balancing sweetness freshly cracked if you can
• Red pepper flakes: a hint of heat you can adjust up or down for spice preference
• Sriracha: deepens the spice level and adds a subtle garlic backnote try a thick sriracha for best results

• Tips for selecting pork chop: look for visible marbling and no gray edges for freshness

Step-by-Step Instructions

Slice and Prep the Pork:

Slice each pork chop from the short side into even strips you want uniform pieces for even grilling aim for about four strips per chop

Mix the Marinade:

Combine the coca cola brown sugar onion soy sauce ketchup apple cider vinegar garlic lemon juice salt black pepper red pepper flakes and sriracha in a large bowl whisk until sugar dissolves and everything is well blended Reserve part of the marinade in the fridge for basting later

Marinate the Pork:

Add the pork strips to the bowl and toss until fully coated cover the bowl and refrigerate for at least four hours or overnight for best flavor absorption

Assemble the Skewers:

Thread two to four strips of the marinated pork onto each skewer lengthwise so the meat lays flat and cooks evenly

Prepare the Grill:

Heat your grill to medium scrub and oil the grates using tongs and a paper towel this helps keep the pork from sticking and falling apart

Grill with Care:

Place skewered pork onto the hot grill close the lid and cook for about three to four minutes per side turn the skewers frequently to ensure even browning brush with the reserved marinade at each turn for a sticky shiny glaze

Check for Doneness:

Cook until the internal temperature of the pork reaches one hundred sixty degrees Fahrenheit turning as needed to avoid burning on the outside some pieces might cook faster shift them to cooler spots if needed

Serve and Enjoy:

Move grilled skewers to a clean platter let them rest for a minute they will be hot and juicy serve immediately with favorite barbecue side dishes

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I always look forward to adding a little extra sriracha at the last minute I remember grilling these for my dad’s birthday when everyone crowded around the grill eager to snatch a skewer before dinner was even served

Storage Tips

Leftover pork skewers keep well in the refrigerator for up to three days tightly wrapped Reheat gently in the oven or microwave with a splash of marinade or water to keep them moist If freezing let them cool completely then wrap tightly and freeze for up to two months Thaw overnight in the fridge before reheating

Ingredient Substitutions

If you do not have pork chops you can use pork shoulder for richer flavor Just increase marinade time by a couple hours For a soy free version swap coconut aminos For less heat leave out the sriracha or use sweet chili sauce instead

Serving Suggestions

These pork skewers are delicious with steamed jasmine rice or garlic fried rice For a true Filipino party serve them with pickled papaya atchara and a cucumber salad Squeeze a little extra lemon over the meat right before eating for brightness

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Cultural and Historical Context

Filipino barbecue is a street food staple found at outdoor markets and fiestas Known as inihaw these skewers combine sweet salty and tangy notes often using accessible pantry staples to create layers of flavor The addition of soda in marinades has been a Filipino home cook trick for generations lending tenderness and a unique caramelized sweetness

Frequently Asked Questions About the Recipe

→ What cut of pork works best for skewers?

Thick-cut boneless pork chops are ideal, as they remain juicy and tender when sliced and grilled on skewers.

→ How long should the pork marinate?

Allow the pork to marinate for at least 4 hours, or overnight for deeper flavor infusion.

→ What makes Filipino BBQ marinade unique?

The marinade combines sweet, tangy, and spicy elements like cola, soy sauce, brown sugar, vinegar, and chili for a signature flavor profile.

→ How do you know when the pork is cooked?

Turn skewers every few minutes and cook until the pork reaches an internal temperature of 160°F, ensuring it's cooked through.

→ Can this be cooked without a grill?

Yes, you can broil the skewers on a foil-lined baking sheet, turning and basting frequently for caramelization.

→ What sides complement BBQ pork skewers?

Traditional sides include garlic fried rice, pickled vegetables, or crisp salads for a balanced meal.