Filipino BBQ Pork is a tasty treat made from tender marinated pork that gets grilled to juicy perfection. The sweet and tangy sauce gives it an amazing flavor that will make your mouth water!
As the smell fills the air, you just can’t resist a bite! I love serving it with rice and some fresh veggies. It’s perfect for grilling parties or cozy family dinners. Yum! 😋
Key Ingredients & Substitutions
Pork Shoulder: This cut works great for grilling due to its marbling. If you can’t find pork shoulder, pork belly or even chicken thighs are good alternatives. They both bring great flavor and tenderness.
Soy Sauce: A key ingredient for that savory umami flavor. If you need a gluten-free option, try tamari or coconut aminos. They can give similar flavor profiles.
Vinegar: Cane vinegar is traditional for this dish, but you can substitute it with rice vinegar or apple cider vinegar. Each will add a different tang but still delicious!
Brown Sugar and Honey: This combination adds sweetness and helps create a caramelized texture. You can swap brown sugar with white sugar or use maple syrup instead of honey for a unique twist.
Ketchup: While it adds a touch of sweetness and color, you might use BBQ sauce if you want a bolder flavor. Ketchup can be replaced with tomato paste mixed with a bit of vinegar for a more concentrated taste.
How Do I Ensure My Pork is Perfectly Grilled?
The key to great grilled pork is proper marination and cooking. First, marinate the pork for at least 2 hours, but overnight works wonders for flavor. This allows the meat to absorb all the delicious juices from the marinade.
- Let the excess marinade drip off before grilling; this prevents flare-ups on the grill.
- Make sure your grill is preheated. This helps get a nice sear on the pork and keeps it juicy inside.
- Baste during grilling with the sauce mixture. This adds flavor and helps to achieve a tasty caramelized exterior.
- Cook the pork until it’s just right; avoid overcooking to keep it tender. A meat thermometer can help; aim for 145°F for safety.
Letting the skewers rest for a couple of minutes after grilling allows the juices to redistribute, making every bite tender and juicy.
How to Make Filipino BBQ Pork (Inihaw na Baboy)
Ingredients You’ll Need:
For the Marinade:
- 2 lbs pork shoulder, cut into 1-inch cubes
- 1/2 cup soy sauce
- 1/4 cup vinegar (preferably cane vinegar)
- 1/4 cup brown sugar
- 1/4 cup honey
- 6 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
For Basting:
- 1 tablespoon vegetable oil
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
Additional Items:
- Skewers (soaked in water if wooden)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 2 hours for marinating—preferably overnight for the best flavor! You’ll spend around 15-20 minutes grilling the pork, making this a great dish for a delicious BBQ feast.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the soy sauce, vinegar, brown sugar, honey, minced garlic, black pepper, and salt. Stir everything together well until the sugar dissolves. You want a nice, smooth marinade that will soak into the pork.
2. Marinate the Pork:
Add the cubed pork shoulder into the bowl with the marinade. Make sure that every piece of pork gets a good coat of that flavorful mixture! Cover the bowl with plastic wrap and pop it in the fridge to marinate for at least 2 hours—overnight is even better if you have the time. This will make the pork tender and packed with flavor.
3. Prepping for the Grill:
After marinating, take the pork out and let any excess marinade drip off into the bowl. Remember to save that marinade for basting later! Now, preheat your grill to medium-high heat. If you’re using skewers, thread the marinated pork onto them, making sure not to crowd them too much.
4. Make the Basting Sauce:
In a small bowl, mix together the ketchup, Worcestershire sauce, and vegetable oil. This will be your tasty basting sauce while grilling. It helps keep the pork moist and adds a lovely glaze!
5. Grill the Pork:
Place the skewers on the hot grill. Grill the pork for about 5-7 minutes on each side, basting with your special sauce every few minutes. You want to grill it until it’s cooked through and nice and caramelized, which takes about 15-20 minutes total. Keep a close eye on them, so they don’t burn!
6. Serve and Enjoy:
Once the pork skewers are done, take them off the grill and let them rest for a couple of minutes. This helps the juices settle in. Serve hot, and if you’d like, garnish with some chopped fresh cilantro. They pair beautifully with rice or can be served as a fun party appetizer. Enjoy your delicious Filipino BBQ Pork!
Can I Use Other Cuts of Pork for This Recipe?
Yes, you can use other cuts of pork such as pork belly or tenderloin. Just keep in mind that the cooking time may vary slightly, especially for leaner cuts like tenderloin, which may require less cooking time to avoid drying out.
What Can I Substitute for Cane Vinegar?
If you can’t find cane vinegar, you can use white vinegar or apple cider vinegar as a substitute. Both will provide a similar tangy flavor; just adjust the amount according to your taste preference, as they can be more acidic than cane vinegar.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked pork for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the grill or in the microwave until heated through.
Can This Recipe Be Made in the Oven?
Absolutely! If you prefer to cook this in the oven, preheat to 400°F (200°C). Place the skewers on a baking sheet lined with foil and bake for about 20-25 minutes, turning halfway through, or until fully cooked and caramelized. You can still baste with the sauce during baking for added flavor!
