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Filipino BBQ Pork Skewers with Banana Ketchup Glaze

Filipino BBQ pork skewers are marinated in banana ketchup, soy, garlic, and calamansi, then grilled until caramelized with visible char marks and a glossy sweet glaze. Thin pork shoulder stays tender on the skewers and finishes with a sticky, sweet-salty sheen perfect for dipping.
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Prep Time 20 minutes
Cook Time 20 minutes
marinating 4 hours
Total Time 4 hours 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Filipino
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pork shoulder
  • 2 lb pork shoulder sliced thin
Banana ketchup marinade
  • 0.5 cup banana ketchup
  • 0.25 cup soy sauce
  • 0.25 cup brown sugar
  • 6 garlic minced
Acid and umami
  • 0.25 cup lemon juice (or calamansi juice)
  • 2 tbsp fish sauce
Finishing seasonings
  • 1 tbsp oil
  • 1 tsp black pepper
Skewers
  • 1 wooden skewers soaked

Equipment

  • 1 grill

Method
 

Make the marinade
  1. Combine banana ketchup, soy sauce, brown sugar, garlic, lemon juice (or calamansi juice), fish sauce, oil, and black pepper in a bowl until smooth and glossy.
  2. Visually check the marinade for an even color with no sugar clumps before using.
Marinate the pork
  1. Thread the pork shoulder slices onto the soaked wooden skewers and place them in a large dish.
  2. Pour the marinade over the pork, cover the dish, and refrigerate for at least 4 hours or overnight so the pork absorbs the flavor.
Grill and caramelize
  1. Preheat the grill to medium-high heat and lightly arrange the skewers so they have space for even charring.
  2. Grill the skewers for 8-10 minutes per side, brushing with the marinade as they cook.
  3. Continue grilling until the pork is caramelized, cooked through, and you can see dark char marks plus a thick, glossy glaze coating the surface.
Serve
  1. Serve immediately with steamed rice and additional banana ketchup for dipping.
  2. Spoon the extra banana ketchup over each skewer to highlight the sweet-salty caramelized glaze.

Notes

Pro tip: Brush with marinade during grilling to build a shiny lacquer, but keep turning so the sugar caramelizes without burning. Refrigerate marinated skewers up to 2 days before grilling; cooked pork is best eaten within 3 days (reheat until hot). Freezing: yes, freeze grilled skewers up to 2 months, then thaw in the fridge and reheat. For a fish-free option, use soy sauce plus extra salt (or a vegan fish sauce substitute) to replace fish sauce while keeping the sweet-salty balance.