Monday, August 31, 2009

PINOY BBQ (Filipino BBQ)

Pinoys (Filipinos) love their bbq anytime of the day. This could be served for breakfast or brunch served with sinangag (garlic fried rice) and a side of sunny side up eggs. For lunch this will be served with steamed white rice with a side of atchara (pickled vegetables). Dinner, it'll be most likely served w/ a vegetable salad such as kinilaw na talong at kamatis (Grilled eggplant with tomato salad) and ofcourse steamed white rice. This is also eaten as snacks and great w/ beer.

BBQ stands are ubiqitous in every street corner in the Philippines, one would wonder how are they able to sell their bbq. I remember back then...i went on a mission to taste all the bbqs one stand at a time and see which ones had the best bbq. And the conclusion?..Oh well, let's just say, i've yet to try a Pinoy BBQ that i don't like. You probably will ask what makes this BBQ, Pinoy/Filipino? what's the difference? It's the sweetness and the use of a "not so secret" ingredients. You'll see as you read the ingredients.

I make my marinade from scratch but lately i've been using Mama Sita's BBQ sauce mix, it saves me time and it's delicious as well. So, the next time you visit your Asian market, buy the mix and give it a try.

Ingedients:2-3 lbs. pork butt
Bamboo skewers or any kind of skewers

Ingredients for For Marinade:

1 C soy sauce
1 C 7-up or sprite (the not so secret ingredient)
6 calamansi * or 2 lemons (fresh lemon juice is best)*
1 whole garlic (minced)
3 T brown sugar (estimate only)
1 t freshly ground black pepper
Pinch of salt

*If you can't buy fresh calamansi you can buy frozen calamansi at any Asian store. Lemons can be used as a substitute but flavor profile will not be as authentic.

Ingredients For Basting:

Canola oil
Banana Ketchup (available at Asian stores, one of the not so secret ingredient)
soy sauce

1. If you will be using bamboo skewers, they need to be soaked for an hour to avoid burning while on the grill.

2. Cut pork in bite size cubes.

3. Combine and mix all the marinade ingredients. Taste and adjustments if needed .

4. Marinate the pork overnight or at least 2 hours.

5. Mix the basting ingredients and set it aside.

6. Skewer the meat, then start grilling.

7. Basting the meat every few minutes until cooked.

I served the bbq with steamed rice, eggplant tomato salad and soy sauce vinegar dipping sauce.


  1. I'm definitely going to try this. I have a whole slew of recipes from you I'm saving to try! It looks and sounds delicious--I love the marinade ingredients!

  2. Aloha Pia,
    yay, I'm following you now!
    Finally got to your blog. Look forward to all your posts.
    - Marilyn The Artful Hawaiigirl

  3. You know my love of pork, especially pork cooked over a fire. This sounds amazing. What would be a traditional charcoal wood in the Philipine Islands.

  4. Hi, V! I hope you'll try this someday. You can actually use chicken in lieu of pork.

  5. Aloha, Marilyn! Thank you much. I'm going to check your new website again, hope it'll work this time.

  6. I'm sure you'll like this simple yet complex flavor. Your question made me think and re think, i had no clue. All i remembered is we have wood charcoals by the sack, no brisket. Oh we do use coconut charcoals as well,it's the coconut shells. Check this site out... Philippine wood charcoals