Pork is a super popular food in the Philippines. From whole pigs (lechon) roasted through the night, to vinegar and soy-laced adobo, to small crispy pieces of chicharrons (fried pork skin), pork is used in many creative and delicious ways throughout the country. The one dish that is sure to be served during Undas festivities (All-Saints and All-Souls days) is this BBQ pork recipe.

Inihaw Na Baboy- Filipino Pork BBQ Skewers

These sweet and tangy grilled BBQ pork skewers are incredibly flavorful and can be made in a skillet or oven if you can't get access to a grill.

5 from 1 vote

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Course: Appetizer, Lunch, Main Course, Street Food

Cuisine: Philippines, Southeast Asian

Prep Time: 10

Cook Time: 12

Marinating: 4

Total Time: 4 22

Servings:

Author: My Hungry Traveler

Equipment

1 Resealable plastic bag
Large skillet or stovetop griddle (optional)
Baking or roasting pan (optional)
Bamboo/metal skewers, soaked 30 minutes

Ingredients

2½ lbs Pork shoulder
1¼ cup Filipino BBQ marinade BBQ Marinade RECIPE
1¼ cup Filipino BBQ glaze

US Customary – Metric

Instructions

Prepare Pork

Make both marinade and glaze from BBQ Sauce and Marinade recipe.
Cut Pork – With a sharp knife, cut meat into ¼-inch slices, around 1-inch wide by 2-inches long. Place meat in a resealable bag and cover with 1¼ cups BBQ marinade. Marinate in refrigerator for at least 4 hours and up to 2 days.
Thread 1-2 pork pieces onto soaked wood or metal skewers, piercing it twice to secure. Brush both sides with oil.

Grill Pork BBQ

Preheat grill to high and brush grates with oil to prevent sticking. Place skewers on grill about 1-2-inches apart. Cook 2 minutes per side . Baste top side with BBQ glaze from BBQ Sauce and Marinade recipe, flip, and baste the other side. Cook another 1-2 minutes until the meat caramelizes. Turn frequently to prevent burning. Do the exact same routine if making in a skillet.

Bake Pork BBQ

Preheat oven to 425°F (220°C). Move oven rack to top position. Line a large baking pan with aluminum foil. Arrange skewers about 1-inch apart. Bake for 10 minutes, turning once.
Baste with glaze from BBQ Sauce and Marinade recipe, and cook until the meat has caramelized on both sides, 5 to 10 minutes.
Serve – Remove from head and let rest for 2-3 minutes. Serve with white rice and Vinegar Dipping Sauce.