Cherry & Dennis Helper Habitat
Filipino Pork Barbecue Skewers
菲律賓燒豬肉串
Recipe overview
Thin pork shoulder strips are marinated with banana ketchup, brown sugar, soy, garlic and ginger, then grilled in uncrowded batches to a caramelised 71°C centre.
01
Ingredients
Main ingredients
- 700 g pork shoulder
- 15 g garlic
- 15 g ginger
- 60 ml banana ketchup
- 40 g brown sugar
- 1 lime
- 500 ml water for soaking skewers
Barbecue marinade
- 1 tsp salt
- 1 tbsp light soy sauce
- 1/2 tsp ground black pepper
Grill-pan oil
- 2 tbsp vegetable oil
02
Tools
- Chef’s knife and two chopping boards
- Measuring spoons and small bowls
- Twelve bamboo skewers and soaking tray
- Ridged grill pan and heatproof tongs
- Probe thermometer
- Clean deep serving plate
03
Steps
Step 1
Slice pork across the grain
Slice pork across the grain into 3 mm strips so it cooks quickly on a home grill pan.
Step 2
Prepare aromatics and reserve marinade
Mince garlic and grate ginger; keep 2 tbsp marinade aside before it touches raw pork.
Step 3
Whisk the sweet-savoury marinade
Whisk brown sugar, soy sauce, banana ketchup, garlic, ginger, salt and black pepper until sugar is mostly dissolved.
Step 4
Marinate under refrigeration
Coat pork strips in the marinade, cover and refrigerate 20 minutes; do not marinate at room temperature.
Step 5
Soak the bamboo skewers
Soak twelve bamboo skewers in 500 ml water for 20 minutes so exposed ends do not scorch.
Step 6
Thread loose pork folds
Thread pork in loose folds on soaked skewers; leave 1 cm at each end for turning.
Step 7
Preheat and oil the grill pan
Heat a ridged grill pan over medium-high heat for 3 minutes and brush it with oil.
Step 8
Grill the first side
Grill a first batch with space between skewers for 3 minutes until marked underneath.
Step 9
Turn and brush with clean marinade
Turn skewers, brush only with the reserved clean marinade and grill 3 minutes more.
Step 10
Caramelise without burning
Turn once again, brush lightly and grill 2–4 minutes until caramelised without black patches.
Step 11
Probe the thickest pork fold
Probe the thickest pork fold; it must reach 71°C with no pink centre.
Step 12
Rest and serve with lime
Rest skewers 3 minutes on a clean plate, then serve hot with lime wedges.
Common mistakes
- Using thick pork pieces leaves the centre undercooked.
- Skipping the skewer soak scorches exposed bamboo.
- Crowding the grill pan steams the pork.
- Reusing raw marinade contaminates cooked pork.
Tips
Reserve clean marinade before raw pork enters it; never brush cooked pork with raw marinade.
Cook in batches so the grill pan stays hot and the sugar caramelises instead of steaming.
Probe the thickest folded section to 71°C before serving.
