Barbecued pork belly skewers

Barbecued pork belly skewers

My Feast
Chris Chen

Everywhere you travel in the Philippines you will see small barbecue set-ups outside shops selling this traditional snack. It is always nice to sit down for a few minutes, have a conversation with the store owner and take in what is happening around you. The secret to what makes these barbecued skewers unique and so tasty is the use of lemonade. This tenderises the meat and adds flavour to the marinade. It does make a sticky mess of your grill but the taste is well worth it. If you find the sweetness of the lemonade too intense, serve with the cane vinegar dip to balance it out.


Quantity Ingredient
1kg boneless pork belly, skin removed
garlic, peeled and minced
1 onion, finely chopped
55g soft brown sugar or white sugar
1 teaspoon ground black pepper
250ml soy sauce
125ml tomato sauce
125ml lemonade or beer, (optional)
60ml calamansi juice or lemon juice, (see glossary)
20 bamboo skewers, soaked in water for 30 minutes


  1. Cut the pork into long, thin slices, about 5 mm thick and 5 cm wide and place in a large bowl. Add the garlic, onion, sugar, pepper, soy sauce, tomato sauce, lemonade and calamansi juice and combine well using your hands. Cover and refrigerate for at least 30 minutes, turning occasionally.
  2. Preheat a charcoal barbecue or regular barbecue grill to medium.
  3. Thread the pork strips onto the bamboo skewers, reserving the marinade.
  4. Barbecue the skewers for about 10 minutes or until cooked through, turning and basting with the reserved marinade every few minutes.
My Sri Lanka
Island Feast
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