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Master the Art of Sticky and Sweet Filipino Barbecue Skewers

Exploring Filipino cuisine has been a delightful journey for many food enthusiasts, and one dish that stands out is the beloved Filipino barbecue—succulent skewers often crafted from pork or chicken, characterized by a sweet, sticky glaze. My own culinary adventure began with these barbecue skewers, and they were the gateway to my deep appreciation for the vibrant flavors of Filipino dishes.

Regular visits to Filipino restaurants or family gatherings rarely pass without indulging in barbecue. Despite its widespread popularity, recreating the perfect version at home has developed into a rewarding challenge. Initially, I received a simple list of ingredients from my fiancée’s uncle, a family barbecue expert, without any specific measurements. Over time, I have experimented with various proportions, and I’m pleased to share a recipe that I believe captures the essence of this classic dish, perfecting the balance of flavor for both chicken and pork options.

Step-by-Step Guide to Creating Irresistible Filipino Barbecue Skewers

Here is how you can prepare these mouthwatering skewers that are sure to impress your family and friends.

Ingredients You’ll Need

For the Marinade:

• 1 cup (240 ml) Coke
• 1 cup packed brown sugar (7 3/4 ounces; 220 g)
• 1 medium onion (8 ounces; 226 g), finely chopped
• 1/2 cup (120 ml) soy sauce
• 1/2 cup (120 ml) apple cider vinegar
• 1/4 cup (60 ml) orange juice
• 1/4 cup (60 ml) ketchup
• 2 tablespoons (30 ml) fresh lemon juice (from 1 large lemon)
• 6 cloves garlic (50 g), minced (about 2 tablespoons)
• 3 tablespoons (45 ml) oyster sauce
• 1 tablespoon Diamond Crystal kosher salt (use half as much if using table salt)
• 1 tablespoon freshly ground black pepper
• 1 teaspoon red pepper flakes

For the Meat Skewers:

• 4 pounds (1.81 kg) boneless pork shoulder or boneless skinless chicken thighs, cut into 1-inch cubes
• 14 (12-inch) wooden or metal skewers

Instructions for Marinade Preparation

Start by combining all marinade ingredients in a medium saucepan. Heat over low while stirring occasionally until warm and the sugar dissolves, which typically takes about 5 minutes. After removing it from the heat, allow the mixture to cool to room temperature for roughly 1 to 1.5 hours.

Marinating the Meat

In a 1-gallon zipper-lock bag, add the cubed chicken or pork and pour the cooled marinade over it. Seal the bag tightly, ensuring that as much air as possible is removed. Gently massage the meat to ensure it’s evenly coated. Place the bag in the refrigerator for 12 to 18 hours, turning it occasionally for thorough marination.

Grilling Instructions

For Charcoal Grills: Open the bottom vent fully and light a large chimney starter filled with charcoal briquettes (about 6 quarts). Once the top coals appear partially covered with ash, distribute them evenly over half of the grill. Set the cooking grate in place, cover, and let the grill heat up for about 5 minutes.

While the grill is warming, thread the marinated meat onto the skewers, ensuring that each piece is in contact with the next, but not packed too tightly. When ready, grill the skewers, turning them occasionally, until they achieve a golden brown color and are thoroughly cooked, which should take around 6 to 10 minutes. Serve the skewers right away for the best flavor and texture.

Special Equipment Needed

To successfully recreate this recipe, you will need a medium saucepan, a 1-gallon zipper-lock bag, either a charcoal or gas grill, grilling tongs, and 14 (12-inch) skewers—wooden skewers should be pre-soaked in water for at least 30 minutes before use.

Final Notes

For optimum results, ensure wooden skewers are adequately soaked to prevent them from burning during grilling. The balance of ingredients in the marinade is key to achieving that signature sticky sweetness that Filipino barbecues are known for. Enjoy cooking and tasting this delightful dish that brings the essence of Filipino cuisine right into your home!

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