Filipino BBQ Pork Sticks
October 1: National Pork Month
Whenever Islander’s Daddy had a weekend work party at the beach with his Filipino Pearl Harbor Navy buddies and their families, BBQ pork sticks were always on the menu. Hot off the grill, these petite pork pieces were one of Islander’s favorites! In fact, she would shamelessly leave her playgroup and hang around the grill with her Daddy until he finished cooking the pork sticks. Her Daddy was super shy so cooking for others while they “talked story” was his way of showing that he cared and knowing that everyone was enjoying themselves. And Islander kept him company for some valuable Daddy-daughter bonding time, too.
This recipe brings back happy “hanabata day” memories of Islander’s time at the beach with her family and friends in Hawaii. Pig out Pinoy style and make Filipino BBQ pork sticks, especially during National Pork Month!
Recipe
(Adapted from Asian in America)
For the marinade
- 2 pounds pork belly or shoulder
- ½ cup soy sauce
- ¼ cup calamansi or lemon juice
- ½ cup lemon-lime soda
- ½ cup banana sauce or tomato ketchup
- 1 teaspoon garlic, minced
- Salt and pepper to taste
For the glaze
- ½ cup lemon-lime soda
- ½ cup brown sugar
Directions
Cut up the pork into 1-inch bite sized pieces. In a large bowl, mix together the soy sauce and calamansi or lemon juice.
Stir in the lemon-lime soda, banana sauce or tomato ketchup and garlic. Season with salt and pepper.
Add the pork pieces and soak. Cover and refrigerate overnight. The next day, soak 14-18 wooden skewers in water. Thread 6-7 marinated pork pieces on the skewer. Discard the marinade.
Fire up the grill. Meanwhile, make the glaze just before cooking by combining the lemon-lime soda with brown sugar. Lay the pork sticks on the hot grill. Baste with the glaze and turn the sticks occasionally. There will be a little char but grill the meat until cooked through. Do not overcook or the pork will be tough and dry. Serve on a long platter.
Notes
- Make the glaze just before grilling to avoid sugar crystallization which makes the meat harden and not tender.
- Take care not to overheat/overcook the pork pieces or they will be too dry. Islander’s Mommy liked hers a bit charred, though. Fattier or marble meats are more juicy and flavorful.
- Search our more Filipino recipes under the Theme Menus.
- Search our blog for more pork recipes.
HI COOKERY 
October 1, 2020 at 11:18 am
What is your estimated grill time ? Do I turn them at the 1/2 way point?
October 1, 2020 at 8:25 pm
Hi! It takes about 10-12 mins to turn the sticks for around 30 mins grill time, give or take depending on how charred you like the meat or how fatty it is. Keep basting with the sauce to keep the meat from drying out and give it more flavor. Enjoy.
October 2, 2020 at 2:58 pm
Do you mean using the marinating sauce or the glaze to be brushed on during grilling? Just trying to get this right. We are so looking forward to this meal tomorrow!!
October 5, 2020 at 6:29 pm
Sorry for the late reply. All the work project deadlines came at the same time! The glaze is separate from the marinade. Discard the marinade after marinating. You don’t want to use the marinade from raw meat. Make the glaze not too long before so the sugar does not crystalize when brushing on during grilling. Hope your pork sticks turned out delish! Honestly, the fattier meat has more flavor. 😉
October 5, 2020 at 7:52 pm
They were great. I used both the marinade and the glaze as a finishing sauce. I boiled the marinade for 3-4 min before I brushed on the pork.
October 12, 2020 at 8:00 pm
So happy they turned out for you. And that was a great idea not to waste the marinade by boiling out the rawness and brushing it on the pork for extra flavor. We want to make these pork sticks for ourselves again soon. Really ‘onolicious!