Pork Barbecue

Pork barbecue is the king of Filipino street food, its sweet, smoky smell drifting from charcoal grills on every corner. Thin strips of pork shoulder soak overnight in a marinade of banana ketchup, calamansi, garlic, and brown sugar, then get threaded onto bamboo sticks and grilled until the edges char and caramelize. Every vendor guards a slightly different recipe, but the sweet-savory balance is the constant that keeps customers coming back. Grilling it at home brings the street to your backyard.

Sweet, smoky, and a little bit charred

The marinade does double duty, tenderizing the meat and lacquering it with a glossy, caramelized crust as it grills. Every bite balances sweet and salty, with a bright citrus lift and just enough char to taste like real fire. Eat it straight off the stick with a tangy vinegar dip, the way it is eaten on the street — it is impossible to stop at one.

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