Filipino Pork Barbecue

Personal Note

“Barbecue skewers were a part of my island childhood—coming out of the ocean to the smell of pork sizzling on the grill. It’s salty, sweet, spicy, and pure comfort after a swim with cousins and a long day in the sun.” —Lexa

👩‍💼 Submitted by Lexa, Administrative Assistant, Dean of the Faculty Office
📍 Home Country: Guam (U.S. territory)
🍽 Serves: ~25 skewers
🕒 Prep Time: Marinate at least 4 hours (overnight preferred)
🔥 Cook Time: 3–5 minutes per side per skewer
🌱 Dietary Info: None

Ingredients

• 3 lbs pork butt, sliced into 1-inch wide, ¼-inch thick strips
• 1½ cups 7-Up
• 1 cup soy sauce
• 1 cup vinegar
• 1 cup oyster sauce (plus 1 more for basting)
• 1½ cups brown sugar
• ½ tbsp ground black pepper
• ½ cup garlic, peeled and minced
• 5 Thai chili peppers, minced (adjust to heat preference)
• 1 cup banana ketchup (a must!)
• ¼ cup sesame oil

For the Spiced Vinegar Dip

• ½ cup white vinegar
• 1½ cloves garlic, minced
• ¼ onion, finely chopped
• 1½ Thai chili peppers, chopped
• Salt and pepper to taste

Instructions

• Rinse and pat pork dry.
• In a bowl, combine 7-Up, soy sauce, vinegar, 1 cup oyster sauce, brown sugar, garlic, black pepper, and chili peppers. Add pork and massage well. Marinate in the fridge for 4+ hours, preferably overnight.
• Thread 2–3 pieces of pork onto soaked bamboo skewers.
• Mix remaining 1 cup oyster sauce, banana ketchup, and sesame oil to make basting sauce.
• Grill pork over hot coals, 3–5 minutes per side.
• Once meat starts browning, begin basting and flipping until fully cooked and beautifully charred.
• Serve with the spiced vinegar dip and enjoy immediately.

Spiced Vinegar Dip

Mix vinegar, garlic, onion, chili, salt, and pepper. Let sit for at least 10 minutes for the best flavor.

Cultural Context

Barbecues are a staple of both celebration and everyday life in Guam and the Filipino community—often found beachside with red rice, music, and laughter.

Lexa’s Pro Tip

• Soak bamboo skewers 30 minutes before grilling.
• Pat pork dry before marinating to avoid watery dilution.
• Don’t marinate longer than overnight or the meat texture will break down.
• Discard used marinade for safety—use a fresh basting sauce or boil the old one for 10–15 minutes.