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The Manila Fire Pork Skewers
Whether served fresh from the barbecue at a summer gathering or enjoyed on a quiet evening with steamed rice and an ice-cold drink, these Manila Fire Pork Skewers bring a little taste of the Philippines to every table.
Build the Marinade - In a large bowl, whisk together the soy sauce, banana ketchup, pineapple juice, brown sugar, garlic, onion, vinegar, black pepper and sea salt until the sugar has completely dissolved. The result should be rich, glossy and wonderfully fragrant—a marinade that delivers the perfect balance of sweet, savoury and tangy flavours.
Marinate the Pork - Add the pork cubes to the bowl, turning them until every piece is generously coated. Cover and refrigerate for at least 4 hours, although an overnight marinade will reward you with exceptionally tender meat and far deeper flavour.
Prepare the Skewers - If you're using bamboo skewers, soak them in cold water for at least 30 minutes before cooking. This simple step prevents them from scorching over the heat and makes grilling far easier.
Assemble - Thread the marinated pork onto the skewers, leaving only the smallest gaps between each piece. Packing the meat closely helps keep it juicy while still allowing the edges to caramelise beautifully over the flames.
Grill to Smoky Perfection - Preheat a barbecue or grill to medium-high heat.
Place the skewers over the hottest part of the grill and cook for 10–15 minutes, turning every few minutes until evenly browned. As they cook, brush them generously with the reserved marinade, allowing each layer to caramelise into a sticky, smoky glaze.
The pork is ready when it's beautifully charred around the edges, deeply caramelised and cooked through while remaining wonderfully juicy.
Prepare the Dipping Sauce - While the skewers are grilling, combine the soy sauce, vinegar, sugar, chilli (if using), garlic and spring onions in a small bowl.
Stir until the sugar has dissolved, then taste and adjust to your liking. A little extra vinegar brightens the sauce beautifully, while another pinch of sugar softens its savoury edge.
Rest Before Serving - Transfer the skewers to a serving platter and allow them to rest for 2–3 minutes. This brief pause lets the juices settle back into the meat, ensuring every bite is tender and succulent.
Serve & Enjoy - Pile the Manila Fire Pork Skewers high alongside steamed jasmine rice, grilled vegetables or crisp pickled salads. Serve the sweet soy dipping sauce on the side and finish with a scattering of fresh spring onions and a squeeze of lime, if you like.
Every mouthful delivers the unmistakable flavours of Filipino barbecue—sticky, smoky, sweet and deeply savoury. They're the sort of skewers that disappear almost as quickly as they leave the grill, so don't be surprised if everyone comes back for seconds.
A few details make all the difference
01
Marinate overnight for maximum flavour
Four hours will work, but leaving the pork overnight makes it noticeably more tender and deeply seasoned.
02
Reserve the basting marinade first
Set aside a clean portion before adding the raw pork. Brush it onto the skewers as they cook to build a sticky, caramelised glaze.
03
Soak and closely pack the skewers
Soak bamboo skewers for at least 30 minutes to prevent scorching, then thread the pork with only small gaps to help it stay juicy.
Why this recipe works
Bring the unforgettable flavours of the Philippines to your table with these Manila Fire Pork Skewers. Marinated overnight in a rich blend of soy sauce, banana ketchup, garlic and pineapple juice, then grilled until beautifully caramelised, each skewer delivers the perfect balance of smoky, sweet and savoury flavour. Whether you're firing up the barbecue for a summer gathering or craving authentic Filipino street food at home, this easy recipe is guaranteed to steal the show.
Cook’s notes
Can I Use a Different Cut of Pork?
Absolutely. Pork shoulder remains the best choice thanks to its generous marbling, which keeps every skewer tender and juicy over the grill. If you prefer something leaner, pork loin or pork tenderloin are excellent alternatives. Just remember that lean cuts cook much more quickly, so remove them from the heat as soon as they're done to prevent them from drying out.
Can I Make the Marinade Ahead of Time?
Yes—and it's a wonderful way to get ahead. The marinade can be prepared up to 2 days in advance and kept covered in the refrigerator. In fact, allowing the flavours to mingle only makes it richer and more aromatic. When you're ready to cook, simply add the pork, toss well and leave it to marinate.
How Should I Store Leftovers?
If you're fortunate enough to have any left, allow the skewers to cool completely before transferring them to an airtight container. They'll keep happily in the refrigerator for up to 3 days. To reheat, warm them gently on a hot grill, under the grill (broiler), or in a moderate oven until piping hot. The leftover pork is also wonderful sliced into fried rice, tucked into soft flatbreads, stirred through noodles or served over a crisp Asian-inspired salad.
What Should I Serve with Manila Fire Pork Skewers?
These skewers are at their finest served with steamed jasmine rice, where the fluffy grains soak up every drop of the sticky glaze. They also pair beautifully with grilled vegetables, garlicky fried rice, cucumber salad or atchara, the traditional Filipino pickled green papaya that cuts through the richness perfectly.
For a true feast
arrange the skewers on a large platter with bowls of the sweet soy dipping sauce, fresh lime wedges and plenty of chopped spring onions, then let everyone help themselves. It's relaxed, generous food that's made to be shared.
Build the Marinade - In a large bowl, whisk together the soy sauce, banana ketchup, pineapple juice, brown sugar, garlic, onion, vinegar, black pepper and sea salt until the sugar has completely dissolved. The result should be rich, glossy and wonderfully fragrant—a marinade that delivers the perfect balance of sweet, savoury and tangy flavours.
Marinate the Pork - Add the pork cubes to the bowl, turning them until every piece is generously coated. Cover and refrigerate for at least 4 hours, although an overnight marinade will reward you with exceptionally tender meat and far deeper flavour.
Prepare the Skewers - If you're using bamboo skewers, soak them in cold water for at least 30 minutes before cooking. This simple step prevents them from scorching over the heat and makes grilling far easier.
Assemble - Thread the marinated pork onto the skewers, leaving only the smallest gaps between each piece. Packing the meat closely helps keep it juicy while still allowing the edges to caramelise beautifully over the flames.
Grill to Smoky Perfection - Preheat a barbecue or grill to medium-high heat.
Place the skewers over the hottest part of the grill and cook for 10–15 minutes, turning every few minutes until evenly browned. As they cook, brush them generously with the reserved marinade, allowing each layer to caramelise into a sticky, smoky glaze.
The pork is ready when it's beautifully charred around the edges, deeply caramelised and cooked through while remaining wonderfully juicy.
Prepare the Dipping Sauce - While the skewers are grilling, combine the soy sauce, vinegar, sugar, chilli (if using), garlic and spring onions in a small bowl.
Stir until the sugar has dissolved, then taste and adjust to your liking. A little extra vinegar brightens the sauce beautifully, while another pinch of sugar softens its savoury edge.
Rest Before Serving - Transfer the skewers to a serving platter and allow them to rest for 2–3 minutes. This brief pause lets the juices settle back into the meat, ensuring every bite is tender and succulent.
Serve & Enjoy - Pile the Manila Fire Pork Skewers high alongside steamed jasmine rice, grilled vegetables or crisp pickled salads. Serve the sweet soy dipping sauce on the side and finish with a scattering of fresh spring onions and a squeeze of lime, if you like.
Every mouthful delivers the unmistakable flavours of Filipino barbecue—sticky, smoky, sweet and deeply savoury. They're the sort of skewers that disappear almost as quickly as they leave the grill, so don't be surprised if everyone comes back for seconds.
Cook’s notes
Can I Use a Different Cut of Pork?: Absolutely. Pork shoulder remains the best choice thanks to its generous marbling, which keeps every skewer tender and juicy over the grill. If you prefer something leaner, pork loin or pork tenderloin are excellent alternatives. Just remember that lean cuts cook much more quickly, so remove them from the heat as soon as they're done to prevent them from drying out.
Can I Make the Marinade Ahead of Time?: Yes—and it's a wonderful way to get ahead. The marinade can be prepared up to 2 days in advance and kept covered in the refrigerator. In fact, allowing the flavours to mingle only makes it richer and more aromatic. When you're ready to cook, simply add the pork, toss well and leave it to marinate.
How Should I Store Leftovers?: If you're fortunate enough to have any left, allow the skewers to cool completely before transferring them to an airtight container. They'll keep happily in the refrigerator for up to 3 days. To reheat, warm them gently on a hot grill, under the grill (broiler), or in a moderate oven until piping hot. The leftover pork is also wonderful sliced into fried rice, tucked into soft flatbreads, stirred through noodles or served over a crisp Asian-inspired salad.
What Should I Serve with Manila Fire Pork Skewers?: These skewers are at their finest served with steamed jasmine rice, where the fluffy grains soak up every drop of the sticky glaze. They also pair beautifully with grilled vegetables, garlicky fried rice, cucumber salad or atchara, the traditional Filipino pickled green papaya that cuts through the richness perfectly.
For a true feast: arrange the skewers on a large platter with bowls of the sweet soy dipping sauce, fresh lime wedges and plenty of chopped spring onions, then let everyone help themselves. It's relaxed, generous food that's made to be shared.
Cooking mode
The Manila Fire Pork Skewers
Build the Marinade - In a large bowl, whisk together the soy sauce, banana ketchup, pineapple juice, brown sugar, garlic, onion, vinegar, black pepper and sea salt until the sugar has completely dissolved. The result should be rich, glossy and wonderfully fragrant—a marinade that delivers the perfect balance of sweet, savoury and tangy flavours.
Marinate the Pork - Add the pork cubes to the bowl, turning them until every piece is generously coated. Cover and refrigerate for at least 4 hours, although an overnight marinade will reward you with exceptionally tender meat and far deeper flavour.
Prepare the Skewers - If you're using bamboo skewers, soak them in cold water for at least 30 minutes before cooking. This simple step prevents them from scorching over the heat and makes grilling far easier.
Assemble - Thread the marinated pork onto the skewers, leaving only the smallest gaps between each piece. Packing the meat closely helps keep it juicy while still allowing the edges to caramelise beautifully over the flames.
Grill to Smoky Perfection - Preheat a barbecue or grill to medium-high heat.
Place the skewers over the hottest part of the grill and cook for 10–15 minutes, turning every few minutes until evenly browned. As they cook, brush them generously with the reserved marinade, allowing each layer to caramelise into a sticky, smoky glaze.
The pork is ready when it's beautifully charred around the edges, deeply caramelised and cooked through while remaining wonderfully juicy.
Prepare the Dipping Sauce - While the skewers are grilling, combine the soy sauce, vinegar, sugar, chilli (if using), garlic and spring onions in a small bowl.
Stir until the sugar has dissolved, then taste and adjust to your liking. A little extra vinegar brightens the sauce beautifully, while another pinch of sugar softens its savoury edge.
Rest Before Serving - Transfer the skewers to a serving platter and allow them to rest for 2–3 minutes. This brief pause lets the juices settle back into the meat, ensuring every bite is tender and succulent.
Serve & Enjoy - Pile the Manila Fire Pork Skewers high alongside steamed jasmine rice, grilled vegetables or crisp pickled salads. Serve the sweet soy dipping sauce on the side and finish with a scattering of fresh spring onions and a squeeze of lime, if you like.
Every mouthful delivers the unmistakable flavours of Filipino barbecue—sticky, smoky, sweet and deeply savoury. They're the sort of skewers that disappear almost as quickly as they leave the grill, so don't be surprised if everyone comes back for seconds.
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