The Manila Fire Pork Skewers

Elle Cresswell

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.

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Prep Time 10

Cook Time 15

Marinate 4

Total Time 4 25

Servings: 6 skewers

Course: Appetizer

Cuisine: Filipino

Ingredients Method

Ingredients

For the Manila Fire Pork Skewers

900 g pork shoulder or pork butt, trimmed and cut into 2.5cm cubes
120 ml light soy sauce
60 ml banana ketchup or sweet tomato ketchup if unavailable
60 ml pineapple juice fresh or canned
50 g soft light brown sugar
6 garlic cloves finely crushed
1 small onion very finely diced
2 tbsp white or cane vinegar
1 tsp freshly cracked black pepper
½ tsp fine sea salt
8 –10 bamboo or stainless-steel skewers if using bamboo, soak in cold water for at least 30 minutes before grilling

For the Sweet Chilli Soy Dipping Sauce

60 ml light soy sauce
1 tbsp white or cane vinegar
1 tsp caster sugar
1 small red chilli finely chopped *(optional, for gentle heat)
1 garlic clove finely minced
1 tbsp finely sliced spring onions

To Serve

Steamed jasmine rice or garlic fried rice
Atchara Filipino pickled green papaya
Fresh lime wedges
Grilled vegetables
Extra spring onions and toasted sesame seeds for garnish

Method

Create the Signature Marinade

In a large mixing bowl, combine the soy sauce, banana ketchup, pineapple juice, brown sugar, garlic, onion, vinegar, black pepper and sea salt. Whisk until the sugar has completely dissolved and the marinade is smooth, glossy and richly aromatic. This sweet, savoury mixture is the heart of authentic Filipino barbecue, delivering incredible depth of flavour while tenderising the pork.

Marinate the Pork

Add the pork cubes to the bowl, turning them until every piece is thoroughly coated. Cover and refrigerate for at least 4 hours**, although an **overnight marinade** will produce the most tender, flavour-packed skewers. The longer the pork rests, the more beautifully the flavours develop.

Prepare the Skewers

If using bamboo skewers, soak them in cold water for 30 minutes before grilling. This simple step helps prevent them from burning over the hot coals while ensuring the pork cooks evenly.

Assemble the Skewers

Thread the marinated pork onto the skewers, packing the pieces closely together without compressing them too tightly. This encourages the meat to stay wonderfully juicy while creating those irresistible caramelised edges.

Grill Over a Hot Flame

Preheat your barbecue or grill to medium-high heat.
Cook the skewers for 10–15 minutes, turning every few minutes until evenly browned. As they grill, generously baste them with the reserved marinade, allowing each layer to caramelise into a rich, sticky glaze.
The pork is ready when beautifully charred around the edges, lightly caramelised and cooked through while remaining tender and succulent inside.

Prepare the Dipping Sauce

While the pork is grilling, whisk together the soy sauce, vinegar, sugar, chilli, garlic and spring onions until the sugar has dissolved.
Taste and adjust if desired—a touch more vinegar adds brightness, while a little extra sugar creates a sweeter, more traditional finish.

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 redistribute throughout the meat, ensuring every bite remains wonderfully tender.

Serve & Savour

Serve the Manila Fire Pork Skewers straight from the grill alongside steamed jasmine rice, garlic fried rice or grilled vegetables, with plenty of the sweet chilli soy dipping sauce on the side.
Finish with sliced spring onions, fresh lime wedges and, if you like, a sprinkle of toasted sesame seeds for a little extra texture.
Sweet, smoky, sticky and irresistibly savoury, these skewers capture the vibrant spirit of Filipino street food—perfect for summer barbecues, family feasts and sharing with friends.