Philippino Pork

This Filipino-style pork skewer recipe keeps the marinade dead simple: soy sauce, lemon juice, and crushed garlic. That’s it. The magic is in the overnight soak.

Pork steaks get boned and sliced into thin strips, then threaded onto bamboo skewers and laid into the marinade. Several hours in the fridge (overnight is better), rotating the skewers occasionally so every piece soaks evenly, and the soy-citrus mixture tenderizes the pork while loading it with salt and tang. Fifteen minutes on a hot grill or under the broiler and you’ve got caramelized, charred edges with juicy meat underneath.

The lemon juice does double duty here. It acts as a tenderizer during the long marination and creates those sticky, darkened spots on the grill that taste like concentrated soy and citrus.

Pro Tips

• Slice the pork into even ½-inch strips so everything cooks at the same rate. Thick and thin pieces on the same skewer means some are burnt while others are raw.
• Soak bamboo skewers in water for at least 30 minutes before threading. Dry bamboo catches fire on the grill.
• Rotate the bottom skewers to the top every few hours in the marinade. The pieces at the bottom hog all the liquid.
• These work as appetizers too. Use smaller skewers and broil ahead, then keep warm in the oven until serving.

Variations

• Use calamansi juice instead of lemon for a more traditional Filipino flavor.
• Add a tablespoon of brown sugar to the marinade for a sweeter, stickier glaze.
• Serve with a vinegar dipping sauce (spiced vinegar, garlic, and chili) for an authentic touch.