Filipino Pork Barbecue Recipe with a ginger ale banana catsup marinade (2024)

FAQs

What is a Filipino BBQ pork dish called? ›

Inihaw (pronounced [ɪˈni:haʊ] ee-NEE-how), also known as sinugba or inasal, are various types of grilled or pit-roasted barbecue dishes from the Philippines. They are usually made from pork or chicken and are served on bamboo skewers or in small cubes with a soy sauce and vinegar-based dip.

The history of barbecue - Inihaw in the Philippines

In the pre-colonial era, Filipinos used to cook their meat over an open fire using bamboo sticks as skewers. This method of grilling was called "Inihaw" which translates to 'grilled' in English.

The History of Filipino BBQ

The technique of grilling meat over an open flame was introduced to the Philippines by Spanish colonizers in the 16th century. However, the Filipinos soon put their own spin on the tradition, incorporating local flavors and ingredients to create a unique culinary experience.

Filipino Lechon (Roasted Pork Leg)

"Lechon is a national dish in the Philippines -- pork leg is roasted in the oven very slowly, resulting in very moist and tasty meat," says lola. "It is served with Lechon Sauce for special occasions."

Lechón comprises a whole pig spit-roasted over charcoal and flavored with oil and spices. It's a dish typically served to celebrate special occasions — Filipino birthday parties and Christmas dinners often have a lechón or two on the menu.

The Origin of 'Barbecue'

The history of the word barbecue goes back to the indigenous people of North and South America, the Spanish word barbacoa was used by the Taínos who inhabited Hispaniola, Jamaica and Cuba. Barbacoa was used to describe the slow cooking of meat over an open flame.

inihaw na mais (grilled corn)

BBQ began on the islands in the Caribbean Sea. Spanish explorers led by Christopher Columbus found Native Americans slow smoking meats in the land he called Hispanoila. These Taino-Arawak and Caribbean natives used green wood to smoke meat over indirect heat.

But all Pinoy BBQ has one thing in common: the marinade. Made with soy sauce, calamansi (an indigenous, fragrant citrus fruit), banana ketchup and lemon-lime soda, and served with a dipping sauce of spicy vinegar, the result is a chargrilled treat with the distinctive sweet and tangy flavour Filipinos love.

But for Filipinos, ihaw (to grill or barbecue) is a way of life all year round. Tender sweet skewers and tangy grilled barbecue meat are Filipino favourites. Serve with rice, atchara and sawsawan.

What is Filipino BBQ made of? ›

Filipino BBQ is marinated pork grilled until perfectly tender and juicy then glazed with a sweet, savory sauce. BBQ pork skewers are a mouthwatering Filipino delicacy that is bound to be a crowd-pleaser. For more Filipino pork recipes, try Pork Belly Lechon, Pork Lumpia Shanghai, and Filipino Pork Adobo.

About Litson (also known as Lechon)

Now, lechon simply refers to a spit-roasted pig slowly rotisseried over open coals. Although it acquired the Spanish name, Philippine lechon likely has pre-Hispanic origins, as pigs were domesticated throughout Asia well before the Spanish arrived.

Lechon liempo takes the tastiest portion of the swine—the belly—and gives it the slow-roasted treatment that results in succulent meat and crackling skin. It's enough to just roll up a piece of belly and put it on the spit, but I took the extra step of seasoning the inside with garlic paste.

ASADO (Spanish) is the traditional technique and social event of having a barbecue in various South American countries - Argentina, Paraguay and Uruguay. An Asado consists of beef, pork, chicken, chorizo, and morcilla (black pudding) cooked on a grill, called a Parrilla, or an open fire.