Filipino BBQ (Paleo)

BBQ.

Filipino BBQ Pork Skewers

Show me someone who doesn’t love BBQ and I will simply tell you that they never had Filipino BBQ then. What makes Filipino BBQ so magical and delicious? It’s the porky goodness that is married with a sweet and tangy glaze.  Filipino BBQ is often served on a skewer with pork meat, but feel free to use chicken and skewers are not necessary but definitely part of the fun!

 

Growing up, my mom was always in high demand to make her BBQ. She was notorious for her cooking and everyone always wanted her to make her delicious Filipino dishes. The BBQ was a staple every time. Looking back, I would get so angry having to help her in the kitchen. It was such a chore for me. Peeling garlic, chopping this, cutting that. But what I gained from doing all this was the expertise of learning flavors and understanding how she put everything together. Like most moms, my mom didn’t use a recipe. She cooked from her touch and her senses. I am so thankful for all those times she put me to work. Because of that I now make some delicious Filipino BBQ that is always highly requested. And today I get to share a paleo version of this delicious BBQ recipe with you. Making this recipe Whole 30 friendly is also an option – just omit the honey.

This BBQ requires a labor of love. Getting the marinade together is the easiest part – skewering the meat takes some time but the rewards are all worth it. You can soak your meat in the marinade for 2-4 hours but I highly suggest letting your meat sit in the marinade overnight.

Now what are you waiting for? Go and make this recipe! It will quickly become a favorite!

 

 

 

Print Recipe
Filipino BBQ (Paleo)
Cuisine Filipino
Prep Time 30 Minutes
Cook Time 15-20 Minutes
Passive Time 10-24 Hours
Servings
people
Ingredients
Cuisine Filipino
Prep Time 30 Minutes
Cook Time 15-20 Minutes
Passive Time 10-24 Hours
Servings
people
Ingredients
Instructions
Make the Marinade:
  1. In a medium size bowl, add tomato paste and extremely ripe banana. Blend with an immersion blender or whisk until completely mixed.
  2. Add honey, mix well. Add bay leaves, garlic, lime wedges and salt and pepper. Pour in coconut aminos, sparkling lime water and lime juice. Stir well, ensuring that the tomato/banana paste is well incorporated. Reserve 1/2 cup of marinade to use for later - store in refrigerator until use. Set remaining marinade to the side.
Prepping the Meat:
  1. Cut pork into small thin slices or cubes. You want your pork to have a lot of surface area and ensure that pork pieces are similar in sizes, so that they cook evenly. Remove any large pieces of fat from your pork.
  2. Place pork into a large non-metal container that you can seal, add all marinade except the 1/2 cup reserved. Store in fridge overnight, allowing to marinate and season pork.
  3. Remove meat from marinade and place onto bamboo skewers that have been soaking in water for at least 30 minutes. Depending on the size of your cut pieces, allow 4-5 pieces for each skewer.
Cooking the BBQ:
  1. Warm the reserved marinade on medium high heat in a pot. Allow to come to boil, then immediately reduce heat to low and simmer for 10 minutes. Preheat your outdoor grill (charcoal or gas) - once to temperature add BBQ skewers. Glaze BBQ skewers with marinade, flip and glaze other side. Grill for 8-10 minutes on one side. Flip and glaze BBQ skewers again. Cook for a remaining 8-10 minutes, allowing meat to caramelize.
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