Advertisement
  • Newsletters
  • Subscribe

Grilled Filipino-Style Pork Skewers

1

  • Prep Time25 min
  • Total Time35 min
  • Makes6 servings
*PLUS 2 hours marinating time
Grilled Filipino pork skewers

Photo, Erik Putz.

Chatelaine Triple Tested

Ingredients

  • 18 wooden skewers

  • 1/3 cup lemon-lime soda, 7Up or Sprite

  • 1/3 cup soy sauce

  • 1/3 cup brown sugar

  • 3 tbsp white vinegar

  • 2 tsp sesame oil

  • 1 tsp garlic powder

  • 1 tsp pepper

  • 1 tsp hot-red-chili-flakes

  • 750 g pork shoulder, cut into 3-in.-long strips about 1/4 in. thick

Sauce

  • 1/2 cup white vinegar

  • 2 garlic cloves, minced

  • 1 large chili pepper, chopped

  • 1/2 tsp salt

Instructions

  • SOAK skewers in water for at least 20 min or overnight.

  • WHISK 7Up, soy, sugar, vinegar, oil, garlic powder, pepper and pepper flakes in a medium bowl. Add pork and stir until coated. Cover and refrigerate for 2 hr or overnight.

  • PREHEAT grill to medium-high. Thread each pork strip onto a skewer in an “S” shape, pushing down so skewer isn’t exposed. Reserve marinade. Oil grill and cook pork, brushing with marinade before flipping once, until pork is cooked, about 2 min per side. Remove from heat.

  • SAUCE: Stir vinegar, garlic, chili pepper and salt in a bowl. Serve with pork skewers.

Chatelaine Quickies: Gourmet hot dogs

Nutrition (per serving)

Calories 179, Protein 22g, Carbohydrates 15g, Fat 4g, Sodium 899mg.
Excellent source of vitamin B12.

Get more long-weekend barbecue recipes.

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

Advertisement
Advertisement
Copy link
The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.