Pork BBQ (The “Tagalog” Profile)


by: Jose Dante Morados

Millions of recipes had been posted about BBQ: be it pork, chicken, beef or lamb via charcoal, firewood or gas grilling medium. In the Philippines most popular are the ones formulated in the Visayas (the middle peninsula) particularly those from Iloilo, Bacolod and other Visayan regions which they aptly call: "INASAL" or "SINUGBA. Deviating from the usual, with "innovation" as my main drive, I formulated a marinade mix plus a more technological cooking procedure which will showcase the "Tagalog" taste (Tagalogs are natives of National Capital Region of the country habitating the mid and southern part of the north peninsula)that could also be enjoyed by other-grill loving foodies worldwide. As against using ham part which elicits a bit toughness when grilled (being 90-95% lean), porkloin is utilized for the inter-layering of lean and fat makes it perfectly tender and juicier post grilling. Nothing especial is needed to serve this simple weekend family bonding recipe much so when done in our own backyard cook out.


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serves: 22-24

For marinating:

1 kilo porkloin rind-on

450 grams Water

130 ml Soy sauce

70 ml Cane vinegar

200 grams Brown sugar

30 grams Kosher salt

6 grams Ground black pepper

20 cloves Crushed garlic grams

30 grams Chopped red onion

2 grams Sliced red cayenne pepper

For grilling:

22-24 pieces bamboo skewers 12 inches long

80 Soya oil ml.

Basting brush


Nutrition Facts
Pork BBQ (The “Tagalog” Profile)

Servings Per Recipe: 22

Amount per Serving

Calories: 162

  • Total Fat: 4.3 g
  •     Saturated Fat: 0.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 29.1 mg
  • Sodium: 963.9 mg
  • Total Carbs: 18.5 g
  •     Dietary Fiber: 3.6 g
  •     Sugars: 13.6 g
  • Protein: 14.7 g

how is this calculated?

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Cooks' note:
1. This procedure could also be applied when grilling pork belly (liempo) where slices
could be thicker, length longer and grilling time is doubled or to desired done-ness.
2. For chicken, I will issue another recipe and grilling procedure as poultry requires more flavor absorption process and longer cooking time.

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