Filipino BBQ Pork Skewers with Mango sauce


3 lb boneless pork shoulder, cut in one-inch cubes
½ Cup ketchup or banana ketchup
1 Cup Lemon Lime Soda
1 Cup Soy Sauce
½ Cup White Vinegar
¼ Cup Oyster Sauce
2 Tbsp Chili Oil
1 Cup Brown Sugar
2 Tsp Black Pepper, ground
1 Cup garlic, minced.
12oz S&F Caribbean Mango Chef Sauce, split 4oz for glazing and use remaining for dipping.
Optional: Cooked white Jasmine rice.


Container or bag for marinade
Mixing bowl
16 each, 12-inch bamboo skewers
Grill or Flat top cook surface
Pastry brush


  1. In a large mixing bowl, combine the ketchup, lemon-lime soda, soy sauce, vinegar, oyster sauce, chili oil, brown sugar, ground pepper, and garlic. Briskly mix the ingredients together and ensure that brown sugar has dissolved.
  2. Add the meat in the container, pour the marinade over the meat, and liberally coat the meat. Marinade for six hours to eight hours under refrigeration.

30 minutes prior to cooking:

  1. Soak the bamboo skewers in water.
    • Pro Tip: soaking bamboo skewers in water allow them to hydrate and prevents burning while grilling.
  2. Remove the marinade from the fridge and let sit on the counter for 30 minutes to adjust the temperature before grilling.
  3. Assemble the BBQ skewers by adding about five-six pieces of pork to each skewer, alternate fattier and leaner pieces.

10 minutes prior to cooking:

  1. Preheat the grill to medium-high heat.
  2. Place the skewers on the preheated grill and cook for four minutes on one side, then turn over.
  3. After turning the skewers brush Caribbean Mango Chef Sauce to baste on the cooked side of the skewer, turn over the skewer, cook for one minute. Repeat basting and turning until cooked through and glaze is caramelized.
  4. Serve with S&F Caribbean Mango Chef Sauce for dipping and optionally enjoy with jasmine rice.