The origin of Filipino pork barbecue can be traced back to the pre-colonial era in the Philippines, when native Filipinos would cook meat over open fires using bamboo skewers. This practice evolved over time as the Philippines was influenced by various foreign cultures, including the Chinese, Spanish, and American.
The Chinese brought soy sauce and other spices to the Philippines, which were incorporated into local cooking. The Spanish introduced the concept of grilling meat on skewers, and the Filipinos adopted this technique for cooking pork and other meats. American influence in the Philippines during the early 20th century also helped to popularize grilling and barbecue.
Today, Filipino pork barbecue is a popular street food and party dish in the Philippines, and is enjoyed by people of all ages and social classes. It has become a staple of Filipino cuisine, and is often served at family gatherings, festivals, and other social events. Each region and province in the Philippines has its own unique style of pork barbecue, using different ingredients and cooking methods to create their own signature flavor.
Filipino pork barbecue is a popular street food and party dish in the Philippines. There are several different regional styles of Filipino pork barbecue, each with its own unique flavor and preparation method. Here are a few examples:
Visayan-style pork barbecue - This style of pork barbecue is popular in the Visayas region of the Philippines. It is typically made with thin slices of pork belly, marinated in a mixture of vinegar, soy sauce, sugar, salt, pepper, and calamansi juice (a local citrus fruit). The pork is then skewered and grilled over charcoal until tender and slightly charred.
Ilocano-style pork barbecue - This version of pork barbecue is popular in the Ilocos region of northern Philippines. It is made with thicker slices of pork shoulder or pork belly, marinated in a mixture of vinegar, soy sauce, garlic, onions, and black pepper. The pork is then skewered and grilled over charcoal until charred and crispy.
Cebu-style pork barbecue - This is perhaps the most famous style of Filipino pork barbecue, named after the province of Cebu in the central Philippines. It is made with thin slices of pork belly or pork shoulder, marinated in a mixture of soy sauce, vinegar, calamansi juice, garlic, sugar, and annatto oil (which gives it a distinctive red color). The pork is then skewered and grilled over charcoal until slightly charred and caramelized.
Pampanga-style pork barbecue - This style of pork barbecue is popular in the province of Pampanga in central Luzon. It is made with pork belly or pork shoulder, marinated in a mixture of soy sauce, vinegar, sugar, garlic, onions, and calamansi juice. The pork is then skewered and grilled over charcoal until slightly charred and crispy.
Batangas-style pork barbecue - This style of pork barbecue is from the province of Batangas in southern Luzon. It uses a combination of pork and chicken, marinated in a mixture of soy sauce, calamansi juice, garlic, and brown sugar. The meat is then skewered and grilled over charcoal until tender and slightly charred.
Negrense-style pork barbecue - This style of pork barbecue is popular in the province of Negros in the central Philippines. It is made with pork belly, marinated in a mixture of soy sauce, vinegar, calamansi juice, garlic, sugar, and spices like annatto, cinnamon, and star anise. The pork is then skewered and grilled over charcoal until slightly charred and crispy.
Mindanao-style pork barbecue - This style of pork barbecue is from the island of Mindanao in the southern Philippines. It uses a combination of pork and chicken, marinated in a mixture of soy sauce, vinegar, calamansi juice, garlic, and spices like cumin and turmeric. The meat is then skewered and grilled over charcoal until tender and slightly charred.
Leyte-style pork barbecue - This style of pork barbecue is from the island of Leyte in the central Philippines. It is made with pork belly or pork shoulder, marinated in a mixture of soy sauce, vinegar, calamansi juice, garlic, and spices like oregano and black pepper. The pork is then skewered and grilled over charcoal until tender and slightly charred. It is often served with a spicy dipping sauce made with vinegar, garlic, and chili peppers.
These are just a few examples of the many different regional styles of Filipino pork barbecue. Each style has its own unique flavor and cooking method, and is often influenced by the local ingredients and culinary traditions of the region.
Sawsawan - This is a general term for dipping sauces in the Philippines, and it can refer to a wide range of sauces. One popular type of sawsawan for pork barbecue is made with vinegar, soy sauce, chopped onions, garlic, and chili peppers. This dipping sauce is typically served on the side of the barbecue skewers, and diners can dip the meat into the sauce before taking a bite.
Spicy banana ketchup - Banana ketchup is a popular condiment in the Philippines, and it is often served with pork barbecue. The spicy version of banana ketchup is made by adding chili peppers to the ketchup, giving it a sweet and spicy flavor that pairs well with the smoky pork.
Peanut sauce - This dipping sauce is made by blending roasted peanuts, coconut milk, garlic, and other seasonings. It has a creamy, nutty flavor that complements the savory pork, and it is a popular dipping sauce for pork barbecue in the southern Philippines. It is often served with grilled meat skewers, including pork and chicken, and is a popular accompaniment to other Filipino dishes like lumpia and pancit.