Filipino Pork BBQ and Chicken Inasal Homemade Recipes
One of things you’ll often come across the streets in Manila are street-side vendors fanning away at their grill, with a variety of skewers laid out neatly into rows. You might walk into the cloud of smoke, and you’ll get a whiff of the smoky, savory, and distinct smell of Filipino barbecue.
Like many other cultures, Filipino barbecue is a quintessential party favorite. If you’re in any Filipino celebration: birthdays, graduations, Christmas parties, reunions, you name it— I can tell you for sure that someone will be bringing barbecue for the potluck.
Another type of Filipino barbecue that’s absolutely iconic is the Chicken Inasal. It hails from the streets of Bacolod, where you can find an abundance of vendors serving the dish for a quick lunch. “Inasal” is Ilonggo for “char-grilled”, pertaining to the way the chicken is cooked. It has a tangy taste to it, which is a refreshing element to the barbecue.
Now, you might feel like these are things best enjoyed outdoors. But it’s definitely possible to make these at home! Just follow the recipes below. These are best served with atsara and white rice.
Filipino Pork BBQ Recipe
- 450 grams pork shoulder, skinless and cubed
- 1/2 cup soy sauce
- 1/2 cup banana sauce (banana ketchup)
- 1/2 cup lemon juice
- ½ cup pineapple juice
- 1 cup brown sugar
- 6 tbsp garlic, minced
- Combine soy sauce, banana ketchup, lemon juice, pineapple juice, brown sugar, and garlic in a bowl.
- Submerge the pork cubes into the marinade and leave in the fridge for at least 12 hours.
- If using wooden skewers, soak in water for at least 30 minutes before grilling to prevent them from burning.
- Prepare the barbecue with the skewers.
- Over a grill, baste the barbecue with the marinade every 2 minutes after flipping. Cook for 5-6 minutes until cooked through. Serve with atsara and white rice.
Chicken Inasal Recipe
- 2 lemongrass stalks, sliced
- 1 bottle of Bundaberg ginger beer (375ml)
- 1 tbsp salt
- 1 head of garlic, chopped
- 1 white onion sliced
- 3 inches of ginger sliced
- ¾ cup rice vinegar
- 4 chicken legs (thigh and drumstick)
- 2 lemongrass stalk
- 8 garlic cloves, crushed
- 3 inch piece of ginger
- 2 cups canola oil
- ⅓ cup atsuete seeds
- 1 red onion
- 200grams chicken skin
- 2 red chilies
- 1 tsp salt
- In a bowl, combine lemongrass, ginger beer, salt, garlic, white onion, ginger, and rice vinegar.
- Submerge chicken legs in marinade and leave in the fridge for 12-24 hours.
- Prepare the atsuete oil in a pan over medium heat. Once canola oil is hot, add chicken skin. When the fat is rendered, add garlic, onion, lemongrass, and red chilies. Simmer for 5 minutes. Add atsuete seeds and salt. Remove from heat and let it cool for at least 1 hour before straining.
- Prepare chicken with skewers. On the grill, slowly cook over low heat. Continuously baste with the atsuete oil and flip. Around 7 minutes each side. Prevent flare-ups while grilling to avoid charring too soon. Once cooked through, allow to char to desired doneness.
- Serve with white rice, atsara, chicken oil, and black Chinese vinegar with red chili.