Filipino BBQ Pork Skewers

Steam curls up from the valve and your stomach starts talking back. It's that kinda smell that drags you to the kitchen and won't let you go. You feel that float valve pop up, signaling your pork is about ready to amaze.

You remember the first time you tasted pork that was just fall-apart tender from your pressure cooker. Dang, it's like the meat had been soaking in flavor and then just melted away with each bite. That sealing ring working overtime to trap every bit of steam really does wonders.

As the valve hisses a bit, you recall the sizzle of the grill waiting outside, ready to get that slight char on those juicy pork slices. The quick release is gonna let you serve this up in no time. Dinner's calling and you better answer with this Filipino style pork BBQ.

The Truth About Fast Tender Results

• Pressure cookers trap steam tight with the sealing ring, locking in all the flavor and moisture.
• The float valve shows when it's reached pressure and that tender pull is just minutes away.
• Quick release lets you stop the cooking at just the right moment, so the pork don't turn tough.
• Cooking pork shoulder in a pressure cooker breaks down the meat's fibers real good and fast.
• Using soda like lemon or lime adds a sweet tang that caramelizes when you finish on the grill.

Enjoy the magic of pressure cooking like in our Chicken Philly Cheesesteak where speed and flavor come together perfectly. For other fast tender meats, check out Irish Beef and Guinness Stew, offering a hearty slow-cooked twist.

All the Pieces for This Meal

• 4 lbs. pork shoulder sliced thin - gotta get the right cut for juicy tenderness.
• ¾ cup soy sauce - salty and savory base flavor you'll love.
• ½ cup calamansi or lemon juice - sharp citrus zing brightens up everything.
• ¾ cup banana ketchup - yes, this adds that sweet Filipino BBQ twist.
• 4 tablespoons dark brown sugar - helps caramelize and bring a rich deep sweetness.
• 2 tablespoons garlic powder - gotta have that garlicky punch.
• 1 teaspoon ground black pepper - a little heat to balance it out.
• 2 teaspoons salt - to round out the flavors just right.
• 1 ½ cups lemon or lime soda - the secret to that playful sweet glaze at the end.
• Barbecue skewers - for threading and grilling your pork after pressure cooking.

First, mix your soy sauce, calamansi or lemon juice, banana ketchup, dark brown sugar, garlic powder, ground black pepper, and salt in a big bowl. Stir it up real good till everything's blended.

Next, add your thinly sliced pork shoulder to the bowl. You gotta make sure every piece is soaked in that marinade. Cover it up and stick in the fridge - the longer the better, but at least an hour works.

Now, time to get your pressure cooker ready. Place the sealing ring on and pour the marinated pork and all that flavorful sauce inside. Lock the lid and set it to high pressure.

When the float valve pops up, you know it's reached full pressure. Let it cook for about 20 minutes then go for a quick release to stop the cooking fast. This keeps that tender pull spot on.

Once the pressure is released, carefully open the lid and thread the pork slices onto your barbecue skewers. You wanna get all that good marinade along for the ride.

Preheat your grill to medium-high. Place the skewers down and grill for 10 to 15 minutes, flipping here and there so you get even grill marks and flavor.

During the last few minutes of grilling, brush the skewers with lemon or lime soda. This sticky sweet finish is what makes it dang good.

Pull off those skewers and get ready to serve. That pork BBQ is gonna be tender and packed with Filipino flavor you can't resist.

Quick Tricks That Save Your Time

• Slice pork shoulder thin before marinating so flavors sink in fast.
• Use a quick release on your pressure cooker to avoid overcooking the pork.
• Thread skewers before grilling so you can flip all at once, saves somethin' like a mess.
• Keep that sealing ring clean and in good shape to make sure pressure builds right.

For more quick tips on tender meats, see our Garlic Parmesan Chicken recipe, which also uses pressure cooking to lock in juiciness.

That First Bite Moment

When you bite into this pork BBQ, you first notice how juicy and tender it is. The meat pulls apart so easily, no chewing marathon here.

Next up, the blend of sweet from the banana ketchup and brown sugar hits your taste buds with a cozy Filipino flair. The lemon soda glaze gives it a slight tang that keeps things fresh and fun.

The grilling leaves those perfect char marks and a slight smoky note that's dang irresistible. It's like summer in every bite, even if you're just in your city kitchen.

Each forkful kinda transports you to a barbecue with friends, laughter, and good vibes. You can't help but smile with that satisfying mouthful of tender pork and bright flavors mingling.

Making It Last All Week Long

If you wanna keep your pork BBQ for later, putting it in an airtight container in the fridge works best. It stays good for about 3-4 days and reheats well.

Freezing is a great way to make sure you got this deliciousness ready whenever you want. Wrap skewers tightly or transfer pork pieces to a freezer bag, then thaw overnight before reheating.

Reheat gently in the microwave or on a skillet. You can spritz a bit of lemon soda or water to keep that tender pull moist and fresh.

Your Most Asked Questions Answered

• Can I use other cuts of pork? Sure, but pork shoulder is best 'cause it gets tender and juicy fast under pressure.
• What if I don't have calamansi? Lemon juice's a great stand-in, same kinda tangy kick.
• Why banana ketchup? It adds a sweet Filipino twist you don't get with regular ketchup. Flavor's richer and more fun.
• How do I know when to quick release? After about 20 minutes cooking, go ahead and quick release when the float valve is still up. This keeps meat tender without overcooking.
• Can I skip grilling? You can, but grilling adds those smoky char marks and caramelization that really bring the flavor up a notch.
• How to avoid sticking in the pressure cooker? Make sure you add enough marinade liquid and don't overcrowd the cooker. Stir a bit before locking the lid.