Kuya Lord Filipino Pork BBQ

By Chef Lord Maynard Llera

March 10, 2026

Southern Tagalog cooking is known for its bright acidity, deep umami, and the simple but essential pairings of vinegar and chili oil at the table. In Filipino homes, the dining table is the heart of everything. It’s where the whole pamilya gathers — sharing food, stories, and laughter. Rice, chicken, fish, vegetables, fruits… always plenty, always meant to be shared.

Ingredients

Pork shoulder3 lbs, cut into 1.5-inch cubes

Sprite1.5 cup

Lemon juice6 tbsp

Lime juice1 tbsp

Smashed garlic5 each

Ketchup or banana ketchup¾ cup

Salt½ Tbsp

Brown sugar¾ cups

Soy sauce¾ cups

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Steps

Mix all the Ingredients in pot and heat them up. Constantly stirring them until the sugar is dissolved on the mix. When it comes to a boil, removed the pot from the heat. Then set aside the marinate to cool down.
When the marinate is cool down thoroughly, add it in the cubed pork and coat it thoroughly.
Cover the pork with plastic wrap or container lid and marinate over night.
Following date: soak bamboo skewer for half or one hour.
Strain the pork from the marinate and save the piqued to make the sauce.
Skewer the pork on the bamboo stick. 4 to 5 pieces depends on the size of the skewer.
Put the marinate on a pot and heat it up on a stove on a medium heat. Reduce it until it thickens up. Take 1.5 cups for basting the pork while on the grill.
Turn the grill on high heat (if it’s a gas grill) or if it’s a charcoal, make sure the grill is really hot.
Season the grill with towel soaked in oil, then place the skewers on the grill and cook each sides 2-3 minutes per side. Baste each side from time to time so it doesn’t get dry.
Dip the cooked pork skewer to the BBQ sauce.
Serve the Pork BBQ with spiced vinegar and pickled atchara.