Filipino Pork BBQ

Sweet, savory, caramelized pork belly—an absolute staple at every Filipino BBQ. I skipped the skewers (because threading them is a pain) and grilled juicy filets instead. The shortcut? Bottled BBQ Marinade. It delivers that classic sweet-garlicky Filipino BBQ flavor straight from the bottle. Add your own twist—or keep it simple.

Ingredients

• 2 lbs pork belly, pork butt or pork shoulder

• 2 cups BBQ Marinade. I use Mamasitas.

• 1 tsp Salt (S)

• 1 tsp Pepper (P)

• 1 tsp Garlic powder (G)

• 1 Tbsp calamansi or lime juice

Instructions

1. Thinly slice about 2 lbs pork belly (pork butt or shoulder works too).

2. In a bowl, combine BBQ marinade, 1 tsp each salt, pepper, and garlic, plus 1 Tbsp calamansi or lime juice. Mix well.

3. Add the pork and toss until fully coated. Marinate for at least 4 hours — overnight is even better for deeper flavor.

4. Grill over medium-high heat until nicely caramelized with a balance of crispy char and tender, juicy meat. Turn as needed so nothing burns — just good smoky color.

5. Serve hot with atchara and plenty of rice.