Filipino Pork Barbecue is a classic street-food favorite featuring tender pork marinated in a sweet and savory sauce, threaded onto bamboo skewers, and cooked until beautifully caramelized.
In this edition of STEAM AIR FRYER KXW180-180B RECIPES, we prepare Filipino Pork Barbecue with the KÜ KÜCHEN Steam Air Fryer KXW180-180B, using steam-assisted cooking and hot-air circulation to help keep the pork juicy while developing the glossy, lightly charred surface that makes this dish so irresistible.
Ingredients for Filipino Pork Barbecue
Prepare the following ingredients:
- 700 g pork shoulder or pork belly
- 60 ml soy sauce
- 60 ml banana ketchup or tomato ketchup
- 50 g brown sugar
- Juice of 5–6 calamansi
- 4 cloves garlic, minced
- ½ teaspoon ground black pepper
- 1 tablespoon cooking oil
- 1–2 tablespoons water, if needed
- Bamboo skewers
For the basting sauce:
- 2 tablespoons reserved marinade
- 1 tablespoon ketchup
- 1 teaspoon brown sugar
- 1 teaspoon cooking oil
Step 1: Prepare the Pork
Slice the pork into thin strips approximately 1.5–2 cm wide.
Try to keep the pieces similar in thickness so they cook evenly.
Pork shoulder works particularly well because it contains enough fat to remain tender during cooking, while pork belly can be used for a richer and juicier result.
Step 2: Make the Filipino Barbecue Marinade
In a large bowl, combine:
- Soy sauce
- Ketchup
- Brown sugar
- Calamansi juice
- Minced garlic
- Ground black pepper
- Cooking oil
Mix until the sugar has mostly dissolved.
Add the sliced pork and toss thoroughly until every piece is well coated.
Cover and refrigerate for at least 4 hours, although marinating overnight will provide a deeper flavor.
Tip: Reserve a small amount of marinade before adding the raw pork if you plan to use it later as a basting sauce.
Step 3: Assemble the Pork Skewers
If using bamboo skewers, soak them in water for around 20–30 minutes before cooking.
Thread the marinated pork onto each skewer, folding longer strips slightly as you go.
Avoid packing the pieces too tightly. Leaving a little space allows hot air and steam to circulate around the meat more effectively.
Step 4: Prepare the KÜ KÜCHEN KXW180-180B
Fill the water reservoir with enough clean water if using the steam-assisted cooking function.
Arrange the pork skewers on the cooking tray in a single layer.
For this recipe, F-2 – Steam Combined with Air Frying/Baking is a useful cooking mode.
During the first half of the cycle, steam helps maintain moisture inside the pork. The appliance then switches to hot-air cooking, allowing the marinade to caramelize around the surface.
This combination is particularly suitable for Filipino Pork Barbecue, where the goal is juicy meat inside with a browned, slightly charred glaze outside.
Step 5: Cook the Filipino Pork Barbecue
A practical starting point is:
Temperature: 180°C
Cooking time: approximately 18–22 minutes
Place the skewers inside the KÜ KÜCHEN KXW180-180B and begin cooking.
Around halfway through the cycle, turn the skewers to help both sides cook evenly.
During the final 5–7 minutes, brush the pork lightly with the prepared basting sauce.
Continue cooking until the surface becomes glossy and caramelized around the edges.
Because the marinade contains sugar, monitor the skewers carefully during the final stage to prevent excessive burning.
Step 6: Check for Doneness
The pork should be cooked through while remaining tender and juicy.
For food safety, the thickest pieces of pork should reach an internal temperature of at least 63°C, followed by a short resting period.
If the skewers are particularly thick, extend the cooking time by a few minutes.
Step 7: Create a More Caramelized Finish
For a deeper barbecue-style surface, brush the skewers with one final thin layer of sauce.
Cook for an additional:
Temperature: 190–200°C
Time: 2–3 minutes
The 3D Hot Air system helps circulate hot air around the skewers, encouraging the sugar in the glaze to caramelize and develop lightly charred edges.
Watch closely during this stage because the difference between “beautifully caramelized” and “archaeological artifact” is surprisingly brief.
How to Serve Filipino Pork Barbecue
Allow the skewers to rest for around 3–5 minutes before serving.
Filipino Pork Barbecue pairs especially well with:
- Steamed rice
- Garlic rice
- Atchara
- Fresh calamansi
- Spiced vinegar dipping sauce
- Fresh cucumber and tomatoes
Serve the pork skewers while warm for the best balance of tender meat and sticky caramelized glaze.
Why Make Filipino Pork Barbecue with the KXW180-180B?
The KÜ KÜCHEN Steam Air Fryer KXW180-180B combines a spacious 16L cooking chamber, 3D Hot Air technology, and Turbo Steam in one appliance.
For Filipino Pork Barbecue, the combination of steam and hot air offers a practical way to control two important parts of the cooking process.
Steam helps prevent the marinated pork from drying too quickly, while hot-air circulation supports browning and caramelization during the finishing stage.
Instead of pan-frying or constantly turning skewers over a traditional grill, users can prepare multiple portions inside the cooking chamber with less hands-on attention.
Sweet, Savory and Perfectly Caramelized
Filipino Pork Barbecue is loved for the contrast between tender pork and its sweet, savory, slightly smoky glaze.
By combining a calamansi-based marinade with the flexible steam and hot-air functions of the KÜ KÜCHEN KXW180-180B, this familiar Filipino favorite becomes convenient to prepare at home.
This STEAM AIR FRYER KXW180-180B RECIPES – Filipino Pork Barbecue recipe delivers juicy pork skewers with a rich caramelized finish, making it an excellent choice for family meals, celebrations, or weekend gatherings.
Sweet, juicy and beautifully caramelized, Filipino Pork Barbecue is another classic made easier with the KÜ KÜCHEN Steam Air Fryer KXW180-180B.
