Filipino sticky barbecue pork skewers

  • Makes 8 skewers
  • 3 hours plus overnight setting time
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Pork belly is braised in an aromatic soy sauce based stock before being glazed in a sweet and sticky Filipino-style barbecue sauce and charred over hot coals. Definitely one to try out on your next barbecue.

Remember to soak the wooden skewers in water for 30 minutes before using to stop them from burning up over the flames!

First published in 2022
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Pork belly

Barbecue glaze


  • Skewers



Begin by poaching the pork belly the day before, as it needs time to set. Place all the ingredients (apart from the spring onion greens) in a pan and gently simmer for 2.5–3 hours or until the meat is very soft and tender. Leave to cool to room temperature in the liquid, then press between two plates or trays in the fridge overnight


The glaze needs to be made the day before to achieve the best flavour too. Simply mix the ingredients together, cover and leave in the fridge overnight


The next day, cut the pork into neat 2cm cubes and thread onto skewers – remember to soak the skewers in water for 30 minutes first if using wooden ones


Brush the skewers with the glaze and place on a smoking hot barbecue or griddle pan. Turn regularly and brush with the glaze until there is charring on the pork and the meat has heated through. The char is important as it balances the flavour of the sweet glaze


Serve the skewers brushed with a little more glaze and sprinkle with spring onions

First published in 2022

Before taking a contract on a cruise ship where he worked alongside a number of Filipino chefs, Jeremy Villanueva had only ever cooked classical French cuisine professionally. Now, having taken time to relearn the cuisine he grew up eating, he’s the executive chef at Filipino restaurants Romulo Café and Kasa & Kin in London.

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