Filipino Pork BBQ Marinade / Glaze

Name: Filipino Pork BBQ Marinade / Glaze
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: about 3¾ cups (900 ml)
Cuisine: Asian
Ingredients: 1 1/2 cups Sprite (360 ml) Cola; 6 Tbsp (90 ml) Lemon Juice; 1 Tbsp (15 ml) Lime Juice; 5 cloves smashed Garlic; 3/4 cup banana ketchup or ketchup (180 ml) Ketchup; 1/2 Tbsp (9 g) Salt; 3/4 cup (150 g) Brown Sugar; 3/4 cup (180 ml) Soy Sauce

Independent adaptation of a publicly published Lord Maynard Llera recipe. Not affiliated with, sponsored by, or endorsed by Lord Maynard Llera.

MARINADE · PORK SKEWERS & BASTING GLAZE

In the published recipe, this is the marinade for Filipino pork BBQ skewers.

Kuya Lord's cola-sweet marinade for Filipino pork BBQ.

On the jar

FILIPINO POR

Method: simmer
Yield: about 3¾ cups
Ingredients: 8
Jar batch: 0.3× recipe

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Ratio

COLA 360 mlKETCHUP 180 mlSOY SAUCE 180 mlLEMON JUICE 90 ml

Ingredients

Cola1 1/2 cups Sprite (360 ml)
Lemon Juice6 Tbsp (90 ml)
Lime Juice1 Tbsp (15 ml)
Garlic5 cloves smashed
Ketchup3/4 cup banana ketchup or ketchup (180 ml)
Salt1/2 Tbsp (9 g)
Brown Sugar3/4 cup (150 g)
Soy Sauce3/4 cup (180 ml)

Method

Pour to the lines in order (bottom → top): COLA, KETCHUP, SOY SAUCE, LEMON JUICE.
Shake-to-line (dashed marks): add BROWN SUGAR. Spoon in, shake, and top up until the settled level reaches each dashed line.
Season to finish: GARLIC (1½ cloves), SALT (about ½ tsp), LIME JUICE (about ¾ tsp).
Cap the jar and shake until combined.
Pour into a cold pan and bring to a gentle simmer. The jar stays off the stove. Cool leftovers briefly before they go back in the glass, then refrigerate promptly.

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You found this recipe once. On a PantryFlex jar it's printed in glass. Pour your pantry to the line, shake cold, tip it into your pan. The jar measures; the stove finishes.

3 kitchens · 3 stars · 3 national awards

Filipino Pork BBQ Marinade / GlazeNATIONAL AWARD WINNEROn the jar: FILIPINO POR
Banana Ketchup DipNATIONAL AWARD WINNEROn the jar: BANANA KETCH
Soy SauceNATIONAL AWARD WINNEROn the jar: COLA-SOY
Honey-Soy Glaze★★★ KITCHENOn the jar: HONEY-SOY

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Provenance

Filipino-American chef of Kuya Lord in Los Angeles; James Beard Best Chef: California 2024. Regional Filipino cooking-sinigang, adobo, sawsawan dipping sauces-in a compact Hollywood kitchen.

Adapted from a Lord Maynard Llera recipe (Kuya Lord / Flamingo Estate).

FAQ

Can this go in a shake jar?

Yes, with one pan. Its liquids pour to the printed fill-lines and shake cold; the mix then goes into a pan to simmer. The jar itself never touches heat.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 0.3× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kuya Lord / Flamingo Estate (published as “Filipino Pork BBQ Marinade / Glaze”). Full citation lives in Provenance.

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