Charcoal-Grilled Filipino-Inspired Pork Skewers with Vinegar Dipping Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Boldly marinated pork chunks grilled over charcoal and served with a tangy spiced vinegar sauce for dipping. This Filipino-inspired pork recipe, ready in about 30 minutes, pairs pork shoulder, soy sauce, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Filipino cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/3 cup soy sauce, 2 tbsp brown sugar, 5 minced garlic cloves, 1 tsp black pepper, 1/4 cup calamansi or lime juice, and 2 tbsp vegetable oil. Add 2 lbs 1-inch pork shoulder cubes and marinate for at least 3 hours or overnight in the refrigerator.
  2. Step 2: Thread marinated pork cubes onto 10 soaked wooden skewers, dividing evenly.
  3. Step 3: Prepare charcoal grill for direct medium-high heat (around 375°F). Grill skewers for 3-4 minutes per side, turning until pork is nicely charred and cooked through (internal temp 145°F).
  4. Step 4: For dipping sauce, combine 1/2 cup white vinegar, 1 tsp red chili flakes, 2 thinly sliced shallots, and 1/2 tsp salt in a small bowl. Stir and let sit for 10 minutes to meld flavors.
  5. Step 5: Serve pork skewers hot with the tangy vinegar dipping sauce on the side for dipping.

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