Pork Shawarma Recipe Filipino Style: Skewers of Marinated Pork With Garlic and Calamansi

Filipino-style pork shawarma brings bold flavors to your table with a simple yet powerful marinade. My grandmother’s handwritten notes inspired this version, blending garlic and calamansi for a bright, tangy profile.

The key is marination time—let the pork soak up those aromatic flavors for at least 2 hours. Skewering ensures even cooking and caramelization, creating tender, juicy bites with charred edges.

This dish delivers restaurant-quality results without complex techniques. The calamansi cuts through the richness, balancing the garlic’s punch perfectly.

Serve with warm pita or rice, and don’t skip the garlic sauce. It’s the finishing touch that ties everything together.

Ingredients for Pork Shawarma Recipe Filipino Style

Bold flavors start with pork shoulder, calamansi, and a garage of garlic. Nothing complicated here.

The pork shoulder is non-negotiable—look for well-marbled cuts at Costco or your local butcher. Calamansi can be tricky to find outside Filipino markets (try Seafood City), but lime juice in a pinch works (though it’s not quite the same). Don’t skip soaking those wooden skewers, or they’ll burn before the pork cooks through (the good stuff takes time).

No calamansi? Lime plus a touch of orange juice gets you 80% there. Out of pork shoulder? Pork butt works just as well. For a quicker marinade, pulse the garlic in a food processor—saves time and infuses faster. The brown sugar can be swapped for coconut sugar if you want a deeper caramel note (just as good, honestly).

Marinate overnight for maximum flavor, but 2 hours minimum is doable. Cooked pork keeps 3-4 days in the fridge, freezes for 3 months. Reheat in a skillet to keep those edges crispy (microwaving makes it sad).

Step-by-Step Instructions for Pork Shawarma Filipino Style

Here’s my proven method for achieving tender, flavorful skewers with a perfect char every time.

Step 1: Prepare the Marinade Base

In a large bowl, whisk together the 0.5 cup Calamansi Juice, 0.33 cup Soy Sauce, 0.25 cup Olive Oil, and 0.25 cup Brown Sugar until the brown sugar fully dissolves. I use a fork for this—it helps break up any stubborn sugar clumps better than a spoon.

Add the 12 cloves Garlic Cloves (minced finely), 1 tbsp Garlic Powder, 1.5 tsp Salt, 2 tsp Ground Black Pepper, 1 tsp Ground Cumin, 1 tsp Ground Coriander, and 1 tsp Smoked Paprika. Stir well to combine. The marinade should look dark and aromatic, with visible specks of spices throughout.

Step 2: Marinate the Pork

Add the 2 lb Pork Shoulder (cut into 1-inch cubes with fat trimmed) to the marinade. Toss to coat every piece evenly, then add the 2 pieces Bay Leaves. I like to use my hands for this step—it ensures all the nooks and crannies of the pork get marinated.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. The longer it marinates, the deeper the flavors penetrate. You’ll notice the pork starts to darken as it absorbs the marinade—that’s how you know it’s working.

Step 3: Skewer and Prep for Grilling

Soak the 12 pieces Wooden Skewers in water for 30 minutes to prevent burning. This step is non-negotiable—dry skewers will char before the pork cooks through. While they soak, remove the pork from the marinade (reserve the marinade) and thread 4-5 cubes onto each skewer, leaving a little space between pieces for even cooking.

Discard the bay leaves from the reserved marinade. You’ll use this later for basting, which adds layers of flavor and keeps the pork moist during grilling. The marinade should be at room temperature before you start cooking.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for 8-10 minutes, turning occasionally and basting with the reserved marinade. The pork should sizzle when it hits the grill—that’s the sound of caramelization starting.

Continue grilling for another 8-10 minutes, turning and basting frequently, until the pork is cooked through and the edges are charred and caramelized. The internal temperature should reach 145°F for safe consumption. The sugar in the marinade will create beautiful grill marks and a slightly sticky glaze.

Step 5: Rest and Serve

Transfer the skewers to a platter and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is tender and flavorful. The pork should be glossy from the marinade, with a deep brown color and visible grill marks.

Serve immediately with your favorite dipping sauce or over steamed rice to soak up the delicious marinade. The skewers should slide off the wood easily when gently pulled, and the pork should be juicy with a slight char on the edges.

Dietary Considerations for pork shawarma recipe filipino style

Gluten-Free Friendly

This dish is naturally gluten-free if you use tamari instead of regular soy sauce. I always keep a bottle of San-J Tamari in my pantry for this exact reason. The flavor difference is minimal, and it ensures everyone can enjoy these skewers without worry.

Dairy-Free by Default

The marinade contains no dairy, making this a great option for those avoiding it. Just double-check your soy sauce and other condiments for hidden dairy derivatives. I’ve served this to dairy-sensitive friends many times with zero issues.

Lower-Sodium Option

To reduce sodium, use low-sodium soy sauce and cut the added salt by half. The calamansi and garlic still pack plenty of flavor. Honestly, I often make it this way for weeknight dinners—less guilt, same great taste.

Keto Adaptations

Skip the brown sugar and replace it with 2 tbsp erythritol or your preferred keto sweetener. The caramelization won’t be as deep, but the flavors will still shine. I’ve tested this with Lakanto Golden and it works beautifully.

Allergen Note

The only common allergen here is garlic, which can be reduced or omitted if needed. For garlic-free versions, I’d increase the cumin and coriander to 1.5 tsp each to maintain depth. The dish will still taste amazing. 💡

Paleo Considerations

Use coconut aminos instead of soy sauce and swap the brown sugar for coconut sugar. The flavor profile changes slightly but stays delicious. I like using Coconut Secret Coconut Aminos for this adaptation.

Frequently Asked Questions