BS Pinoy BBQ Marinade is BiteSized.ph’s bold, flavor-loaded take on the classic Filipino barbecue sauce we all grew up loving—but elevated, refined, and built to pack maximum punch. It’s sweet, tangy, smoky, aromatic, and unapologetically Filipino, capturing the soul of every street-side ihawan in one jar. If Pinoys had a signature BBQ identity, this marinade bottles it perfectly.
It starts with the holy trio of aromatics—onion, garlic, and ginger—slowly sautéed to coax out their natural sweetness. This gentle cooking builds the foundation of that familiar “inihaw” flavor we crave. Then comes the iconic Pinoy BBQ combo: banana ketchup, soy sauce, vinegar, and brown sugar. Together, they create the sweet-savory-tangy harmony that makes Filipino-style BBQ instantly recognizable and ridiculously addicting.
But this is BiteSized, so the flavor doesn’t stop there. Liquid seasoning deepens the umami. Oyster sauce adds richness. Sesame oil brings a subtle nuttiness. Annatto oil gives that beautiful red-orange sheen we associate with perfectly grilled pork. And the secret weapon? Lemon-lime soda—yes, the fizzy, citrusy ingredient that tenderizes the meat while adding a playful sweetness that caramelizes beautifully on the grill. A sprinkle of chili flakes ties everything together with a gentle kick.
Once the mixture cools, you can use it as is or blend it smooth for a silky, restaurant-quality finish. Stored in sterilized jars, this marinade keeps for weeks—making it your go-to for sudden cravings, weekend grilling, or last-minute potlucks. Whether you’re marinating pork, chicken, or even tofu, just half to three-fourths cup is enough to transform your dish. Let it sit for at least four hours—overnight if you can—and you’ll end up with tender, juicy BBQ bursting with glossy, sticky, smoky-sweet flavor.
BS Pinoy BBQ Marinade isn’t just a recipe—it’s a celebration of Filipino taste, crafted with love, tested with passion, and perfected for every home cook craving that iconic BBQ bite.
In a pot over low heat, saute the onion, garlic, and ginger until aromatic.
Add the banana ketchup, soy sauce, vinegar, and brown sugar. Stir until sugar is fully dissolved.
Mix in the liquid seasoning, oyster sauce, sesame oil, lemon-lime soda, annatto oil, and chili flakes. When done, remove from the heat and let it cool.
This is optional, but transfer the marinade to a blender and blend until everything is smooth. Transfer the marinade to sterilized air-tight jars. The marinade will be good for three weeks refrigerated and 3 months when frozen.
Use ½ to ¾ cup of marinade per ½ kilo of pork or chicken. Marinating for at least 4 hours overnight is best.
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