(Photo by Markus Winkler on Unsplash)
There’s nothing quite like the sizzle of a summer barbecue.
And if you’re looking to turn up the flavour, Filipino BBQ – or inihaw – is the way to go. With its mouthwatering marinade and perfect balance of sweet, savoury and smoky, it’s a crowd-pleaser you’ll want to serve all season long.
What is Filipino BBQ?
Inihaw means grilled in Tagalog. It’s a staple of Filipino street food – from skewered pork belly glazed in sweet marinade, to charred chicken inasal with a vinegar and citrus kick. It’s bold, satisfying and full of character.
The Secret's in the Sauce
Traditional Filipino BBQ marinades combine soy sauce, garlic, banana ketchup, sugar and citrus (like kalamansi). That mix creates a sweet and sticky glaze that caramelises beautifully on the grill.
At RoniB’s Kitchen, we’ve bottled the flavour for you. Our Ihaw Ihaw BBQ Sauce is crafted with natural ingredients and inspired by our family’s memories of street food. Just drizzle, marinate, or brush it on your skewers before grilling.
How to Grill It Filipino-Style
Here are a few simple tips:
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Marinate your meat for at least 2 hours – overnight is best!
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Use skewers for pork or chicken thigh slices to mimic the street food look.
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Baste with Ihaw Ihaw BBQ Sauce while grilling to build up that glossy, caramelised layer.
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Serve with steamed rice, pickled papaya (atchara), fresh tomatoes, and onion salsa with vinegar and our own Garlic Chilli Oil as a dipping sauce, while drinking a cold beer.
Not Just for Meat Lovers
Try it on grilled aubergine, tofu, or mushrooms. Our sauce adds the same bold flavour without the meat – perfect for your vegan or flexitarian friends.
Also, try using our Black Bean Chilli Paste to coat your aubergine slices, then skewer before grilling them over charcoal for that extra smoky flavour.
Ready to try it?
Grab a bottle of Ihaw Ihaw BBQ Sauce or a jar of Black Bean Chilli Paste, and Garlic Chilli Oil to bring the taste of the Philippines to your next summer gathering.
Need inspiration?
Here are some recipes to wet your appetite;
Firecracker Skewered Aubergine
James Martin's BBQ Mackerel with Filipino Salad
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