Jufran banana "ketchup," a Filipino condiment, serves as the base for the brushing sauce that gives pork kabobs a sweet-sour flavor and caramelized char.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary

30 mins
4 hrs 30 mins
8 skewers


Ingredient Checklist


Instructions Checklist
  • Cut the pork into 1-inch cubes. In a large bowl, combine 4 Tbsp. of the soy sauce, 1/4 cup of the banana sauce, the lemon-lime soda, brown sugar, lemon juice, garlic, chiles, and 1/4 tsp. each salt and black pepper. Add pork and toss to coat. Cover; marinate in refrigerator 4 hours to overnight.

  • Meanwhile, in a small bowl combine remaining 1/4 cup banana sauce, the vinegar, and remaining 2 Tbsp. soy sauce. Set aside 1/4 cup for glaze during cooking; reserve the rest for serving.

  • Remove pork from the refrigerator about 30 minutes before grilling. Thread eight 10- to 12-inch skewers with pork. (If using wood skewers, soak them in water at least 30 minutes before adding meat.)

  • Preheat an outdoor grill to medium (350°F to 400°F); brush cooking grates clean and lightly oil. Grill skewers, on a covered grill, 10 minutes until done (145°F), turning and brushing cooked sides with glaze halfway through grilling. If you like, serve with steamed rice and Pickled Papaya Relish; drizzle with reserved glaze.


Jufran Banana Sauce is a popular Filipino alternative to ketchup that's fruitier and tangier than traditional ketchup. If you can't find it, mix together 1/4 cup ketchup, 2 Tbsp. brown sugar, 2 Tbsp. lemon juice, and 1 Tbsp. mashed very ripe banana. Use as directed in recipe. Makes 1/2 cup.

Pickled Papaya Relish

In a large bowl combine 2 cups grated fresh green papaya with 2 Tbsp. salt. Let stand for 1 hour. Drain papaya, discarding liquid, and rinse thoroughly. Place papaya in center of a large piece of cheesecloth and squeeze to drain as much liquid as possible. In a clean bowl combine papaya, 1/4 cup sliced carrot, 1/2 cup red pepper strips, 2 Tbsp. thinly sliced fresh ginger, and 1 sliced fresh jalapeno pepper. In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water and 1/2 cup sugar. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes. Pour vinegar mixture over papaya mixture. Cover; refrigerate at least 24 hours. Store in the refrigerator up to 1 week. Makes 2 cups.

Nutrition Facts

297 calories; fat 4g; cholesterol 140mg; saturated fat 1g; carbohydrates 13g; mono fat 2g; poly fat 1g; sugars 11g; protein 47g; vitamin a 107.7IU; vitamin c 17.8mg; thiamin 1.5mg; riboflavin 0.8mg; niacin equivalents 11.9mg; vitamin b6 1.2mg; folate 11.3mcg; vitamin b12 1mcg; sodium 1052mg; potassium 852mg; calcium 20mg; iron 2.1mg.