This Filipino style breakfast by Cheska Mae Perez (@nomswithmae) brings together a savory, sweet, addicting flavor combo, with pork skewers — a popular street food in the Philippines — as the focal point.


Prep time: 6 hours 10 min

Cook time: 40 min

Serving size: 3 servings

  • 1 lb pork butt/roast, cut into cubes

  • 6 bamboo skewers

  • 2/3 cup banana ketchup

  • 3 tsp Zhong Sauce or Chili Crisp

  • ½ cup Sprite

  • ⅔ cup soy sauce 

  • ⅓ cup white vinegar

  • ½ cup brown sugar

  • ¼ cup oyster sauce

  • 1 tbsp honey

  • 1 tsp black pepper

  • 3 cup rice cooked

  • 1 medium garlic, minced 

  • 1 tbsp sesame oil 

  • 3 egg 

  • Salt

  • Black pepper

  • Pepper flakes (optional)

  1. In a bowl, place buttermilk, garlic salt, and pork thighs together. Marinade for at least one hour in the refrigerator.

  2. In another bowl, mix together flour, chili, salt, black pepper, and ½ of the minced garlic.

  3. Once pork is done marinating, coat the pork in the flour mixture. Remove excess flour.

  4. Fill a saucepan ⅓ full with vegetable oil and heat over high heat.

  5. Once the oil is hot, add the pork pieces and cook for 8-10 minutes, or until golden brown and cooked through.

  6. Drain pork on a paper towel.

  7. Make sauce coating by heating a saucepan on medium heat with honey, remaining half of garlic, Zhong Sauce, soy sauce, and mirin for 5-6 minutes. When combined well, turn off heat.

  8. Mix sauce with pork. Coat both sides well.

  9. Prepare a steamer and, when hot, steam bao buns for 9 minutes. Remove from heat.

  10. Open bao bun in serving dish and insert coated pork, red onions, and cilantro. Enjoy!


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