Quick & Easy Grilled Filipino Pork Steak Recipe

Filipino pork steak is usually something you see sizzling in a pan with soy sauce, calamansi, and onions.

But today, I wanted to try something different. So I picked up a few pork steaks from the local meat counter here in the Philippines and decided to throw them on the grill instead.

Same familiar flavors, but with that added smokiness and char you just can’t get on the stovetop!

Step 1: Choose Your Pork Steak Cut

When I went to the meat counter here in the Philippines, the label just said “pork steak.”

No specific cut listed, but since I’ve bought meat here before, I know that usually means pork shoulder. It’s a solid choice for grilling; plenty of fat, good marbling, and it stays juicy even if you slightly overcook it.

The ones I got weren’t exactly uniform. I had just over 1 pound, which is perfect to feed three people. If you’re cooking for four, just bump it up to four similar-sized steaks or around 1.5 lbs total

Why pork shoulder works well for this recipe:

• It’s well-marbled and won’t dry out on the grill
• Has just enough fat and connective tissue to stay flavorful
• Affordable and easy to find in local wet markets or grocery stores
• Bones or no bones, it cooks great either way (mine were boneless)

If you can’t find something labeled “pork steak,” just ask your butcher for slices of pork shoulder, about ½ to ¾ inch thick.

You don’t want anything too thin, or it’ll cook too fast and dry out before the outside gets that nice char.

Step 2: Make the Marinade

For this kind of pork steak, you don’t need to reinvent the wheel.

I went with a classic Filipino-style marinade that hits all the right notes: salty, a little sweet, garlicky, and bright from calamansi. It’s the kind of marinade that soaks in fast and makes the pork smell amazing even before it hits the grill.

Here’s the mix I used (good for 3–4 pork steaks):

• 1/4 cup soy sauce
• Juice of 5–6 calamansi (or 2 tbsp lemon juice if that’s what you’ve got)
• 4 cloves garlic, finely minced
• 1 tbsp brown sugar
• 1/2 tsp ground black pepper
• Optional: 1 tsp chili flakes or minced fresh chili to make it a bit spicy

I threw everything into a bowl, gave it a quick mix, then poured it over the pork steaks in a zip-top bag. If you’ve got time, let it marinate in the fridge for at least 1 hour, overnight is even better.

Just pull the steaks out about 20–30 minutes before grilling so they’re not cold in the center.

Step 3: Prepare the Pork Steaks for the Grill

Once the pork had been soaking in that marinade for a good hour, I got everything ready for the grill.

There’s not a ton of prep here, but a few small steps go a long way when it comes to getting that nice sear and avoiding any sticking or flare-ups.

Here’s what I did right before grilling:

• Took the pork out of the fridge about 30 minutes ahead so it could come closer to room temp
• Shook off the excess marinade—you want flavor, not wet steaks dripping all over the fire
• Patted them dry lightly with paper towels—not bone-dry, just enough to help them brown better
• Brushed both sides lightly with oil to prevent sticking (especially if you’re grilling over charcoal or your grates aren’t nonstick)

Optional but recommended: If you want that slightly glazed finish, save a couple tablespoons of marinade before adding the pork and set it aside. You can brush it over the steaks during the last minute or so on the grill for an extra hit of flavor and color.

Once they’re prepped, all that’s left is getting the grill hot and ready to go!

Step 4: Grill the Pork Steaks

I used a gas grill for this cook, but you can absolutely do this over charcoal or even a cast iron pan if that’s what you’ve got.

The goal here is simple: get that high, direct heat to sear the pork, caramelize the marinade, and crisp up the fat. Then, if the steaks are on the thicker side, you can move them to a cooler spot on the grill to finish cooking through.

Here’s how I grilled mine:

• Preheated the gas grill for about 10 minutes on high heat (or let the charcoal burn down until white-hot)
• Cleaned and oiled the grates so nothing sticks
• Placed the pork steaks directly over high heat
• Cooked for about 3 minutes per side, flipping once, until nicely charred and slightly sticky from the marinade
• If your pork is thick or still a bit raw inside, just move it to a cooler zone (indirect heat) for another 2–4 minutes until fully cooked

Target internal temp is about 145–150°F (63–65°C) if you’re checking with a thermometer. But to be honest, you’ll know they’re done when they’re firm to the touch and the juices run clear.

Optional step: During the last minute, brush with a bit of that reserved marinade (not the stuff the pork was sitting in) for extra flavor and shine.

Once they’re off the grill, they’ll smell incredible—sweet, smoky, garlicky, and just a little tangy. That’s Filipino-style pork steak done right!

Serving Suggestions – Keep It Classic or Add Your Own Twist

Once the pork steaks were off the grill and had a few minutes to rest, it was time to eat.

Honestly, these don’t need much—they’re already packed with flavor from the marinade and the char.

I went with the Filipino-style basics: white rice and some pickled red onions and pickled cucumber. It doesn’t get much better than that!

That said, this kind of pork steak is super versatile. You can keep it traditional or switch it up depending on what you’ve got on hand or who you’re feeding.

Here’s how to make the pickled goodies:

Quick Pickled Red Onions

Prep Time: 5 minutes
Ready in: 30 minutes to overnight
Yields: About 1 small jar

Ingredients:

• 1 medium red onion, thinly sliced
• 1/2 cup white vinegar (or cane vinegar)
• 1/2 cup hot water
• 1 tablespoon sugar
• 1 teaspoon salt
• Optional: 1 clove garlic, a few peppercorns, or a pinch of chili flakes

Instructions:

1. Place sliced onions in a clean jar.
2. In a bowl, stir together vinegar, hot water, sugar, and salt until dissolved.
3. Pour the brine over the onions until fully submerged.
4. Let sit for 30 minutes (or chill in the fridge for 1+ hours for deeper flavor).
5. Store in the fridge for up to 2 weeks.

Quick Pickled Cucumbers

Prep Time: 5–10 minutes
Ready in: 1 hour to overnight
Yields: 1 small jar

Ingredients:

• 1 small cucumber, thinly sliced (rounds or half-moons)
• 1/2 cup cane vinegar (or white vinegar)
• 1/2 cup hot water
• 1 tablespoon sugar
• 1 teaspoon salt
• Optional: 1 small smashed garlic clove, a few peppercorns, 1 bay leaf

Instructions:

1. Place cucumber slices in a clean jar or bowl.
2. In a bowl, combine vinegar, hot water, sugar, and salt. Stir until fully dissolved.
3. Pour the brine over the cucumbers. Weigh them down with a spoon if they float.
4. Chill for at least 1 hour for quick pickles, or overnight for best flavor.
5. Store in the fridge for up to 5 days.

These two sides are light, tangy, and super refreshing—exactly what you want with rich, grilled pork!

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Here’s a few more serving ideas that work really well:

• Fried egg – turn it into a silog-style meal with porksteak-silog vibes
• Grilled eggplant or tomatoes – light and smoky, and pairs well with pork
• Sawsawan (dipping sauce) – mix soy sauce, vinegar, and calamansi or lemon juice, maybe a little chili if you like heat
• Lettuce wraps – if you want a lighter, low-carb plate, pork + rice + sauce wrapped in a lettuce leaf is actually killer

And how about drinks?

A cold beer always hits right with this dish. But if it’s a hot day, a pitcher of iced tea or calamansi juice does the job, too.

However you serve it, the pork is going to be the star—juicy, smoky, sweet-savory, and loaded with flavor.

The kind of plate that disappears fast, especially if there’s grilled fat or crispy bits around the edges.

I hope you love this recipe! And if you do, please drop a comment below!

Cheers!!

-Joonas