Filipino BBQ (or “inihaw”) features pork or chicken skewers marinated in a vibrant mix of soy sauce, calamansi (a citrus fruit), lemon soda, banana ketchup, garlic, and other umami-rich ingredients. Grilled over medium-high heat, the result is a beautifully caramelized, sweet-savory-tangy flavor profile that’s perfect for summer cookouts. Chef Eric Valdez of New York’s Naks restaurant highlights its communal appeal and connection to Filipino heritage, noting that it’s often served with garlic rice, pickled papaya (atchara), fermented rice (buro), and spicy vinegar. As Filipino cuisine rises in popularity, this dish offers a delicious, soulful way to bring cultural storytelling and bold flavors to your backyard grill.