You made. Banana Ketchup. From Scratch. You absolute legend. Edit: And the Sprite. Just like my dad marinates. Truly a proper Pinoy recipe.

Judging from the comments here, Chef, I’m pretty sure the Philippines will soon make a commemorative stamp with your picture on it! You have Filipinos on here in tears with joy.

“I actually teach people how to cook things!” Chef John PURE GOLD quote!

“Or use banana peel vinegar if you have it. Which you don’t “ 😂 chef John is a national treasure. Definitely trying this recipe soon

I'm a filipino and I thought this was pretty simple. I did not expect you'd actually make the banana ketchup from scratch when even I don't know how to. Well done as always chef John!

Nothing speaks summer living in the Philippines more than stopping somewhere with your motorcycle next to a barbecue stand in the afternoon, buying two sticks of nice pork and a softdrink. Thank you, Chef John.

I’m Filipino and I think this is barbecue gospel. Dark meat, soda and fundamental grilling technique. So glad I don’t need to make banana ketchup from scratch.

I see Chef John make Filipino food, I click. But what I didn't expect is for him to make actual banana ketchup from scratch and get it all right. Amazing!

As a Hispanic American Philippino food and culture absolutely hits home as another tropical part of the world massively influenced by Spanish colonialism. Lots of similar flavor profiles and just enough different from being Asia instead of the Caribbean or South America to be new and exciting every time I see a new recipe! Thank you for sharing Chef John and to all the Phillipino friends in the comments give me a recipe I should look up please!

I knew you were gonna do Filipino food justice from the start, but the Sprite really was the cherry on top. I know this video would get my Lola’s seal of approval!

One of the more impressive things about Jon's channel is he's been at this literally over a decade (check the video backlog it goes back to 09 IIRC) and he keeps finding new recipes and techniques to try. I wonder if the research process is very laborious

Banana ketchup is the best thing, ever. Someone I knew sent me a bottle of it once. It's so good on just about everything, from fries to fried chicken.

I made this today for Father’s Day and it came out amazing. The Dad’s and other guests were delighted. Thank you Chef for helping me make another Delicious meal.

We used this recipe. Grilling is troublesome, but overall it was worth it. My Filipino wife said "Thank you. This was 100% spot on. I can't get Filipino barbecue here in upstate NY, because I'm from California. So you really took me back to a place of joy." Except for making the Banana Ketchup. she ended up getting a bottle of banana ketchup :D

Dear Chef John, I've been a follower of youe channel since forever thinking one day you will make me proud as a Filipino. Dreams do come true. 😭

I think it was my grandmother who told me that the 7-up/Sprite makes the meat juicy and tender. I just had this 3 days ago, bought it from my favorite barbeque place, along with pork, chicken liver, and gizzard barbeque. Same sauce. Perfect on top of garlic fried rice. 👌

No, gentle readers, you MUST use the 7-Up. In the many different barbecues I have tried in my lifetime, the best ones always used 7-Up. And if you want the "real deal" banana catsup, look for the Jufran brand. Thanks Chef for bringing this recipe!

I tried this dish tonight. I did not have any 7up so I used some mango lemonade I had and it was so good. Everyone absolutely lived it.

We made this tonight, Chef John. It is one of the best dishes we've eaten, chicken or otherwise. I admit that I was skeptical of the banana ketchup. On its own, it doesn't taste all that great, but transforming it into a mopping sauce makes angels sing. Incidentally, we had no bananas on hand, black or otherwise, but a jar of baby food banana (seriously) is a fine substitute.

This reminds me of the late Anthony Bourdain cause he loved Filipino food and believed it would be the next big thing in America. I’m not Filipino but I believe the world could use more Filipino food.

My Filipino wife appreciates how authentic your Filipino barbecue is. Good job.

Wow! I didn't expect this! I'm filipino and I didn't expect you'll feature something filipino and didn't expect you'll make a banana ketchup from scratch! We just buy our banana ketchup from the grocery. 😅 But good job! 👍

Back in the early 80s as a kid, I used to get these at the Barrio Fiesta in Stockton along with family gatherings. It’s the main food next to the lechon for summer cooking. Since I moved away joining the Marines and going to college thereafter, I always reminisce about this. I had no idea how to make this. Thank you. Now my kids can experience this.

The width of Chef John's culinary repertoire is just astounding. Now you even tell how to make something as regionally endemic as banana ketchup. I wonder how many people inspired by you into pro chef, or at least upgrade themselves to pro home cooks.

Folks, if you can't/don't like fish sauce, dissolve 2-4 small anchovy filets in a tbls of olive oil in a small skillet & use that , gives it umami flavor

Never expected you'd make a Filipino dish here. Thanks Chef John!

For the lime, if you have access to some Philippine Lime or "Calamansi" you should definitely use that. It has a very strong kick to it but the sourness is definitely the best part of it we use it in alot of our seasoning for grilling and even as a condiment or "sawsawan" for grilled meat especiallymixed with some soy sauce.

Wonderful timing Chef John. I just discovered this method of BBQing and have been planning to give it a shot. I found this from a fast food joint which skewered pork. A hat tip to the Filipino's for this wonderful BBQ sauce.

This looks and sounds amazing, and I will be making this soon. I love that you're moving into different international flavors in marinade/basting ideas, because I've been wanting to grill more lately without doing the same old thing.

I do hope you tackle our other versions of Filipino barbecue Chef John. We also have inasal (Lemongrass chicken barbecue) and Zamboanga satti which are regional specialties aside from the traditional inihaw that you made for this vid.

Wow ! Chef John. You nailed the banana ketchup recipe. Growing up, banana ketchup is part of our culture as you see a bottle of Jufran from every household’s dining table. I followed your recipe and it tasted very similar to Jufran. I have no clue how this ketchup is made until I watched your video. I appreciate you sharing Filipino cuisine to the world. Mabuhay!

I just discovered banana ketchup at a new local Filipino resto last week! Went great with the spring rolls they made, like Vietnamese style crispy spring rolls. Awesome. Thanks chef John!

I love it when he throws in that turmeric-cures-everything joke. I mostly just add it to Thai yellow curry to make it more yellow. And I agree with fish sauce. It’s the nastiest, most pungent thing on its own (I’d rather do shots of Worcestershire sauce), but add it to other things or even just some sugar and it’s amazing.

I'm so glad you are doing more international recipes and teaching us how to make some of the ingredients/sauces/marinades. Also a big thumbs up for the use of fish sauce. It does smell strong but cooking transforms it. I like the Red Boat brand from Vietnam.

FYI - using sprite or 7 up not only adds flavour/sugar it’s the carbonisation from the fizzy bubbles of the soft drink/soda/pop that penetrates the meat and tenderises it. At least that’s what my uncles have told me. It really does make a big difference even my aussie husband has been using it for steak marinades. The first time I saw 7up in a recipe was at a seafood market in Manila nearly 30 years ago. We picked the crabs and they cooked it up using Margarine (fake butter), chilli garlic and 7up. It was bloody delicious and I’ve used this recipe on other seafoods like shrimps (Aussies actually call them prawns), scallops and Moreton bay bugs (kind of like a small flat and more delicious lobster) Thanks for showing us your very traditional take on filo bbq thai marinade works incredibly with Maryland chicken, pork butt or shoulde or my fave thinly sliced pork belly. I also LOVE that you included a recipe for banana ketchup that I can use GF soy sauce with and doesn’t have any msg or food preservatives! Will be trying this recipe this week but it’s very similar already to how I know it’s done. (Fish sauce makes sense!)

Love that there aren't weird ingredients used for the banana ketchup. I really like Red Boat fish sauce over others. It has a much better flavor overall.

Chef John…mad respect to you sir.

Excellent job! Looks legit from my Filipino eyes! Good job making the banana ketchup from scratch! I'm sure it's healthier!

Chef John, I am the fan who has never commented on your videos, but sings your praises to anyone who will listen. Your Guinness stew, stroganoff, etc, are staples in my home and have been for years. You have been such a huge influence on me for nearly a decade. I made the Filipino bbq this week. “Just like Enrique Iglesias I DID know when to baste this.” Thanks to you of course. My family went nuts in the best way possible and now I know how to make banana ketchup, which I never thought I would even attempt. Thank you for the years of amazing content and all the lessons you have taught me.

You explained everything so well. I love listening to you. Thank you!

I was already impressed with the homemade banana ketchup, but then you made an authentic basting sauce with the fish sauce. Good job Chef Juan.

I’m Filipina. I’ve never attempted banana ketchup from scratch. You’re the real deal, Chef John! Have followed you for over a decade. Looking forward to more Filipino recipes on your channel.

That’s some fancy banana ketchup! Would definitely like that more than the bottled ones we have here in the Philippines. Ours, tbh, isnt that good. Just sweet and sour, not a lot of spices. I’d only recommend bottled banana ketchup if you’re in a rush or want authentic street food Filipino bbq but if you want a better version of that, I highly suggest chef John’s version. Another addition, the best sauce of Filipino bbq is a mixture of soysauce, vinegar and calamansi (or lime if you dont have it. Add chili if you want it spicy. You’d think 2 sour ingredients is too much but they serve different purposes. The calamansi will add a fruity note to the sourness of the vinegar. You can skip the vinegar altogether. I’ve always wanted chef John to give a take on a Filipino dish and this one did not disappoint and i was even more delighted that he actually made banana ketchup from scratch. It’s a nice touch for people like me that might not like how plain the generic banana ketchup in bottles are.

You made everything excellently-- from the banana ketchup to the marinade to the charring to the eating.

I will try to make this, it sounds amazing!

Fine, Chef! I'll cook this weekend.

Excellent version! The mix of lemon and lime juice is the best thing you can do when you don't have any calamansi fruit, which tastes a bit like a combination of those two fruits, minus the bitterness. (And with the tiniest hint of saltiness.)

Made this! It was fantastic! Served it over jasmine rice with diced jalapeños, green onions, parsley and diced grilled fresh pineapple basted with the banana ketchup. Its a recipe Im by putting in my treasured collection. Will definitely make it again. So moist and lots of flavor. Way to go Chef John!

This is really well made, Chef John. 😊 This recipe of yours is as authentic as it gets. You even made banana ketchup from scratch.

It's great that you went ahead and demonstrated how banana ketchup is made. For most folks who are always rushing, like myself, I go buy a bottle of commercially-made product from the neighborhood store when I make fried chicken and use that as a condiment or dip and the rest to mix into a Filipino-style spaghetti recipe which is more of the sweet side. Great video, as always!

Yey! thank you for featuring one of our classic. Im Filipino, never been so proud of our humble street grub!😍🥰

Thank you for giving this justice! Just love following your recipes and humor :)

I asked my mom and aunts why they added Sprite (or coke depending on the meat) to grilled meats and she told me the main reason was to tenderize them. And yeah, just like the other comments here, street corner barbecue grills here in the Philippines are the best!

This looks amazing - can’t wait to try it!

Chef John... you are as original as some of your recipes.

I feel happy when I get a notification that you have uploaded a new video 🥰😘😍. Thank you very much for uploading the video. Your videos fill me with so much positive energy 🍓♥️🥰😍

Salute to my favorite chef for making our filipino bbq chicken! you went beyond my expectation ,making your own banana ketchup

So yumm! Well done Chef John for attempting to make filipino chicken bbq. I’m a Filo- Aussie and believe it or not I haven’t tried making a banana ketchup from scratch 😅 I’ll definitely give this one a go! ✨

I’m half Filipino and I’ve never had barbecue like this before. I’m definitely going to try this. Thanks for sharing.

You're the boss, of whether or not we use fish sauce

When I was in PI, there was lumpia and "barbeque" on the street. Fantastic! I've never had anything quite like the Q.

Love these skewers of succulent morsels of chicken. One of my favorites.

I’m so happy!!! Thanks chef John!

I made this chicken today and it was spectacular! Thank you!

Wow! Just wow! Been learning from you chef for years now. First dish I made was the tomato bisk

As a Filipino, I approve of this video!

I just took this recipe a step further, I marinated whole bone in chicken thighs for 24 hours, then a I cooked the marinade, made a roux, reduced down some heavy cream, along with the cooked marinade, and some fried mushrooms... Made an amazing sauce to smother the thighs in with some rice! I invented a recipe!

That looks awesome... Definitely going to move up my short list! 👍

Thank you chef Jarn. I'll try this next weekend. Thank you Jarn.

Looks divine! Must try. Thanks.

I follow all your recipes. So very well explained. Thank you

I've never seen Banana Ketchup before, finally a different blend of ingredients and it looks great although I have not tried it yet. Looks great and as usual I love your videos. Have you won any awards for your cooking videos?

Reminds me of my Navy days and my times in P.I. There was a street cart in Olibgapo, on Magsaysay Drive, and they were my go-to for late-night snacking after clubbing. Good stuff!

Cannot wait to try this!

John, all along I thought you had something against Filipino food and/or culture until finally this! I'm a big big fan of your cooking vlogs and have collected loads of your recipes. My favorite is your Peposo version. Thank you so much. Your next Filipino dish dive, adding your own twist to it as usual, should be the uniquely Filipino Kare-Kare (pronounced Kari-kari, which doesn't involved curry thus having no Indian or Pakistani influence but rather this dish has African origin)dish which simply employ red meat preferably oxtail as is the tradition in Filipino kitchens, pure undiluted and unseasoned peanut butter, fish sauce, lemon grass and other fundamental spices. Basically that's it and top the dish with veggies i.g. eggplant, string beans and bokchoy. Find model Kare-Kare recipes on KZfaq for reference. Best to you.

Looks nice. Def something ill try this summer. On chicken thighs ofc, much tastier

It's really good looking, surely delicious.

Just made it. Turned out amazing.

There are lots of Filipino grocery stores in the Bay Area!! Thank you for the great recipe :)

thanks for featuring this Chef John!

Other versions of this Filipino marinade use pineapple juice, calamansi juice, or a combo of both. (Because these fruits grow more abundantly in the Philippines than lemons and limes.)

Authentic. Kudos to you!!!

Chef... traditionally, the rice we serve with Filipino style pork or chicken barbecue is called "Java Rice" and another side dish is a sweet salty, pickled green papaya called "achara".

I made this for dinner last night. It was delicious. Thanks.

Thank you for featuring Filipino food! 🥰

That is so going on the new grill! The ingredients/steps are very similar to some of the huli-huli (turn, turn) grilled chicken recipes that I've seen.

pinoy chicken bbq has so many iterations, but you sir, definitely nailed the general flavors needed to make one. salamat!

I think this may be the best bbq chicken dish I have ever had, or, to understate it a bit to be safe, I could just say that it was REALLY REALLY REALLY REALLY REALLY GOOD. I did some of the eating but my wife made it. Initially I was concerned about the overpowering smell of the marinade as it was being made and reduced, but it turned out wonderfully, She cooked this in a Ronco EZ Store rotisserie for around 40 mins, using skewer attachments, and the resulting caramelization looked amazing. Putting the smooth side of the chicken outward was a great tip. This will be on frequent rotation.

Hello! I enjoyed this recipe. It turned out great!! I have cooked a few other recipes and really love them.

Now I’m hungry. The banana sauce sounds great. And yes, about the fish sauce.

That looks delicious Chef John definitely have to give it a try, that banana ketchup looks very tasty

This recipe looks fun and delicious.

I learned something today. Looks delicious. Thanks Zaida Puerto Rico

Looks very healthy and yummy... Thank you for sharing...

Thanks for the recipe.

I believe Chef John is in/near the Bay Area, CA and therefore should have easy(ish) access to calamondin (calamansi) citrus for future Pinoy recipes! This video made my day!

This filipino here approves!!! Chef John is the best!!!

I'm going to make this soon,looks awesome 👌

Thanks for the Banana Ketchup recipe. I might have to try that using Pinoy Spice for the vinegar.

Its very simple but look like delicious and yummy 🤤🤤