Though it"s broadly popular, it comes in many varieties: approachable pork or chicken skewers; the more adventurous isaw (intestines); Betamax (rectangles of coagulated pig"s blood that resemble the 1980s AV tapes); and Adidas (chicken feet, colloquially named after the famed sneaker brand). But all Pinoy BBQ has one thing in common: the marinade. Made with soy sauce, calamansi (an indigenous, fragrant citrus fruit), banana ketchup and lemon-lime soda, and served with a dipping sauce of spicy vinegar, the result is a chargrilled treat with the distinctive sweet and tangy flavour Filipinos love.

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