Grilled Pork Skewers

Ingredients

• 1/2 pound boneless pork shoulder
• 1/2 pound pork belly
• 1 head garlic, about 8 cloves, minced
• 1 cup soy sauce
• 1 cup banana ketchup or tomato ketchup
• 1 (12-ounce) can lemon-lime soda, like 7-Up or Sprite
• 1/4 cup calamansi or lemon juice, fresh or frozen concentrate
• 1 teaspoon toasted sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon red pepper flakes
• 1 pinch salt
• 1/4 teaspoon ground black pepper
• 1/2 cup brown sugar
• Steamed rice, for serving, optional
• Achara, (green papaya pickles), for serving, optional

Instructions

Prepare the pork:

1. Using a sharp knife, slice the pork into 1-inch-long pieces that are 1/2-inch thick. Leave some of the fat on the meat for flavor and tenderness.

Make the marinade and marinate overnight:

1. In a large bowl, combine the sliced pork pieces with the marinade ingredients: minced garlic, soy sauce, ketchup, soda, calamansi (or lemon) juice, sesame oil, garlic powder, red pepper flakes, salt, and black pepper. Massage the meat, incorporating the marinade well.
2. Store in a covered plastic container or a resealable large freezer bag. Keep refrigerated overnight.

Prepare the grill:

1. Clean the grill grates well. Before lighting, spray a thin veil of cooking spray over the grates to prevent the meat from sticking.
2. Preheat the grill to medium-high heat, at least 10 to 15 minutes for a gas grill.

Prepare the skewers:

1. Slide the marinated pork pieces onto skewers. Thread about 5 pork pieces on each small wooden skewer (more if you’re using bigger skewers, but do not crowd them), placing a fatty piece on top.

Reduce the marinade:

1. Pour 1 cup of the marinade into a small saucepan. Simmer for about 5 minutes over medium-high heat.
2.  Add the brown sugar and mix well. Remove from the heat and set aside.

Grill the skewers:

1. Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping.