Grilled Pork Skewers

1. Stage

Prepare the pork: 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.

2. Stage

Make the marinade and marinate overnight: 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. Store in a covered plastic container or a resealable large freezer bag. Keep refrigerated overnight.

3. Stage

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

4. Stage

Prepare the skewers: 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.

5. Stage

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

6. Stage

Grill the skewers: Place the pork skewers directly on the preheated grill grates. Line up the skewers side by side without overlapping.  Brush with the sauce every so often. Cook the pork skewers for 3 to 4 minutes. Use barbecue tongs to flip the skewers and grill another 3 to 4 minutes on the other side, painting with sauce. When done, the edges will be slightly charred and the middle of the pieces should be soft, juicy, and cooked through.

7. Stage

Serve: Serve immediately on their own as an appetizer or as a main course with rice and achara on the side. Leftover grilled pork skewers can be kept, covered, in the refrigerator for up to 5 days. To freeze, cover in plastic wrap and foil tightly and store for up to 1 month.