- 1 kg. pork
- 20 bamboo skewers (kawayan)
- 1 cup soy sauce
- 1 glove garlic, minced
- 1 onion, finely chopped
- 1/4 cup of calamansi juice or lemon juice
- 1/2 cup of 7up, sprite
- 1 teaspoon ground black pepper
- 3 tablespoons of brown or white sugar
- 1/2 cup of banana or tomato catsup
Prepare and slice pork into strips and long slices.
For the Marinade Sauce:
In a medium bowl, marinate the cut pork with the soy sauce, minced garlic, chopped onions, calamansi juice, ground pepper, sugar, banana catsup and the soda or beer (this tenderizes and adds flavour to the pork barbeque)
Combine well and place it in the refrigerator for at least 30 minutes.
Prepare the bamboo skewers by removing splinters and soaking in water to reduce burning during barbeque.
String the pork strips on the skewers.
Over live charcoals, barbeque the pork on skewers until each barbeque is cooked. Keep turning every few seconds on each side. Baste it everytime it dries a little with some leftover marinade.
Serve hot with barbeque sauce. Enjoy