Pork BBQ Skewers (Inihaw na Baboy)

Ingredients

• about 910 g Pork shoulder
• 1/2 cup Soy sauce
• 1/4 cup Brown sugar
• 4 cloves Garlic
• 1/4 cup Banana ketchup
• 1/4 cup Lemon-lime soda
• 1/2 tsp Black pepper
• 2 tbsp Vegetable oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 910 g of pork shoulder into 2.54 cm (2.5 cm) cubes.
2. 2Mince the 4 cloves of garlic. In a large bowl, combine the 1/2 cup of soy sauce, 1/4 cup of brown sugar, minced 4 cloves of garlic, 1/4 cup of banana ketchup, 1/4 cup of lemon-lime soda, and 1/2 tsp of black pepper. Stir until the brown sugar is dissolved.
3. 3Add the prepared about 910 g of pork cubes to the marinade in the bowl. Stir thoroughly to coat all pork pieces, then cover the bowl and refrigerate for at least 2 hours, or preferably overnight (8-12 hours), to allow the flavors to meld.
4. 4Thread the marinated pork cubes onto skewers, leaving a small space between each piece for even cooking.
5. 5Preheat your grill to medium heat, aiming for a temperature of 176.7-190.6°C (175-190°C). Lightly brush the grill grates with the 2 tbsp of vegetable oil to prevent the pork from sticking.
6. 6Place the skewers on the preheated grill. Cook for 10-15 minutes, turning them every 2-3 minutes, until the pork is cooked through, slightly charred, and reaches an internal temperature of 63°C. The pork should appear tender and juicy.
7. 7Carefully remove the pork BBQ skewers from the grill and serve them hot. These skewers pair well with rice or atchara (pickled papaya).

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