Pork Barbeque (Pinoy Style)

Ingredients:

• 1kg pork shoulder chops, excess fat removed and deboned
• 1 cup soy sauce, Philippine Soy Sauce or Kikkoman
• 1/2 cup banana catsup or any sweet style tomato catsup
• 1/2 calamansi or lemon juice
• 1 1/2 tsp baking soda
• 1 head garlic, minced
• 1 onion, finely chopped
• 1 tsp ground black pepper
• 3 tbsp brown sugar
• 4 tbsp canola oil

Procedures:

1. Slice pork meat into bite size piece, roughly around 2 x 1 inch.
2. Mix all of the remaining ingredients together except that canola oil.
3. Place the meat into the marinade making sure that each piece is coated evenly. Marinate for at least 24 hrs.
4. Place 3 pieces of meat per skewer. If using a bamboo skewer make sure to soak it first on water for at least 6 hrs. before using to prevent it from burning.
5. Set aside the leftover marinade as you will be using this for basting the pork skewers.
6. Using a barbecue grill or charcoal place pork skewers until it is lightly charred on one side, turn on the other side and baste with the marinade. Repeat this process until pork barbecue is cooked.