Inihaw na Baboy (Pork Barbecue on Sticks)

Method

1. Slice the pork into even strips about 5 mm thick. Soak bamboo skewers in water for at least 30 minutes while the meat marinates.
2. Mix the soy sauce, ketchup, sugar, optional soda, calamansi or lemon juice, garlic, pepper and oil. Reserve 3 tablespoons in a clean covered container for basting before the rest touches raw pork.
3. Toss the pork with the remaining marinade, cover and refrigerate for at least 1 hour, preferably 4 hours. Thread onto about 10 large skewers in loose folds, without compressing thick bundles of meat.
4. Heat the grill to medium, leaving a cooler zone. Grill the skewers for about 12–18 minutes in total, turning every few minutes. Move away from flare-ups and brush only with the separately reserved clean marinade.
5. Check the thickest folded piece reaches 75°C for 30 seconds. Sugar can darken before the middle is cooked, so finish over gentler heat rather than accepting burnt edges as proof of doneness.
6. Rest on a clean platter for 3 minutes. Discard the raw-meat marinade and serve with rice and vinegar dip; remove the sharp skewers before serving to children.