Ingredients

• 1 kg pork shoulder or pork belly, cut into thin strips

• ½ cup banana ketchup (or tomato ketchup if not available)

• ¼ cup soy sauce

• ¼ cup calamansi juice (or lemon/lime juice)

• ¼ cup brown sugar

• 6 cloves garlic, minced

• 1 tsp ground black pepper

• 1 tsp salt

• 2 tbsp oyster sauce (optional, for richer flavor)

• Bamboo skewers, soaked in water for 30 mins to prevent burning

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Instructions

1. Marinate the pork

   • In a large bowl, combine ketchup, soy sauce, calamansi juice, sugar, garlic, pepper, salt, and oyster sauce.

   • Add the pork slices and mix until fully coated.

   • Cover and marinate in the fridge for at least 4 hours (overnight for best flavor).

2. Prepare the skewers

   • Thread 3–4 pork strips onto each bamboo skewer.

3. Grill the pork

   • Preheat the grill to medium heat.

   • Grill skewers for 8–10 minutes per side, basting with the leftover marinade halfway through.

   • Pork should be slightly charred on the edges and fully cooked inside.

4. Serve

   • Brush with extra banana ketchup or sweet chili sauce before serving.

   • Enjoy with rice or as a street-food snack.