"Pinoy Pork Barbeque are marinated slices of pork speared in bamboo skewers and grilled to perfection. Though this might sound like the western famed barbequed pork, this delicious Filipino version of the barbeque has a lot of difference specifically in terms of preparation and appearance."

• 1 lb. pork, cut into cubes
• 1/2 cup vinegar
• 1/2 cup soy sauce
• 1/2 cup banana ketchup
• 6 to 8 cloves garlic, minced
• 1 tbsp. calamansi juice
• 1 tbsp. packed brown sugar
• 1/2 tbsp. salt
• 1/2 tsp. pepper
• bamboo sticks, for skewer

Directions:

1. Combine vinegar, soy sauce, catsup, garlic, calamansi juice, brown sugar, salt and pepper in a small bowl. Stir to blend well.
2. Add pork cubes onto the marinade. Marinate meat for an hour, the least or over night, in the refrigerator.
3. Meanwhile, soak bamboo sticks in water for at least 30 minutes to an hour (or even over night). This prevents the sticks in burning while grilling.
4. Skew pork in bamboo sticks. If you want to use up the excess marinade, be sure to let it come to a boil first, before basting onto grilling meat, to destroy any harmful bacteria.
5. Preheat grill over medium heat.
6. Grill and baste pork until well cooked.
7. Transfer to a serving platter. Serve with your favorite sauce.