Filipino Pork Kebabs

KEBABS:

• 1 pork butt (3 pounds, or 1.5 kg)
• 6 to 8 skewers

MARINADE AND BASTE:

• :1 cup (240 g) ketchup
• ½ cup (120 ml) soy sauce
• ½ cup (120 ml) lemon-lime soda
• Juice of 1 lemon
• 2 tablespoons (28 ml) vegetable oil
• 1 tablespoon (15 g) Sriracha sauce
• 1 tablespoon (13 g) granulated sugar
• ½ teaspoon salt
• ½ teaspoon onion powder
• ½ teaspoon black pepper

INSTRUCTIONS:

1. Combine all the ingredients for the marinade and basting sauce in a medium bowl. Divide the mixture and reserve 1 cup (225 g) of the mixture for basting. Store the basting sauce in the refrigerator in a separate container until ready to use.
2. Remove any excess fat from pork butt and cut into 1¼-inch (3 cm) cubes. You will need to remove some extra fat as you go.
3. Place the meat into a large nonmetal bowl or resealable plastic bag. Pour the marinade over the pork and toss gently to coat. Cover the bowl or seal the bag and place into the refrigerator for 12 to 24 hours.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread the marinated pork cubes onto the skewers, about 5 to 8 pieces on each depending on the size of the skewer. Discard any marinade remaining in the bowl.
6. Place the kebabs onto the grill. Cook for 12 to 15 minutes. Turn every 3 minutes, basting with the reserved 1 cup (225 g) of basting sauce during the second half of the cook time.
7. Once the pork reaches an internal temperature of 145°F (63°C), remove the kebabs from the grill and serve with your favorite side dishes.

NOTE:

• For a vegetarian or vegan option, use firm tofu or plain seitan instead of the pork. Marinate for 4 to 5 hours.