Pork Barbecue

Ingredients:

1/2 kilo pork kasim

Marinade Ingredients:
5 cloves garlic, minced
1 tablespoon ground black pepper
½ cup soy sauce
½ cup sugar
5 tablespoon calamansi extract

Preparation:

Prepare at least 12 pcs of bamboo skewers for threading.
Soak the skewers in water for about 30 minutes to prevent then from burning easily during barbecuing.

Cooking Instruction:
 
1. With a knife, remove pork skin but leave the fat intact with the meat.
2. Slice the pork by about ¼” thick. Then cut it to your desired bite size.
3. For the marinade:  In a big bowl, mix all the marinade ingredients. Stir until the sugar is
    totally dissolved.
4. Combine the pork with the marinade mixture then keep in a refrigerator for at least six
     hour.
5. Thread the pork onto skewers.
6. Grill over the charcoal fire, with at least 3 inches clearance, until the meat turns golden   
    brown.  Use the marinade to bash the barbecue during cooking. Add at 1 tablespoon of oil     
    to the marinade so the meat won’t look dry.
7.  Best serve when it still hot.