Ingredients
1 kg pork belly, sliced in 2 cm cuts
1 tsp garlic, finely minced
½ cup soy sauce
¼ cup Calamansi juice
½ cup Tuimato sauce
1 can Bundaberg ginger ale
½ cup brown sugar
2 tsp SIDS SALT & PEPPER
Bamboo skewers, pre-soaked
Directions
Mix minced garlic, soy sauce, calamansi juice, Tuimato sauce, half of the ginger ale, SIDS SALT & PEPPER.
Leave the ½ cup of the marinade plus the sugar, aside from the grilling glaze and pour the rest of the marinade on the pork.
Cover the pork with plastic wrap and refrigerate overnight.
Pre-soak the bamboo skewers in hot water for at least 20 minutes.
Skewer the pork on a bamboo stick with up to 6 pieces per stick.
Prepare the remaining sauce / marinate from the day before. Add sugar and the remaining ginger ale.
Grill the pork, about 10 minutes on each side while rotating the skewers.
Baste the pork every few minutes so that it gets moist and shiny.
Serve hot.
