Ingredients:
750 g. of pork rump or butt.
15 bamboo skewers

For the marinade:
Juice of 12 pcs. of kalamansi (native lemon), about 1/3 c.
1/2 c. of dark soy sauce
2 tbsp. of finely minced garlic
1 onion, finely chopped
1/4 c. of catsup (banana catsup, preferably)
1 tsp. of ground black pepper
2 tbsp. of sugar

How to:
Rub two bamboo skewers together to smoothen them. Reapet for the rest. Wash them under the tap then soak in water for at least 30 minutes prior to use to avoid burning in the grill.

Slice the pork meat into ¼” slices. Cut the slices into 2” x 3” pieces. Place in a bowl,
Mix together all the ingredients for the marinade amd por over the pork meat. Mix in a marinade well with the meat using your hands. Cover and let stand in the refrigerator for at least an hour, mixing the meat every 15 minutes or so to let the pork pieces marinate evenly.

Drain the bamboo skewers and wipe with a clean kitchen towel. Thread the pork pieces, about 5 pieces per bamboo skewer. Reserve the remaining marinade for basting.
Grill about 6 inches from live coals. Using a kitchen brush, baste with the marinade every few minutes on both sides. To test for doneness, slice a piece of pork at the middle of the skewer. If the juices run clear, the meat is done.