Serves 6
Prep Time 30 minutes, plus marinating time
Cooking Time 15 to 20 minutes

2/3 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
1 1/2 tablespoons minced garlic
3 tablespoons calamansi juice
1/4 cup banana ketchup
1 kilo pork shoulder (kasim), sliced into 2-inch pieces

1. Mix together pineapple juice, sugar, soy sauce, garlic, calamansi juice, and banana ketchup in a shallow bowl or pan.

2. Add pork and mix until coated. Skewer pork onto barbecue sticks. Let stand for at least an hour at room temperature before cooking or freezing. (If freezing for future use, transfer skewers to resealable plastic bags. Before baking, let frozen pork thaw until completely defrosted, then proceed with the recipe. Use within a week to prevent the meat from drying out.)

3. Preheat turbo broiler or oven to 350°F. After 10 minutes, lay pork skewers on top of the grilling rack or on a tray. Cook for 20 minutes in a turbo broiler or for 30 minutes in an oven. Serve immediately.