1.5 lbs of pork butt /rump roast
15 bamboo skewers
1/3 c. lemon juice
1/2 c. of dark soy sauce
2 tbsp. of finely minced garlic
1 onion, finely chopped
1/4 c. of Ketchup (banana catsup, preferably)
1 tsp. of ground black pepper
2 tbsp. of sugar
1/2 c. of 7Up
Rub two bamboo skewers together to smoothen them. Repeat 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 1/4 inch thick slices. Cut the slices into 2 x 3 pieces. Place in a glass bowl.
Mix together all the ingredients for the marinade and pour over the pork meat. Mix in the marinade well using your hands.
Cover and let stand in the refrigerator for at least an hour, mixing the meat every fifteen minutes or so to let the pork pieces marinate evenly. (I let it marinate for at least 4 hours).
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.