1kg pork belly 250ml (1 cup) soy sauce 1 head of garlic, peeled and minced 1 onion finely chopped 60ml (¼ cup) Calamansi juice or lemon juice 1 tsp ground pepper 125ml (1/2 cup) banana or tomato ketchup 125ml (1/2 cup) lemonade or beer (optional) 20 bamboo skewers soaked in water for 30 minutes
Cut the pork into long thin slices, about 5 mm thick and 5 cm wide.
In a large bowl, combine the pork, soy sauce, garlic, onion, Calamansi juice, pepper, sugar, banana ketchup and the lemonade or beer (this tenderises and adds flavour to the pork). Cover and refrigerate for at least 30 minutes, turning occasionally.
Thread the pork strips onto the soaked bamboo skewers, reserving the marinade.
Cook the skewers over live charcoals, turning and basting with the reserved marinade every few minutes for about 10 minutes or until cooked through.