A recipe by Julie Van Rosendaal
Trim any excess fat off the pork and cut into cubes or thin strips. Place in a bowl or zip-lock bag with the remaining ingredients; stir to combine and refrigerate for a few hours, or overnight.
When you’re ready to cook, soak a small handful of bamboo skewers in water for at least 10 minutes while you preheat the broiler or grill. Thread the meat onto the skewer, packing it tightly to keep it moist and uniform. Broil or grill for 5-10 minutes, or until cooked through and starting to char a bit on the edges.
Marinate time: A few hours to overnight