PORK BARBECUE – GRILLED SKEWERED PORK

PREPARATION THE DAY BEFORE

1. Pork should be slightly frozen. Slice pork into bacon thin long pieces. Cut both the shoulder slices into thin rectangular pieces.
2. Peel and mince the garlic
3. Cut the chilies into 3 pieces.
4. Make marinade in a bowl combining garlic, chilies, brown sugar and lemon lime soda.
5. Add the pork slices to the marinade, cover the bowl and refrigerate overnight.

PREPARATION ON THAT DAY

1. Soak bamboo skewers in water for at least one hour. This ensures that the skewers will not burn while meat is grilling.
2. Remove marinated pork slices from the refrigerator.
3. Thread marinated pork slices onto each bamboo skewer by doing the following:

v Take one end of the slice then thread onto the sharp end of the skewer.

v Twist the slice and thread onto the skewer again

v Each slice should be twisted four times to ensure that the fat is evenly spread around the skewer  

v Each skewer should have four slices of pork, alternating the belly pieces and the pork shoulder.

COOKING

1. Prepare the charcoal for grilling. The charcoal should be red hot without flames.
2. Bring the excess marinade to boil for basting.
3. Grill skewers for 4 minutes , basting  occasionally, then rotate and grill another 4 minutes( total of 8 minutes)

Grill just before serving, do not overcook, serve immediately