Start by cutting your 3 lbs of pork shoulder into 1-inch cubes. I find that making uniform cuts helps them cook evenly while retaining their juiciness. Next, place the cubed pork into a large air-tight container—one with enough room to accommodate the marinade.

In a large mixing bowl, mix together the following: ½ cup banana ketchup, 12 oz of lemon-lime soda (Sprite or 7-Up), 1 cup soy sauce, ½ cup white vinegar, ¼ cup oyster sauce, 2 tablespoons chili oil with black bean, 1 cup brown sugar, 2 teaspoons ground black pepper, 1 cup minced garlic, and the optional 1 tablespoon grated ginger. Whisk the mixture until the brown sugar dissolves completely—you want every spoonful to carry that sweet flavor.

Pour the marinade over the cubed pork, ensuring each piece is thoroughly coated. Cover the container tightly and let the pork marinate in the fridge for at least 6 hours, but no more than 8 hours. This step is key, as it allows the flavors to penetrate the meat deeply.

If you're using bamboo skewers, now is the time to soak them in water for about 30 minutes. This prevents the skewers from burning on the grill! If you have stainless steel skewers, skip this step; they're tough and don’t need soaking.

Before grilling, remove the marinated pork from the fridge and let it sit at room temperature for about 30 minutes. This helps it cook evenly on the grill and makes it easier to handle when skewering.

In a small bowl, mix together the glaze ingredients: ¼ cup banana ketchup, 2 tablespoons oyster sauce, and 1½ tablespoons sesame oil. This glaze is going to add a nice finishing touch to the skewered meat.

Now for the fun part—skewering! Thread roughly five to six pieces of marinated pork onto each skewer. Leave a few inches at the bottom for a handle; trust me, you'll want it as you flip the skewers on the grill. Alternate between fatty and lean pieces for a nice balance when cooking.

Preheat your grill to medium-high heat, about 80% power. Place the skewers on the grill. Cook for about 2-3 minutes on one side before rotating them. After a total of 4-6 minutes, check the internal temperature; you’re looking for around 130°F—this indicates they're roughly 90% cooked through.

Using a brush, generously apply the glaze to one side of the skewers. After a minute, flip them over and glaze the other side. Continue cooking for another minute, brushing glaze as you go. To ensure they’re perfectly done, check the internal temperature again. They should reach 145°F—juicy, yet firm and no longer translucent in the center.

Once done, remove the skewers from the grill and let them rest for a couple of minutes. Serve them hot with a side of steaming rice, and consider pairing with sweet Filipino pickles called atchara. You’ll be amazed at how quickly these skewers disappear!