Start by rinsing your pork strips under cold water. Once they’re clean, pat them dry with paper towels. This step removes any excess liquid, ensuring your marinade clings nicely.

In a large mixing bowl, combine the lemon-lime soda, soy sauce, vinegar, 1 cup of the oyster sauce, brown sugar, minced garlic, ground black pepper, and minced Thai chili peppers. Give it a good stir until the sugar dissolves and everything is blended well.

Add the pork strips to the marinade and use your hands to massage the meat thoroughly, making sure every piece is coated. Cover the bowl with plastic wrap and place it in the refrigerator. Allow the pork to marinate for at least 4 hours, though overnight is ideal for maximum flavor.

Once the pork has marinated, it’s time to prepare your skewers. Take 2 to 3 pieces of meat and thread them onto each skewer. Don’t crowd them; allow some space for even cooking.

In a separate bowl, combine the remaining 1 cup of oyster sauce, banana ketchup, and sesame oil. Set this aside; we’ll use it for basting the skewers later.

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 2 to 3 minutes on each side.

When the pork begins to lose its pink color, it’s time to baste. Brush the skewers liberally with your prepared sauce as they grill. Rotate them every few minutes to ensure they cook evenly and get that nice glaze.

Once the skewers are well-cooked, remove them from the grill. You can serve them hot off the grill or let them rest for a bit. To prepare the spicy vinegar dip, mix the vinegar, minced garlic, diced onion, chopped Thai chili peppers, ground black pepper, and salt in a bowl.