Prep and marinating/curing:
Remove pork rind and cut rectangularly 1.5 x 3 inches long. Set aside.
Slice porkloin ½ inch thick and cut rectagularly 1.5 X 3 inches long. Set aside.
In a suitable container, add in and mix well all liquid ingredients, all spices, salt and sugar.
Give the mixture a good wire whisking and mixing.
Add in sliced pork and rind. Toss and tumble well giving meat a simple massage to break its protein thereby letting its flesh absorb the marinade.
Refrigerate. DO NOT FREEZE for freezing will solidify moisture in a matter of 45 minutes-1 hour thereby blocking entry of flavor unto pork’s flesh.
Tumbling and tossing again every hour, minimum of 3 hour-ref marinating is enough but 5 hours would be perfect.
In a suitable container, soak skewers in tap water for as long as meat is under curing/marinating. This method prevents burning of bamboo skewers while grilling.
Summon wet skewers and starting with rind first, insert skewer into the 1.5” area getting out the other 1.5” end (or skewer it horizontally)
Follow with 3-4 pieces of porkloin leaving a little free inches of skewer to handle.
Go through until all are in BBQ sticks. Set aside.
Start firing up your charcoal.
Make sure that heated charcoal in no more than 4 inches below your steel, stainless or cast iron slotted griller.
While waiting for the charcoal to be fully fired up, in a container mix the “leftover” marinade and soya oil.
Blend and whisk thoroughly.
Mix or blend or whisk thoroughly each and every usage.
Wait until charcoal emits full reddish heat as half heated ones will render “smokey” aroma and taste to your BBQ.
Dump brush unto container, use this to mix well basting sauce then FULLY and abundantly baste each and every meat stick you will char-grill.
After 2 minutes, turn to other side fully basting again repeatedly.
This time just grill this side for 1 minute.
Done. Tenderness and flavor will be prefect.
Don’t over-grill as meat will toughen.
This procedure could also be applied when grilling pork belly (liempo) where slices could be thicker, length longer and grilling time is doubled or to desired done-ness.