It’s summertime. Time to enjoy those sunny, hot days with friends and family. What better way than to have a barbecue. Whenever we had summer parties, my parents almost always served Filipino-Style Pork barbecue or pork on a stick. The preparation begin the night before. My dad would slice up thin pieces of pork. Then, either mom or dad would prepare the marinade. The secret to the marinade: a can of 7-Up.

3 pounds of thin cut center cut pork loin chops or pork butt

1 can 7-up (12 oz.)
1/2 cup oil
3/4 cup soy sauce
3/4 cup brown sugar
3/4 cup ketchup or banana ketchup
6 tbs. lemon juice (about 2 lemons, squeezed)
8 garlic cloves, smashed
4 big scallions, chopped
1 tsp. kosher salt
Ground black pepper
2 teaspoons sriracha hot sauce or any chili sauce or fresh chilis (optional)

Basting sauce
1/2 cup Seven up
1/4 cup soy sauce
1/4 cup ketchup
1/4 cup brown sugar
2 tablespoons lemon juice

Bamboo skewers, soaked in water

Prepare the pork loin chops  by pounding until very thin (between 1/8-1/4 inch) and cutting into 1-inch wide slices against the grain (or you can use pork butt, partially frozen for easier cutting, and slice thin).  In a large bowl, mix the marinade ingredients together well.  Combine the pork and marinade. Place pork mixture in a Ziploc bag.  Seal and put in the fridge for a minimum or four hours, but better yet overnight or up to 2 days. Soak bamboo skewers in water for a few hours or overnight to avoid burning when cooking. When getting ready to cook, slide pork onto skewers, putting several pieces on each skewer as fits with room on the bottom to hold the stick. Barbecue over low-medium heat over hot coals or gas grill until pork is done, basting as necessary to put a nice glaze on the meat. Serve hot.