Method
Marinade
- Dice the pork shoulder into roughly one-inch cubes, ensuring uniformity. Place the diced meat in a spacious, sealed container, allowing ample room for the marinade.
- In a large mixing bowl, blend together International Collection Toasted Sesame Oil, banana ketchup, soda, soy sauce, vinegar, oyster sauce, chili oil with black bean sauce, brown sugar, ground pepper, and garlic. Stir thoroughly until the brown sugar completely dissolves.
- Pour the marinade over the pork, ensuring all pieces are well coated. Refrigerate for a duration between six to eight hours, ensuring not to exceed the maximum time limit.
Grilling
- Start by soaking bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Take the marinade out of the fridge and let it sit on the counter for 30 minutes. This helps it come to room temperature, making it easier to work with when skewering the meat.
- In a small bowl, thoroughly mix International Collection Toasted Sesame Oil, banana ketchup, and oyster sauce.
- Assemble the BBQ skewers by threading about five to six pieces of pork onto each skewer, alternating between fatty and lean pieces.
- Preheat your grill to medium-high heat (around 80%). Place the skewers on the grill and cook for four minutes on one side before flipping and cooking for another four minutes.
- Use a brush to generously apply the glaze to one side of the skewers. Flip them over and cook for one more minute. Repeat this process until the pork is cooked through and reaches an internal temperature of 145 °F. It should be slightly firm, not dry, and not translucent in the middle.
- For an extra burst of flavor, brush more International Collection Toasted Sesame Oil onto the skewers while they’re grilling. Enjoy!