Take 3 lbs. of boneless skinless pork shoulder / butt, and cut it into pieces that are about 1 inch wide, 2 inches long, and 1/4 of an inch thin.

In a large mixing bowl, add in 1/2 cup of banana ketchup, 1 cup of sprite, 1 cup of soy sauce, 1/2 cup of white vinegar, 1/4 cup oyster sauce, 1/4 cup brown sugar, juice from 2 lemons, 1 tsp ground black pepper, 1/2 tsp five spice powder, 1/2 tsp sesame oil, 1 bulb of garlic minced, and 1 yellow onion, roughly chopped. Whisk these together till everything is well combined and the sugar has dissolved.

Add the pieces of pork into the marinade, mix to make sure everything is well coated and submerged, cover with plastic wrap, and marinate in the fridge for a minimum of 8 hours to overnight.

Remove the pork pieces from the marinade, place on paper towels so excess marinade gets wicked off and absorbed, and let it rest at room temperature for 1 to 2 hours to let it come to room temperature.

Prepare the glaze in a small mixing bowl by adding 1/2 cup banana ketchup, 1/4 cup of oyster sauce, 2 tbsp of sesame oil, and 2 tbsp of honey, and mixing them together till everything is well combined.

Turn on the broiler function of your oven to high heat. Line 2 baking sheets (we use 10.5" x 15.5" baking sheets) with parchment paper.

Once the pork pieces are at room temperature, thread each piece of pork on the skewers. We use a total of 12 skewers, with 5 to 6 pieces of pork on each skewer. But this will vary depending on the size of your pieces and length of your skewers. We use 12"-long stainless-steel skewers with a flat-blade shape. The skewers will weave in and out of the thin pork pieces.

Place the skewers onto the parchment paper lined baking sheet, about 1 inch apart. Our sheet pans only fits 6 skewers at a time. Depending on the size of your sheet pan, you may have to do this in batches. We're cooking our 12 skewers in 2 batches.

Brush with the glaze on the top side of the pieces. Cook in the broiler for 3 to 5 minutes. Take them out of the broiler, turn over the skewers, brush with the glaze on the other side of the cubes. Return to the broiler and cook for another 3 to 5 minutes. Cooking them in the broiler should create a nicely browned crust, imitating the effect of a charcoal grill. The meat is done when the internal temperature just reaches 145 F (65 C). Repeat till all your skewers are cooked.

We like to eat this with a vinegar chili garlic sauce: in a small bowl, mix 1/2 cup white vinegar, 2 cloves of garlic, sliced, 1/8 tsp red chili flakes, 1/2 tsp sugar, a pinch of salt, and a pinch of ground black pepper. Stir to combine. Enjoy!