Philippine Pork Barbecue

1 lb. pork shoulder, sliced thinly
1 can "flat" Sprite, i.e., opened to let out the fizz
2 teaspoons salt
2 teaspoons black pepper
1 cup brown sugar
1/2 cup soy sauce
2 cloves garlic, minced
1 cup ketchup (or "banana ketchup" from Asian Market)
2 bay leaves
2 tablespoons hot sauce
2 tablespoons vegetable oil
20 wooden skewers, soaked in water




Make the marinade by combining the Sprite, salt, pepper, brown sugar, soy sauce, ketchup, garlic, hot sauce, vegetable oil and bay leaves. Whisk all together. Add the pork slices and marinade for at least 4-5 hours. Assemble the skewers by "weaving" the thin slices of pork in order to spread it out over the almost the entire length of the skewer. After marinating, pour the marinade into a sauce pan and cook over a medium heat until reduced to half. Use this as a glaze when grilling the skewers. To cook the skewers. Set grill to medium high heat. Place skewers on grill pan and cook for 3-5 minutes on each side, using a basting brush to glaze the pork barbecue on both sides.