Philippine Pork Kabobs

I really like the flavours in this marinade.  From Canadian Living BBQ Collection.

1/4 cup soy sauce
2 tbsp minced fresh cilantro
2 tbsp unseasoned rice vinegar
2 cloves garlic, pressed or minced
1 tbsp minced fresh ginger
1 bay leaf
1/2 tsp pepper
Generous pinch ground cloves
Generous pinch cayenne pepper
75 g boneless pork shoulder or loin, cut into 1 1/2 inch cubes

BASTING SAUCE
3 tbsp ketchup
2 tbsp lime juice
1 tbsp granulated sugar
1 tbsp vegetable oil

• Mix together soy sauce, cilantro, vinegar, garlic, ginger, bay leaf, pepper, cloves and cayenne; toss with pork until coated.  Cover and marinate, refrigerated for 2 hours or up to 1 day.  Thread onto skewers.

BASTING SAUCE:  Mix together ketchup, lime juice, sugar and oil.

• Grill pork, covered on greased grill over medium high heat, turning often and brushing with basting sauce, until no longer pink inside for fattier shoulder or until just a hint of pink remains inside for loin, 12 to 15 minutes.

Makes 4 main coarse servings.

Per serving: about 270 cal, 28 g pro, 13 g total fat (4 g sat. fat), 9 g carb, trace fibre, 80 mg chop, 877 mg sodium.