2 to 3 pounds of pork loin 1 cup of plain ketchup 1/3 cup of dark brown sugar 1/4 cup of soy sauce 1/4 cup of well crushed garlic cloves 1/4 cup of grated gingerroot 1 or 2 minced jalapeno and/or serrano chilies Several wood or metal skewers 1 large plastic Ziploc freezer bag
Marinate meat least 24 hours in advance. Combine all ingredients, except the meat and mix well. Using a blender to puree the marinade is a good idea. Cut the meat into 1-inch cubes, remove excess fat. Place the meat and marinade in the freezer bag and zip shut, being careful to remove all air. Place bag in refrigerator for 24 hours. Turn bag several times. The next day heat your outdoor grill well in advance. After 24 hours, place marinated pork cubes on skewers. Grill over hot coals for about 20 minutes, depending on how hot your grill is. Baste the meat several times with reserved marinade. The finished meat should have a thick coating of glazed marinade that is well browned.
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