These skewers encompass Filipino cuisine in every sense. They are cheap to make, bold in flavor, easy to execute and a crowd-pleaser all around! I serve them with suka (short for sukang sawsawan), a spiced vinegar dipping sauce often paired with grilled or fried meats. My Lola (Grandmother in Tagalog/Filipino) is the main inspiration behind this recipe and continues to prove that her palate and recipes are the way of the Filipino future.
For the suka: Put the vinegar, fish sauce, onions, sugar, garlic and chile in a medium bowl and stir together 10 seconds. Set aside for later.
For the grilled pork skewers: Whisk together the soy sauce, ketchup, oyster sauce, sugar, lemon juice and 1 teaspoon pepper in a large bowl. Add the pork butt, cover and marinate at room temperature for at least 30 minutes and up to 2 hours. Alternatively, refrigerate and marinate overnight if time allows.
Preheat a grill pan over medium-high heat for 5 minutes.
Carefully skewer 4 to 6 pieces of marinated pork butt per skewer, stacking evenly. Lightly sprinkle with 1 teaspoon salt.
Grill the pork skewers in batches if necessary, rotating each one a total of 4 times, until charred and deep golden brown, 1 to 2 minutes per side. Serve over rice with the suka for dipping. Enjoy!