INGREDIENTS
For The Skewers
1 pork shoulder
3 packages of boneless skinless chicken thighs
4 cups jasmine rice
1 cup brown sugar
1 1/2 tablespoons black pepper
1 cup ketchup
1 cup soy sauce
12 cloves garlic
1/2 cup lemon juice
1/2 cup 7up
1 tablespoon cornstarch
For The Suka
1 cup distilled vinegar
1/2 teaspoon black pepper
6 crushed garlic cloves
DIRECTIONS
Soak wooden skewers in water for at least 30 minutes. Chop and prep the ingredients for the marinade.
Cut the pork on the bias in large thin pieces. Stretch out chicken thighs and cut in half lengthwise. Ribbon pork and chicken through each wooden skewer.
Combine ingredients to make the marinade, whisking to fully combine. Pour the marinade on skewers and marinate in the refrigerator for up to 24 hours. Remove from the refrigerator an hour before cooking.
Heat grill to 400 degrees Fahrenheit. Grill each skewer, flipping once. Cook 7 minutes per side for pork skewers, and 8 minutes per side for chicken skewers. Baste each skewer with remaining marinade while on the grill.
Combine all ingredients to make the suka, allowing the garlic to permeate the vinegar.
Serve the skewers with steamed jasmine rice and suka for dipping.
