So…for 10 pounds of very thinly sliced porK: I used the pork shoulder
2 cups light soy sauce ( I start with 1 cup first adding the other cup if needed)
1 cup vinegar
1/2 cup water (the vinegar here is soooooo asim!)
juice from 4 really large lemons
4 onions, very, very finely minced (I use food processor. till almost but not quite pureed)
4 large heads garlic, pounded in almires
lots of frrsh grpund pepper
3 to 3 1/2 cups sugar ( I start with 2 cups adding more to suit my taste)
2 cans sprite or 7-UP
1 small bottle Lea and Perrins
1/4 to 1/2 cup oyster sauce (I omit this since my son is allergic to seafood but my Ate back home adds this to hers)

The catsup, I add to the basting sauce.

OK…season first the pork with salt/pepper and massage the pureed onions into the meat. Let it sit for about 2 hours, then add the rest of the ingredients. Let it sit for a few hours to overnight. Then thread into water soaked bbq sticks and grill over medium to high heat. Now, you can put the almost cooked pork and let it rest on the rack above the grill.

If anyone, wants the street vendor bbq, try this! My son’s friends called it that!