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Pork Barbecue

1 kg Pork; cut into bite-size pieces

1/3 c Calamansi (or lemon) juice
3/4 c Soy sauce
3/4 c 7-up
1 1/2 tb Chili sauce
3 tb Sugar
1 ts Monosodium glutamate (msg)
Salt & pepper to taste

Pork pieces must be marinated overnight in a refrigerator. Arrange in barbecue sticks. Mix marinade with banana catsup (should be available in Asian stores, preferably UFC brand) and use to baste. Brush on pork pieces and broil over charcoal.

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