1. In a large mixing bowl, combine soy sauce, banana ketchup, brown sugar, garlic, black pepper, calamansi juice, and Sprite. Stir until the sugar is dissolved and everything is well combined.
2. Add the pork cubes to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 3 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat. If you’re using a stovetop grill, make sure it’s well-oiled to prevent sticking.
4. Thread the marinated pork pieces onto the soaked skewers, leaving a little space between each piece for even cooking.
5. Grill the skewers for about 10-15 minutes, turning occasionally and basting with the leftover marinade. Look for a nice char and caramelization on the outside—this is where the magic happens!
6. Once cooked through, remove the skewers from the grill and let them rest for a couple of minutes before serving.

Pro tip from my kitchen to yours: don’t rush the marinating time. It’s during this period that the pork absorbs all those wonderful flavors, making each bite a delightful experience.