2 lb. pork, cut into 4-inch lengths
2 1/2 c. hot water

Paste:

1 tbsp. salt to taste

Sauce:

2 shallots, finely sliced
2 large red chilies, deseeded and finely sliced
2 tbsp. kalamansi or lime juice
3 medium tomatoes, skinned, deseeded and then quartered and thinly sliced
1 tbsp. salt to taste
2 to 3 tsp. sugar
2 tbsp. chopped basil leaves

The pork can be boiled first together with the paste and then cut up and put on skewers, but if you use the more tender parts, such as tenderloin, you can just cut the meat into cubes, not too small cubes, approximately 1 square inch will do. Marinate the pieces in the paste. Put them on skewers and grill on a charcoal fire.