Chef’s note: Make sure to have these pantry staples on hand: brown sugar or coconut sugar + skewers; finely mince 2 cloves garlic + cilantro; add to a container with ½ bottle ginger ponzu + 3 tbsp brown sugar (or coconut sugar) stir to combine; soak 4-6 skewers in water (this helps prevent scorching)

Pat pork dry, use a sharp knife to very thinly slice tenderloin against the grain into ⅛-inch-thick pieces (Chef's Tip: partially freezing meat 15-20 min makes it easier to slice thinly); add to marinade + refrigerate 1-3 hours

In a small dish combine ½ bottle Japanese BBQ + 1 container sweet chili; set aside

Line a sheet pan with foil + set a wire rack on top; thread pork onto skewers in an S pattern, pushing the pork together so there are no gaps, season with salt/pep + add to rack

Set oven rack to the highest setting + preheat broiler to high; broil kebabs 4-5 min until browned, flip over, broil 3-4 min til browned + cooked through; baste or coat kebabs with sauce + broil 1 min more-One bite and you’ll be hooked