Procedure

1. In a large bowl, combine  lemongrass, salt, ground black pepper, ginger, garlic, brown sugar, vinegar, lemon soda, and lemon juice. Mix well until sugar and salt is dissolve.
2. Submerge the chicken in the marinate. Marinade for 1 to 3 hours.
3. In a small bowl, combine butter with olive oil, annatto oil, salt, and lemon juice then stir. Set aside.
4. Grill the chicken while glazing it with prepared butter mixture.
5. Transfer the grilled chicken to a serving plate. Ready to serve.

Procedure

1. Cut pork meat into thin and long slices – 1/4 inches thick and less than 2 inches wide.
2. In a mixing bowl, mix well soy sauce, minced garlic, chopped onions, lemon juice, ground pepper, sugar, banana catsup and the soda. Set a side small amount of mixture for brushing the BBQ.
3. add pork into  mixture, mix well and keep in the refrigerator for at least 30 minutes (turning occasionally).
4. Prepare the bamboo skewers by soaking in water to reduce burning during barbecue.
5. String the pork on the skewers.
6. Over live charcoals, barbecue the pork on skewers until each barbecue is cooked – turning every few minutes on each side and basting the set aside marinate mixture on the barbecue.