Nina Pineda's Filipino pork sticks are perfect poolside snacks

NEW YORK (WABC) -- Need a way to get the kids out of the pool? Nina Pineda's Filipino pork sticks will do the trick.

Watch to see how Nina makes the traditional Filipino street food -- and look out for the secret ingredient she adds at the end!

Ingredients:

2 lbs Pork Butt or Pork Shoulder (slice into 1/2 ribbons)

1 cup of Soy Sauce

1 cup of Rice Wine Vinegar

1 cup of Brown Sugar

1/2 cup Ginger ale or Sprite

4 Garlic (minced)

(Secret basting ingredient: Banana Ketchup)

Directions:

1. Combine marinade ingredients. Stir until sugar dissolves. Reserve some marinade for basting.

2. Add pork pieces into the marinade to coat well.

3. Marinate overnight or at least for 1/2 hour.

4. Thread Pork onto bamboo skewer sticks soaked in water for a while (so they don't burn).

5. Grill over medium high heat turning frequently. When meat starts to color, start basting with reserved marinate mixed with 1/2 cup of banana ketchup. (This is available at most Asian markets). Or you can just use regular ketchup.

Serve and enjoy!

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