Instructions: In small bowl combine all marinade ingredients. Place pork in a resealable plastic bag set in a shallow dish. Pour marinade mixture over pork; close bag. Marinate in refrigerator 4 to 6 hours, turning occasionally to distribute marinade.

Skewer pork cubes on six 10-inch skewers, leaving space between cubes. Lightly brush skewers with oil and place in center of cooking grate. Grill 10 to 12 minutes, turning once halfway through grilling time. (If using pork tenderloins, place in center of cooking grate and grill 20 to 30 minutes until center is barely pink and internal temperature reaches 160 degrees)

This recipe yields 6 servings.

Wine Recommendation: The key words here are sweet and spicy. Reach for the fruitiest Gewurztraminer you can find. Or you might be just as happy with a semi-dry Riesling.

Beer Recommendation: A refreshing blond lager will elevate the sweetness of the pork and cleanse the heat of the chile from your palate.

Comments: Put on your favorite silk shirt and invite your friends over for this classic Thai dish.

Note: If using wooden skewers, soak in water 30 minutes before using so ends wont burn during grilling.

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