Trim the fat and sinew from 500g pork fillet. Cut the pork into small cubes and place in a large bowl. Combine 2 tbsp tomato sauce, 2 tbsp hoi sin sauce, 2 tbsp sweet chili sauce, 2 cloves crushed garlic, 1/4 cup lemon juice, 2 tbsp honey and 2 tsp grated fresh ginger in a small jug or bowl. Pour over the pork and stir well to combine. Cover and refrigerate for several hours or overnight.

Thread the pork cubes onto metal or bamboo skewers and cook on a lightly oiled preheated grill or barbecue flat-plate for 3-4 minutes each side or until cooked through and tender. Brush with the remaining marinade while cooking. Serve with Malaysia Satay Sauce.