Asha's Tangy Pork Skewers with Plums & Sumac

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2–3 tablespoons soy sauce or tamari, depending on the saltiness of your soy sauce (see headnote)
1 tablespoon honey or date syrup
1–2 teaspoons powdered Sirārakhong Hāthei Chillies, depending on how hot you like it
2 pounds boneless country-style pork ribs or pork shoulder, sliced into ½-inch thick, 1-x 2-inch wide strips
6-inch wooden skewers, soaked in water for 30 minutes
Neutral oil, for oiling the grill

In a medium bowl, whisk together the soy sauce, honey and chillies until the honey is dissolved. Add the pork, stirring to make sure every piece is covered in the marinade, cover and refrigerate for 4 hours to overnight.
Heat a charcoal or gas grill to medium high heat. While the grill is heating, remove the pork from the refrigerator and skewer 3 to 4 pieces on each wooden skewer. Place on a tray and allow to sit at room temperature for 15 minutes.
Grill the pork skewers until cooked through, but still a little rosy on the inside, about 4 to 5 minutes per side. (I usually cook them to 140°F internal temperature, which brings them to 145°F after resting.) Alternatively, you can do this on a grill pan inside on your stovetop. Transfer the cooked skewers to a serving platter, tent with aluminum foil and allow to rest for 5 minutes.
While the skewers are resting, prepare the plum topping. In a medium bowl, whisk together the olive oil,lemon juice, sumac and ½ teaspoon salt. Add the plums, onions and cilantro, and gently toss to combine.
To serve, spoon the sumac plums over the skewers and garnish with an extra smattering of sumac. Serve immediately.