Cut pork into 1/2 inch (1 cm cubes); place in plastic bag or non-metal sealable container. In a small saucepan, combine brown sugar and water; simmer until sugar dissolves. Increase heat; cook until a syrup forms, about 3 to 4 minutes. Add soy sauce, molasses, coriander and pepper.
Simmer 4 minutes; cool. Add onion, garlic, minced gingerroot and lime juice and pour over pork. Cover and marinate in the refrigerator 2 hours. Meanwhile, presoak wooden skewers in water 1 hour.

Drain marinade into a small saucepan and boil 1 minute. Thread Pork onto skewers. Preheat barbecue on high; reduce temperature to medium. Place skewers on grill; close barbecue cover and grill heat 8 to 10 minutes to medium doneness, basting occasionally with marinade. Serve as an appetizer or snack with peanut dipping sauce. Serve as a main dish with rice and a salad of curly lettuce, cucumbers and strawberries