Cut the pork into 36, 1 1/2" to 2" cubes and place in a bowl. Toss in the 1/3 cup dressing. Cover, refrigerate and marinate the pork 4 hours.
Preheat barbecue or indoor grill to medium-high. Divide and thread the pork, onion and bell peppers onto 6 long metal or wooden skewers (see Note). Season the kebabs with salt and pepper. Grill the kebabs, turning occasionally, for 8 to 10 minutes, or until the pork is cooked.
While the kebabs cook, make a flavourful drizzle for them by placing the remaining ingredients in a small pot. Bring to a simmer, cook 1 minute, and then remove from the heat.
When the kebabs are cooked, plate them, drizzle with the mixture in the pot, and serve.
Note: Find Little Creek dressings in our salad dressing aisle. Shake the bottle well before using. If using wooden skewers, to help prevent scorching, soak them in cold water a few hours before using.