I tend to start grilling food the second I catch a glimpse of the sun. After all, even if the temperature drops or the clouds threaten, I can always resort to my griddle pan indoors. Pork is an underrated meat for the barbecue, and a slow-cooked shoulder or loin is a wonderful thing. When I’m short on time, however, I often go for mince: it’s reasonably priced and has enough fat for a deliciously juicy skewer. Here, I’ve infused it with Thai seasonings that take me back to the heady experience of eating grilled street food in Bangkok. A feisty mango salad and some rice on the side are all you need for a feast.Grilled pork skewers with roast rice dipping sauce (pictured top)These aromatic skewers are delicious with the spiky, fiery dipping sauce that will keep in the fridge for last several weeks. Arbol chillies are a favourite hot variety from Mexico, but dried chilli flakes will also work.Prep 10 minMarinate 30 min+
Cook 30 min
Makes 10-121 tbsp coriander seeds
2 tsp fennel seeds
2 tsp peppercorns
