Kebabs

Use either lean pork shoulder, collar or leg steaks and cut into cubes. Thread 3-4 pieces onto long skewers (if wooden pre-soak in water to prevent burning). Don’t squash meat together too much on skewers as it will slow cooking down. Place skewers on preheated BBQ and cook for 12-15 minutes, turning occasionally.

Ribs

For fall-off-the-bone ribs
Take a large saucepan and fill with water, add 2 star anise and 6 whole black peppercorns, top with a lid and bring to the boil. Add pork spare ribs or half a rack, and simmer for 30 minutes. Remove ribs from pan and discard water. Allow to cool slightly and cook on a pre heated BBQ.

Sticky ribs:
Mix plum sauce, soy sauce and sweet chilli into a large dish. Thoroughly roll the pre-cooked ribs in the sauce until covered. Place on preheated BBQ. Cook slowly or on a low heat until glaze is sticky and golden. Don’t allow to burn.

Green Pepper and Chilli Mojo:
Into a bowl put 1 green pepper and 1 green chilli, deseeded and very finely chopped, 30ml (2tbsp) fresh coriander, chopped, 5ml (1tsp) olive oil, 10ml (2tsp) sweet chilli sauce, ½ lime, juice and stir.

Mango Salsa:
Mix together 425g canned mango, drained and chopped, 15ml (1tbsp) fresh coriander, chopped, 15ml (1tbsp) fresh parsley, chopped, 1 small red onion, sliced, and a pinch of cumin, ginger and cinnamon.

Serve with Green Pepper and Chilli Mojo or Mango Salsa