Serves 4

Ingredients

500g pork shoulder (lean), sliced for skewers
½ tsp salt
Glaze
5 Tbsp cranberry sauce
1 Tbsp tamarind paste
1.5 Tbsp fish sauce
1 Tbsp garlic, minced
1 red chili, diced finely

METHOD

Season the pork with salt and set aside for 10 minutes. In a small saucepan, combine all the glaze ingredients. Bring to a gentle simmer and cook for 5–6 minutes, stirring occasionally, until the mixture thickens slightly. Pour the glaze over the pork and toss well to coat evenly. Thread the pork onto 4 skewers. Place the skewers on a baking tray and grill in a preheated oven at 180°C for 30–35 minutes, or until the pork is cooked through and lightly caramelized. Turn the skewers halfway through cooking to ensure even grilling and browning. Remove from the oven and serve hot with your favourite vegetables or salad.