Five-spice grilled pork belly

Almost any cut will work. As would a small pork steak or chop.

Ingredients (makes 20 skewers)

750g pork belly
For the marinade:
3 cloves garlic
1 thumb-sized lump ginger
2 tbsp light soy sauce
3 tbsp rice wine
1 lightly heaped tsp five-spice powder
1 tsp salt
2 tbsp runny honey
20 flat, strong wooden skewers

Put the pork on a chopping board and slice in half lengthways, then cut each half into thin strips no thicker than 2cm. Put the pieces of meat into a dish or roasting tin.

Peel and finely crush the garlic using a pestle and mortar. Peel and finely grate the ginger into the garlic. Stir in the soy sauce, rice wine, five-spice, salt and honey. Tip this marinade over the pork and toss gently to lightly coat the meat. Set aside for a good hour, though a couple more (or overnight) would be better. Soak the skewers for an hour or more in cold water.

Thread each piece of meat on to a skewer. Get the grill hot. When the charcoal is grey and there are no longer flames or vividly glowing coals, lay the skewers on the bars of the grill. Leave until the underside is golden brown (the timing will depend on the thickness of your pork and the heat of your charcoal, but you should reckon on about 8-10 minutes), then turn and cook the other side.

When the pork is cooked through and the fat deep golden, remove and serve.