Thomasina Miers’ Thai-style recipes for grilled pork skewers with mango, cucumber and mint salad

Pork is an underrated barbecue meat, and this taste of Thailand pairs perfectly with a fiery mango salad 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. 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 10-12 1 tbsp coriander seeds 2 tsp fennel seeds 2 tsp peppercorns 2 stalks lemongrass 1 tbsp muscovado sugar 20g coriander stalks, finely chopped3 garlic cloves, peeled2 tsp fish sauce 1 tbsp sesame oil