In the kitchen:

• Soak the Bamboo skewers in water for 15 minutes.
• In a large bowl combine all the marinade ingredients and mix well.
• Add the Pork to the bowl mix and allow to marinade for 15 minutes.
• Skewer the Pork evenly by folding over the belly and compact the Pork by squeezing gently.

At the barbecue:

• Prepare the barbecue for a medium high direct heat approx 220°C. If using a charcoal barbecue, you need ¾ chimney starter of lit briquettes.
• Preheat your grill for 10 minutes with the lid closed.
• Add the Skewers to the Grill and cook over direct heat with the lid down for 3 minutes.
• Turn the pork with a fish slice and cook for a further 2 minutes or until it reaches a core temperature of 75°C.
• Allow to rest for 2 minutes and garnish as desired.