600 g (1 lb 3 1/2 oz) lean pork loin, cut into cubes
1 tablespoon red wine vinegar
2 teaspoons piri-piri sauce
1/2 teaspoon granulated sugar
4–6 tablespoons extra-light mayonnaise
1/2 red cabbage, shredded
2 carrots, grated
2 spring onions, trimmed and thinly sliced
salt and pepper
2 tablespoons muscovado sugar
2 tablespoons tomato ketchup
2 tablespoons dark soy sauce
1 teaspoon Chinese 5-spice powder
2 tablespoons freshly squeezed orange juice
To make the barbecue marinade, mix together the sugar, tomato ketchup, soy sauce, Chinese 5-spice powder and orange juice in a large bowl until smooth. Tip the pork loin into the bowl and mix until the pork is well coated with the marinade. Set aside to marinate for 15 minutes.
Combine the vinegar, piri-piri sauce, granulated sugar and mayonnaise in a small bowl to make the coleslaw dressing. Toss the cabbage, carrots and spring onions together in a large bowl, then add the dressing and mix until all the ingredients are well combined. Season with salt and pepper and set aside.
Preheat the grill. Thread the marinated pork on to 8 metal skewers and place under the grill for 7–10 minutes, turning occasionally, until cooked through and sticky.
Serve the pork skewers with the coleslaw and with sticky Thai rice, if liked.