Sticky kink Pork Skewers

Ingredients

• kink, plus 20 ml held back60 ml
• Pork shoulder, in strips500 g
• Fish sauce2 tbsp
• Garlic cloves3

Method

1. Crush the garlic, mix it with the fish sauce and 60 ml kink, and toss the pork through it.
2. Leave it twenty minutes while the grill heats.
3. Thread onto skewers and grill hot, three minutes a side, until the edges catch.
4. Brush with the held-back kink in the last thirty seconds and let it blister.