Chinese BBQ Style Pork Belly and Pineapple Skewers

Meanwhile, remove the pineapple from the tin and quarter each ring.

Remove the pork belly from the packaging and cut it into 3cm chunks. Thread each piece onto the skewer upright, piercing through both the meat and fat layers to keep them secure (2 skewers per person). Alternate the pork belly with the pineapple chunks.

Season with salt and pepper, then place the skewers on a lightly oiled baking tray. Drizzle with a little more oil.

Remove the spring rolls from the packing and pop onto the baking tray alongside the skewers.

When the potatoes have 15-20 mins remaining, roast the skewers and spring rolls on the middle shelf of your oven for the remaining time.

Halfway through, drizzle the char siu paste over the skewers and turn them to coat.

Return to the oven for the remaining time until golden and piping hot. IMPORTANT: Ensure the pork is piping hot throughout.

While everything's in the oven, halve the red chilli lengthways, deseed, then finely chop.

In a medium bowl, combine the coleslaw mix, rice vinegar, ginger puree, sugar and olive oil for the dressing (see pantry for both amounts) and half the sesame seeds.

Season with salt and pepper, toss together and set aside. 

Once your potatoes are cooked, remove from the oven and drizzle over the honey. Sprinkle over the chilli (add less if you'd prefer things milder). TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Once your pork belly is cooked, remove from the oven. Sprinkle over the  remaining sesame seeds.