Calories per serving 296

    Serves 4
    Preparation time 25 minutes, plus
    marinating
    Cooking time 7-10 minutes

    600 g (1¼ lb) lean pork loin, cubed

    2 Tbs muscovado sugar
    2 Tbs tomato ketchup
    2 Tbs dark soy sauce
    1 tsp Chinese five-spice powder
    2 Tbs orange juice

    1 Tbs red wine vinegar
    2 tsp ready-made piri-piri sauce or
    marinade

   
     ½ tsp granulated sugar
     4-6 tbs extra-light mayonnaise
     ½ red cabbage, sheredded
     2 carrots, grated
     2 spring onions, thinly sliced
     salt and pepper

• Mix together all the marinade ingredients in a large, non-metallic bowl until smooth. 
• Add the pork and mix until well coated. 
• Cover and leave to marinate at room temperature for 15 minutes.
• Meanwhile, make the coleslaw. 
• Mix together the vinegar, piri-piri sauce or marinade, sugar and mayonnaise in a small bowl. 
• Toss together the cabbage, carrots and spring onions in a large bowl, then add the dressing and mix together until well combined. 
• Season with salt and pepper and set aside.
• Thread the pork on to 8 metal skewers and cook under a preheated grill for 7-10 minutes, turning occasionally, until cooked through and sticky. 
• Serve 2 skewers per  person with the coleslaw and steamed white rice, if liked (remembering to count the extra calories).
• For sweet & spicy pork wraps, cut the pork into strips. 
• Mix together the marinade ingredients as above, add the pork and mix until well coated. 
• Cover and leave to marinate in the refrigerator for 30 minutes. 
• Heat a griddle pan or heavy-based frying pan until hot, add the pork and cook for 6-8 minutes, turning frequently, until cooked through. 
• Divide between 8 small flour tortillas.
• Cut 1 cucumber into thin matchsticks and divide between the tortillas along with 8 shredded spring onions. 
• Roll up each tortilla around the filling and serve.