1. Pre heat the grill to high. Chuck the pork into a mixing bowl and add the chilli paste, mirin, soy, sesame oil, garlic, ginger and chilli flakes. Mix well so that all the pork gets completely coated in the marinade.
2. Thread the meat onto four skewers – remember that if you are using wooden skewers you need to soak them in warm water for 10 minutes to stop them burning. Pop the kebabs under the grill and cook for 5-6 minutes on each side until cooked through in the middle and lovely and charred in the outside.
3. To serve, divide the skewers between fours plates and scatter over the sesame seeds, spring onions and chilli. Serve immediately with brown rice.

Serves 4

600g pork leg, cut into 1-2 inch cubes
2 tbsp gochujang chilli paste
1 tbsp mirin
2 tsp soy sauce
1 tsp sesame oil
2 cloves garlic, crushed
1 inch ginger, minced
1 tsp chilli flakes

To serve
1 tsp sesame seeds
2 spring onions, finely chopped
½ red chilli, finely chopped
Cooked brown rice