I tend to start grilling food the second I catch a glimpse of the sun. After all, even if the temperature drops or the clouds threaten, I can always resort to my griddle pan indoors. Pork is an underrated meat for the barbecue, and a slow-cooked shoulder or loin is a wonderful thing. When I’m short on time, however, I often go for mince: it’s reasonably priced and has enough fat for a deliciously juicy skewer. Here, I’ve infused it with Thai seasonings that take me back to the heady experience of eating grilled street food in Bangkok. A feisty mango salad and some rice on the side are all you need for a feast.
