By Keith Floyd
In the continuing saga of the great Australian barbie, mixed with my love of Asian food, herewith a recipe that you can cook either in the luxury of your fitted kitchen or, more enjoyably, on your barbecue on one of those fine summer days, which I am sure we shall be having plenty of now there is the Greenhouse Effect.
Using a mortar and pestle, crush the fresh and dried chillies, onions and ginger to a paste, or whizz in a blender. Add the sugar, saffron and coconut milk.
Season the pork with salt and put in a bowl (not aluminium). Pour over the spice and coconut mixture and leave to marinate for 2 hours or so, turning frequently.
Lift out the pork pieces and barbecue or grill for 3–4 minutes