Pork Skewers with Bang Bang Sauce 

PREPARING

1. If using wooden skewers, soak them in cold water beforehand for 20–30 minutes to prevent them from burning in the oven.
2. Place the cubed European pork in a bowl. Add the light and dark soy sauce, oyster sauce, sweet chili sauce, garlic powder, paprika, black pepper, and MSG.
3. Mix the meat thoroughly with the marinade, cover the bowl, and place it in the refrigerator for at least 30 minutes (or overnight) so the pork absorbs all the rich flavours.
4. Thread the marinated pork pieces onto the skewers, leaving small gaps between them for even cooking.
5. Preheat the oven to 180°C using the fan-forced (convection) setting. Arrange the skewers on a wire rack or on a baking sheet lined with parchment paper.
6. Bake for about 15–20 minutes, turning the skewers over halfway through, until the meat is nicely browned and lightly caramelised.
7. While the meat is baking, prepare the sauce: in a small bowl, whisk together the mayonnaise, sweet chili sauce, lime juice, and a pinch of salt and pepper until smooth.
8. Serve the hot, freshly baked pork skewers over fluffy steamed rice, drizzling them generously with the creamy bang bang sauce.