Step 1

Combine pork, sweet chilli sauce, sugar, garlic, vinegar and fish sauce in a large glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 1 hour to develop the flavours.

Step 2

Thread pork onto lemongrass stems. Preheat a barbecue or chargrill on high. Brush pork evenly with oil. Cook on grill for 3-4 minutes each side or until just cooked through. Transfer to a plate and cover with foil to keep warm. Place limes, cut-side down, on chargrill and cook for 2 minutes or until brown.

Step 3

Arrange pork skewers and limes on a serving platter. Garnish with chilli and lime leaves, and serve immediately.