Preheat your oven to 200c (390f)

While the oven is heating, combine the brown sugar, paprika salt and olive oil to form a rub for the meat. Pat the pork dry with paper towel. Massage the rub into the entire surface of the pork including the fat.

Place the pork on a wire baking tray and then onto an oven dish. Pour some water into the dish to create a bain marie. This method of cooking has two advantages: the pork remains moist throughout the lengthy cooking process and the fat from the meat is separated from what you will eventually eat. Check the water throughout and top up as required, ensuring that it does not evaporate. 

To make the peanut sauce put the chilli flakes, lime juice, soy sauce, brown sugar, peanut butter, cold water and olive oil into a food processor. Blitz in the food processor for around 15 seconds. Yes, it's that simple. 

Cut the chicken breasts into bite sized chunks and push them onto your bamboo skewers. 

Cook the chicken skewers on a BBQ, grill or fry pan until brown on the outside and cooked inside. I cook each side before turning the skewers. E.g. treat each chicken skewer as having 4 sides and cook each side before turning them over to the next one. 

Serve on a bed of rice and top with peanut sauce.