Method
To make the marinade, pour 280ml of cider into a large dish or mixing bowl and stir in the honey, the cut garlic cloves and half of the thyme (as sprigs – don’t worry about stripping off the leaves). Place the diced pork into the dish, turning the meat once to ensure an even and thorough coating, then cover the dish with clingfilm or foil and leave in the fridge to marinate for at least an hour, and up to overnight.
Towards the end of the marinating time, light the barbecue so that the charcoal will be properly hot when you want to cook. When the pork has had its time, lift it out of the marinade with a slotted spoon and transfer it to a clean dish (discard the marinade). Next, take 8 metal skewers and thread them with the pork and the prepared peppers, courgettes and onion, alternating the meat and vegetables until everything is used up. Brush the skewers lightly with olive oil and season them with salt and pepper, then place them over the hot charcoal and barbecue for about 15 minutes, turning regularly, until cooked through. To finish the skewers, make a glaze by mixing the leaves from the remaining thyme with the maple syrup, and brush this on to the skewers, cooking for a further 5 minutes or until glossy and nicely browned. Serve straight away with your favourite salads and a cool glass of Scrumpy. Cheers!