Pre-heat the grill to hot. Thread the cubed pork (evenly distributed) onto the metal skewers. Brush with the olive oil then season generously with salt and pepper and sprinkle over the smoked paprika and caster sugar.
Sprinkle half of the cumin seeds on top so that they stick to the oil and pork. Grill the skewers, turning occasionally to ensure even cooking.
Meanwhile, lightly crush the remaining cumin seeds and dry toast them in a dry saucepan over a moderate heat for 1 minute until aromatic.
Remove the pork skewers when they are cooked; roughly 10-12 minutes. Arrange on serving plates and sprinkle over the remaining cumin seeds. Garnish the tops of the skewers with the chopped parsley and serve with the frisee lettuce and lime wedges.
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