|550g – 750 g||pork neck — cubes|
|1/2||fresh pineapple — peeled, cored and cut into cubes|
|2||red sweet peppers — seeds and white veins removed and cubed|
|1 cup||olive oil|
|30 ml||tomato sauce|
|25 ml||apple cider vinegar — or red wine vinegar|
|1||small onion — chopped|
|3||garlic cloves — chopped|
|5 ml||chicken spice — or braai and grill spice|
|salt and black pepper|
You’ll need 10 – 14 wooden skewers soaked in water.
Place the pork and all the other ingredients except the salt and pepper in a glass, plastic or enamel container and mix well.
Cover and place in the fridge for 4 hours or overnight.
Skewer the pork cubes, pineapple and peppers onto sticks, and place the remaining marinade in a small pot.
Braai the kebabs until light golden brown on all sides. Season with salt and pepper while on the braai.
Heat the remaining marinade and cook gently for a few minutes until slightly thickened. Baste the kebabs with this sauce while on the braai.
Turn them over as needed and guard against overcooking.
Remove from the braai, rest for a few minutes, and enjoy.
Ask the butchery staff for pork cubes from a succulent cut, such as neck or shoulder. The cubes should not be too small. Aim for at least 20 – 25 mm-sized cubes.
Marinating the cubes in a flavourful sauce can enhance the taste, but avoid sugary marinades containing honey, sugar, jam or syrup.
Braai kebabs over medium-hot (but not smoking hot) coals until just cooked.
Rest the kebabs for 5 minutes before serving to improve the juiciness.