Name: Pork, pineapple and pepper kebabs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Braai
Ingredients: 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

Recipe Disclaimer

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Ingredients (10)

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

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Method:

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.

Useful tips

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.