PORK CUT: NECK PORTIONS: 6 PREP TIME: 20 MIN COOKING TIME: 10-12 MIN
PEPPER
PORK PINEAPPLE AND
KEBABS
KEBABS • 550-750g PORK CUBES • 1/2 FRESH PINEAPPLE, PEELED, CORED AND CUBED • 2 SWEET RED PEPPERS, CUBED AND SEEDS REMOVED • 1 SMALL ONION, CHOPPED • SALT AND PEPPER TIP: Ask the butcher for 20–25mm-sized pork cubes from a succulent cut, such as neck or shoulder. INGREDIENTS
MARINADE • 1 CUP OLIVE OIL • 30ml TOMATO SAUCE • 25ml APPLE CIDER OR RED WINE VINEGAR • 3 CLOVES GARLIC, CHOPPED • 5ml BRAAI OR CHICKEN SPICE INGREDIENTS
METHOD 1 Soak 10–14 wooden skewers in water. 2 Combine marinade ingredients. 3 Place kebab and marinade ingredients (except the salt and pepper) in a bowl and mix well. 4 Cover and refrigerate for 4 hours or overnight. 5 Skewer pork cubes, pineapple, peppers and onions. Season with salt and pepper.
METHOD
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