Pork neck and apricot sosaties

These juicy sosaties are packed with flavour and will be a hit at your next braai. Pork neck is a tender, flavourful and affordable cut and perfect for cooking over the coals.

Cut:
  • Portions: 6
  • 30 Minutes
  • 30 Minutes
Curried pork neck and apricot sosaties

Ingredients

Curry Sauce

  • 500 ml water
  • 500 ml white wine vinegar
  • 15 ml curry powder
  • 15 ml garam masala
  • 15 ml fine ginger
  • 15 ml fine turmeric
  • 15 ml ground coriander, toasted
  • 15 ml cornflour
  • 30 ml brown sugar
  • 30 ml smooth apricot jam
  • 30 ml tomato sauce
  • 30 ml Worcestershire sauce
  • 30 ml peach chutney
  • 5 ml salt
  • 5 ml freshly ground black pepper
  • 4 fresh bay leaves

Sosaties

  • 1,5 kg deboned pork neck, sliced into bite-sized cubes
  • 4 onions, sliced into bite-sized cubes and layers separated
  • 500 ml boiling water
  • 300 g soft dried apricots

Method

Combine all the ingredients for the curry sauce in a saucepan and stir while bringing it to the boil over low heat.

Simmer gently for 10 minutes and remove from the heat. Pour the sauce into a clean glass or ceramic bowl and leave to cool to room temperature.

Once the sauce has cooled down completely, add it to the pork and mix well, making sure every piece of pork is covered with sauce. Cover with cling wrap and refrigerate for at least 3 hours (or up to 3 days). 

Remove the meat from the fridge at least 2 hours before cooking. Put the onions in a heatproof container and add the boiling water. Leave to stand vir 2-3 minutes before adding the apricots. 

Thread the pork cubes, layers of onion and apricots onto wooden or metal skewers. Keep any remaining sauce to brush over the sosaties while grilling over medium coals or in a hot oven.