Pork Skewers

These braaied pork neck skewers are threaded with chunks of pork, onion and peppers, then basted with a delicious marinade. Grilled to smoky perfection, they're bursting with flavour and are ideal for a summer braai.

Cut:
  • Portions: 8
  • 20 Minutes + 2 Hours Marinating
  • 15 - 20 Minutes
Pork Skewers

Ingredients

  • 1,5 kg pork neck, cut into 5 cm cubes
  • 1 C (250 ml) Braai Sauce
  • 2 large onions
  • 1 large red pepper
  • 1 large yellow pepper
  • 8 metal skewers*

Method

Prepare a medium heat braai. Place the pork neck chunks and Braai Sauce in a sealable bag or plastic container. Toss well to coat the pork evenly, then leave to marinate for at least 20 minutes, or up to 2 hours in the fridge for a deeper flavour.

Cut the onions into eight wedges and the peppers into 5 cm squares.

Thread the skewers, alternating between the pork, wedges of onion and peppers.

Braai the skewers over medium coals for 15-20 minutes, turning every 3-4 minutes to ensure even cooking and a light char. The pork should be cooked through, and the vegetables slightly blistered.

Remove from the heat and allow the skewers to rest for 5 minutes before serving.

Tip: If using wooden skewers, soak them in water for at least 2 hours before braaing to prevent burning.