Pork skewers

By Hope Malau
30 January 2016

This marinade is also perfect for the other white meat.

Preparation: 15 min Marinating: 60 min Cooking: 30 min Serves: 6

  • 30 ml (2 T) oil
  • 15 ml (1 T) coriander seeds, toasted and crushed
  • 5 ml (1 t) fennel seeds, crushed
  • 1 onion, sliced
  • 2 cm fresh ginger, grated
  • 3 garlic cloves, finely chopped
  • 15 ml (1 T) curry powder
  • 10 ml (2 t) turmeric
  • 60 ml (¼ c) cold water
  • 80 ml (? c) vinegar
  • 45 ml (3 T) sugar
  • salt and freshly ground black pepper
  • 1 kg pork goulash, cubed
  • 6 baby onions, peeled and halved
  • 12 dried apricots

1. Heat the oil in a pan and add the dry seeds. Fry for a few seconds then add the onion, ginger, garlic, curry powder and turmeric.

2. Fry the onions until they’re soft. Add the water, vinegar and sugar and let the marinade cook for about 3 minutes. Season to taste. Let the marinade cool completely.

3. As soon as the marinade has cooled, in a plastic bowl add the pork, baby onions and apricots to the marinade. Place in the fridge for 1 hour.

4. Push the pork cubes onto skewers, alternating with pieces of onion and apricots.

5. Place a large pan over medium heat, add the skewers and cook for 20 minutes, turning the skewers as you cook.

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