Pork skewers

By Drum Digital
29 January 2016

A marinade 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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