Portuguese-style Espetada

By YOU Digital
26 March 2018

Preparation: 10 min | Cooking: 1 hour (includes marinating time) | Serves: 4

Our #JustDelicious take on the traditional espetada!


1 whole head of garlic, roasted

125ml (½c) olive oil

salt and freshly ground pepper

300ml dry sherry

4 bay leaves

100g butter, softened

2kg Eskort Smoked Pork Fillet, cut into 2cm pieces


  • Preheat oven to 200°C.
  • Put the garlic on a baking sheet, drizzle a little of the olive oil over and roast in the oven for 30 minutes or until the cloves are soft and squishy.
  • Remove the garlic from oven and squeeze the cloves out of the skins into a bowl. Mash together to form a paste.
  • Put the garlic, salt, pepper, sherry, rest of the olive oil and bay leaves in a bowl and whisk together.
  • Put the pork fillet pieces into a large bowl, pour the garlic marinade over and toss to coat all the pieces well.
  • Cover with cling film and refrigerate for 30 minutes.
  • Remove the pork from the fridge when ready to cook and thread pieces onto steel or wooden skewers.
  • If you’re using wooden skewers, soak them in water beforehand for 20 minutes so they don’t burn. Keep the marinade for basting.
  • Fire up your braai and when ready braai the pork espetadas, basting with the marinade every now and then, until cooked.
  • Remove from the braai, drizzle the melted butter over and season with salt. Serve warm with a salad or side of your choice.

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