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Prepare these before the braai, so the marinade has plenty of time to infuse the meat with flavour.
Makes 8
Preparation: 30 minutes, plus marinating time
Cooking time: 10–12 minutes
- 1kg boneless pork shoulder or neck, cut into 25mm cubes
- soft dried apricots, bay leaves, green pepper chunks and onion petals
CURRY MARINADE
- 5ml salt
- 2.5ml ground black or white pepper
- 1 garlic clove, crushed
- 1 large onion, finely chopped
- 250ml boiling water
- 20ml mild curry powder
- 5ml olive oil
- 15ml brown sugar (or to taste)
- 7.5ml cornflour
- 30ml chutney or apricot jam
- 125ml brown vinegar
1. Make the marinade: Mix all the ingredients except the vinegar together in a small pot, then simmer for 10–15 minutes until thick and glossy. Allow the marinade to cool. Stir the vinegar into the marinade, then pour the mixture over the pork in a flat dish. Cover and refrigerate for a day or two, turning the meat every now and then to ensure that it gets well-coated with the marinade.
2. Make the sosaties: Thread the apricots, bay leaves, green pepper, onion and pork onto skewers. Braai the sosaties over mild coals until cooked (usually 10–12 minutes), brushing with marinade at regular intervals. Remember to be extra vigilant; because the marinade contains sugar, it can catch quickly if the fire is too hot.
PEPPADEW AND BALSAMIC MARINADE
If curry is not your flavour of choice, try this modern marinade – it’s sweet and delicious! Thread the marinated pork onto skewers with whole Peppadews, red onion petals and lemon leaves, and braai (see step 2).
- 5ml salt
- 2.5ml white pepper
- 1 clove garlic, crushed
- 250ml boiling water
- 15ml Cajun spice
- 15ml tomato paste
- 5ml olive oil
- 15ml runny honey
- 7.5ml cornflour
- 30ml Worcester Sauce
- 60ml Peppadew pickling liquid (from the bottle)
- 60ml balsamic vinegar Make the marinade
Mix all the ingredients except the vinegar together in a small pot, then simmer for 10 minutes until thick and glossy. Allow the marinade to cool. Stir the vinegar into the marinade, then pour the mixture over the pork in a flat dish. Cover and refrigerate overnight, turning the meat every now and then to ensure that it gets well-coated.
