Curry and coconut pork kebabs

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PHOTO: Annelien Pienaar
PHOTO: Annelien Pienaar
Prep Time: 10 minutes
Servings: 6
Cooking Time: 25 minutes
  • 400ml - coconut milk
  • 45ml - soy sauce
  • 5-10ml - Tabasco sauce
  • 15ml - brown sugar
  • 5ml - salt
  • 2,5ml - ground white pepper
  • 5ml - masala
  • 150ml - condensed milk, cold
  • 1kg - pork leg or shoulder meat, cut into 3-cm cubes
  • 12 - rashers streaky bacon
  • 30ml - lemon and fennel salt

If you prefer a meat dish with a bite, these Tabasco-flavoured kebabs is just the thing for you.

1. In a saucepan, bring the coconut milk, soy sauce, Tabasco, sugar, salt, pepper and masala to the boil and cook for 10 minutes for the flavours to develop.

2. Remove from the heat, pour into a glass bowl and add the cold condensed milk. Stir well and allow to cool to room temperature.

3. In the meantime, soak 6 kebab skewers in cold water.

4. Combine the meat with the coconut milk mixture and marinate for 1 hour. Thread the cubes and bacon, alternating, on the skewers.

5. Cook the kebabs on the braai until done (about 15 minutes), turning often. (I prefer using a hinged braai grid.)

6. Season with the lemon and fennel salt and serve with a salad.

For more delicious pork recipes, go to SA Pork

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