Pork on the coals

Pork is of­ten a cheaper op­tion than red meat. And if you braai it right, it’s food fit for a king

Go! Camp & Drive - - Camp Food -

LEG OF PORK SOUVLAKI Sticky sit­u­a­tion

Cut pork leg chops into blocks and make this tasty souvlaki. It’s a much more eco­nom­i­cal cut than fil­let.


(enough for 4) 500 g pork leg chop blocks salt and freshly ground pep­per, to taste 2 green pep­pers 2–3 baby mar­rows 1 egg­plant 1 cup cherry to­ma­toes ¼ cup le­mon juice ¼ cup olive oil 4 ta­ble­spoons bal­samic vine­gar 1 ta­ble­spoon smoked pa­prika 1 ta­ble­spoon each fresh ore­ganum, dill and rose­mary 4 cloves gar­lic, crushed 125 g feta cheese pita breads tzatziki or Greek yo­ghurt

Here’s how

1 Cut the meat in evenly sized blocks of about 2 x 2 cm, sea­son with salt and pep­per, and put in a Zi­ploc bag. Cut the green pep­pers, baby mar­rows and egg­plant in evenly sized blocks, sea­son with salt and pep­per, and put to­gether with the cherry to­ma­toes in a sec­ond Zi­ploc bag. 2 Mix the le­mon juice, olive oil, vine­gar, pa­prika, herbs and gar­lic to­gether and di­vide evenly amongst the two bags. Place in the fridge overnight or keep out­side the fridge while you get the fire ready. 3 Thread the meat and veg­gies on sep­a­rate sosatie sticks. Braai the sosaties un­til the meat and veg are cooked through and soft. Pull the meat and veg­gies off the sticks, mix in a bowl, and crum­ble in some feta. Keep warm. 4 Toast the pita breads over the coals un­til lightly charred. Fill the warm pita breads with meat, veg­gies and a spoon­ful of tzatziki.

go! Drive & Camp says

Braai the meat and veg­gies sep­a­rately - then you don’t over­cook the meat while wait­ing for the veg­gies to soften.

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