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
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
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.