PORK, RED PEP­PER AND BASIL KE­BABS

Move! - - RECIPES -

Serves 6 IN­GRE­DI­ENTS

45ml (3 ta­ble­spoons) white su­gar 65ml (¼ cup) soy sauce 65ml (¼ cup) Worces­ter­shire sauce

125ml (½ cup) tomato sauce 45ml (3 ta­ble­spoons) oil 1 onion, diced 4 cloves gar­lic, chopped salt and freshly ground black pep­per

1kg leg of pork, cut into chunks

1 red pep­per, cut into large cubes

1 green pep­per, cut into large cubes

12 bam­boo skew­ers, soaked in wa­ter for 30 min­utes

IN­STRUC­TIONS

To make the mari­nade for the pork, whisk the su­gar, soy sauce, Worster­shire sauce, tomato sauce, oil, onion, gar­lic, salt and black pep­per to­gether in a large bowl. Add the pork pieces and toss to coat with the mari­nade. Cover the mix­ture and re­frig­er­ate for at least 2 hours or overnight. Place the pork pieces onto the soaked skew­ers, al­ter­nat­ing with the red and green pep­pers. Cook on the braai over medium heat un­til the pork is no longer pink in the cen­tre, 3 to 5 min­utes per side. Serve with potato salad.

COST PER SERV­ING: R25

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