Latin-American pork kebabs
Tamarind adds a delicious sour tang to Asian dishes.
1 deboned, skinned pork loin, cut into thin
strips (see tip below)
150 g tamarind paste
80 ml (¹⁄₃ c) soy sauce
80 ml (¹⁄₃ c) brown sugar
60 ml (¼ c) water
4 garlic cloves, crushed
2 ml (½ t) chilli flakes
1 Thread the pork strips concertina-style (see picture above) onto kebab skewers.
2 Marinade Mix the ingredients. Pour over the skewers and marinate overnight.
3 Braai over moderate coals until just done and fragrant but not dry, about 25 minutes. Brush from time to time with the marinade.
MAKES 20-25 KEBABS Preparation
10 min Marinating Overnight Braaiing 25 min
TIP The entire pork loin should make more than 25 kebabs, so cut as much as you need and freeze the rest of the meat.