Latin-Amer­i­can pork ke­babs

YOU Best Recipes: Braai - - Contents -

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.

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