Pork skew­ers in soy mari­nade

MAKES 10-12 KE­BABS Prepa­ra­tion 10 min Mar­i­nat­ing Overnight Cook­ing 25 min

YOU Best Recipes: Braai - - Contents -

MARI­NADE

180 ml (¾ c) soy sauce

125 ml (½ c) rice vine­gar or ap­ple cider vine­gar 6-8 gar­lic cloves, crushed

1 onion, finely chopped

30 ml (2 T) cas­tor sugar

4 bay leaves

30-45 ml (2-3 T) oil hand­ful of chopped fresh co­rian­der

KE­BABS

1 kg pork neck, cut into large cubes bay or le­mon twigs (op­tional) lime or le­mon slices or wedges (op­tional) fresh co­rian­der and lime wedges to gar­nish

1 Mari­nade Mix the in­gre­di­ents.

2 Ke­babs Pour the mari­nade over the meat and mar­i­nate overnight.

3 Thread the meat on ke­bab skew­ers or bay or le­mon twigs, al­ter­nat­ing with lime or le­mon slices or wedges, if us­ing.

4 Braai over mod­er­ate coals un­til the meat is browned but not dried out, about 25 min­utes. Brush with the mari­nade from time to time.

5 Gar­nish with fresh co­rian­der and lime wedges.

3

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.