PORK BELLY WITH SIRACHA, HONEY, AND MUSTARD

Sticky on sticks

By doing the meat and vegetables on separate kebabs, it’s easier to concentrate on cooking the pork. Because the pork belly cubes are fatty, you have to braai them long and slow – as the fat starts dripping, the flames can flare up. So it’s a labour of love keeping eye on them, but when you get it right, you’ll be dining like a king!

Ingredients

(serves 4)

1 kg boneless pork without skin, sliced into 2 cm cubes

1 pineapple, peeled and cubed 1 each red and yellow pepper, minus seeds and cut into 2 cm cubes

FOR THE SAUCE

1 tablespoon honey, slightly heated till runny

1 tablespoon Dijon mustard 1 tablespoon sriracha sauce 1 tablespoon olive oil

Here’s how

1 Season the pork with salt and pepper and thread it onto 4-6 kebab sticks. Remember to soak wooden sticks in water first so they don’t catch fire over the coals.

2Now braai the meat slowly for 20 minutes over medium-high coals. Turn regularly, and regulate the temperature to prevent the pork from catching before enough of the fat has fried out.

3 Whisk together the sauce ingredients and baste it over the pork. Then braai the pork for the last 5 minutes or so until the meat is sticky and lightly caramelised.

4 Thread the pineapple and peppers – onion goes well with this, too – onto more sticks and braai them for the last 5-10 minutes with the meat until juicy. Serve them together.

Drive & Camp says The basting sauce is just as delicious with chicken thigh sosaties.