PEPPADEW AND BALSAMIC MARINADE

If curry is not your flavour of choice, try this modern marinade – it’s sweet and delicious! Thread the marinated pork onto skewers with whole Peppadews, red onion petals and lemon leaves, and braai (see step 2).

• 5ml salt • 2.5ml white pepper • 1 clove garlic, crushed • 250ml boiling water • 15ml Cajun spice • 15ml tomato paste • 5ml olive oil • 15ml runny honey • 7.5ml cornflour • 30ml Worcester Sauce • 60ml Peppadew pickling liquid (from the bottle) • 60ml balsamic vinegar

Make the marinade Mix all the ingredients except the vinegar together in a small pot, then simmer for 10 minutes until thick and glossy. Allow the marinade to cool. Stir the vinegar into the marinade, then pour the mixture over the pork in a flat dish. Cover and refrigerate overnight, turning the meat every now and then to ensure that it gets well-coated.