• approximately 550g – 750 g pork neck cubes
• 1/2 fresh pineapple, peeled, cored and cut into cubes
• 2 x sweet red peppers, seeds and white veins removed and cubed
• 1 cup olive oil
• 30 ml tomato sauce
• 25 ml apple cider vinegar or red wine vinegar
• 1 small onion, chopped
• 3 cloves garlic, chopped
• 5 ml braai & grill or chicken spice
• Salt and pepper

1. You’ll need 10 – 14 wooden skewers soaked in water
2. Place the pork and all the other ingredients except the salt and pepper in a glass, plastic or enamel container and mix well.
3. Cover and place in the fridge for 4 hours or overnight.
4. Skewer the pork cubes, pineapple and peppers onto sticks, and place the remaining marinade in a small pot.
5. Braai the kebabs until light golden brown on all sides. Season with salt and pepper while on the braai.
6. Heat the remaining marinade and cook gently for a few minutes until slightly thickened. Baste the kebabs with this sauce while on the braai.
7. Turn them over as needed and guard against overcooking.
8. Remove from the braai, rest for a few minutes, and enjoy.

The cooked pork belly rashers can be crisped over moderate coals or in the oven using a preheated grill.

USEFUL TIPS:

• Ask the butchery staff for pork cubes from a succulent cut, such as neck or shoulder. The cubes should not be too small. Aim for at least 20 – 25 mm-sized cubes.
• Marinating the cubes in a flavourful sauce can enhance the taste, but avoid sugary marinades containing honey, sugar, jam or syrup.
• Braai kebabs over medium-hot (but not smoking hot) coals until just cooked.
• Rest the kebabs for 5 minutes before serving to improve the juiciness.

Key resource

SA Pork: https://saPork.co.za/