These braaied pork neck skewers are threaded with chunks of pork, onion and peppers, then basted with a delicious marinade. Grilled to smoky perfection, they’re bursting with flavour and are ideal for a summer braai. CUT: PORK NECK PORTIONS: 8 I PREP: 20 MINUTES + 2 HOURS MARINATING I COOK: 15 – 20 MINUTES
Method
- Prepare a medium heat braai. Place the pork neck chunks and Braai Sauce in a sealable bag or plastic container. Toss well to coat the pork evenly, then leave to marinate for at least 20 minutes, or up to 2 hours in the fridge for a deeper flavour.
- Cut the onions into eight wedges and the peppers into 5 cm squares.
- Braai the skewers over medium coals for 15-20 minutes, turning every 3-4 minutes to ensure even cooking and a light char. The pork should be cooked through, and the vegetables slightly blistered.
- Remove from the heat and allow the skewers to rest for 5 minutes before serving.
*Tip: If using wooden skewers, soak them in water for at least 2 hours before braaing to prevent burning.
