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.
Braaied pork skewers
Ingredients
- 1,5 kg pork neck, cut into 5 cm cubes
- 1 C (250 ml) Braai Sauce
- 2 large onions
- 1 large red pepper
- 1 large yellow pepper
- 8 metal skewers*
Instructions
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.
Thread the skewers, alternating between the pork, wedges of onion and peppers.
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.
Notes
Tip: If using wooden skewers, soak them in water for at least 2 hours before braaing to prevent burning.
Also See: Pork and mushroom sausage rolls
Recipe and image: SA Pork
