Friday 23 May 2014

Classic Pork Kebabs Recipe

Living in South Africa now, as I do, braai (South African barbecue) is a national institution. Being a Celt, I like pork, but my wife is not really fond of the meat, finding it too fatty.

So far, only Chinese-style red-cooked pork has really met with her satisfaction. So this simple barbecue recipe was my attempt at making my wife more fond of pork... and it really worked!!!

Classic Pork Kebabs

Serves: 8
Classic Pork Kebabs: Traditional pork, bell pepper and red onion kebabs, marinated in an Asian-style sauce before being cooked over hot coals on a barbecue (grill).


300g (2/3 lb) pork fillet, cubed
2 green bell peppers, cut into squares
2 red bell peppers, cut into squares
2 red onions, halved and cut into wedges

For the Marinade:

1 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp Worcestershire sauce
1 tbsp rice wine (or dry sherry)
1 tsp Chinese five-spice
1 tbsp runny honey
1 tbsp Dijon mustard


Cut the pork into 24 cubes about 3cm in size. Whisk together all the marinade ingredients, add the pork and toss to coat. Set aside to marinade in the refrigerator for 1 hour, turning occasionally to ensure that the pork is evenly coated.

If using bamboo skewers, soak them in a bowl of water for 1 hour before use.

Drain the pork (reserve the marinade). Thread the pork onto the skewers (three pieces on each), alternating with bell pepper pieces or red onion wedges.

Brush the kebabs with any leftover marinade then place on a barbecue over hot coals. Cook for about 25 minutes, turning frequently and brushing with leftover marinade as you do so.

Ensure that the pork is thoroughly cooked through before serving. Accompany with rice and a green salad.

For even more barbecue/grilling/braai recipes, please visit the Celtnet Barbecue and Grilling recipes pages.

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