OUTDOOR COOKING
Alfresco Cooking
Fire adds more than flavour. It builds anticipation. You cannot rush coals. You read them, adjust the braai grid’ s height, rotate the meat, listen for the sizzle. It is hands-on, instinctive cooking that rewards patience.
Pull up a chair and let the flames do what they have always done best.
1. BRAAIED PORK SKEWERS
By SA Pork @ sa _ pork
These braaied pork neck skewers are threaded with pork, onion, and peppers, then basted with a rich marinade. Grilled to smoky perfection, they deliver bold flavour and suit any braai.
Makes: 8 skewers
INGREDIENTS
• 1kg pork neck, cut into 5cm cubes
• 1 cup braai sauce
• 2 large onions
• 1 large red pepper
• 1 large yellow pepper
• 8 metal skewers
• salt & pepper
METHOD
1. Prepare a medium heat braai.
2. Place the pork neck chunks and braai sauce in a sealable bag or a 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 deeper flavour.
3. Cut the onions into eight wedges and the peppers into 5cm squares.
4. Thread the skewers, alternating between pork, onion wedges and peppers.
5. Braai the skewers over medium-hot 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.
6. Remove from the heat and let the skewers rest for 5 minutes before serving.
Tip: If using wooden skewers, soak them in water for at least 2 hours before braaing.
essentialflavours. co. za • Autumn 2026 | 21