RECIPE | Pork neck skewers

Everyone loves a good skewer, but have they tried yours? This tomato juice marinade is in a class of its own.

Serves 6

Preparation time 10 minutes plus marinating time

Cooking time about 15 minutes (depending on the size)

You need

• 1 kg pork neck, in blocks

• bay leaves

FOR THE MARINADE

• ½ cup tomato juice

• 1 small red onion, very finely chopped

• 2 tablespoons lemon juice

• 3 cloves of garlic, chopped

• 2 tablespoons fresh parsley, finely chopped or a big pinch of dried parsley

• 1 tablespoon olive oil

• 1 tablespoon braai salt

• 2 tablespoons apricot jam

Here’s how

1 Mix all the ingredients for the marinade together in a glass or enamel dish. Put the meat in the dish and make sure the marinade covers it completely. Cover the dish with a lid or cling wrap and refrigerate for at least an hour. Turn the pieces over every now and then.

2 Thread the meat onto thick skewers alternating pieces with the bay leaves. (Soak the skewers in water beforehand to prevent them from catching fire over the coals.)

3 Braai the skewers over hot coals for about 10 – 12 minutes, depending on the heat and size of the skewers, to allow the marinade to caramelise. When the meat is cooked, remove the skewers from the grid and set aside to rest for a few minutes before you serve.