Pork kebabs with sticky marinade
50 - 500 g pork cubes, cut from the leg, shoulder, or neck (20 25 mm cubes) (you can ask your butcher to cut these for you)
1 x bottle sticky rib marinade (available from any good supermarket)
125 ml dried peaches or apricots
250 ml cold or lukewarm rooibos tea
2 - 3 onions, cut into quarters, or 8 - 10 small onions lemon leaves or fresh bay leaves (optional)
button mushrooms one punnet
112 cup (125 ml) sweet pepper pieces (green or red)
salt and pepper for seasoning
wooden skewers, soaked in water for at least 20 minutes
Place the pork cubes in a glass or ceramic dish and pour sticky rib marinade over to cover the meat. Cover with cling wrap. After about 30 minutes, add the onion, mushrooms and pepper pieces.
Soak the peaches or apricots in the rooibos tea. Leave the meat mixture and the apricots or peaches in the fridge overnight to absorb the flavours. Stir now and then.
The next day, when ready to braai or grill, get going and put the coals or the oven grill on.
Skewer pieces of pork on the soaked wooden skewers, and alternate them with the onions, apricots or peaches, mushrooms, green peppers and lemon leaves.
Season with salt and pepper.
Braai or grill over medium-hot coals. Slower and longer on the braai or under the oven grill will give a better result than smoking hot coals or a very high oven temperature. Do not overcook. Any leftover marinade can be painted onto the pork kebabs while they are on the braai or under the grill.
Place in the kitchen for at least 5 - 7 minutes to "rest" the pork and reabsorb the meat juices evenly.
Serve with crisp bread rolls or couscous salad.