Oriental Pork Skewers

Be prepared for a burst of flavour! These zig-zag skewers are dead easy to cook (they don’t slip and slide on the skewers) and they cook through quickly and evenly. The marinade is outstanding.


  • 1 fresh pork fillet
  • Ina Paarman’s Garlic Pepper Seasoning
  • 6 Rosa tomatoes
  • 1 x 320 ml Ina Paarman’s Sticky Plum & Soy Marinade & Baste
  • 3 T (45 ml) plain yoghurt
  • bamboo or wooden skewers, pre-soaked in water
  • fresh rocket leaves
  • 6 hot dog rolls (optional)

Freeze the pork fillet, flat and straight until very firm around the edges. ± 1 hour.

Remove pork from the freezer and slice lengthways in half. Turn flat sides down on cutting board and slice into thin lengthways strips.

Season pork strips with Garlic Pepper Seasoning. Zig-zag strips onto skewers, finish each kebab off with a tomato. Arrange skewers in a single layer on a flat plate.

Decant the Sticky Plum & Soy Marinade into a smallish mixing bowl. Stir in the yoghurt and spoon over kebabs to spread sauce evenly over meat. Cover and refrigerate.

Marinate for 6 hours or overnight.

Prepare a braai fire with medium heat.

Braai over medium heat, regularly turn and baste with remaining marinade until browned. Serve on a bed of rocket or in toasted hot dog buns with rocket.

Ina's Tip
To toast buns

Butter the cut sides of the buns and then toast, cut sides down, on the braai.

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