Serves
6
Big, bold and just the thing for the manne! Remove the cubes of meat from the skewers for serving. Cooking the meat on the skewers allows more of the surface to brown and to develop that delicious smoky flavour.
Recipe Category
Products in this recipe
You will need
1.5 kg pork neck, cubed ± 3 – 4 cm
Ina Paarman’s Braai & Grill Seasoning
Ina Paarman’s Sticky Plum & Soy Marinade & Baste
¼ cup (60 ml) olive oil
metal skewers or sosatie sticks
bay leaves, soaked in water
Method
Season the cubed meat with Braai & Grill Seasoning. Toss with ½ cup (125 ml) Plum Marinade and ¼ cup (60 ml) olive oil. Leave to stand at room temperature for an hour.
Thread the meat, interspersed with soaked bay leaves, onto skewers.
Prepare a medium fire and sear the Espetadas all round, turning regularly, until browned and cooked through.
Squeeze more Marinade over hot cooked Espetadas while hot off the fire.
Pork neck
Slice into 3 – 4cm cubes
Toss with Marinade and oil before threading
Braaiing!
The perfect Marriage!
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