This recipe is a real crowd pleaser! We use our NEW Kalahari Desert Salt, Selected by Maldon to make these tasty pork sosaties.
Sosaties are a classic South African kebab, normally comprised of lamb and apricot to bring an infusion of both sweet and savoury. We tweaked this cult favourite and used pork instead to give you a meatier bite with a slightly sweet undertone.
Did you know the name ‘sosaties’ is broken down to reflect ‘sate’, meaning skewered meat, and ‘saus’, which is a spicy sauce in Afrikaans.
Here is how to make our pork sosaties…
- Begin by making the Braai marinade. Mix the spices, grated garlic, mustard, Kalahari Desert Salt, and black pepper with the olive oil in a large bowl. Then add the pork pieces and mix so they are well coated.
- Cover the bowl with clingfilm and place in the fridge for 30 minutes to marinade (you can do this the day before if you would like to get ahead).
- After the meat has marinaded, it is time to assemble the skewers. Place 3 tbsp olive oil in a bowl and add the onion wedges, green pepper, apricots, and bay leaves – toss them so they are all lightly coated (this will help avoid any burning on the Braai). Thread pieces of the meat on to wooden skewers and then alternate between the other ingredients and more pieces of meat until you have 6 full skewers.
- Place the skewers on the hot BBQ or Braai and griddle then for 5 minutes on each side until cooked through and lightly charred in places. At the same time, place the lemon halves on too and allow them to charr.
- Serve the skewers immediately along with the charred lemon squeezed on top.
