Sweet, spicy and sticky pork sosaties – a real South African braai crowd-pleaser with pineapple juice for tenderness and a hint of heat!
Makes between 8-14 sosaties
Ingredients (Marinade):
- 5 cloves fresh garlic
- 1 Tbsp paprika
- Chilli flakes to taste
- ½ cup pineapple juice
- ¼ cup soy sauce
- 3 Tbsp tomato sauce
- 2 Tbsp sugar
- 2 Tbsp oil
Best pork cuts to use:
- Pork Neck: Popular choice, it has enough fat content to remain juicy and prevent from drying out.
- Pork Shoulder: Often recommended for its flavour and marbling.
- Pork Loin: Leaner cuts that work well if marinated overnight.
- Pork Belly: Can be tricky due to its fat content.
Optional extras: Add pieces of onion, green pepper, garlic, apricot or pineapple between the layers of meat.
Method:
- Blend all the marinade ingredients together and pour into a marinade dish or resealable plastic bag.
- Cut the pork into cubes and add to the marinade. Mix everything well and close the lid of the marinating bowl or seal the bag.
- Let it marinate in your fridge overnight.
- Thread the pork onto the skewers (adding optional extras between the pieces if desired).
- Braai the sosatie over hot coals, turning occasionally until the meat is cooked. Total braai time should be about 10-15 minutes depending on size.
- Baste frequently with the leftover marinade during cooking for a caramelized finish but don’t baste in the final few minutes of the braai.
These sticky, flavour-packed pork sosaties are always the first to disappear at a braai!
