Braaied Pork Neck Skewers with Plum Glaze & Coriander-Chilli Salsa
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Braai
Description
Juicy braaied pork neck skewers with a sticky plum glaze, served alongside golden halloumi & charred watermelon skewers, with a vibrant coriander-chilli salsa.
Ingredients
Plum Glaze
250 g ripe plums (approximately 4 medium plums), halved, pitted and finely chopped
2 Tbsp (30 ml) soft brown sugar
¼ C (60 ml) red wine
1 Tbsp (15 ml) apple cider vinegar
1 Tbsp (15 ml) soy sauce
1 tsp (5 ml) freshly grated ginger
1 tsp (5 ml) finely chopped fresh rosemary
1 tsp (5 ml) Dijon mustard
Freshly ground black pepper, to taste
Water, as needed
Coriander-Chilli Salsa
1 C (250 ml) fresh coriander, finely chopped
1 small red chilli, finely chopped, seeds removed for less heat
1 garlic clove, finely grated
2 Tbsp (30 ml) finely diced red onion
3 Tbsp (45 ml) olive oil
1½ Tbsp (22.5 ml) fresh lime juice
1 tsp (5 ml) finely grated orange zest
1 Tbsp (15 ml) fresh orange juice
1 tsp (5 ml) red wine vinegar
Salt and freshly ground black pepper, to taste
Pork & Red Onion Skewers
600 g pork neck, cut into 2.5–3 cm cubes
1 red onion, cut into wedges
1 Tbsp (15 ml) olive oil
Salt and freshly ground black pepper, to taste
Halloumi & Watermelon Skewers
250 g halloumi, cut into 2.5 cm cubes
400 g seedless watermelon, cut into sturdy 3 cm cubes
1 Tbsp (15 ml) olive oil
Salt and freshly ground black pepper, to taste
To Serve
Lime wedges
Instructions
Sticky Plum Glaze
Place the chopped plums, brown sugar, red wine, apple cider vinegar, soy sauce, ginger, rosemary and Dijon mustard in a small saucepan. Season with black pepper and bring to a gentle simmer over medium-low heat.
Cook for 12–15 minutes, stirring occasionally, until the plums soften and the mixture reduces to a thick, glossy glaze. Lightly mash the fruit for a textured glaze, or blend until smooth. If the glaze becomes too thick, add a splash of water. Set aside to cool slightly.
Coriander-Chilli Salsa
Combine the coriander, chilli, garlic and diced red onion in a bowl. Stir in the olive oil, lime juice, orange zest and juice and red wine vinegar. Season with salt and black pepper, then set aside for 15–20 minutes to allow the flavours to develop.
Pork & Red Onion Skewers
Thread the pork and red onion onto four large metal skewers, alternating the ingredients. Leave a little space between each piece to allow the heat to circulate. Brush lightly with olive oil and season with salt and black pepper.
Prepare a braai over medium-hot coals. Place the skewers on the braai and cook for approximately 15–20 minutes, turning carefully every few minutes. Move them to a cooler part of the braai if the onion begins to char too quickly before the pork is cooked through. Cook until the pork reaches an internal temperature of 63°C, then allow it to rest for at least 3 minutes.
During the final 3–4 minutes of cooking, brush the pork generously with the plum glaze, turning carefully to caramelise it without burning. Avoid brushing the glaze onto the skewers too early, as the sugar can burn over the hot coals.
Halloumi & Watermelon Skewers
Thread the halloumi and watermelon onto four large metal skewers, alternating the ingredients. Leave a little space between each piece to allow the heat to circulate. Brush lightly with olive oil and season with salt and black pepper.
Braai over medium coals for approximately 4–6 minutes, turning carefully every few minutes, until the halloumi is golden brown and the watermelon is slightly charred. Move the skewers to a cooler part of the braai if they begin to char too quickly.
To Serve
Arrange both types of skewers on a serving platter and spoon over the coriander-chilli salsa, or serve it alongside. Serve immediately with lime wedges.
