Pork Neck Skewers with Date BBQ Sauce & Pecan Nut Crumble
- Prep Time: 30 minutes
- Refrigeration Time: 12 hours
- Cook Time: 45 minutes
- Total Time: 13 hours 15 minutes
- Yield: 6-8 servings
- Category: Mains
Description
Juicy cubes of pork neck skewered and basted with a sticky date BBQ sauce, grilled until caramelised, and finished with toasted pecans for festive crunch.
Ingredients
Labneh (make the day before if possible)
500 g plain full-fat yoghurt
Zest of 1 lemon
1 Tbsp (15 ml) fresh mint, finely chopped
Date BBQ Sauce
½ Tbsp (7.5 ml) olive oil
½ white onion, finely chopped
1 garlic clove, grated
100 g pitted dates, chopped
½ C (125 ml) tomato passata
¼ C (60 ml) water
1½ Tbsp (22.5 ml) apple cider vinegar
1 Tbsp (15 ml) soy sauce
1 Tbsp (15 ml) Worcestershire sauce
½ Tbsp (7.5 ml) Dijon mustard
½ tsp (2.5 ml) smoked paprika
¼ tsp (1.25 ml) ground cumin
Pinch of ground cinnamon
¼ tsp (1.25 ml) chilli flakes (optional)
Salt and black pepper, to taste
Skewers
1.5 kg pork neck, cubed
2 Tbsp (30 ml) salt
1 Tbsp (15 ml) black pepper
1 Tbsp (15 ml) paprika
Potatoes & Sauce
700 g baby potatoes
3 Tbsp (45 ml) butter, melted
1 Tbsp (15 ml) salt
½ tsp (2.5 ml) black pepper
¼ C (60 ml) mayonnaise
1 Tbsp (15 ml) Dijon mustard
Juice of ½ lemon
3 Tbsp (45 ml) honey
2 Tbsp (30 ml) parsley, finely chopped
To Serve
100 g pecan nuts, toasted and roughly chopped
50 g pomegranate arils
3-4 fresh chives, finely chopped
Drizzle of olive oil
Salt and pepper, to season
Instructions
Labneh
Spoon the yoghurt into a muslin cloth or clean tea towel, tie up, and hang over a bowl in the fridge for 8–12 hours to drain. Once drained, transfer to a bowl and mix with the lemon zest and mint.
Date BBQ Sauce
Heat the olive oil in a saucepan over medium heat. Add the onion and cook for 5–6 minutes until softened and lightly golden. Stir in the garlic and cook for another minute.
Add the chopped dates, passata, water, vinegar, soy sauce, Worcestershire sauce, mustard, paprika, cumin, cinnamon, and chilli flakes, if using. Season lightly with salt and black pepper. Bring to a simmer, reduce the heat, and cook gently for 15 minutes, stirring occasionally, until the dates are very soft.
Transfer the mixture to a blender or use a stick blender to purée until smooth. Taste and adjust seasoning – add a splash more vinegar for tang, or a little water if the sauce is too thick.
Potatoes & Sauce
Boil the potatoes in salted water until tender. Drain well, toss with the melted butter, salt, and pepper, then roast in an air fryer (or oven) at 200 °C for 5–8 minutes, until golden.
Blend the mayonnaise, mustard, lemon juice, honey, and parsley until smooth, then drizzle over the potatoes just before serving.
Skewers
Season the pork cubes with salt, pepper, and paprika. Thread onto skewers and set aside.
Prepare a medium-heat braai with good-quality charcoal or briquettes; you should be able to hold your hand 12–15 cm above the grid for 5–6 seconds before pulling it away. Place the skewers on the grid. Cook for 10–15 minutes, turning every 4–5 minutes. Begin basting with the date BBQ sauce after the first 5 minutes of cooking, brushing generously each time you turn the skewers.
Continue cooking and basting until the pork is cooked through, caramelised, and lightly charred on the edges. The pork should reach an internal temperature of 75 °C.
Once cooked, remove from the braai and rest the skewers for 5 minutes before serving
To Serve
Arrange the labneh on a board or platter to serve as a base. Pile the skewers on top. Scatter with toasted pecans, pomegranate arils and chives. Add a final drizzle of olive oil over the top and season just before serving.
