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Peri Peri Pork Neck Espetada with Lemon Yoghurt Dipping Sauce
Add a little spice to your weekend feast with these braai-friendly Peri-Peri Pork Espetadas.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 10 mins
Ingredients
Pork
1.5 kg pork neck steaks
olive oil
salt and pepper
Sauce
1 red pepper, charred, skin removed and roughly chopped
5 garlic cloves, roughly chopped
4 birds eye chillies
4 red serrano or jalapeño chillies
1 Tbsp (15 ml) smoked paprika
2 bay leaves
¼ C (60 ml) tomato sauce
¼ C (60 ml) red wine vinegar
zest and juice of 1 small lemon
salt and pepper
Herbed Yoghurt
1 C (250 ml) double cream plain yoghurt
zest and juice of 1 small lemon
2 Tbsp (30 ml) chopped chives
salt and pepper
Method
Pork Espetada
Start a medium-sized fire. Cut the pork neck steaks in half horizontally so that you have 2 strips. Thread the strips of steak concertina-style onto the skewer or skewers (depending on the size you have) and set aside.
Char the red pepper over the fire or on a gas cooker until the skin is black. Place the pepper into a plastic bag to steam for 5 minutes, then rub the skin off and discard. Place the pepper and the rest of the peri peri sauce ingredients into a blender and blitz until smooth. Season to taste. Take one cup of sauce out and place into a separate bowl – use this as the basting for the pork and keep the rest of the sauce to serve.
Herbed Yoghurt
Mix the ingredients for the yoghurt together in a bowl and set aside to allow the flavours to infuse.
Pork Espetada cont.
Drizzle the espetadas with olive oil and season with salt and pepper. Braai the pork for 2 minutes a side over hot coals to caramelise. After 4 minutes, brush the pork using the cup of reserved sauce and continue braaing for another 8-10 minutes. Turn the espetada and re-baste as you braai to build up a charry crust.
Remove the espetadas from the heat and allow to rest for at least 5 minutes before serving with extra peri peri sauce and yoghurt sauce for dipping. A real crowd pleaser!
