Pork neck and apricot sosaties

These juicy sosaties are packed with flavour and will be a hit at your next braai. Pork neck is a tender, flavourful and affordable cut and perfect for cooking over the coals.

Cut: Pork Neck

Portions: 6
30 Minutes
30 Minutes

Ingredients

Curry Sauce

500 ml water
500 ml white wine vinegar
15 ml curry powder
15 ml garam masala
15 ml fine ginger
15 ml fine turmeric
15 ml ground coriander, toasted
15 ml cornflour
30 ml brown sugar
30 ml smooth apricot jam
30 ml tomato sauce
30 ml Worcestershire sauce
30 ml peach chutney
5 ml salt
5 ml freshly ground black pepper
4 fresh bay leaves

Sosaties

1,5 kg deboned pork neck, sliced into bite-sized cubes
4 onions, sliced into bite-sized cubes and layers separated
500 ml boiling water
300 g soft dried apricots

Method

Combine all the ingredients for the curry sauce in a saucepan and stir while bringing it to the boil over low heat.

Simmer gently for 10 minutes and remove from the heat. Pour the sauce into a clean glass or ceramic bowl and leave to cool to room temperature.

Once the sauce has cooled down completely, add it to the pork and mix well, making sure every piece of pork is covered with sauce. Cover with cling wrap and refrigerate for at least 3 hours (or up to 3 days).

Remove the meat from the fridge at least 2 hours before cooking. Put the onions in a heatproof container and add the boiling water. Leave to stand vir 2-3 minutes before adding the apricots.

Thread the pork cubes, layers of onion and apricots onto wooden or metal skewers. Keep any remaining sauce to brush over the sosaties while grilling over medium coals or in a hot oven.