600g (1.3 lb) pork neck steaks cut into 3 cm (1 inch) cubes
salt and white pepper
4 wooden skewers, soaked in cold water for at least 30 minutes
Peppadew® Sweet Piquanté Pepper marinade:
125 ml (1/2 cup) Diced Peppadew® Sweet Piquanté Peppers, drained
15 ml (1 tbs) garlic, chopped
15 ml (1 tbsp) fresh ginger, chopped
125 ml (1/2 cup) white wine
15 ml (1 tbsp) honey
15 ml (1 tbsp) olive oil
15 ml (1 tbsp) ice cold butter
Sweet Piquanté Pepper Salsa:
250 ml (1 cup) cubed fresh pineapple
125 ml (1/2 cup) cubed kiwi fruit
125 ml (1/2 cup) whole Peppadew® Sweet Piquanté Peppers, quartered
Salt and ground black pepper to taste
Season the pork lightly with salt and white pepper. Blend all the marinade ingredients, except the butter, in a food processor to a paste. Toss the pork very well with the marinade in a glass dish, cover and refrigerate for 6 hours.
Remove the pork from the glass dish and scrape off the marinade. Thread the pork onto the wooden skewers. Heat the marinade over gentle heat and simmer for a few minutes. Stir in the ice cold butter and keep warm.
Make the salsa. Combine all the ingredients and season with salt and ground black pepper. Set aside.
Grill or barbecue the pork kebabs to your liking, spoon over a bit of the marinade sauce, and serve with the Peppadew® Sweet Piquanté Pepper salsa.
Peppadew® Sweet Piquanté Peppers shine in this Portuguese inspired marinade and the humble pork neck is transformed to gourmet status. You can grill the kebabs in the oven or over the braai and we like to serve it with a simple salsa of pineapple, kiwi fruit and Diced Peppadew® Sweet Piquanté Peppers.