A mouth-watering Pork and Pineapple Kebab recipe from the BBT Lodge kitchen

Pork and Pineapple Kebab with Chunky Chip and Nutty Coleslaw recipe


This is one of our cherished entrée, because the cooking method is really close to the all favourite here in South Africa, a good Braai dinner. We find the preparation for this Pork and Pineapple Kebab recipe with Chunky Chip and Nutty Coleslaw is relatively fast and easy, and therefore makes a good, hassle free for your dinner crowd.
You are welcome to send us your feedback how your meal turned out following our instructions.
Bon appetit!

Feeds 6 people

Ingredients

  • 500g Pork Chops
  • 6 large Bell Peppers
  • 250g fresh (or tinned) Pineapple
  • 6 medium to large potatoes
  • 300g (small head) cabbage – shredded
  • 200g (about 2) carrots – shredded
  • 100g Mayonnaise
  • 50g peanuts (cashew or almonds) – roasted, not salted
  • Sunflower Oil
  • Salt

Portions

  • Allow 5x pieces Pork per person
  • 6x pieces Peppers (mixed Peppers)
  • 3x pieces Pineapple

Marinade

  • 250ml or 1 cup Jimmy’s Sauce
  • 85ml Sunflower oil
  • Extra Smoky Salt and BBQ Spice
  • Divide marinade mix into two bowls

Method for Pork and Pineapple Kebab

Trim rind off each pork chop
Slice into appropriate sized pieces for your requirements and salt all sides
Cut Peppers into approx. 3cm pieces to your required number
Cut Pineapple into 2/3cm pieces
Place Pork in one bowl and Peppers in the other (NOT Pineapple)
Refrigerate and Toss regularly
Thread onto Skewers – Pepper / Meat / Pepper + Pineapple / Meat and so on

Grilling

Light Grill and allow 10 minutes to heat.
Set grill on low heat
Place skewers on grill and turn constantly every 3 minutes or so
Start basting with leftover marinade after 15 minutes
Allow 45 minutes grilling time

Method for Chunky Chips

Peeled and cut the potatoes to wedges – 1 potato should give you about 6 wedges each
Briskly boil (parboil) potatoes in salt water for 4 minutes – Only add the potatoes when the water is already boiling
Heat the oil to 180 degrees Celsius (use a thermometer for the oil if possible)
Fry the chips in the oil for 8-10 minutes
Put paper towels in a basket or bowl on drain the chips for about 30 seconds
Season with salt to your taste

Method for Coleslaw

Put the shredded Cabbage and Carrots in a large mixing bowl
Add the Mayo, some salt (or sugar) and black pepper for seasoning
Mix it together well
Add nuts and mix again
Let it settle in refrigerator for 20-30 minutes before plating

More recipes from the By Bush Telegraph Lodge kitchen

Photo credit: Antal Ujvari

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