Heritage Day is one of South Africa’s most loved public holidays, and for many families, it has become Braai Day, too. Every family has its own braai favourites, from boerewors and chops to mielies, roosterkoek and sosaties. These pork and pepper sosaties are a delicious addition to the braai. The pork cooks quickly over the coals, while the red pepper adds sweetness and the green beans bring freshness and crunch. A mustard and spice marinade gives the meat a savoury kick without overpowering it.

Tips: The trick with sosaties is to cut everything into similar-sized pieces so they cook evenly. Don’t pack the skewers too tightly, as the heat needs to move between the pieces. You want the pork golden on the outside and juicy inside, with the vegetables slightly charred but not burnt. Brush the sosaties with any leftover marinade while they cook, but only during the first few minutes. Do not brush cooked meat with marinade that has touched raw pork.

Prep time: 20 minutes | Marinating time: 30 minutes | Cook time: 12–15 minutes | Serves: 4

Ingredients

• 600 g pork fillet or pork neck, cut into cubes
• 1 red pepper, cut into chunks
• 200 g green beans, trimmed
• 30 ml olive oil
• 30 ml wholegrain mustard
• 15 ml lemon juice
• 10 ml honey
• 2 garlic cloves, crushed
• 5 ml smoked paprika
• 5 ml ground coriander
• 2.5 ml salt
• 2.5 ml black pepper
• Wooden or metal skewers

Method

1. If using wooden skewers, soak them in water for 30 minutes before braaiing. This helps stop them from burning over the coals.
2. Place the pork cubes in a bowl. Add the olive oil, mustard, lemon juice, honey, garlic, smoked paprika, ground coriander, salt and pepper.
3. Mix well until the pork is coated. Cover and leave to marinate for at least 30 minutes.
4. Thread the pork, red pepper and green beans onto the skewers, alternating the ingredients as you go.
5. Braai over medium-hot coals for 12–15 minutes, turning often, until the pork is cooked through and lightly charred.
6. Remove from the heat and rest for 5 minutes before serving.