Smoky Pineapple Pork Sosaties

Ingredients

• 800 g pork neck or pork fillet, cut into 3 cm cubes
• 2 tsp BlixSam Grill Forge
• 1 tbsp oil
• 1 fresh pineapple, cut into chunks
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 red onion, cut into wedges
• 8–10 sosatie skewers

• ¾ cup BlixSam Smoke Craft Sauce
• 2 tbsp pineapple juice
• 1 tbsp honey
• 1 tbsp Worcestershire sauce
• 1 tsp apple cider vinegar or lemon juice

Method

1. Season the pork: Place the pork in a bowl. Add the oil and Grill Forge and toss until thoroughly coated. Refrigerate for at least 30 minutes.
2. Make the basting sauce: Mix the Smoke Craft Sauce, pineapple juice, honey, Worcestershire sauce and vinegar together.
3. Build the sosaties: Alternate pork, pineapple, red pepper, yellow pepper and onion onto the skewers. Don’t pack them too tightly — a little space helps everything char properly.
4. Start the braai: Place the sosaties over medium-hot coals. Braai for about 4 minutes before turning.
5. Start basting: Once the pork has begun to brown, brush generously with the Smoke Craft mixture.
6. Turn, baste, repeat: Continue braaiing for another 10–15 minutes, turning regularly and brushing with more sauce each time. The sauce should gradually build into a dark, glossy, sticky glaze.
7. Final caramelisation: Give the sosaties one last generous coating of Smoke Craft Sauce and braai briefly over slightly higher heat until the edges of the pineapple and pork are beautifully caramelised.
8. Rest & serve: Remove from the braai and rest for 3–5 minutes before serving.