Lean pork is a nutrient-dense source of protein which includes all the essential amino acids. Pork is also an excellent source of thiamin, or vitamin B1, which plays an important role in the breakdown of protein and fat. These braai kebabs are flavoured with cider and apple, well-known complements to tasty pork.
No fire? Simply pop the kebabs in a frying pan or under the grill.
Ingredients
450g pork fillet
300ml dry cider
2 crisp apples
1 tbsp canola oil
1 tbsp chopped fresh sage
Freshly ground black pepper
Get Cooking:
- With a sharp knife, cut the pork into 2.5cm cubes, then place in a large, shallow, non-metallic dish.
- Mix the cider, sage and pepper together in a jug, pour the mixture over the pork and turn until thoroughly coated.
- Cover with cling film and leave to marinate in refrigerator for 1–2 hours.
- When the fire is ready, drain the pork, reserving the marinade.
- Core the apples but do not peel, then cut into wedges.
- Dip the apple wedges into the reserved marinade and thread onto metal skewers, alternating with the cubes of pork.
- Stir the canola oil into the remaining marinade.
- Braai the brochettes, turning and brushing frequently with the reserved marinade, for 12–15 minutes.
Serve immediately.
Serves 4
Nutrition data
Energy: 885kJ
Carbs: 13g
Protein: 25g
Fat: 5g
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