Pork sosaties are a thing of beauty. When cooked right they are succulent and charrey. They are best braaied, but are great well spaced in a pan too. Preferably cast iron. I like to char them off and serve with natural yoghurt, with fresh garlic and herbs run through it. Admittedly I have a natural yoghurt addiction, but still, they are awesome.
They are quick to cook, easy to prepare and deliver ten fold on every second of prep.
Do them on their own with a salad, or in a wrap or pitta. or or or
Ingredients in the marinade: Olive oil, Lemon Juice, Origanum, Thyme, Salt, Pepper, Paprika.