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, season them with salt, pepper and lemon juice. Toward the end of the cooking a liberal sprinkling of oreganum is never unwarranted. 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 love to pick up flavour and spicy fresh chilli and garlic sauce come a really close second.
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