You’ll Need
For the Sosaties
750g pork shoulder, cut into 2cm pieces
12 dried apricots, halved
1 red onion, cut into chunks
1 red pepper, cut into chunks
8 short wooden skewers, soaked
For the Marinade
2 tbsp cider vinegar
2 tbsp vegetable oil
1 tbsp apricot jam
1 tbsp mild curry powder
1 tsp ground coriander
½ tsp ground cumin
½ tsp turmeric
2 garlic cloves, finely grated
1 tsp sea salt
For the Glaze
2 tbsp apricot chutney
1 tbsp hot water
Optional but dangerous
Yellow rice
Tomato sambal
A cold South African lager
Method
Whisk all the marinade ingredients together.
Add the pork, apricots, onion and pepper and marinate in the fridge for at least 4 hours.
Thread the pork, fruit and vegetables alternately onto the skewers.
Preheat your air fryer to 195°C.
Air fry the skewers for 14-17 minutes, turning every 5 minutes.
Mix the apricot chutney with the hot water.
Brush the skewers with the glaze for the final 3 minutes only.
Check the thickest pork piece has reached 75°C.
Rest for 4 minutes and serve with yellow rice and tomato sambal.