Sosaties 2 RecipeOrigin: South Africa Period: Traditional |
Ingredients:
900g pork, cubed 
Sosaties 2 Preparation:Method:Combine all the ingredients (except the rice) in a bowl. Season with the salt, black pepper and paprika then toss to combine. Cover and refrigerate for 24 hours to marinate. The following day, add a little oil to a wok or large frying pan and when hot turn the meat and marinade into this. Bring to a boil and cook until the pork is tender and cooked through (about 50 minutes). If the sauce is a little thin mix 1 tbsp cornflour (cornstarch) to a slurry with 2 tbsp water and add to the pan. Bring to a boil and thicken for 10 minutes. Serve on a bed of cooked rice. |
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Other recipes with pork and vinegar as primary ingredients: Moroccan Spiced Lamb Shanks Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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