Salt and freshly ground black pepper
5ml fennel seeds
2 whole cloves
A small bunch of fresh thyme, finely chopped
4 cloves garlic, finely chopped
150ml tomato sauce
90ml balsamic vinegar
Juice and zest of 1 orange
A handful of fresh coriander leaves, chopped for garnishing
Season the pork fillets with salt and pepper. Mix the rest of the ingredients (except the coriander leaves) into the marinade sauce.
Toss the fillets in the marinade then leave in the mixture in the fridge for half a day.
Place the fillets side by side and insert four metal skewers across the fillets.
Braai over hot coals, regularly brushing on the leftover marinade to build up to a sticky, slightly blackened glaze. When done, slice the fillets between the skewers to create four generously proportioned kebabs.
Serve with a sprinkling of chopped coriander leaves (a squeeze of lemon juice is optional). This works well with oven-baked aubergine, tomato, onion, garlic, origanum, basil and mozzarella and fresh ciabatta. Serves 4.
Wine pairing: Villiera Traditional Barrel Fermented Chenin Blanc or Domaine Grier Grenache.
By Jeff Grier of Villiera Wines.