Boozy honey-glazed pork espetadas

Are you planning on eating more healthily in the New Year? Then this delicious recipe is for you!


  • 2-3 packets (about 400g each) PnP beechwood smoked pork steaks, cut into chunks 
  • Salt and milled pepper  
  • fennel bulbs, cut into medium chunks


  • ⅓ cup (80ml) each honey and brandy  
  • ¼ cup (60ml) each olive oil and Worcestershire sauce  
  • 3 Tbsp (45ml) treacle sugar or brown sugar  
  • 2 cloves garlic, chopped  
  • 2 Tbsp (30ml) sumac (or 1 Tbsp each lemon zest and milled pepper 

Yoghurt naan bread: 

  • 1¾ cups (270g) self-raising flour  
  • Pinch salt 
  • 1¼ cups (310ml) PnP double-cream plain yoghurt  

To serve:

  • Fennel curls and chopped fronds, for serving 


  • Season pork chunks and set aside. 
  • Combine marinade ingredients and pour over pork chunks to coat well. 
  • Marinate for at least 2 hours or overnight.  
  • For the naan bread, combine self-raising flour, salt and yoghurt.  
  • Knead to form a soft dough, about 8-10 minutes.  
  • Divide into about 10 medium-sized balls and roll them out into an oblong shape (about 2mm thick).  
  • Grill over medium heat on the braai or in a griddle pan for 3-5 minutes, flipping halfway through.  
  • Thread pork chunks and fennel chunks on bamboo skewers, alternating between the two. 
  • Braai over medium-hot coals for 20-25 minutes, turning regularly, until cooked through (baste with excess marinade to make them extra sticky).  
  • Serve with naan bread, garnished with fennel curls and chopped fronds.  

Recipe source: