Name: Infinity Stainless Steel
Price range: $$

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

Ingredients:

2-3 packets (about 400g each) PnP beechwood smoked pork steaks, cut into chunks

Salt and milled pepper

2 fennel bulbs, cut into medium chunks

Marinade:

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

Method:

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.