Directions

Prep Time: 15- 20 min

Cooking Time: 15 - 20min

Serves: 4 -6 portions

1. Marinade the Pork Neck in the Orange Juice, Chilli Powder, Honey, Olive Oil, Garlic Powder and Onion Powder for 2-3 hours.
2. For the bread, Sieve the flour into a large bowl and stir in the salt and ground coriander.
3. Make a well in the flour and pour in 140ml warm water and 1 tablespoon olive oil.
4. Mix to a sticky but firm consistency.
5. Knead for 5-6 mins until smooth and elastic, adding a touch more flour if needed.
6. Set aside and rest while lighting the braai.
7. Thread the meat on to a skewer and cook on the braai for 10 – 12 minutes until tender.
8. Baste with marinade continuously during cooking.
9. Divide the dough into 6 equal portions and roll each piece into a ball.
10. Using a floured rolling pin, roll each ball into an oval, roughly 18cm long.
11. Cook the flatbreads directly on the braai for 2 to 3 minutes each side until charred.
12. Remove and drizzle with the remaining oil and fresh coriander.
13. Meanwhile fry the Hawaiian Stir-fry mix in a hot pan until excess moisture has evaporated.
14. Drizzle with BBQ sauce and adjust seasoning as needed.
15. Serve immediately with Stir-fry and Pork Skewers.