Pork satay with strawberries, rhubarb and Éphémère



SERVES 4 to 6


• 1 red onion, coarsely chopped

• 2 garlic cloves, minced

• Olive oil

• 1 cup strawberries, coarsely chopped

• 1 cup rhubarb, coarsely chopped

• 250 ml ketchup

• 250 ml Éphémère Strawberry & Rhubarb

• 85 ml water

• 125 ml honey

• 2 tbsp. brown sugar

• 2 tbsp. molasses

• 1 tbsp. Dijon mustard

• 1 tbsp. red wine vinegar

• 1 tbsp. mild smoked paprika

• 1 tbsp. dried oregano

• Salt and ground pepper



• 1.2 kg pork tenderloin, slightly frozen, thinly sliced

• Approximately 15 wood skewers, soaked in water for 30 minutes

A participation of

Sam Joubert



• Heat a saucepan on medium heat, add the red onion and the garlic followed by a generous drizzle of olive oil.

• Add the strawberries and rhubarb and mix. Continue cooking for about 5 minutes while stirring.

• Add the rest of the ingredients and mix. Bring to a boil, reduce heat and simmer for about 20 minutes, stirring constantly. Remove from heat and puree. Cool for 30 minutes.

• In an airtight container, combine the pork with half the marinade and mix with your hands, making sure to coat all the pieces well. Refrigerate for 3 hours, stirring occasionally.

• Skewer the meat in a zigzag pattern, compacting it slightly. Set aside.

• Preheat the BBQ on high, and then reduce to medium level. Oil the grill. Place skewers on the grill and cook for 3 to 4 minutes per side, until meat is cooked and grilled. Serve right away with a side of green salad and grilled vegetables.