• 4
  • 15 minutes

I love spicy food that makes my taste buds come alive and Portuguese piri-piri is one of my favorites. Well balanced and full of flavor, piri-piri is the perfect accompaniment to any type of meat.

– Pete


2 lb pork collar butt, cut into 1 inch cubes

2 tablespoons olive oil, coconut oil or another good-quality fat  

Cilantro leaves, to serve

4 lemon wedges, to serve  

Piri-piri sauce  

2 tablespoons olive oil, coconut oil or another good-quality fat  

2 tablespoons sweet paprika

1 tablespoon ground cumin  

1 tablespoon ground coriander  

1 bell pepper, chopped  

½ onion, chopped  

2 long red chilies, deseeded and roughly chopped  

1 teaspoon finely grated ginger

juice of 1 lemon  

2/3 cup olive oil    

sea salt and freshly ground black pepper


To make the piri-piri sauce, combine 1 tablespoon of the oil or fat, the paprika, cumin and coriander in a frying pan over medium heat and cook until fragrant, about 30 seconds. Add the remaining oil, then the bell pepper, onion, chili and ginger and cook for 3 minutes until soft and translucent. Stir in the lemon juice, then transfer the mixture to a blender and blend until smooth. Pour in the melted coconut oil and blend until incorporated. Season with salt and pepper. Allow to cool for 5 minutes.

Place the pork in a bowl and add half of the piri-piri sauce. Mix thoroughly, cover with plastic wrap and marinate in the fridge for 1 hour. Soak eight bamboo skewers in water for 20 minutes. Thread the pork pieces onto the prepared skewers, about four per skewer. Drizzle a little oil or fat over the pork. Heat a barbecue plate or chargrill pan to hot. Cook the skewers for 3½ -4 minutes on each side, or until cooked through, basting with the extra marinade from the bowl.

Remove from the pan, sprinkle over some cilantro and serve with the lemon wedges and a simple garden salad.

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