• Prepare a medium heat braai.
• Place the pork neck chunks and Braai Sauce in a sealable bag or plastic container. Toss well to coat the pork evenly, then leave to marinate for at least 20 minutes, or up to 2 hours in the fridge for a deeper flavour.
• Cut the onions into eight wedges and the peppers into 5 cm squares.
• Thread the skewers, alternating between the pork, wedges of onion and peppers.
• Braai the skewers over medium coals for 15-20 minutes, turning every 3-4 minutes to ensure even cooking and a light char. The pork should be cooked through and the vegetables slightly blistered.
• Remove from the heat and allow the skewers to rest for 5 minutes before serving.

Tip: If using wooden skewers, soak them in water for at least 2 hours before braaing to prevent burning