Curry pork sosaties

Apricot curry marinade

• 120 g dried apricots
• 3 brown onions cut into quarters
• 150 g water
• 500 g apple cider vinegar
• 1 lemon zest only (4 cm strips), no white pith
• 1 ½ tbsp curry powder
• 30 g soft brown sugar
• ½ tsp ground turmeric
• 1 tsp ground cardamom
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black peppercorns
• 8 pork rashers (800 g maximum), cut into pieces (3 cm - see Tips)

Pork sosaties

• 1 brown onion cut into quarters, segments separated
• dried apricots (optional)