for 4 people

Ketchup

1 tbsp	olive oil
1	onion, sliced
1	red chilli, deseeded, cut into rings
1 tbsp	sugar
1 dl	water
1 tbsp	white wine vinegar
1	yellow pepper, cut into chunks
200 g	yellow cherry tomatoes
1 tsp	salt

Meat

4	pork steaks (approx. 180 g each), cut lengthwise into strips approx. 5 mm thick
8	wooden skewers
2 tbsp	olive oil
1 tbsp	balsamic vinegar
2 tbsp	rosemary, finely chopped
¾ tsp	salt

How it's done

Ketchup

Heat the oil in a pan. Sauté the onions and chilli for approx. 1 min. Add the sugar and pour in the water and vinegar. Add the chilli peppers and tomatoes, add salt to taste, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a low heat until soft. Puree the mixture, leave to cool a little, then chill for approx. 30 mins.

Meat

Place the strips of meat on the skewers in a wave pattern. Heat the oil in a frying pan. Fry the kebabs in batches for approx. 4 mins. on each side. Mix the balsamic, rosemary and salt, use to season the kebabs, remove.

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