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Soy and honey pork chops

“Pork chops have never been a ‘big thing’ in South Africa,” says Justin Bonello in his latest book, Roads Less Travelled. This recipe comes courtesy of Justin’s director of photography, Sunel, and, says Justin, “it’s pretty darn tasty.”

Ingredients

a big chunk of grated ginger
a big splash of sweet soy sauce
½ cup of Kikkoman soy sauce
½ cup of Kikkoman soy sauce
about 2 tablespoons of honey
3cm thick free-range pork chops

Method

Mix everything together in a large bowl. Plonk the chops inside the marinade and leave them in the fridge for an hour or two. Just before the fire is ready, remove the chops from the marinade and generously rub salt onto the fat. Now, place the chops (like soldiers) fat side down on the braai to crisp them up (think crackling). Once the fat is nice and crispy (and not burnt) place the chops flesh side down and braai for about seven minutes or until medium, turning frequently and basting with the leftover marinade. When you cut it open, the chop should still be pink inside, but not bloody.

Hot off the coals with pasta salad, or pap and chakalaka.

PS: This marinade is great for duck too!

Three secrets to a good pork chop
One, the thicker the chop, the slower the heat should be; two, use a good marinade or brine; and three, don’t try to kill it on the braai – it’s already dead.

Courtesy of Louis Hiemstra & Dominique Little: Cooked in Africa Films.
Extract from Roads Less Travelled: The Ultimate Braai Master Second Series by Justin Bonello with Bertus Basson & Marthinus Ferreira, written by Helena Lombard. Published by Penguin Books. Available at all good book stores for a recommended retail price of R230.

Roads Less Travelled

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1 Comment

  • Chazah
    January 18, 2015

    Your pork chop recipe looks delicious! However pork should be well cooked NEVER pink, otherwise it can make ppl very ill… pork has to be well done the same as chicken has to be. Its well known overseas that pork can give humans worms if they consume it when it has not been cooked well all the way thru. Look up online about one nasty worm called Neurocysticercosis (NCC), or brain tapeworms. Its the most common parasitic disease of the nervous system. Brain tapeworms produce larvae that can latch themselves onto the cranium in the form of large white cysts. This larvae are used to traveling through a pig’s bloodstream and attaching to its muscles. So, in turn, if you eat undercooked pork you’re eating larvae. When the larvae enters a human it still thinks it’s inside a pig and as a result, “It flows through the bloodstream and gets stuck inside fluid-filled cavities in the brain, then latches on and masks itself from the immune system. These larvae can form vast networks on the brain and completely mangle its function if not treated,” Huffington Post explains. Cannot understand why many chefs persist that steaks/meat should always be cooked medium to rare as eating pink to bloody meat is extremely dangerous to human health. All meat should be well cooked thru to kill any larvae, or any other parasite eggs.

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