Succulent and tender, thick pork chops, marinated and braaied to perfection. Surprise and stun your guests by serving these chops with hot-off-the-coals sweet potato roosterkoek buns.
Mzansi pork chops with sweet potato roosterkoek
Ingredients
- Chops & marinade
- 6-8 pork loin or rib chops, outer skins scored to prevent curling
- 1/3-1/2 cup olive oil
- 3 tbsp lemon juice
- 3 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 3 cloves garlic, finely minced/crushed/chopped
- 1-1 1/2 tsp salt
- 1 tsp white or black pepper
- Sweet potato roosterkoek
- 1 onion, chopped and fried until golden brown
- 1 tbsp pan-roasted cumin seeds, finely pounded or ground
- 1 tsp salt
- 2-3 medium-sized sweet potatoes, steamed or baked until soft, skins removed and mashed
- 4 cups cake flour
- 1 10g packet instant yeast
- Lukewarm water, as needed
- Butter, to serve
Instructions
Marinade
Pat the pork chops dry and trim any excess fat off if desired. Mix all the ingredients for the marinade and beat well. Add the chops and the marinade to a zip-lock bag, seal at the top and massage well. Place in the fridge for no less than 30 - 60 minutes, or a bit longer.
Remove the chops from marinade and braai over medium-hot coals until just cooked. Use tongs (not a fork) and try to turn them over only once or twice. Rest them for 5 minutes before serving with golden brown, braaied sweet potato roosterkoek.
Enjoy while the roosterkoek is still warm and don't forget to add lots of butter and apricot jam.
Roosterkoek
Mix the onion, cumin, salt, and mashed sweet potato in a large mixing bowl. Add the flour and yeast, mix in and make a well in the centre.
Add the sweet potato mixture to the flour and add little bits of water while mixing.
Knead into a soft dough, shape it into a ball and place in a warm place to prove until double in volume. Knead lightly and divide and roll into tennis ball-sized balls.
Sprinkle lightly with flour and leave for another 30 minutes to prove. Braai the roosterkoek balls over medium-hot coals until golden brown and cooked through. Serve with butter, apricot jam or onion marmalade.
Also See: Chimichurri pork meatballs
Recipe and image: SA Pork
