Ingredients

Method

• 2 cloves garlic, chopped
• 1 lemon, zested and juiced
• 2 t paprika
• 1 t ground coriander
• salt and pepper, to taste
• olive oil
• 4 (225 g each) bone-in pork neck chops
For the chakalaka:
• 100 g smoked bacon, diced
• 1 onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 large carrot, grated
• 2 cloves garlic, chopped
• 1 T ginger, chopped
• 1 long red chilli, chopped
• 2 t hot curry powder
• 1–2 t paprika (regular or smoked)
• 2 large tomatoes, diced
• 1 x 400 g can baked beans in tomato sauce 
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. To make the chakalaka, sauté the bacon in a large saucepan until the fat begins to render and it crisps up. Add the vegetables and continue cooking until they soften. Add garlic, ginger and chilli and fry for another minute.

2. Toss in the spices and fry, stirring until everything is well coated. Add the tomatoes and beans and simmer for 10 minutes, stirring occasionally. Mix the garlic, lemon zest and juice, spice, salt and pepper with a generous splash of olive oil in a shallow dish.

3. Coat the chops in the mixture. Cook over medium coals until cooked to your liking. Rest for 5 minutes before serving with the chakalaka.

Find more pork recipes here.

Photographs: Craig Fraser
Production: Caroline Gardner

This recipe is an extract from Oink! The Perfect Pork Cookbook, published by Quivertree Publications and available at all good book stores.