Ingredients

Method

• 1 x 400 g can pineapple pieces
• 2 T soya sauce
• 1 T white wine vinegar
• 2 T tomato sauce
• 1 t brown sugar
• 2 red chillies, chopped
• 1 green chilli, chopped
• 1 star anise
• 1 kg pork loin chops
• Salad, for serving

Method

Ingredients

Blend the pineapple, soya sauce, vinegar, tomato sauce and sugar until smooth. Add the chillies and star anise and mix well.

Pour the marinade over the chops in a ceramic dish. Cover with clingwrap and chill for 3 hours or overnight.

Place the meat on a preheated grid and braai over medium coals for 20 minutes or until cooked, turning halfway. Serve with salad.

Cook's note: I can't resist making this version of sweet-and-sour pork on the braai.

Browse more pork recipes here.