- 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
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.