Grilled pork chops with blatjang and radishes
Blatjang is a rich and fruity Cape Malay condiment traditionally served with bobotie and other meat dishes. Here it's delicious with spiced pork chops.
Ingredients
For the pork chops
- 80g/3oz salt
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 star anise
- 1 tbsp roughly chopped stem ginger
- 250g/9oz pork chops, trimmed
For the blatjang
- 350g/12oz dried apricots
- 175g/6oz raisins
- 7g/¼oz black mustard seeds
- 7g/¼oz white mustard seeds
- 250g/9oz caster sugar
- 375ml/13fl oz cider vinegar
- 100²µ/3½´Ç³ú ground almonds
- handful dried apricots, finely chopped
- 1 red chilli, finely chopped
- handful fresh coriander leaves
For the radishes
- ½ mooli, thinly sliced
- ½ black radish, thinly sliced
- 10 breakfast radishes, thinly sliced
- olive oil, for drizzling
- salt and freshly ground black pepper
- watercress, to serve
Method
To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold.
Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours.
Preheat a barbecue or grill to the highest setting.
To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander.
Grill the marinated pork chops for 5 minutes on each side, or until cooked through.
Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season.
Serve the pork chops with the blatjang and radishes and scatter over the watercress.
