Pork with monkey gland sauce
Many South Africans would say that you can’t have a braai (South African barbecue) without monkey gland sauce, a sweet and tangy sauce that goes perfectly with grilled meats.
Ingredients
For the monkey gland sauce
- 50ml/2fl oz vegetable oil
- 3 red onions, chopped
- 2 garlic cloves, finely chopped
- thumb-sized piece fresh root ginger, grated
- 75ml/2.5fl oz brandy
- 250g/9oz apricot chutney
- 2 tbsp wholegrain mustard
- 2 tbsp Worcestershire sauce
- 100ml/3½fl oz tomato ketchup
- 200ml/7fl oz chicken stock
- 1 pinch chilli flakes
- 1 tsp smoked paprika
- salt and freshly ground black pepper
For the pork chops
- 4 x 250g/9oz pork chops
- 200g/7oz monkey gland sauce (see above)
- 2 tbsp fresh coriander
- 4 tbsp pickled mustard seeds
- 2 tbsp garlic chives
- salt and freshly ground black pepper
Method
For the monkey gland sauce, add the oil and onions to a pan and fry over a medium heat until softened. Add the garlic and ginger and fry for another 5 minutes. Deglaze the pan with the brandy. Add the rest of the ingredients for the sauce and cook for 30 minutes over a gentle heat.
For the pork chops, preheat a barbecue to hot. Season each pork chop generously with salt and freshly ground black pepper and then cook on the barbecue for 7–8 minutes on each side (or use a griddle pan). Remove the chops from the barbecue using tongs and leave, covered, to rest in a wam place for another 8 minutes.
To serve, glaze the pork chops with the monkey gland sauce and garnish with the pickled mustard seeds, garlic chives, a few coriander leaves
Recipe Tips
Reserve any remaining monkey gland sauce that isn't served with the pork to use as a marinade or dipping sauce in other recipes.