Pork neck chops in teriyaki-style marinade
Pork neck chops are a great choice for the braai as they are generally quite tender and have fantastic marbling, with the small bits of fat keeping the meat juicy while imparting flavour. Pork should be braaied more well-done than beef or lamb. But that means there is an increased risk that the meat will be dry by the time it is ready to eat. So, marinating pork is a good idea as it has a brining effect, which increases your margin of error to braai pork medium, yet still keep it juicy.
RECIPE BY JAN BRAAI
1 kg pork neck chops
2 tots soy sauce tots sherry (the old brown type will do)
2 tots honey
2 garlic cloves (finely chopped or crushed)
ginger (chopped and equal in quantity to garlic)
salt and pepper (to taste when serving)
1. Combine all the marinade ingredients and then mix in with the chops, ensuring all sides are coated with marinade. Cover the bowl and leave to marinate for a few hours or overnight in the fridge. If you feel that some chops aren’t in touch with enough of the marinade then stir, toss or reverse the order of the chops a few times during this time.
2. Braai over hot coals for about 10– 15 minutes until medium. Remember that there is sugar in your
marinade and that you want to braai the chops medium all the way through. Guard against burning the chops – turn more often than when you braai steak, and braai on milder heat.
3. During the braai you can baste the chops with any leftover marinade but do not baste during the last 5 minutes of the braai as you might then contaminate your chops with raw meat juices. Alternatively, boil the marinade for a few minutes and serve as a sauce over the chops.