, Two pork chops , each at least 3cm thick
, A big chunk or two of ginger, grated , A big splash of sweet soy sauce
, ½ cup Kikkoman soy sauce
, ½ cup Kikkoman teriyaki sauce
, Two tablespoons honey
- Mix everything together in a large bowl. Let the chops soak in the marinade for at least one or two hours in the fridge.
- Just before the fire is ready, remove the chops from the marinade and generously rub salt onto the fat.
- Now, place the chops fat side down on the braai to crisp them up like crackling. Once the fat is nice and crispy but not burnt, put the chops flesh side down and braai for about seven minutes or until medium cooked.
Turn them often and baste them with the leftover marinade. When you cut a chop open, it should still be pink inside but not red, bloody or raw.
The recipe, from Ultimate Braai Master: Roads Less Travelled, reprinted with permission from Penguin, is courtesy of Sunel, who is a crew member.