Uchu­cuta pork

Australian Women’s Weekly NZ - - CONTENTS -


4 thick pork chops, about 250g each, trimmed 1 quan­tity (about 8 tbsp) uchu­cuta, see right, plus ex­tra to serve (op­tional)

1 Mar­i­nate the chops in the uchu­cuta for a cou­ple of hours or overnight in the fridge.

2 Place the chops, doused in plenty of the sauce, on a foil-lined bak­ing tray. Cook un­der a pre­heated hot grill for 4-5 min­utes on each side un­til the meat is cooked through and the fat is gen­tly charred. Re­move from the heat and leave to rest for 5 min­utes.

3 Serve the chops with the juices from the foil and a spoon­ful of ex­tra uchu­cuta on the side (don’t use any un­cooked sauce that has been in con­tact with the raw meat).


1 long green jalapeño chilli 1 Scotch bon­net chilli 150g feta, crum­bled 1 tbsp ex­tra vir­gin olive oil 2 tbsp nat­u­ral yo­ghurt A squeeze of le­mon or lime juice 1 gar­lic clove, peeled and halved

A hand­ful of flat-leaf pars­ley, roughly chopped A hand­ful of co­rian­der (leaves and stalks), roughly chopped Sea salt and freshly ground black pep­per

1 Cook the chill­ies un­der a pre­heated hot grill un­til slightly black­ened and be­gin­ning to soften. Al­ter­na­tively, us­ing tongs, char over an open flame. Leave to cool, then re­move the stalks and de­seed, if you pre­fer a less in­tense heat. 2 Put the charred chill­ies and all the re­main­ing in­gre­di­ents in a food pro­ces­sor and blitz un­til smooth. Store in an air­tight con­tainer in the fridge for up to 3 days. Makes about 250g.

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