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).
FOR THE UCHUCUTA
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.