YOU Best Recipes: Braai - - Pork Tender Andtasty - CHU SUWANNAPAH Cape Town, Western Cape

Chu, who is from Thai­land, says red curry paste and co­conut milk are typ­i­cally used in Thai dishes. “I thought it would be a de­li­cious mari­nade for pork. I also like trop­i­cal fruit with my food, which is why I sug­gested lightly roasted pineap­ples to ac­com­pany the chops.” SERVES 4 Prepa­ra­tion time: 10 min Mar­i­nat­ing time: 15 min Cook­ing time: 15-20 min 10-15 ml (2-3 t) Thai red curry paste ½ can (200 ml) co­conut milk 5-10 ml (1-2 t) soy sauce 5-10 ml (1-2 t) lemon juice 15 ml (1 T) chopped fresh co­rian­der 1 4 pork loin chops 1 pineap­ple with top ex­tra chopped co­rian­der to gar­nish Mix to­gether the curry paste and co­conut milk, and add the soy sauce and lemon juice Stir in the fresh co­rian­der Ar­range the chops in a dish and pour the curry mix­ture over Mar­i­nate for 15 min­utes Braai the meat over hot coals un­til just done and still moist, turn­ing fre­quently (see cook­ing tips on page 36) Quar­ter the pineap­ple length­ways, keep­ing the top in place, and braai over the coals un­til lightly seared Cut the flesh away from the skin and serve with the chops Sprin­kle ex­tra co­rian­der over 2 3 4

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