Chop chop!

It’s Heritage Day on the 24th this month, or national braai day as it’s known. Light the fire and join us for some chops on the braai, wherever you may be in the world.

PORK CHOPS WITH ROSEMARY Cracklin’ Rosie

Crisp crackling is a delicacy, but you need to braai carefully if you want to get it right.

Ingredients (serves 4)

4 nice and fat pork chops with skin on a generous pinch of salt

¼ cup garlic butter

FOR THE ROSEMARY RUB

1 teaspoon sea salt flakes a generous pinch of freshly ground black pepper

1 sprig rosemary, leaves stripped a pinch of dry mixed herbs ½ teaspoon each dried onion and garlic

Here’s how

1 Dab the meat dry, rub the pinch of salt into the skin and leave the meat – open – in the fridge overnight. This step is not necessary, but if you have the time – and your campsite the convenience – do consider it. The fridge helps extract the moisture and helps make the crackling crispy.

2 Finely grind the ingredients for the rub in a pestle and mortar and rub the mixture all over the meat. Arrange the chops side by side and push a skewer through them to keep them upright.

3 Now braai the chops, slowly with the skin side first, over moderate coals until the skin starts to bubble and go crispy. Pull out the skewer and braai the chops flat until they are nicely browned and cooked to your liking. Keep a close eye on them to get a juicy piece of meat with a crispy layer – so take your time.

4 Melt the garlic butter and baste it generously over the meat for the last minute or two. Allow the chops to rest for a few minutes and serve with the extra butter and baked potatoes.

Drive & Camp says Another way to get the crackling crispy is to cut the skin off the chop in one strip and then salt it, dry it and braai separately from the chops – over the coals or in a pan. www.weg.co.za