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This is an ancient South African recipe, and as you will notice, was used in the days before refrigeration. Pork loin chops can be hard, and normally I do not like them. This peculiar recipe marinades them into juicy, tangy chops ideal for grilling. You won't be disappointed by the results ...
- 236.59 ml dried apricot, loosely thrown in, not pressed into the cup
- 3 large onions or 4 small onions, sliced into thin rings
- 473.18 ml vinegar, which can be 1 cup wine and 1 cup apple cider vinegar
- 12 well-bruised lemon leaves or 6 slice lemon peel
- 14.79 ml fresh mild curry powder
- 29.58 ml sugar
- 2.46 ml salt
- 4.92 ml turmeric
- 14.79 ml spices, such as cardamom, cumin, anise and peppercorns or 14.79 ml genuine fresh masala
- Boil the apricots in water until soft. Enough water should be in the pot to allow you to pureé the apricots in a blender when soft.
- At the same time, boil the onions in the vinegar until tender.
- In the meantime, crush and mix together the spices mentioned, plus the sugar. Exact spices or quantities are not that important.
- The apricots cook quickly. Mash or pureé them, add to the boiling onion mixture, then add the spice-sugar mixture.
- Cool mixture to room temperature. Do not worry about the extreme sourness of the mixture -- you are not going to eat it!
- This is enough to marinate 8 - 12 loin chops, depending on size and thickness. I prefer fairly thick chops.
- Use a glass, ceramic or porcelain dish, and ladle some of the mixture into the bottom and spread it all over. If your mixture is very thick, add a little water, but it must be fairly thick and not watery!
- Pack in a layer of chops tightly together. Layer over more marinade, and add the rest of the chops. Top with the last of the marinade.
- How you do it, will depend on the size of your container and number of chops. Make sure all chops are in contact with the marinade.
- Cover with plastic film and keep in the fridge. It's a good idea to turn and re-pack them once, to make sure every bit is marinated.
- You can safely marinate them for at least 3 days and up to 7, 8 days in the fridge. They only get better!
- To use: Scrape off the marinade with a spatula, and discard. You don't have to scrape them frantically, just get rid of most of the marinade.
- It's by far the best to grill them over coals or charcoal. Don't overcook! Only use salt after grilling.