Pork Loin Chop Marinade, Old South African

Recipe by Zurie
READY IN: 35mins


  • 1
    cup dried apricot, loosely thrown in, not pressed into the cup
  • 3
    large onions or 4 small onions, sliced into thin rings
  • 2
    cups vinegar, which can be 1 cup wine and 1 cup apple cider vinegar
  • 12
    well-bruised lemon leaves or 6 slices lemon peel
  • 1
    tablespoon fresh mild curry powder
  • 2
    tablespoons sugar
  • 12
    teaspoon salt
  • 1
    teaspoon turmeric
  • 1
    tablespoon spices, such as cardamom, cumin, anise and peppercorns or 1 tablespoon 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.