Preparation time
overnight
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Glynn Purnell
From Saturday Kitchen
Ingredients
For the pork chops
- 80g/3oz salt
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 2 star anise
- 1 tbsp roughly chopped stem ginger
- 250g/9oz pork chops, trimmed
For the blatjang
- 350g/12oz dried apricots
- 175g/6oz raisins
- 7g/¼oz black mustard seeds
- 7g/¼oz white mustard seeds
- 250g/9oz caster sugar
- 375ml/13fl oz cider vinegar
- 100g/3½oz ground almonds
- handful dried apricots, finely chopped
- 1 red chilli, finely chopped
- handful fresh coriander leaves
For the radishes
- ½ mooli, thinly sliced
- ½ black radish, thinly sliced
- 10 breakfast radishes, thinly sliced
- olive oil, for drizzling
- salt and freshly ground black pepper
- watercress, to serve
Method
-
To make the pork chops, put the salt, coriander seeds, fennel seeds, star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently, then remove from the heat and chill until cold.
-
Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours.
-
Preheat a barbecue or grill to the highest setting.
-
To make the blatjang, mix together the whole dried apricots, raisins, both types of mustard seeds, sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes, or until thickened. Stir in the ground almonds, chopped apricots, chilli and coriander.
-
Grill the marinated pork chops for 5 minutes on each side, or until cooked through.
-
Meanwhile, to make the radishes, mix the mooli with the black radish and breakfast radishes, drizzle over the oil and season.
-
Serve the pork chops with the blatjang and radishes and scatter over the watercress.