This was done on the spur of the moment. I marinaded rump steak that had been bashed out with a meat tenderizer and cut thin on an angle in a mixture of mustard, homemade ketchup and tomato chutney, a bit of local honey, cumin powder, paprika, salt and pepper and fried on the hot plate in pork fat that I saved from the pulled pork I did the other week. The bread was home made using locally made Lauke Flour, also fried in pork fat. Healthy? Debatable. Delicious? You bet! Happy days! 🙂
> make up 1 quantity of the ‘marinade for pork’ (see below, search ‘marinade for pork’ in the search bar or click the marinade recipe tag below). Cut up 500g or so of pork (I used pork chops) and make up according to the marinade recipe. Leave over night, or 2 night’s if you like, it will keep.
Set your oven to 220*C (fan). Tip pork with marinade into a small roasting dish and place on the highest oven rack for 10 minutes. Reduce the temperature to 180*C, take out the pork, stir, pour off any juice into a pan or saucepan (pour off some of the fat if very fatty) and return pork to the oven. Cook for a further 15 minutes or so until just starting to brown.
Meanwhile, reduce the juice that’s in the pan over a medium high heat until browned and going sticky. Let cool.
After 15 minutes, take the pork out, stir through the reduced marinade and put back in the roasting tin to cool.
Serve with chopped rocket, parsley and finely chopped red onion.
This marinade is sweet, pungent, heady and I can vouch for the fact that it goes really well with pork. I haven’t tried it yet with chicken or prawns (will be doing this next and will keep you updated) but i daresay it would go quite well with either of these too. I used coriander out of the garden and I think is way better than anything you’ll find in the shops. Hunt for it in your farmers markets. It’s well worth that extra mile.
> prepare your meat (chop up chicken/ pork/ devein prawns, about 500-700g worth, you can get away with less prawns – enough to serve 3 or so)
> A handful or small bunch of coriander, washed and chopped, a decent chunk of ginger, peeled and grated, 1 red chilli finely chopped, 2 or 3 cloves of minced garlic. Pound together in a mortar and pestle until you have a fine paste.
> put paste in with your meat. Add the juice of 1/4 of an orange, a tsp honey, 2-3 tsp soy sauce and 2-3 tsp vegetable oil. Leave in a container overnight in the fridge.
Fry the meat over a high heat and use to make stir fries, fried rice, salads, serve with rice or noodles or enjoy on its own.