Blatjang is a rich and fruity Cape Malay condiment traditionally served with bobotie and other meat dishes. Here it's delicious with spiced pork chops.
Preparation time
overnight
Cooking time
30 mins to 1 hour
Serves
Serves 4
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.
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