Cut from the meaty neck of the pig, they are marbled with fat and very tender when cooked quickly on the grill or braai. With its smoky, charred tone, this is finger-lickin’ gooood!
- 4 (200g each) pork neck chops
- 2 limes, zest and juice
- 1 tbsp (30ml) garlic and ginger paste
- salt and pepper
For the basting sauce
- 3 tbsp (45ml) oyster sauce
- 3 tbsp (45ml) hoisin sauce
For the Salsa
- 1 red chili, thinly sliced
- 1/4 cup (60ml) coriander, roughly chopped
- 1 packet (175ml) fresh podded peas
- 1 cucumber, peeled and diced
- 1 lime, juiced
- glug olive oil
- Toss chops in zest, juice paste and seasoning and allow to marinate for 15-20 minutes.
- Mix basting sauce ingredients together.
- Heat a chargrill pan and cook chops until golden and crispy.
- Brush with basting sauce and cook for another minute or two on each side, or until caramalised and slightly charred; alternatively, cook chops over medium-hot coals.
- Toss salsa ingredients together.
- Serve chops on a bed of baby spinach topped with salsa.