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Nog ‘n lekker gereg vir ‘n koue winderige dag. Geniet julle Sondag middag.

  • 1 kg pork neck chops
  • Coating:
  • salt and pepper
  • 50 ml cake flour
  • 15 ml curry powder
  • 5 ml turmeric
  • Sauce:
  • 2 cloves of garlic, crushed
  • 2 onions slices in rings
  • oil for frying
  • 30 ml curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon mustard seed
  • 1 star anise
  • 1 cinnamon stick
  • 1 teaspoon cumin
  • 1 teaspoon tamarind paste
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 125 ml Mrs Balls chutney
  • 125 ml tomato sauce
  • 30 ml Worcestershire sauce
  • 150 ml water

Preheat oven to 160°C.
Combine cake flour, curry, and turmeric in a Ziploc bag.
Season chops with salt and pepper and coat in the flour mixture.
Brown in a saucepan in warm oil on all sides.
Remove from saucepan and place the chops in an oven proof dish.
In the same sauce pan, fry the onion, and garlic until tender but not brown.
Add the spices and fry for 2 minutes or until fragrant.
Add the rest of the ingredients to the saucepan and bring to the boil.
Pour sauce mixture over the chops and bake covered for one and a half hour or until tender.
Turn the chops after one hour.
Remove lid and grill until brown.
Serve with Basmati rice, and black bean curry, a mango/tomato sambal and some flat bread.

Recipe and photo: Elize de Kock


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