• 4 pork neck chops (225g each), bone in
• 2 cloves garlic, chopped
• Grated zest and juice of 1 lemon
• 2 teaspoons (10ml) paprika
• 1 teaspoon (5ml) ground coriander
• Salt and pepper
• Olive oil

CHAKALAKA

• ½ packet (100g) smoked bacon, diced
• 1 onion, diced
• 1 red pepper and 1 green pepper, diced
• 1 large carrot, grated
• 2 cloves garlic, chopped
• 1 tablespoon (15ml) chopped ginger
• 1 long red chilli, chopped
• 2 teaspoons (10ml) hot curry powder
• 1-2 teaspoons (5-10ml) paprika (regular or smoked)
• 2 large tomatoes, diced
• 1 can (400g) baked beans in tomato sauce
• Salt and pepper

Make the chakalaka first: sauté the bacon in a large saucepan until it begins to release fat and crisp up.

Add the vegetables and continue cooking until they soften. Add garlic, ginger and chilli and fry for another minute.

Toss in the spices and fry, stirring until everything is well coated. Add tomatoes and beans and simmer for 10 minutes, stirring occasionally.

Mix the garlic, lemon zest and juice, spice and salt and pepper in a shallow dish with a generous splash of olive oil.

Turn the chops in the mixture to coat them well.

Cook the chops over medium coals until well browned and cooked to your liking.

Rest for 5 minutes before serving with chakalaka.

WHY NOT…

… use pork neck steaks instead. Serve them on a roll with prego sauce and add a dollop of chakalaka.

… cube the pork neck chops and thread them onto bamboo skewers with red onion, dried apricot and bay leaves to make kebabs.