Peri-peri is Southern Africa’s contribution to the world of chilli sauces — Portuguese-Mozambican in origin, adopted everywhere from Harare to Johannesburg. Paired with a thick bone-in pork chop, the bird’s-eye heat cuts through the richness and the marinade builds a beautiful char on the braai.
Serves 4
Ingredients
- 4 Bone-In Pork Chops, about 2 cm thick
For the peri-peri marinade
- 4–6 bird’s-eye chillies (adjust to taste), roughly chopped
- 4 cloves garlic
- Juice of 2 lemons
- 2 tbsp white wine vinegar
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp dried oregano
- 1 red bell pepper, roasted and peeled (optional, for body)
Method
- Blitz all the marinade ingredients in a blender until smooth. Taste — it should be punchy, tart and hot. Adjust salt and chilli.
- Lay the pork chops in a dish, pour over three-quarters of the marinade, and massage it in. Cover and refrigerate for at least 2 hours, ideally overnight. Keep the remaining marinade for basting.
- Take the chops out 30 minutes before cooking to come to room temperature.
- Heat a braai to medium-high or a heavy pan with a little oil. Sear the chops for 3–4 minutes a side, basting with the reserved marinade in the last minute. The chop is done when the juices run clear and the internal temperature hits 63°C at the centre.
- Rest the chops for 5 minutes before serving.
To serve
Excellent with rice, a fresh tomato salad, and extra peri-peri sauce on the side. Or with pap and a simple green salad for a braai lunch.
Shop the meat: Bone-In Pork Chops