- 2 pork shoulder chops
- 3 tablespoons tamarind paste (or substitute for lemon)
- 1/2 teaspoon chili flakes
- 1 tablespoon brown sugar
- 1 onion
- 2 garlic cloves
- about 3 cm – 1,1 inch ginger root
- about 150 ml Brandy
- pepper and salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- medium-sized bowl
- optional: zip-lock bag
- large skillet
Preparation — 10 minutes + waiting time
PEEL and finely chop the garlic cloves. PEEL the ginger root and chop into large pieces, so you can easily discard them after cooking. COMBINE finely chopped garlic, ginger, 1 tablespoon Brandy, tamarind paste, chili flakes and brown sugar.
SEASON the meat with pepper and salt and combine the pork shoulder chops with the mixture. Let them marinate for at least an hour, but preferably longer to get tastier meat. You can marinate them in the bowl, but you can also use a zip-lock bag.
Finishing the marinated pork shoulder chops — 10 minutes
PEEL the onion and chop into (half) rings. HEAT butter in a large skillet and cook the meat about 4 minutes on each side. Then ADD the onions and cook them for another few minutes. POUR in the Brandy and let the sauce reduce until you’ve reached the desired thickness.
REMOVE the pieces of ginger and serve this lovely marinated pork shoulder chops with potatoes and broccoli. Enjoy!