Country-Style Chops With Quick-Pickled Watermelon

Name: Country-Style Chops With Quick-Pickled Watermelon
Cuisine: South African
Ingredients: 125 ml Water; 125 ml Light Brown Sugar; 125 ml Soy Sauce; 60 ml Rice Vinegar; 1 Red Onion, diced; 6 Garlic Cloves, minced; 30 ml minced Ginger; 15 ml Coriander Leaves; 15 ml Hot Chili Paste; 15 ml Toasted Sesame Oil; 5 ml Freshly Ground Black Pepper; 0,5 Yellow Onion, sliced; 1.4 kg Pork Rib Chops; 30 ml Wasabi Powder; 5 ml Coriander Seeds; 80 ml White Wine Vinegar; 30 Lime Juice; 15 ml Red Onion, grated; 15 ml Honey; 125 ml Olive Oil; Kosher salt, freshly ground pepper; 1250 ml Watermelon, chopped; 100 ml Cherry Tomatoes, halved; 60 ml Coriander Leaves

Sean Strydom @Sean_Strydom

Port Elizabeth

Country-Style Chops With Quick-Pickled Watermelon

Sean Strydom @Sean_Strydom

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Ingredients

Chops
125 mlWater
125 mlLight Brown Sugar
125 mlSoy Sauce
60 mlRice Vinegar
1Red Onion, diced
6Garlic Cloves, minced
30 mlminced Ginger
15 mlCoriander Leaves
15 mlHot Chili Paste
15 mlToasted Sesame Oil
5 mlFreshly Ground Black Pepper
0,5Yellow Onion, sliced
1.4 kgPork Rib Chops
30 mlWasabi Powder
Watermelon
5 mlCoriander Seeds
80 mlWhite Wine Vinegar
30Lime Juice
15 mlRed Onion, grated
15 mlHoney
125 mlOlive Oil
Kosher salt, freshly ground pepper
1250 mlWatermelon, chopped
Garnish
100 mlCherry Tomatoes, halved
60 mlCoriander Leaves

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Steps

1

Chops:
First, make the marinade. Bring Water and Brown Sugar to a boil in a small saucepan, stirring to dissolve sugar. Lower heat to medium and simmer until reduced to half.
2

In a large bowl combine the Dissolved Sugar, Soy Sauce, Rice Vinegar, Red Onion, Garlic, Ginger, Coriander Leaves, Chilli Paste, Sesame Oil, Black Peper and Yellow Onion. Let cool.
3

Rub the Chops with Wasabi Powder. Place in marinade, for at least 6 to 12 hours.
Cover sutface with cling film and chill, turning occasionally
4

Light fire in grill area and remove chops from the refrigerator.
5

Watermelon:
Start with the dressing. In a small saucepan over low heat, toast coriander seeds until fragrant and beginning to pop. Transfer coriander to a mortar and crush lightly with pestle. Combine coriander, vinegar, lime juice, onion, and honey in a small bowl. Whisk in oil and season with salt and pepper. Set vinaigrette aside.
6

Place watermelon in a large bowl; add ½ cup vinaigrette and toss to coat. Cover and chill, tossing occasionally, for up to 1 hour to lightly pickle watermelon.
7

Grill chops over medium-hot coals until nicely charred and cooked to medium. Using tongs, dunk each rib into reserved marinade. Return ribs to grill and cook, turning once, until cooked to medium-well.
8

Toss tomatoes, ¼ cup cilantro, and vinaigrette in a medium bowl. Season to taste with salt and pepper. Strain the tomatoes and coriander and save the vinaigrette.
9

Top ribs with pickled watermelon. Scatter tomato mixture over. Garnish with more cilantro. Serve, passing remaining vinaigrette alongside for drizzling over.