Pork Entertaining

Bill Granger's grilled pork chops with cashew satay

Name: Grilled pork chops and cashew satay with pineapple and cucumber relish recipe
Yield: 4
Ingredients: 1 tbs each sesame oil & kecap manis; 2.00 tsp each ground cumin, ground coriander & ground turmeric; 1 tsp agave syrup or sugar; 1 lemongrass stalk, white part only, bruised then roughly chopped; 1 garlic clove, crushed; 2cm piece fresh ginger, peeled, grated; 4 x 260g each pork chops; 120g raw cashews; 1/2 cup (125ml) coconut milk; 2 tbs kecap manis; 1 tsp tamarind puree; 1 eschalot, finely chopped; 1 Lebanese cucumber, diced; 100g fresh pineapple, diced; 1/2 tsp salt; 2 tbs rice wine vinegar

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by Bill Granger

Nov 23, 2020

Nothing beats a midweek pork chop. Begin this recipe at least 12 hours ahead. Images and text from Australian Food by Bill Granger (Murdoch Books, $49.99). Photography by Mikkel Vang.

1 tbs each sesame oil & kecap manis
1 tsp each ground cumin, ground coriander & ground turmeric
1 tsp agave syrup or sugar
1 lemongrass stalk, white part only, bruised then roughly chopped
1 garlic clove, crushed
2cm piece fresh ginger, peeled, grated
4 x 260g each pork chops

Cashew satay

120g raw cashews
1/2 cup (125ml) coconut milk
1 tsp each ground cumin, ground coriander & ground turmeric
2 tbs kecap manis
1 tsp tamarind puree

Pineapple and cucumber relish

1 eschalot, finely chopped
1 Lebanese cucumber, diced
100g fresh pineapple, diced
1/2 tsp salt
2 tbs rice wine vinegar

Method

1.

Mix together the sesame oil, kecap manis, cumin, coriander, turmeric, agave, lemongrass, garlic and ginger in a non-reactive dish to make a marinade. Add the pork chops, stir to coat and leave to marinate in the fridge for at least 12 hours.
2.

To make the cashew satay, preheat the oven to 180 ̊C and roast the cashews on a baking tray for 8-10 minutes or until golden brown. While still warm, mix in a blender with the other ingredients to make a smooth sauce. Leave to cool and then store in an airtight container in the fridge if necessary until needed.
3.

To make the pineapple and cucumber relish, stir together all the ingredients and keep in the fridge until needed.
4.

Heat a barbecue until hot and ready to cook on. Lift the pork chops out of the marinade and cook for 4-5 minutes on each side until charred and cooked through.
5.

Leave to rest for a few minutes, then serve with the cashew satay and relish.