South African Braai Sauce with Rooibos Tea & Peach Blatjang


Pork Braai Chops
Course: Main Course
  • 6 – 8 Thick Pork Loin Chops
  • Stir! it up Braai Sauce
  • 300/400ml strong Rooibos Tea
  • Sugar to taste
  • Lemon Wedges
  • Salt & Pepper
  1. Reconstitute sauce as per instructions. Add Pork to the reconstituted Braai sauce and marinate for at least two hours or overnight. Turn chops from time to time. Leave chops at room temperature for 30 minutes while preparing the braai.

  2. Remove the meat from the marinade, pat dry & season with salt & pepper. Grill the meat on medium coals, basting regularly with the marinade. Turn and baste until done.

  3. Bring the rest of the marinade to a quick boil and serve with the Pork Chops. Also serve with lemon wedges, garlic bread, and Greek Salad

Recipe Notes

Chef's tip: This sauce works equally well with Pork Ribs, pork belly, whole braai chicken & chicken wings