Chop chop!

PORK CHOPS WITH ROSEMARY

Cracklin’ Rosie

Crisp crackling is a delicacy, but you need to braai carefully if you want to get it right.

Ingredients

(serves 4)

4 nice and fat pork chops with skin on
a generous pinch of salt
¼ cup garlic butter

FOR THE ROSEMARY RUB

1 teaspoon sea salt flakes
a generous pinch of freshly ground black pepper
1 sprig rosemary, leaves stripped
a pinch of dry mixed herbs
½ teaspoon each dried onion and garlic

Here’s how

1 Dab the meat dry, rub the pinch of salt into the skin and leave the meat – open – in the fridge overnight. This step is not necessary, but if you have the time – and your campsite the convenience – do consider it. The fridge helps extract the moisture and helps make the crackling crispy.

grind the ingredients for the rub in a pestle and mortar and rub the mixture all over the meat. Arrange the chops side by side and push a skewer