Ingredients

• 80g/3oz salt
• 1 tsp coriander seeds
• 1 tsp fennel seeds
• 2 star anise
• 1 tbsp roughly chopped stem ginger
• 250g/9oz pork chops
• trimmed
• 350g/12oz dried apricots
• 175g/6oz raisins
• 7g/¼oz black mustard seeds
• 7g/¼oz white mustard seeds
• 250g/9oz caster sugar
• 375ml/13fl oz cider vinegar
• 100g/3½oz ground almonds
• handful dried apricots
• finely chopped
• 1 red chilli
• finely chopped
• handful fresh coriander leaves
• ½ mooli
• thinly sliced
• ½ black radish
• thinly sliced
• 10 breakfast radishes
• thinly sliced
• olive oil
• for drizzling
• salt and freshly ground black pepper
• watercress
• to serve

Directions

• To make the pork chops
• put the salt
• coriander seeds
• fennel seeds
• star anise and stem ginger in a saucepan with 1.5 litres/2¾ pints water. Heat gently
• then remove from the heat and chill until cold.
• Put the pork chops in a container and pour over the cold marinade. Cover and leave in the fridge for 6 hours.
• Preheat a barbecue or grill to the highest setting.
• To make the blatjang
• mix together the whole dried apricots
• raisins
• both types of mustard seeds
• sugar and vinegar in a saucepan. Cook over a low heat for 15 minutes
• or until thickened. Stir in the ground almonds
• chopped apricots
• chilli and coriander.
• Grill the marinated pork chops for 5 minutes on each side
• or until cooked through.
• Meanwhile
• to make the radishes
• mix the mooli with the black radish and breakfast radishes
• drizzle over the oil and season.
• Serve the pork chops with the blatjang and radishes and scatter over the watercress.