Pork chops caramelised with easy barbecue sauce:

• 2 packets of marinated pork chops, Tou Hasapi

 

For the barbecue sauce:

 

• 1 cup tomato ketchup, KANIA
• 2 tbsp mustard, WINAROM
• 2 tbsp soy sauce, Vitasia
• 1 tbsp brown sugar, Belbake

 

 

Accompaniment:

 

• Coleslaw with apple (see recipe below)

• Corn boiled with margarine and spices (see recipe below)

 

 

PREPARATION

For the pork chops:

 

1. Preheat the oven to 160 C°.
2. Line a baking tray with aluminium foil, wrap the pork chops into greaseproof paper and aluminium foil.
3. Cook for 2 hours.
4. While they are in the oven, prepare the barbecue sauce.
5. When the chops have cooked and softened, remove the excess liquids and place on a serving dish. Brush them with a little barbecue sauce.
6. Fry in a pan for 2-3 minutes, until their surface is caramelised.
7. Brush again with the barbecue sauce and serve.

For the barbecue sauce:

1. Put all the ingredients in a saucepan and leave to simmer for 15 minutes, or until the sauce is bound.

 

Apple coleslaw:

For 4 portions

 

• 400 gr white cabbage, sliced very thinly
• 1 small onion, in thin vertical slices
• 1 small carrot, grated

• 1 green apple, either thinly sliced or diced into small cubes
• 1 celery stalk, either thinly sliced or diced into small cubes
• 200 gr Mayonnaise
• 2-3 tbsp vinegar, Pason
• Salt, Kypari
• Pepper, KANIA

PREPARATION

 

1. Put the chopped vegetables and the apple into a large bowl.
2. Add the mayonnaise, vinegar,
   salt and pepper, and
3. Combine well.

Corn with margarine and spices:

 

• 4 corn cobs, chopped into 2 or 3 pieces

 

For the spread:

• Margarine, Vita D’or
• Mixed spices, Deluxe
• Salt, Kypari

 

PREPARATION

 

1. Clean the corn cobs, removing the leaves and silk.

2. Bring water to the boil in a saucepan.
3. Add the corn and leave to boil for around 3 minutes.
4. Remove from the heat and leave the corn cobs to stand covered for a further 5 minutes.
5. Drain the corn, and brush with the margarine.
6. Sprinkle with the salt and spices.