Mzansi pork chops with sweet potato roosterkoek

Succulent and tender, thick pork chops, marinated and braaied to perfection. Surprise and stun your guests by serving these chops with hot-of-the-coals sweet potato roosterkoek buns.


Chops & Marinade:

  • 6 – 8 pork loin or rib chops, outer skins scored to prevent curling
  • 1/3 – ½ cup olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons soy sauce
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, finely minced/crushed/chopped
  • 1 – 1½ teaspoons salt
  • 1 teaspoon white or black pepper


Sweet potato roosterkoek

  • 1 onion, chopped and fried until golden brown
  • 15 ml (1TBSP) pan-roasted cumin seeds, finely pounded or grinded
  • 5ml (1t) salt
  • 2-3 medium-sized sweet potatoes, steamed or baked until soft, skins removed and mashed
  • 4x250ml (4c) cake flour
  • 1x10g packet instant yeast
  • Lukewarm water, as needed
  • Butter, to serve



Pat the pork chops dry and trim any excess fat off if desired. 

Mix all the ingredients for the marinade and beat well. 

Add the chops and the marinade to a ziplock bag, seal at the top and massage well.  Place in the fridge for no less than 30 – 60 minutes, or a bit longer. (You can also marinate the chops in a non-metallic flat dish, covered with cling film). 

Remove chops from marinade and braai over medium-hot coals until just cooked (but not dry and overcooked). Use tongs (not a fork) and try to turn them over only once or twice. Rest them for 5 minutes before serving with golden brown, braaied sweet potato roosterkoek.  Enjoy while the roosterkoek is still warm and don’t forget lots of butter and apricot jam!



Mix the onion, cumin, salt and mashed sweet potato in a large mixing bowl. 

Add the flour and yeast, mix in and make a well in the centre. Add the sweet potato mixture to the flour and add little bits of water while mixing.  Knead into a soft dough, shape it into a ball and place in a warm place to prove until double in volume. 

Knead lightly and divide and roll into tennis ball-sized balls. Sprinkle lightly with flour and leave for another 30 minutes to prove. 

Braai the roosterkoek balls over medium heat until golden brown and cooked through.  Serve with butter, apricot jam or onion marmalade.


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