Caramelised prime pork chops with brinjals

South African Kobus Botha is taking Paris by storm. He has introduced the art of the braai to his French countrymen at his restaurant ‘My Food’, and often takes his custom-designed braais on the road to feed the masses. A former movie producer, Kobus built his own braai equipment and serves his favourite South African dishes like boerewors, peri-peri chicken, bobotie, chakalaka and malva pudding to the delighted Parisians, along with drinks like rooibos tea and homemade ginger beer. Now he has a new book out called Le Braai, which not only has a selection of stunning recipes, but has detailed instructions on how to make a proper fire, the correct cooking times for different meats and info on choosing ingredients. Le Braai is not only a collection of great recipes, but captures the larger-than-life spirit and unique style of Kobus. Here is an extract of his book:

Ingredients:

2 – 4 brinjals, depending on size
4 tablespoons freshly squeezed lemon juice
4 tablespoons soy sauce
4 tablespoons balsamic vinegar
4 pork loin chops
Sea salt and ground black pepper
Olive oil
Lemon wedges

Place the whole brinjals on the braai grid and cook them for about 30 minutes, turning regularly. Combine the lemon juice, soy sauce and balsamic vinegar in a small pan. Place over the heat and reduce until the sauce becomes syrupy.

Rub the pork chops with salt and pepper and brush them with the warm sauce. Place the chops on the grid, over medium coals (if the coals are too hot the sauce may burn).

Braai the chops for about 10 minutes, turning them regularly. (If the juice runs clear when you pierce them with the tip of a knife, they’re perfect. Don’t overcook the chops as the meat could dry out.)

Drizzle the remaining sauce over the chops. Cut the brinjals in half, drizzle with olive oil and a few drops of lemon juice, and season with salt and black pepper to taste. Serves 4