Pork Chop Carbonara – Jan Braai

Pork Chop CarbonaraJan Braai’s Pork Chop Carbonara

Jan says, “The inspiration for this recipe was quite obviously found in the classic Italian pasta dish with its origins in Rome, the bacon carbonara. It is interesting to note that carbonaro is the Italian word for ‘charcoal burner’. Now as we all know, there is one thing better than a charcoal burner, and that is a wood burner, otherwise known as a braai fire. The original recipe in Rome uses Italian bacon like guanciale or pancetta but to my mind a braaied South African pork chop is vastly superior in quality, taste and texture, so what we have here is an improvement on the original recipe. The recipe works well with both fresh and dry pasta, but as egg is a core ingredient of a great carbonara pasta, my personal feeling is that fresh pasta works better, so go for that if you can get hold of it.”

Pork Chop Carbonara

What you need

(feeds 4)

4 pork loin chops or 4 pork neck chops (deboned)
salt and pepper
1 packet linguini or spaghetti (500 g)
1 tot butter
1 tot olive oil
1 punnet mushrooms (250 g, diced or sliced)
2 garlic cloves (crushed)
3 eggs (beaten)
1 cup fresh cream
½ cup Parmesan cheese (50 g, grated)
extra Parmesan (for garnish)
fresh parsley (for garnish)

What to do
Braai the pork chops over medium-hot coals for about 12 minutes until done. Pork chops should be braaied until medium, with an internal temperature of 71 °C. Season with salt and pepper before or during the braai.

Meanwhile, start cooking the pasta in a pot of boiling salted water according to the instructions on the packet. Use fresh pasta where possible and available.

At the same time, heat the butter and olive oil in a large pan and fry the mushrooms until soft and brown, then add the garlic and fry for another minute.

In a separate bowl, beat the eggs and mix well with the cream, then add in the grated cheese.

Remove the pasta from the heat when cooked and drain. Add the pasta to the same pan as the mushrooms, and pour the mixture of beaten eggs, cream and cheese over the pasta while the pasta is still hot. Mix everything well. The heat of the pasta and mushrooms will cook the egg. This is a signature element of this dish.

Taste the pasta and season with salt and pepper. If your pasta was boiled in salted water it is highly unlikely that you will need to add salt at this stage.

Slice the pork chops diagonally into thin slivers and serve on top of the pasta. Garnish with extra Parmesan cheese and fresh parsley.

Michael’s wine recommendation – CLICK HERE

Morgenster 2003Jan Braai Braai by Midlands 2Jan Braai, a braai in the KZN Midlands

Jan Braai is a national treasure. Jan has braaied with thousands of South Africans, almost every day since the launch of his National Braai Day initiative in 2005. And he knows what people want to know about braaing. Fireworks, a reprint of Jan’s first book which sold over 50,000 copies, is now available in soft cover. More than a recipe book – it is an instruction manual for braaing – from steak, to the perfect braaied chicken and lamb chops. For the adventurous you could try Jan’s rack of lamb or lamb on a spit! His Jan Braai vir Erfenis is a Kynet series which has run each year since 2011. Fireworks is one of the top 3 Braai Books in the world, so says Gourmand Awards 2014. His latest book is The Democratic Republic of Braai, published by BookStorm which has printed his previous successes.

The Democtratic Republic of Braai by Jan BraaiCoverThe Democtratic Republic of Braai by Jan Braai

‘It is your democratic right to eat properly braaied food. The Democratic Republic of Braai is wherever you gather around fires with friends and family for a celebration of the nation. Where conversations are had and stories are shared. It is a place where you never have to suffer from badly braaied food.’

This is the promise of Jan Braai’s Democratic Republic of Braai. Fireworks brought us the basics of braai, Red Hot showed us that braai could be so much more. Now The Democratic Republic of Braai brings you the greatest braai recipes that Jan knows – because it’s your right to braai the best.

Find exceptional braai recipes for steak, chicken, lamb and more – there’s no need to eat or serve badly braaied food ever again. Everything is clear and the steps are logical. The recipes use normal ingredients with understandable names that you can pronounce and find at your local supermarket. This is a manifesto on how to braai your way to complete independence from the kitchen.

Who is Jan Braai? His real name is Jan Scannell and he lives to braai. He started the National Braai Day initiative in 2005 and his aim is to create a national celebration of the one activity all South Africans have in common, regardless of race, language, gender or wealth, cooking over a fire. His TV series Jan Braai for Erfenis has run each year on Kyknet since 2011.

For more about Jan Braai visit www.braai.com

signature
September 2nd, 2015|Categories: Recipes|Tags: , , , |