For the blueprint marinade: Place the kecap manis, brown sugar
, olive oil
, garlic and tomato paste
into a food processor
, and blitz to a paste. Add the water and blitz again until well combined.
Pour the marinade
into a frying pan
, sprinkle with salt and pepper, and bring to a simmer. Add the lemon juice
, lemon zest
, thyme and chiles. Simmer
until thickened and reduced slightly, 5 minutes. Remove from the heat and leave to cool.
Once cooled, transfer to a measuring jug, so it's easy to pour, then remove and discard the chiles.
For the surf and turf: Place the tuna steaks and the pork chops in separate resealable plastic bags. Divide the cooled marinade between the bags. Add the sage to the bag with the pork chops
. Make sure everything is well coated before sealing both bags and placing in the fridge. Marinate for at least 1 hour.
When ready to cook, grill
the pork chops for 3 to 4 minutes on each side, until cooked through. For an authentic South African braai flavor, drizzle
over the pork while cooking.
Grill the tuna steaks for 1 minute per side, or longer if you prefer them cooked through.