Surf and Turf Braai

TOTAL TIME: 1 hr 45 min
Prep: 30 min
Inactive Prep: 1 hr
Cook: 15 min
YIELD: 6 servings


  • 200 milliliters (7 ounces) sweet soy sauce (Indonesian sweet soy sauce or ketjap manis)
  • 200 grams (7 ounces) sticky dark brown sugar (dark brown sugar)
  • 90 milliliters (3 ounces) olive oil
  • One 120-gram (4-ounce) piece fresh ginger, peeled and roughly sliced
  • 10 cloves garlic, peeled
  • 3 tablespoons tomato paste
  • 500 milliliters (2 1/8 cups) warm water
  • Juice and grated rind of 1 lemon
  • 4 tablespoons fresh thyme, removed from stems
  • 2 whole red bird's eye chiles, slightly split
  • 6 tuna steaks
  • 6 pork chops
  • Large handful fresh sage leaves
  • 1 bottle lager
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For the marinade, place the soy, sugar, olive oil, ginger, garlic and tomato paste into a food processor and blitz to a paste. Add the water and blitz again until well combined, then pour into a frying pan and bring to a simmer.

Add the lemon juice and zest, thyme and chiles and simmer until thickened and reduced slightly, another 5 minutes. Remove from heat and leave to cool. Once cooled, transfer to a measuring jug so it's easy to pour; remove and discard the chiles.

For the tuna and pork, place the tuna steaks and pork chops into separate resealable bags.

Pour half of the cooled marinade in with the tuna steaks and the other half in with the pork. Add the sage leaves to the bag with the pork chops. Make sure everything is well coated before sealing both bags and placing in the fridge to marinate.

When ready to cook, grill the pork chops until cooked, 3 to 4 minutes on each side. Drizzle the beer over the pork while cooking for an authentic SA braai flavor.

Grill the tuna steaks for a minute per side, or longer if you prefer it cooked through.



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