Here is a favourite dish that we cook on the fire often, and it's a good example of the type of food we cook when camping - a pack of vegetables and meat, cooked in a tinfoil packet until tender, moist and full of flavour. This method is very open to experimentation, and I find each time I make it, it comes out a little different. Also, clean-up afterwards is minimal!
On the menu were some pork neck chops, and instead of doing the usual braaied chops, with potatoes in foil and a salad, I decided that an all-in-one tinfoil pack would be good. Inspired by stir fry-type flavours, I added all sorts of ingredients and in the end we had one of the most delicious packs ever.
Spicy Pork Braai Packet
4 pork neck chops, bones removed and cut into strips
3 Tbsps soy sauce
1 Tbsp Worcester sauce
1 tsp English mustard
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp turmeric
1 tsp paprika
1 large onion, sliced
3 medium potatoes, sliced
4 carrots, julienned
1/4 head of broccoli, broken into florets
large handful of button mushrooms, sliced
1 red chili, sliced
- Mix the marinade ingredients very well, and work through the meat strips, making sure that they are well coated
- Prepare all the vegetables, then layer them in your tinfoil roasting dish
- Start with the onion, and drizzle a little olive oil over them
- Next layer the potatoes, the carrots, the broccoli, then add a few dollops of butter
- Lastly layer on the meat, chili, and mushrooms
- Now make a lid of tinfoil, and seal the packet rim very well - this is important, as it will keep all the juices in, and steam the food until the flavours are mingled and delicious
Place over hot coals on the braai grid, and allow the heat to puff the packet up. It should take about an hour to cook. Watch the packet, while there are small jets of steam escaping, there is still moisture inside. When the steam stops, your packet is done.
Remove from the fire, tear open and serve - the flavours have to be tasted to be believed, and the chillies add a lovely fresh bite.