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It’s 2:30am and am just here reminiscing about life…. Then it dawned to me that this year marks 10years since I lost my Father. I remember vividly how on a Saturday like this, he’d wake up around 9ish in the morning. Make his way to the shops, buy bread, milk, eggs, a portion of lean beef or pork and a newspaper. If he wasn’t feeling upto it, you’d hear him call out to us ,asking if we could cook him Sadza which was his usual morning tradition on Saturdays.

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And if you were to present this kind of plate in front of my Father, you’ll have made his Saturday because that’s exactly how he liked it normally. It was always unfortunate for me being an older sister to Bridget, Ashley and Charlene that i would never get to enjoy the leftovers lol. Seriously Bridget & Charleen would be eyeing Dad’s plate as if they are waiting to clear the table of which they’d be dying to grab any leftovers😅😂. I swear I used to think I had the greediest siblings ever. There’s something about being the middle sibling, you suffer the most lol and everyone is unfair to you.I remember having to fight with my older brother for the crust of the bread🙄 or having to watch my young siblings enjoy leftover Spurs ribs from Holiday Inn while I was told I’m the oldest one😅😅. It’s like being the middle sibling,you don’t actually belong anywhere. You almost feel like no one actually cares about how you feel about everything.

On the plate is the sweet and chilli pork chops with Sadza . Here is the recipe

* 4-6 pork Chops
* 1 tablespoon brown sugar
* 2 tablespoos low sodium soy sauce
* 2 tablespoons chili paste with garlic and 1 teaspoon chilli flakes
* 1 tablespoon hoisin sauce
* 2 teaspoons white wine vinegar
* 1 tablespoon veg oil
Method

* Heat a large nonstick skillet over medium-high heat. Add a tablespoon of oil then Add pork, cooking 3 to 4 minutes on each side. Remove pan from heat and let pork stand for 30 seconds.
* While pork cooks, chilli flakes, combine brown sugar, soy sauce, chile paste, hoisin and vinegar in a small bowl.
* Pour sauce over the pork, scraping the pan to loosen the fond. Turn the pork over to coat. For extra golden brown colour, place chops under the grill for 5-10minutes and also to make sure the sauce is heated through, if there is not enough residual heat in the skillet.
* Serve immediately whilst hot.

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