• 4 Porkchops
• 5 tbsp Ketjap Manis
• 5 tbsp Sojasauce
• 2 tbsp Dark Castersugar
• 1 tbsp Five-Spice powder
• 1 tbsp Paprikapowder
• 2 tbsp Gingerpowder (Djahé)
• 1 tbsp Garlicpowder
• 1 tbsp Onionpowder
• 1 tbsp Chilipowder

Marinade:

• Mix all ingredients except the porkchops in a a bowl to a marinade.
• Pour into a ziplock bag.
• Add the porkchops.
• Press most air out of the bag and close it.
• Massage the marinade into the porkchops and make sure all sides are covered.
• Keep in refrigerator preferably for a minimum of 24 hours.

Main preparation:

• Remove porkchops from the refrigerator and allow them to come to room temperature.
• Remove the porkchops from the ziplock bag and let the excess marinade drip off.

BBQ:

• Light the BBQ, making sure you also have a spot that is not directly above the heat. Try and keep a temperature of about 160°C.
• If you have a core-temperature sensor, poke it into one of the porkchops, and try and male sure it's in the core of the meat.
• Once the BBQ has reached the required temperature, put the porkchops on, making sure they're not directly above the smouldering coal, and put on the lid.
• Once the coretemperature or the porkchops has reached 50°C (or after about 45-60 minutes) we move the porkchops to the direct heat.
• Grill them for about 2-3 minutes on each side.

Oven:

• Preheat the oven to 160°C.
• Put a grate in an ovendish so that the fat and juices can leak out of the meat while cooking.
• Put the porkchops on the grate, and cover the ovendish with aluminumfoil.
• Let it sit in the oven for about 45-60 minutes (or until the core temperature is 50°C).
• Remove the aluminum foil and let it sit for another 3 minutes.

• Bowl
• Ziplock bag
• BBQ with lid / Ovendish with grate and aluminumfoil
• (optional) core-temperature sensor