Yet we have the chance to honour the Easter tradition of food for family, prepared and shared with love. Let’s clear the decks, make space and set a table fit for an Easter celebration.
Pork is so delicious, versatile and affordable, you can make a feast of the Easter Friday or Sunday lunch with our easy recipe below.
Taste the possibilities
Most flavours go well with pork but it is especially tasty when combined with something sweet like fruit.
Roast fruit Put whole fruit like small apples, pears, plums and figs in a roasting pan, brush with oil and sprinkle cinnamon sugar over. Roast until the skins are crisp and the fruit is tender.
Cheese and pork are excellent together.
Mustard is a classic accompaniment to pork. Mix a little honey and mayonnaise with mustard and serve it with the meat.
Herbs such as fresh sage and coriander impart fabulous flavour, while spices like star anise, ginger, cinnamon sticks and cardamom are perfect with pork.
Don’t overcook pork – it’s ready when the meat just turns white. Because of its low fat content inside the meat fibers , and because the fat is on the outside, pork becomes dry when overcooked.
Pork shank with tomato potatoes and green beans
This flavourful dish will have everyone asking for more, so be sure to make enough. You can also double up on ingredients to save some of the meal for later in the week. Once cooked, this dish will stay good in the fridge for four days.
Preparation: 10 Min | Cooking: ± 2 Hr | Serves 4-6
1kg pork shanks, cut into chunks or slices (ask the butcher to do this)
salt and pepper
30-60 ml (2-4T) cooking oil
2 onions, sliced
2 carrots, sliced
3 garlic cloves, chopped (optional)
8 tomatoes, roughly chopped
1 sachet (50g) tomato paste
15ml (1T) sugar
3 chicken OR beef stock cubes
750ml (3c) water
8 potatoes, peeled and halved 1 bag
(about 400g) green beans, ends removed
pap, pasta OR rice to serve
- Season the shanks with the salt and pepper. In a pot over medium high heat, add the oil and brown the shanks.
- Add the onions, carrots and garlic and cook until soft.
- Stir through tomatoes, tomato paste and sugar and crumble the stock cubes over. Add the water.
- Cover pot with the lid and simmer for 1½-2 hours, then add the potatoes and a
- little more water (if needed). Season again.
- Cook until the meat and potatoes are tender.
- Scatter the beans over the shanks and cover with the lid again. Cook for another 10minutes until the beans are tender.
- Serve with pap, pasta or rice.
Replace the pork shanks with pork trotters or stewing pork or pork Goulash. If you can’t get fresh tomatoes, used canned ones. Replace the fresh green beans with 2 cans of drained green beans.
See our tips below for ideas for leftovers, in case you have any!Slice the meat into thin slices or strips and serve on crispy rolls with salad leaves and mustard
Use the strips of pork in stir-fry rice or with pasta.Pull the pork into thin pieces with two forks, mix with some mayonnaise and use as a filling for wraps with grated carrot and apple slices.Use as a filling for sarmies, braaibroodjies or in snackwiches together with cheddar cheese and chutney.Use the pulled pork as a filling for an omelette or frittata.
- Leg of pork (on the bone) – most affordable and versatile meat
- Shoulder/neck – the most tender and juiciest cut. It can be portioned into steaks or used whole (stuffed and roasted in the oven or in a pot). This is the best cut for Asian dishes and for kebabs.
- Rump steaks (porterhouse steaks are cut from the same section)
- Goulash cubes (from the leg)
- Pork rashers
- Pork loin stripsLean mince
- Loin chops
- Spare ribs (although not expensive per kilogram, you need a lot per serving)
- Rib chops
- Pork belly