Bacon may reign supreme for breakfast, but pork for dinner is always a winner! Succulent pork chops, fall-off-the-bone ribs, sizzling pork sausages – and what’s a special occasion without a pork belly with golden, crispy crackling?
Perfect to serve a quick and easy family meal or a delicious, special dish with rich, meaty flavor. Any pork leftovers also taste great on sarmies with mustard.
It’s no wonder pork is one of the most consumed meats around the world. It’s even better to know that SA Pork ensures we receive only the best quality in our local supermarkets and butcheries. And now during a time when budget-minded cooking is so important, there’s never been a better time to buy South African Pork.
The price of pork per kg is much lower than other red meat types. Clever consumers can get a major benefit by buying in bulk now, as there are many specials available from leading supermarkets.Not only is pork affordable, it’s also really delicious, versatile and easy to cook.
Tip: Be sure not to overcook your pork. Remove from the frying pan or oven before the meat becomes dry and let it rest for 5 minutes before slicing or carving. Our weekly tips and easy recipe ideas will help you put a delicious dish on the family table a few times a week.
Go to www.sapork.co.za for more information.
More meat for your money
No other meat gives you the same value for money as pork. Look out for bulk packs in your supermarket, often containing half a leg of pork, some rashers and chops. Try our easy recipes for yummy dishes you can prepare with pork.
Pork is 100% safe
For the last few decades pigs in SA have been raised in super-clean and hygienic houses. Strict health and safety measures are in place and every step in the production process is monitored to ensure the highest level of hygiene to produce quality pork that’s both affordable and safe. These world-class checks in the system makes it totally unnecessary to cook pork until it’s dry. It’s important to remember there are no impurities that you need to get rid of. Pork is a high-quality, safe meat which can be cooked in the same way as you would cook fresh chicken. It’s as easy as that!
Pork and apple kebabs
The sweet taste of apples goes well with the full, rich flavour of pork. It’s a traditional combination used by cooks all over the world.
Preparation: 15 min | Marinating: 15 min | Cooking: 15 min | Serves 6
45ml (3T) olive oil
5cm fresh ginger, grated
1 garlic clove, crushed
juice and zest of 1 lime or lemon
15ml (1T) honey
1 red chilli, chopped
10g fresh coriander, chopped
1kg Eskort Gold Medal bangers, cut into 3cm pieces
3 apples, cored and cut into wedges
fresh herbs and extra chopped red chilli (optional)
- Soak 6 wooden kebab skewers in warm water for 5 minutes or use metal skewers.
- Marinade: Mix all the ingredients in a small bowl.
- Kebabs: Place the pork pieces in a single layer in a non-metallic dish and pour over the marinade. Let it marinate for at least 15 minutes.
- Thread the pork pieces and apple wedges onto the kebab skewers.
- Braai the kebabs over hot coals or in a heated pan until done.
- To serve: Sprinkle with fresh herbs and chilli, if using.
The marinade can also be used for pork chops but increase the marinating time to 30 minutes. Braai over hot coals and serve with a salad of grated apples.
Spaghetti with pork rashers
Pork rashers are affordable and even a small amount can add rich flavour to a dish. Combining it with spaghetti makes it the perfect family budget meal. It’s the sauce that makes this dish special. You can even make it a few days ahead of time and store it in the fridge. Then your meal will be ready in no time.
Preparation: 10 min | Cooking: 25-30 min | Serves 4
Pork and noodles
6 pork rashers
salt and freshly ground pepper
4 garlic cloves, chopped
5cm fresh ginger, grated
1 red chilli, chopped
125ml (½c) soy sauce
30ml (2T) brown sugar
30ml (2T) lemon juice
2 spring onions, finely chopped (optional)
10g fresh coriander, chopped (optional)
15ml (1T) sesame seeds, toasted (optional)
- Preheat the oven to 200°C. Put a wire rack on a baking sheet and grease with non-stick spray.
- Pork and noodles: Remove the rinds from the pork rashers and season both sides of the rinds and rashers with salt and pepper. Arrange the rashers and rinds on the wire rack and roast for 25-30 minutes or until crisp and done.
- Cook the spaghetti according to the packet instructions until just done. Drain the cooking liquid, reserving 60ml (¼c).
- Sauce: Meanwhile, heat the ingredients in a saucepan and simmer gently for 5 minutes.
- Mix the sauce and reserved cooking liquid with the spaghetti and spoon into bowls. Dice the pork rashers and rinds and arrange on top of the spaghetti.
- To serve: Scatter the spring onions, coriander and sesame seeds on top, if using, and serve.
Replace the sauce with store-bought sweet chilli sauce. Stir through the pasta.
You can also cook the rashers in a pan on the stove. Don’t add any oil, just fry it in a heated pan till done and juicy, making sure it’s not dry.
Pork shank bredie
Preparation: 20 min | Cooking: 2 – 2 1/2 hours | Serves 6
1,5kg pork shanks, sliced horizontally by your butcher
salt and pepper
10ml (2t) ground coriander
10ml (2t) ground cumin
30ml (2T) olive oil
15ml (1T) butter
2 onions, chopped
3 garlic cloves, finely chopped
500ml (2c) chicken stock
1 can (400g) tomato puree
30ml (2T) tomato paste
15-25ml (3-5t) sugar
6-10 small potatoes, peeled
a few yellow patty-pan marrows or green baby marrows
a handful of green beans or washed spinach
Cooked rice and chopped fresh coriander or parsley
Season the shanks by rubbing it with salt, pepper, coriander and cumin. Heat oil and butter in a large saucepan over medium heat and fry the shanks in batches until lightly brown. Remove the shanks from the pan and set aside.
In the same pan, add the onions and fry gently until soft. Add the garlic and fry for 2 minutes.
Add the chicken stock, tomato puree, tomato paste and sugar. Stir and return the browned shanks back to the pot. Simmer over low heat until shanks are almost soft, about 2 hours.
Add the potatoes when there are about 30 minutes left of cooking time. Add the other vegetables when there is about 10 minutes left. If you’re using spinach, add it 5 minutes before the end.
Serve hot with rice and chopped fresh coriander or parsley.
Video: Pork shank bredie