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 as a quick and easy family meal or for a delicious, special dish with rich, meaty flavour. Any sliced 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 South-African commercial pork farmers ensures we can buy 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 SA 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 pork specials and 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
In modern South African pig production units, the animals are 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!
CURRY PORK CHOPS
Spice up your pork chops with a fragrant curry sauce.
Serves 4 | Preparation: 5 min | Marinating: 30 min | Cooking: 20 min
Chops and Potatoes
500g baby potatoes
4 pork chops
5ml (1t) coriander seeds
15ml (1T) olive oil
1 onion, chopped
5cm fresh ginger, finely grated
2 garlic cloves, crushed
3 whole cloves
5 black peppercorns
30ml (2T) roasted masala
15ml (1T) white wine vinegar
30ml (2T) brown sugar
Fresh coriander for garnishing
Chops and potatoes
- Cook the potatoes in boiling water for about 15 minutes until just done but not mushy. Drain and set aside.
- Place the chops in a marinating dish and season both sides with salt. Quarter the lemon and set aside.
- Heat a dry pan over medium heat and roast the coriander seeds till fragrant.
- Remove and grind lightly in a pestle and mortar.
- Mix the seeds with the rest of the marinade ingredients in a small bowl. Pour over the chops and marinate for at least 30 minutes.
- In a pan over medium-high heat, fry the chops till done, about 2 minutes per side.
- Place on a serving dish and quickly fry the cut sides of the lemon till done.
- Arrange alongside the chops on a serving dish.
- Sprinkle some coriander leaves over.
- Serve with the potatoes.
Hint: You may mash the potatoes if you like.
This tasty bredie is flavoured with spices typically used in North African dishes.
10ml (2t) paprika
5ml (1t) turmeric
10ml (2t) ground cumin
2,5ml (½t) ground cloves
5ml (1t) ground allspice
750g leg of pork, cubed
salt and freshly ground black pepper
30ml (2T) oil
1 onion, chopped
4 garlic cloves, crushed
2 chillies, chopped
80ml (¹/3c) white wine vinegar
250ml (1c) chicken stock
250 g potatoes, peeled and diced
250 g butternut, peeled and cubed
Grated rind of 1 orange (optional)
200g green beans
Rice or couscous to serve
- Mix all the ingredients.
- Season the pork with salt and pepper. Smear with the spice rub.
- Heat the oil in a cast-iron pot over medium heat and fry the onion, garlic and chillies until fragrant.
- Add the meat and stir-fry for a few minutes.
- Add the vinegar and stock and bring to the boil.
- Add the potatoes and butternut, cover, lower the heat and simmer for 30 minutes, stirring from time to time to prevent the meat catching.
- Add the orange rind.
- Add the beans.
- Simmer for 15 minutes until done but still firm.6
- Serve with rice or couscous.
PORK SAUSAGE KEBABSThese easy kebabs are very versatile, perfect for a treat at kids’ parties, quick Saturday lunches or nibbles around the braai.
Serves: 4 | Preparation: 10 min | Cooking: 25-30 min
4-6 Eskort Gold Medal pork bangers
4 apricots, plums or nectarines, stoned and quartered
60ml (¼c) smooth apricot jam
10ml (2t) dried thyme
- Preheat the oven to 200°C. Put a wire rack on a baking sheet and grease with non-stick spray.
- Soak the wooden kebab skewers in warm water to prevent them catching alight while cooking.
- Arrange the bangers on the wire rack and roast for 15-20 minutes or until done.
- Cut the bangers in half and thread onto 4-6 kebab skewers, alternating with the fruit.3
- Mix the apricot jam and thyme and heat in the microwave oven until just melted.
- Arrange the kebabs on the wire rack and brush both sides with the apricot jam mixture.
- Return to the oven for another 5-10 minutes and serve with a green salad.
Try apple or pear wedges instead of apricots and plums. You can also use dried instead of fresh fruit.To stretch this recipe, thread pickled onions on to the kebab skewers as well. You can cook the onions in water till almost soft before threading them on to the kebab skewers.