Meet the lucky readers who’ve cashed in and won some great prizes in the SA Pork Family Favourite Recipe competition
We love a good giveaway, especially when entering is as simple as choosing a favourite, tasty meal. Our readers did just that and flocked online to click on their preferred dish for a chance to win the SA Pork Family Feast competition.
The prizes? Seven readers have won R1 000 cash each and five readers won an SA Pork recipe book packed with porkalicious dishes.
These recipes are perfect for any occasion and brimming with flavour. What’s more? Using pork is versatile, nutritious and great value for money – plus you can feed your whole family while impressing them too!
Check out the dishes with the most votes below. Here’s to trying new recipes, dreaming up your next unforgettable meal and sharing more memories with those you love.
1 Rolled shoulder of pork with herb stuffing (325 votes)
Preparation: 20 MIN
Cooking: 2½-3 HR
Resting: 10 MIN
- 3kg deboned and butterflied skin-on pork shoulder, skin and fat scored
- 45ml (3T) apricot jam OR honey5ml (3T)
- Finely chopped fresh mixed herbs of your choice (thyme, sage and parsley are a great flavour combination)
- 2 onions, sliced
- Water, wine OR stock
- Roasted potatoes and veggies to serve
1. Lay the pork, skin side down, on a work surface. Season with salt and pepper. Mix the mustard, jam or honey and herbs together and rub it into the pork flesh, right into all the crevices and cracks.
2. Roll the shoulder and secure with string or netting. Pat the skin dry with paper towels. Now drizzle a little bit of oil then add a liberal coat of fine salt. Rub the salt all over the skin with your fingers.
3. Preheat the oven to 220°C. Arrange the onion slices in a roasting pan and place the pork skin side up on top of them. Carefully add some water, wine or stock to the pan taking care not to wet the skin.
4. Roast the pork for 30 minutes on the middle rack of the oven, until the skin is golden brown and bubbly. Reduce the heat to 160°C and roast for a further 2-2½ hours until the pork is cooked. Check the roasting pan regularly during cooking time. If it is drying out, add a little more liquid.
5. If, by the end of the cooking time, the skin is not as crisp and bubbly as you would prefer, turn the heat back up to 220°C and roast for a few more minutes.
6. Remove from the oven, leave to rest for 10 minutes and slice. Serve the roast with crispy, golden, roasted potatoes and veggies of your choice.
2 Pan-fried loin chops with herb butter (292 votes)
Preparation: 15 MIN
Cooking: 45 MIN
- 30ml (2T) cumin
- 5ml (1t) black pepper
- 7ml (generous 1t) ground coriander
- 3ml (generous ¼t) dried thyme
- 3ml (generous ¼t) sugar
- 5ml (1t) salt
- 10 large pork loin chops, about 20mm thick
- oil for frying
- 125g soft butter
- 3ml (generous ¼t) garlic salt
- 5ml (1t) each finely chopped fresh thyme and rosemary
- Smashed potatoes
- Salad or veggies
1. Dry rub: Combine all the ingredients for the dry rub in a small pan and stir over medium heat until fragrant and toasted. Cool slightly.
2. Heat a large cast-iron frying pan to medium-high heat. Season the chops with the dry rub. Once the pan is hot, add some oil to coat the bottom of the pan. Place the chops in the pan, making sure they are not too close to one another (you may need to cook them in batches).
3. Sear the chops, about 2 minutes on each side. As soon as the chops are browned, flip them. Once the chops are browned on both sides, turn off the heat and cover the pan. Let the chops finish cooking for about 5 minutes, or until cooked to taste. Remove the chops from the pan and arrange on a platter.
4. Herb butter: Whip the butter, garlic salt and fresh herbs together and dot each pork chop with a small dollop.
To serve: Serve the chops with smashed potatoes and salad or veggies of your choice.
3. Festive Pork stir-fry (213 votes)
Preparation: 15 MIN
Cooking: 15 MIN
- 1kg pork fillet, cut into strips
- salt and black pepper to taste
- 80ml cornflour
- 4 garlic cloves, chopped
- 30ml (2T) finely grated fresh ginger
- 60ml (4T) brown sugar
- 60ml (4T) soy sauce
- 60ml (4T) sweet chilli sauce
- Oil for frying
- 1 red onion, thinly sliced
- 4 carrots, cut into thin strips
- 250g steamed young green beans
- 250g mushrooms, sliced
- 2 packets instant noodles
- Boiling water
1. In a bowl, season the pork strips with salt and pepper. Add the cornflour and mix well, ensuring each pork strip is covered with a thin layer of cornflour.
2. In a separate bowl, mix the garlic, ginger, sugar, soy sauce and sweet chilli sauce and set aside.
3. Heat a little oil in a large pan or wok and fry the pork strips in batches until golden brown. Add the fried strips to the soy sauce mixture and set aside.
4. Using the same pan or wok, heat more oil and fry the onion, carrots, beans and mushrooms until just done, but still crisp to the bite.
5. Cover the noodles in boiling water for 1-2 minutes. Drain and separate the noodles by hand. Add the noodles to the hot stir-fried veggies and toss through. Add the pork strips and marinade and stir-fry for 1-2 minutes. Remove from the heat. Serve immediately.
And the winners of the SA Pork Family Feast competition are:
- Phakeme Mthembu
- Peter Fortuin
- Celeste Brown
- Patricia Ndimande
- Lucia Tshobisa
- Tennessee Williams
- Carol Steed
SA Pork recipe books:
- Harold Kekana
- Keabaka Kebadilwe
- Dimakatso Modiba
- Elfa Brooms
- Lala Mpinga