Love your kitchen during lockdown

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Homemade meals are now not only a possibility but in fact welcomed. So, let’s cook with joy and gratitude. Cooking for the people in your home shows love and care. When you do have to go and buy food remember that nutritious, balanced meals keep us healthy and full, preventing unnecessary or unhealthy snacking.

Protein power

Pork is safe, delicious and one of the best sources of complete protein available to mankind. Good-quality animal protein helps keep our immune systems strong. Protein repairs and replaces damaged or weak cells so we have good resistance to diseases and viruses. Nutritional experts across the world agree that 4-5 moderate portions of cooked pork a week is 100% within the worldwide “good principle” eating guidelines for healthy people. 

What’s a moderate portion?

For adult males: 180-200g of cooked pork is considered a portion. For adult females: 160-200g is considered a portion. For young children: Trim the portions down according to their age. The younger, the smaller the portion.

Don’t have a food scale?

No problem. Use the stretched-out palm of your hand as a guideline. The thickness of the meat should be the same as a box of matches. For adult males: 2 palm-sized portions. For adult females: 1 palm-sized portion.

Here’s the good news

SA Pork is so easy to cook and versatile. It’s also available in many different cuts. Stock up whenever you do have to shop for food and freeze some pork for the days and weeks to come. It combines well with most herbs, spices, seasonings and sauces. You need little to put a delicious meaty dish on the table. Use what you have and experiment a little. Our easy recipes will give you plenty of ideas and inspiration.

Trotters or shanks with pickled coleslaw

This is a wonderful way to use affordable trotters or shanks to serve a tasty, wholesome dish to your loved ones. The pickled coleslaw works wonderfully with the spicy flavours of the pork.

Preparation: 10 min | cooking: 1 hour | serves 4 

Ingredients

Meat

30ml (2T) oil

1 onion, chopped

2 cloves garlic, crushed

1 cinnamon stick

5ml (1t) ground cumin

2,5ml (½t) ground coriander

1kg pork shanks or 1,4kg trotters, cut into pieces

750ml (3c) chicken stock

30ml (2T) brown sugar

30ml (2T) soy sauce

5ml (1t) apple cider vinegar

salt and pepper

30ml sesame seeds or almond flakes (optional)

Salad

500ml (2c) water

180ml (¾c) apple cider vinegar

180ml (¾c) sugar

350g coleslaw mix

handful fresh coriander for garnishing (optional)

Method

Meat

  • Heat the oil in a saucepan then fry the onion and garlic for a few minutes. Add the cinnamon, cumin and coriander and stir-fry until fragrant.
  • Add the pork and fry for a few minutes. Add the stock, stir, cover and simmer for at
  • least 1 hour or until the meat falls off the bone. Add more water or stock if the
  • meat becomes too dry and the meat isn’t soft yet.
  • Remove the bones if preferred.
  • Add the sugar, soy sauce and vinegar to the meat and season with salt and pepper.
  • Sprinkle with sesame seeds or almonds (optional). 

Salad

  • Heat the water, vinegar and sugar in a saucepan.
  • Put the coleslaw mix in a large mixing bowl, pour the pickling mixture over and set aside to cool.
  • Add a sprinkling of fresh coriander, if using.
  • Serve the shanks or trotters with the pickled coleslaw.

TIP:

  • Trotters have more bones than shanks and are economical as well as rich in flavour.
  • Ask your butcher to saw trotters into smaller pieces, which will cook faster.