Family food is on the table!

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Image: Supplied
Image: Supplied

Choose grandma’s ginger beer for extra oomph in this fragrant, delicious dish and combine it with an autumn-inspired dessert 

Red onions, apples and ginger beer. It’s the perfect combination for pork, with a salty-sweet taste and frangrant meat aromas that remind you of autumn colours and cold evenings around a big table, of spending time with family and friends and going to bed with a full belly and a happy heart. The best of all is that this recipe is easy to make and the affordable nature of pork means you can add some extra spoils for your friends or family in the form of an autumn-inspired dessert. Just imagine what the kids will say about an old-fashioned pumpkin pie or apple tart with whipped cream!  

This delicious recipe can be served on rice or couscous with warm pumpkin and steamed green beans, or oven baked potatoes and a green salad – you’ll be the best judge of what your people love most. Being together is after all, best when you enjoy food that isn’t just nutritious, but delicious for everyone around the table.  


It’s the perfect meal for a cold winter evening with friends or family.

Serves 6-8 people | Preparation time: 1 hour |Cooking time: 5 hours


2-3kg pork shoulder


freshly ground black pepper

500g small red onions

12 garlic cloves (1 large head)

8 apples, halved

2 cups fennel

2 bottles (350ml each) of apple cider

1 bottle (350ml) of strong ginger beer 


1. Set aside the pork at room temperature for about 2 hours. Season liberally with salt and pepper.

2. Preheat the oven to 150°C.

3. Arrange the onions, garlic, apples and fennel in a large heavy ovenproof pot with a tight-fitting lid. Put the pork on top. Pour the cider and ginger beer over.

4. Bring to a boil over high heat, cover, then transfer to the oven.

5. Braise the pork for about five hours until a knife easily slides through the meat. Set aside to cool in the braising liquid, then put in the fridge until cold (the meat will slice more easily when cold, the pork can be braised up to three days ahead). Cover and keep chilled.

For more delicious pork recipes, go to SA Pork

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