South African Pork is so affordable, you can even invite your distant cousins to join in
If you’ve been meaning to have the family over but are worried about what it’s going to cost you, consider choosing pork. It can be as low as half the price per kilo if you compare it with lamb, and about R20/kg cheaper than beef. South African pork is produced to high-quality standards and with the more affordable price, this means good value and more meat for your money.
Most people are fond of, and used to, cooking bacon and sausages, but there’s so much more than that available. A great option for a Sunday lunch with family and friends is leg of pork. It’s often available as a large cut of meat in most supermarket and butchery counters, and is easy to prepare. Cooked the right way, the meat comes out of the oven with a crisp outer layer and a tender, pull-apart inside. Flavours that go well with pork include savoury, sweet or sour combinations. Try braising it in beer, glazing it with marmalade or adding soya sauce and honey for an Asian-style flavour.
Then complement the meat with fresh, in-season vegetables and fruit such as pumpkin and apples, and make sure you have a starch like bread, rice or potatoes to soak up the juices on your plate – you’ll be ready for a family feast, not just a meal! If you don’t know where to start, try this delicious recipe for a leg of pork made with citrus marmalade, rosemary and olive oil. With some vegetables and starch, you could easily serve up to 10 people.
Scroll down to enter the pork competition, and you could win a pork voucher worth R250 to spend at Food Lovers Market. Who knows, the family meal might just be on us!
ROAST LEG OF PORK WITH MARMALADE GLAZE
Serve 8 | Prep time 30 Min | Cooking time 3 hours
2,5kg – 3kg leg of pork, skin off (the butcher can remove it for you, as well as trim the fat to an even layer)
Salt and pepper
125 ml olive oil
3 - 4 sprigs rosemary
4 Potatoes, peeled and sliced
2 Large onions, peeled and sliced
For the glaze:
125 ml orange or citrus marmalade
125 ml orange juice
2 t finely chopped fresh rosemary needles
15 ml olive oil
- Preheat the oven to 180C.
- Rub the leg of pork well with enough salt, pepper and half the olive oil. Massage the salt and pepper into the leg of pork all round, using the olive oil to help it penetrate the meat.
- Mix the potato and onions slices with the rest of the olive oil and place it on the bottom of a heavy-based oven roasting pan. Place the sprigs of rosemary on top.
- Place the seasoned leg of pork, uncovered, on top of the onions and potatoes and place it in the centre of the oven.
- Roast the pork 30 minutes for every 500g and add an extra 10 minutes of oven time at the end.
- When the pork goes in the oven, make the glaze by mixing all the ingredients together.
- About 5 – 10 minutes before the total roasting time is finished, baste or paint the leg with the marmalade glaze, using a kitchen brush. Repeat this until all the glaze mixture has been used and the leg is a golden, shiny colour. Place it back in the oven again for about ten minutes.
- Once done, remove the roast from the oven and let it rest under some foil for 10 minutes before carving in thin slices. The resting time is really important!
Watch how to do it here:
Search the hashtags #deliciouspork, #tenderandtastypork, #affordablepork and #easytocookpork for even more.
Fill in the competition form below to stand a chance of winning one of 50 pork vouchers worth R250 each at Food Lovers Market.