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 SA Pork ensures we receive 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 South African 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 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
For the last few decades pigs in SA have been 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!
Using a delicious blend of flavours, this recipe is also quick and easy, making it perfect for a tasty midweek supper.
Preparation: 10 min | Cooking: 40 min | serves 4
1kg leg of pork, cubed
salt and freshly ground black pepper
3 bacon rashers, finely chopped
2 onions, finely chopped
4 garlic cloves, crushed
1 bouquet garni made by tying together 1 bay leaf and a few sprigs of thyme and parsley
15ml (1T) chicken stock powder
30ml (2T) wholegrain mustard
750ml (3c) ginger ale
15ml (1T) cornflour
thyme sprigs to garnish (optional)
250ml (1c) cooked rice
- Season the pork cubes with salt and pepper. Heat a little oil in a casserole over medium heat and fry the pork and bacon until lightly browned. Remove and set aside.
- In the same casserole, fry the onions and garlic until soft and add the pork mixture and bouquet garni.
- Stir in the chicken stock powder and mustard and add the ginger ale. Bring to the boil and simmer till the meat is soft, about 20-30 min.
- Mix the cornflour with 30ml (2T) water to form a paste and add to the casserole. Heat, stirring continuously until the mixture comes to the boil and thickens.
- Remove the bouquet garni and season with salt and pepper.
- Garnish with the thyme, if using, and serve with rice.
Pork and mushroom pie
Ideal for a light lunch or middle of the week dinner. Make it beforehand and freeze it.
Preparation: 30 min | Chilling: 30 min | Cooking: about 1 hr | serves 6-8
300g butter at room temperature
2 egg yolks
550g (4c) cake flour
2ml (½t) salt
30-45ml (2-3T) cold water
125g bacon or smoked ham, diced
500g cooked pork meat, pulled into small pieces
250g brown mushrooms, sliced
125g cheddar cheese, grated
salt and freshly ground black pepper
30ml (2T) wholegrain mustard
100ml sour cream of plain natural yoghurt
1 egg yolk, whisked
- Preheat the oven to 200°C. Grease a pie dish with non-stick spray.
- Pastry: Blitz the butter, egg and yolks in a food processor until pale and creamy. Add the flour and salt and pulse until the ingredients just stick together. Add the cold water and pulse until the mixture forms a pastry. Halve the pastry and cover both halves with cling film. Chill for at least 30 minutes.
- Roll out one portion of pastry and line the pie dish. Prick the pastry with a fork and blind bake for 10-15 minutes. Leave to cool.
- Filling: Heat the butter, fry the bacon or ham until crisp, add the pork meat, mix well and set aside. Stir-fry the leeks and mushrooms for 10 minutes or until done. Remove from the heat, stir in the cheese, season with salt and pepper.
- Spoon half the mixture into the pie crust and spread evenly, leaving a 1cm edge all around. Scatter the cooked pork on top.
- Mix the mustard and sour cream, season with salt and pepper and spread the mixture on top of the pie filling. Spoon the remaining mushroom mixture on top.
- Brush the edge of the pie crust with water. Roll out the remaining portion of pastry and cover the filling. Press the edges together and lightly brush the top with whisked egg yolk. Make a hole in the top to let the steam escape.
- Bake for 35 minutes or until the crust is golden.
- To serve Enjoy with a fresh green salad.
Roasted pork shoulder
Preparation: 10 min | Cooking: 3 h | Resting: 10 min | Serves 6-8
2,5 kg pork shoulder, bone in, skin off
30ml (2T) olive oil
salt and pepper
5ml (1t) ground ginger
5ml (1t) ground cumin
2 onions, sliced into rounds
6 garlic cloves, peeled, keep whole
a few sprigs rosemary, thyme, sage
500ml (2c) dry white wine or chicken stock
Mushroom sauce, to serve (see recipe below)
- Preheat the oven to 180°C.
- Rub the pork shoulder all over with olive oil and season with salt, pepper, ginger and cumin.
- In a large deep roasting tray, arrange the sliced onion, garlic and herbs. Pour over the wine or stock and place pork on top. Cover with heavy duty foil, then roast for 3 hours or until tender (30 min per 500 g plus 20 min). Remove from oven and let it rest for 10 minutes before slicing.
- Serve with mushroom sauce, or a sauce of your choice.
- In a small saucepan over medium heat, fry 1 sliced onion in oil till soft.
- Add 200g mixed mushrooms and fry till brown. Lower the heat and pour in 15 ml (1T) sherry and 250 ml (1c) cream and cook till the sauce is reduced.
Video: Roasted Pork shoulder