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.
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.
Mustard leg of pork
Leg of pork is an affordable piece of meat, making it ideal to make pulled pork from. Serve it as a main meal with rice or potatoes and a salad and use any leftovers to make sliders or sandwiches for the next day’s lunch.
Preparation: 10 Min | Cooking: 2-3 Hours | Serves 4
1,5kg leg of pork, skin removed and kept aside
salt and freshly ground pepper
1 onion, cut into wedges
4 x 250ml (4c) chicken stock
30ml (2T) prepared mustard
15ml (1T) olive oil
30ml (2T) butter
3 onions, sliced
rice or mashed potatoes
- Preheat the oven to 160°C. Keep an ovenproof dish with a lid handy.
- Season the leg of pork all over with salt and freshly ground pepper.
- Mix the ingredients well and rub all over the meat.
- Arrange the onion wedges on the bottom of the ovenproof dish.
- Put the meat on top of the wedges and pour the stock into the dish (the pork must be covered three-quarters by the stock).
- Put the lid on the dish and bake in the oven for 2-3 hours or until the meat is falling off the bone.
- Heat the butter in a deep pan and fry the onions until golden brown.
- Add 250ml (1c) of the pan juices from the leg of pork leg and simmer until the sauce is flavoursome and has been reduced.
- Season with salt and freshly ground pepper.
- Pull the meat apart with a fork and pour the sauce over it.
Serve on rice or mashed potatoes.TIP: Make crackling by scoring the skin, sprinkling a good amount of salt over and rubbing the salt well into the skin and cuts. Place on a baking sheet with the skin-side facing up. Roast at 200°C till extra crispy. Break into pieces and serve with the pulled pork or enjoy as a snack