The South African Pork Producers’ Organisation provides some delicious recipes to explore the versatility, affordability and delightful flavours of pork – perfect to throw on the braai for lovely summertime family dinners.
Pork, Pineapple and Pepper Kebabs (serves 6)
Make these delicious kebabs for your next weekend family braai. Our useful tips will help you get it just right!
Ingredients
- approximately 550g–750g pork neck cubes
- 1/2 fresh pineapple, peeled, cored and cut into cubes
- 2 x sweet red peppers, seeds and white veins removed, and cubed
- 1 cup olive oil
- 30ml tomato sauce
- 25ml apple cider vinegar or red wine vinegar
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 5ml braai & grill or chicken spice
- salt and pepper, to taste
Method
- You’ll need 10 to 14 wooden skewers soaked in water.
- Place the pork and all the other ingredients except the salt and pepper in a glass, plastic or enamel container and mix well. Cover and place in the fridge for 4 hours or overnight.
- Skewer the pork cubes, pineapple and peppers onto sticks, and place the remaining marinade in a small pot.
- Braai the kebabs until light golden brown on all sides. Season with salt and pepper while on the braai.
- Heat the remaining marinade and cook gently for a few minutes until slightly thickened. Baste the kebabs with this sauce while on the braai. Turn them over as needed and guard against overcooking. Remove from the braai, rest for a few minutes, and enjoy.
Useful tips
- Ask the butchery staff for pork cubes from a succulent cut, such as neck or shoulder.
- The cubes should not be too small. Aim for at least 20mm to 25mm-sized cubes.
- Marinating the cubes in a flavourful sauce can enhance the taste, but avoid sugary marinades containing honey, sugar, jam or syrup.
- Braai kebabs over medium-hot (but not smoking hot) coals until just cooked. Rest the kebabs for 5 minutes before serving to improve the juiciness.
Pork Chops with Strawberry Salsa (serves 4)
Spice up your summer BBQ! This recipe is perfect for an easy and delicious meal that can be enjoyed with friends and family.
Ingredients
- 6 pork loin chops, skin removed and fat trimmed
- salt and pepper, to taste
- a few sprigs of fresh thyme or rosemary
- 30ml olive oil
- 15ml BBQ basting sauce (your favourite)
For the salsa:
- 200g fresh strawberries, chopped
- 10ml castor sugar
- 10ml–15ml balsamic vinegar (or to taste)
- 4 tomatoes, deseeded and chopped
- 30ml fresh mint leaves, roughly chopped
- 30ml Italian parsley, roughly chopped
- 1 small red onion, chopped
- 1 chilli, chopped (optional)
Method
- To prepare the salsa, mix all the ingredients together and allow to marinate while you prepare the chops. Remember to season lightly with salt and pepper.
- Season the chops generously with salt and pepper; mix the olive oil and fresh herbs and rub the chops with the flavoured oil until coated.
- Heat a thick-based frying pan and sear the pork chops for 3 minutes per side or until well browned. Brown the fat by holding the chops upright with a pair of tongs. Do the same on the bone side.
- Brush the browned chops with the basting sauce on both sides and fry for another minute or two until caramelised, sticky and just cooked through. Allow the meat to rest for a few minutes.
- Serve the juicy chops generously topped with fruity salsa, and couscous flavoured with lemon and olive oil.
Pork T-bone Steak with Sriracha-flavoured Butter (serves 4)
Serve up these tasty steaks, simply grilled and finished with rich sriracha butter. Don’t forget the braaibroodjies and mielies to finish the feast, South African style! Recipe by Johané Neilson
Ingredients
- 4 large pork T-bone steaks, rind removed
- a splash of olive oil
For the dry rub:
- 5ml coriander seeds
- 3ml fennel seeds
- 3ml whole peppercorns
- a sprig each thyme and rosemary, leaves stripped
- 1 bay leaf, broken into pieces
- 3ml smoked paprika
- 5ml light brown sugar
- 30ml Maldon Sea Salt
For the flavoured butter:
- 125ml salted butter, softened
- 60ml flat-leaf parsley (combine with soft herbs from your garden: fennel fronds, basil and coriander are delicious), roughly chopped
- zest of 1 lemon
- 1 generous dollop of Sriracha or your favourite hot sauce
Method
- Make the dry rub by pounding the whole spices and herbs together in a pestle and mortar. Add the paprika, sugar and salt and mix until it’s combined, but still retains some texture.
- Rub the meat with the flavoured salt on both sides and refrigerate, open, for about 1 hour. This allows the surface of the steak to dry.
- To make the flavoured butter, mix all the ingredients until well combined. If you like, add a bit more spice to taste. Garlic and onion powder are optional extras. Scrape all the flavoured butter onto a sheet of baking paper (or clingwrap) and shape into a neat roll. Refrigerate until needed.
- To prepare the steaks, you will need hot coals. Make sure you light a generous fire, so you have enough heat to finish the job. Secondly, make sure to bring the steaks back to room temperature before cooking them.
- Braai the steaks, turning every minute or so until a beautiful, seared crust forms (about 3–4 minutes per side, depending on the thickness of your steaks).
- Remove from the heat and place a cast-iron pan on the grid to heat up. Add a generous dash of olive oil (this keeps the butter from burning) and then add a slice of flavoured butter to the pan. Once melted, put the steaks into the butter and finish cooking, basting with the flavoured butter. Allow to rest for another 3 minutes off the heat before serving with your favourite sides and an extra slice of flavoured butter.
Useful tip: Remember to sear the fat by standing the steaks upright over the coals or in the pan with the flavoured butter to make sure they are nicely browned and crisp.
Sweet & Sour BBQ Pork Ribs (serves 4)
Ignite your taste buds with these sweet and sticky BBQ pork ribs infused with Asian flair and crafted over an open fire.
Ingredients
- 2kg pork belly ribs
- 5 cloves garlic, finely grated
- 1 Tbsp (15ml) fresh rosemary, finely chopped
- 2 Tbsp (30ml) brown sugar
- 2 Tbsp (30ml) rice vinegar
- 1 Tbsp (15ml) salt
- 1½ tsp (7.5ml) cayenne pepper
- 2 cups (500ml) water
For the BBQ sauce:
- 2 Tbsp (30ml) peanut oil
- 2 garlic cloves, finely grated
- 2 Tbsp (30ml) ginger, finely grated
- ½ cup (125ml) dry sherry/red wine
- ½ cup (125ml) hoisin sauce
- ½ cup (125ml) tomato sauce
- 2 Tbsp (30ml) sweet chilli sauce
- 1 Tbsp (15ml) soy sauce
- 1 Tbsp (15ml) sesame oil
- 1 tsp (5ml) smoked paprika
To serve:
- handful of fresh coriander
- 2 red chillies, sliced (optional)
- 1 Tbsp (15ml) sesame seeds, lightly toasted
Method
Serve the ribs sprinkled with fresh coriander, sliced chilli and sesame seeds.
Place the pork ribs into a deep roasting tray large enough to fit the ribs.
In a small bowl, add the garlic, rosemary, brown sugar, rice vinegar, salt and cayenne pepper and combine. Rub this spice mixture all over to coat the ribs evenly. Cover the tray with foil and refrigerate for 4 hours or overnight.
Preheat the oven to 180 °C.
Remove the ribs from the fridge. Pour the water into the tray, re-cover with foil and place into the oven. Roast the ribs for 1½ to 2 hours until soft and tender. Check at the 1½ hour mark.
While the ribs are cooking, prepare the BBQ sauce. Heat the peanut oil in a saucepan over medium heat. Add the garlic and ginger and fry for 2 minutes. Add the sherry/wine and bring to a simmer. Simmer for about 1 minute and then add the hoisin sauce, tomato sauce, sweet chilli sauce, soy sauce, sesame oil and smoked paprika. Stir to combine and bring to a simmer.
When the ribs are done roasting, add about ¼ cup (60ml) of the roasting juices to the BBQ sauce. Simmer for about 10 minutes to reduce and thicken slightly.
Prepare a braai to medium heat coals.
Strain all the roasting juices from the tray with the ribs and discard. Brush the ribs generously with BBQ sauce and grill on the braai until the marinade is well caramelised and charry – about 15 to 20 minutes. Turn and baste as you go.