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If you’re starting to plan some braai menus, don’t forget to include pork cuts in your repertoire. Budget-friendly and so versatile, succulent pork is ideally suited to the braai and responds wonderfully to the smoky notes from the grill. Seriously, what could be better than a juicy pork espetada, straight off the coals? Serve it with a dipping sauce and an easy salad and call it a feast.
Serving suggestion:
For a delicious pork espetada: Cut 800 g pork belly into cubes. Combine 1/2 cup honey, 1/4 cup olive oil, 2 T lemon juice, 1/4 cup apple cider vinegar, 1/4 cup tomato sauce, 4 cloves garlic, minced, 1 t smoked paprika, 1/4 t ground cardamom, 1/4 t ground cloves, 1/4 t chilli flakes and 1 t salt to make a marinade. Marinate the pork for 1 hour at room temperature. Thread onto skewers and braai. Serve it with a tangy tomato and bread salad. (Recipe below.)
To make the salad, heat 2 T olive oil in a pan and add a few cubes of sourdough. Fry until caramelised. Combine 3 roughly chopped Roma tomatoes with 2 T white wine vinegar, 2 T olive oil and a pinch of salt and pepper. Add a handful chopped parsley and chopped kale and marinate for 5 minutes. Combine 4 T mayonnaise with 2 T harissa. Toss the bread and the tomatoes together, then serve with the pork.
For more information, visit sapork.co.za.
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