ginger Archives

Braai recipes

Mustard-and-apricot snoek

30 minutes

Calamari

Salt-and-pepper squid

10 minutes

Chicken recipes

Chicken akni

1 hour 30 minutes

Chicken recipes

Chicken feet curry

30 minutes

Burger recipes

Marinated mushroom burger

25 minutes

Beverage recipes

The bee’s knees

Lamb recipes

Saffron roast lamb

45 minutes

Preserves and

Tomato tamarind jam

30 minute

Air-fryer recipes

Air-fryer steak Gatsby

25 minutes

Bread recipes

Dokra

15–20 minutes

Beans recipes

Spicy baked beans

10 minutes

Pork recipes

Hot-sauce pork

30 minutes

Hot-sauce pork

Serves 4

Difficulty Easy

Prep Time 15 minutes, plus 30 minutes’ marinating time

Cooking Time 30 minutes

Ingredients

For the marinade, mix:

2 T honey
2 T soya sauce
3 T Tabasco sauce
2 T sriracha sauce
1 t dried chilli flakes
2 T sunflower or peanut oil
700 g pork fillet
2 T sunflower oil
1 t ginger, crushed
1 t garlic, crushed
1 red chilli, chopped
¼ cup teriyaki sauce
300 g Brussels sprouts, blanched and chopped

Method

1. Toss the pork in the marinade and marinate overnight or for at least 30 minutes. Preheat the oven to 180°C.

2. Heat 1 T oil in a large ovenproof pan and fry the pork over a high heat, then roast for 15 minutes. Set aside.

3. Using the same pan, heat the remaining oil and add the remaining ingredients. Stir-fry for 4 minutes. Slice the pork and serve with the Brussels sprouts.

Find more pork recipes here.

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistance: Bianca Strydom

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Mustard-and-apricot snoek

Salt-and-pepper squid

Chicken akni

Chicken feet curry

Marinated mushroom burger

The bee’s knees

Saffron roast lamb

Tomato tamarind jam

Air-fryer steak Gatsby

Dokra

Spicy baked beans

Hot-sauce pork

Hot-sauce pork

Ingredients

Method