Indholdsfortegnelse for Tuis Home Pork Recipes i Tuis

Pork shoulder Bolognese Melt-in-the-mouth pulled pork in a versatile Bolognese-style tomato sauce can be served in many ways. The oven does all the hard work; you can just serve and enjoy. Serves 10 (with leftovers) Preparation time: 30 minutes Cooking time: about 3½ hours • 125ml olive oil• 1.5kg pork shoulder, skin removed• 500g bacon bits• 1 onion, chopped• 1 carrot, peeled and chopped• 8 whole plum tomatoes, peeled or 1 tin (400g) whole tomatoes• 4 cloves garlic, finely chopped• 250ml quality red wine• 60ml tomato paste• 15ml sugar• 250ml stock• 4 sprigs thyme• 2 bay leaves• 125ml cream (optional)• salt and pepper to taste 1 Heat the oil and fry the pork until golden-brown all over. This step is optional but it does improve the flavour. 2 Remove the…

Catemba spare ribs The basting sauce combines two firm favourites: Coca-Cola and red wine. Serves 2 (you won’t want to share!) Preparation time: 20 minutes Cooking time: 4 hours • 2kg spare ribs• 100ml Worcestershire sauce SPICE MIX • 10ml smoked paprika• 10ml ground cumin• 10ml ground coriander• 20ml sea salt flakes SAUCE • 1 onion, finely chopped• 2 Granny Smith apples, grated• 3 cloves garlic, chopped• 1L Coca-Cola• 250ml red wine• 1 tin (400g) tomato purée• 1 red chilli, chopped (optional)• 30ml each apple cider vinegar and oil 1 Start by removing the membrane at the bottom of the ribs – it can be tough and prevent the spices from infusing. Mix all the spices together and rub all over the meat. Drizzle with the Worcestershire sauce and refrigerate…

Curry sosaties When meat is skewered with veggies, make sure all the pieces are equal in size so that they cook evenly. Makes 8 sosaties Preparation time: 10 minutes Cooking time: about 15 minutes • 800g leg of pork, cut into 2.5cm cubes• 1–2 onions, cut into chunks• 2 green peppers, chopped• 16 dried apricots• 16 bay leaves MARINADE • 15ml mild curry powder• 3ml each cayenne pepper and smoked paprika• 5ml each cumin, coriander and mustard powder• 1 knob fresh ginger, chopped• 15ml apricot jam, warmed• 30ml olive oil 1 Mix all the ingredients for the marinade together and then mix with the meat. Thread the meat followed by the onion, green pepper, apricots and bay leaves onto sosatie skewers and leave to marinate for 15 minutes. 2 Heat…

Trotter curry Cooking this dish slowly is key to getting the trotters soft and succulent – and this simple curry shows off the meat to perfection! Serves 4 Preparation time: 30 minutes Cooking time: about 3 hours • 4 pork trotters, each sliced into 3 pieces• 1L water• 45ml vinegar• 800g potatoes, peeled and chopped• 30ml oil• 2 onions, chopped• 3 cloves garlic, chopped• 5ml curry powder• a pinch of turmeric• 1 tin (400g) chopped tomatoes• 5ml sugar• 300ml chopped spinach• salt and pepper to taste 1 Wash the trotters and remove any hair on the skin with a sharp knife or razor blade. Place in a large cooking pot, cover with water and bring to the boil. Turn down the heat, add the vinegar and simmer until the trotters…

Smart consumers make it their business to understand the different cuts and how to use them in meal preparation. Learning what to do with which cut, and how to save money by making informed shopping decisions, can make a big difference to food costs. We encourage you to communicate with the staff at your butchery. Many exciting and versatile cuts aren’t displayed in the butchery cabinets, and consumers have the right to ask for such cuts to be prepared on demand. Don’t be shy to make a special request; ask for what you really want or need for a particular recipe. We also invite you to try out cuts you haven’t cooked before. This will increase your knowledge, creativity and confidence – and, of course, your repertoire as a cook!…

Pork loin roast with a pecan nut crust This sweet and savoury dish has a lovely texture and flavour. Serves 12 Preparation time: 30 minutes Cooking time: 3 hours, 15 minutes • 3.2kg deboned pork loin, skinned and butterflied• generous sprinkling of Himalayan salt• pinch of braai spice and mixed herbs• 70g sweet wholegrain mustard• 250g dried peaches, soaked in rooibos tea overnight and drained• 250g pitted prunes• 120g feta, crumbled CRUST • 125ml brown breadcrumbs• 1 sprig rosemary, coarsely chopped• 30ml rocket, finely chopped• zest of 1 lemon• about 30ml olive oil• 125ml pecans, chopped 1 Preheat the oven to 180°C. Rub the loin well with the salt, braai spice and herbs. Spread the mustard over the meat and then arrange the peaches, prunes and feta on top. Roll…

Pork rashers with whiskey & figs Smoked pork tastes delicious with a sweet sauce and the buttery figs add a new spin to an old favourite. You can also use streaky bacon and serve it in croissants for a decadent breakfast. Serves 4 as a main course Preparation time: 20 minutes Cooking time: about 20 minutes • 30ml butter• 15ml olive oil• 8 thick, smoked pork rashers• 15ml apricot jam• 4 soft dried figs, sliced• 2 sprigs rosemary• 30ml whiskey• 4 fresh figs, to garnish 1 Melt the butter and olive oil in a thick-based pan and fry the rashers on the fat side first and then on both sides until golden-brown. Take your time and make sure that the meat develops a good colour. Season with salt and pepper…

Gammon with apple glaze When it comes to cooking gammon, use the roasting bag method for tender and juicy meat. If you don’t have a roasting bag, simply add the meat to a roasting tray with the rest of the ingredients and cover with a double layer of foil. Serves 8 (with leftovers) Preparation time: 30 minutes Cooking time: 3 hours, 15 minutes • about 3kg smoked gammon• 2 carrots, roughly chopped• 2 celery stalks, roughly chopped• 1 onion, quartered• 1 bouquet garni (bay leaves, thyme, parsley and black peppercorns)• 400ml ginger ale or apple juice GLAZE • 125ml apple jelly• 45ml honey• 15ml Dijon mustard• 15ml castor sugar Save You can use any ready-made glaze that takes your fancy! At Christmas, the shops are full of options that will…

Classic pork pies with apple The ingredients in this dish complement each other beautifully. Makes 8 pies Preparation time: 1 hour Baking time: 20–30 minutes SOUR CREAM PASTRY • 500g cake flour• 50ml sugar• 5ml salt• 200g cold butter, grated• 15ml fresh lemon juice• 300ml sour cream, or crème fraîche FILLING • 1kg pork mince• 4 cloves garlic, chopped• 250g rindless bacon, chopped• 2 Granny Smith apples, diced• a handful sage leaves• 1 onion, chopped• 60ml muscadel• beaten egg to glaze 1 Prepare the pastry Sift together the dry ingredients, then mix in the butter with your fingers. 2 Mix the lemon juice with the sour cream and knead into the flour mixture to form a dough, then rest in the fridge until ice cold. 3 Prepare the filling Mix…

Pork neck Caprese These festive pork neck spirals look and taste great. Substitute the roasted peppers with Peppadews if you are short on time. Serves 6 Preparation time: 30 minutes Cooking time: 30 minutes • 800g deboned pork neck• 100g salami• 2 red peppers, roasted and skinned• 100g green olives, chopped• a handful of fresh basil SAUCE • 60ml balsamic vinegar• 45ml olive oil• 1 garlic clove, finely chopped• 3 sprigs thyme, leaves stripped Tip Ask your butcher to debone and butterfly the pork neck for you. 1 Using a sharp knife, butterfly the pork neck, if this hasn’t already been done. Cover with cling film and flatten the meat with a meat mallet. The thickness of the meat should be as even as possible. 2 Arrange the salami in…

Pork Wellington A showstopper pie best served in generous slices! Serves 4 Preparation time: 20 minutes Cooking time: 40 minutes • 6 slices Black Forest ham• 8 sage leaves• 750g pork fillet• 10ml wholegrain mustard• 12 fried mushrooms, stalks removed• 12 blocks feta• 1 roll puff pastry• beaten egg Variation Swap the mustard in the filling with onion marmalade for a sweeter flavour profile or smear a spoonful over the seared meat before it is wrapped. Don’t be too generous or it could make the pastry soggy. 1 Arrange the 6 slices of ham close together on a clean cutting board, with the sage leaves on top. Trim the silver membrane off the pork fillet and place it on top of the ham. Cut a slit along the length of…

Waffles with coffee-and-maple-syrup bacon This recipe makes good use of that last bit of cold coffee in the pot! Makes about 6 waffles Preparation time: 35 minutes (plus resting time for the waffles) Cooking time: about 25 minutes • 12 rashers streaky bacon• about 60ml filter coffee• about 30ml maple syrup WAFFLES • 2 large eggs, separated• 140g (250ml) self-raising flour• 30g (60ml) cornflour• 2ml bicarbonate of soda• pinch of salt• 250ml buttermilk• 80ml melted butter• 50g (60ml) sugar• 3ml vanilla essence 1 Make the waffles Whisk the egg whites until stiff peaks form and set aside. Sift the dry ingredients; whisk the buttermilk, butter, egg yolks, sugar and vanilla together until just combined. Fold the dry ingredients and egg whites into the buttermilk mixture until just combined – a…

Eisbein in ginger beer Smoked pork and a sweet sauce are a match made in heaven. This cooking bag method takes very little effort and delivers mouthwatering meat. Makes 4 generous servings Preparation time: 45 minutes Cooking time: 3½ hours • 2 smoked eisbein, about 400g each• 1 leek, coarsely chopped• 2 stalks celery, coarsely chopped• 2 carrots, coarsely chopped• 1 bay leaf• 15ml flour• 2L ginger beer GLAZE • 500ml of the eisbein cooking liquid• 30ml tomato sauce• 45ml syrup• 60ml vinegar• 15ml Worcestershire sauce 1 Preheat the oven to 160°C. Score the skin with a sharp knife then place the meat with the vegetables, bay leaf and flour in a cooking bag in an ovenproof dish. Pour the ginger beer over – work carefully so everything stays in…

Potato & onion soup with pork banger bites This soup is pure comfort food! Makes 4 generous servings Preparation time: 15 minutes Cooking time: 25 minutes • 4 thick pork bangers• 15ml each butter and olive oil• 2 onions, coarsely chopped• 3 cloves garlic, chopped• 1 long stalk celery, chopped• 800g potatoes• 500ml stock• 500ml milk• cayenne pepper and chives 1 Remove the skin of the sausages and roll the meat into bite-size balls. Fry in the oil and butter until golden-brown. Remove from the pan and sauté the onion, garlic and celery in the same pan until glossy. 2 Peel the potatoes and cut into cubes (reserve the skins for later); add to the onion mixture. Pour in the stock and milk and bring to the boil. Simmer over…