KERRIEVARK BREDIE:
.by Kos vir kampeerders met idees vir kampering on Thursday, May 19, 2011 at 12:33pm.
2kg Varkvleis, (in blokkies gesny)
2 groot uie (opgekerf)
1 knoffel huisie (opgekerf)
30 ml olie
50 ml Mrs Ball Chutney (enige geur)
50 ml All Gold tamatiesous
50 ml Rajah Kerriepoeier
10 ml Paprika
5 ml sout
1 blikkie Koo Botterbone3 middelslag aartappels (geskil & in kwarte gesny)
1 koppie Kookwater
Voeg olie in n dikboom kastrol en verhit.
Voeg uie en knoffel by en braai tot ligbruin. Verwyder van kastrol en hou eenkant.
Voeg varkvleis in dieselfde pot en braai tot ligbruin oor stadig hitte.
Voeg aartappels by en braai saam met vleis.
Meng chutney, tamatiesous, kerriepoer en paprika saam. Voeg by uie mengsel.
Gooi koppie water oor vleis asook die kerriemengsel.
Laat stadig prut vir 1 uur.
Dreineer botterbone en voeg by kerrievleis, prut vir nog 5 min.
Bedien saam met rys en botterskorsies.
GEVULDE VARKTJOPS:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 1:45pm.
25 ml olyfolie
4 – 6 varktjops, vet afgesny volgens jou smaak(2-2.5cm dik)
enige vleisspeserye waarvan jy hou
sout en peper
Vulselbestanddele:
30 ml fyngekapte, droë appelkose
30 ml sagte witbroodkrummels
15 ml gekapte vars kruie of pietersielie
15 ml fyngekapte ui
15 ml suurroom of crème fraiche of gladde maaskaas of roomkaas
Druk die varktjops droog met kombuispapier en gebruik ‘n skerp mes om ‘n "sakkie" in elkeen van die tjops te sny.
Meng al die vulselbestanddele en druk ongeveer 15 – 25 ml vulsel met ‘n lepel in die sakkie van elke varktjop.
Steek die openinge goed vas met tandestokkies.
Verf die tjops met olyfolie aan albei kante.
Verhit ‘n riffelpan of ‘n swaarboompan op ‘n stoofplaat en sit die tjops een vir een in die pan (gebruik ‘n tang, nie ‘n vurk nie) of op jou rooster.
Moenie die tjops te gou omdraai nie – braai hulle ten minste 2 – 3 minute aan die een kant voordat dit omgedraai word. Geur liggies met vleisspesery.
Draai die tjops om en braai weer ongeveer 2 minute aan die ander kant.
Gebruik ‘n tang om die tjops op hulle kante te draai in die pan, om sodoende die buiterandjies ook goudbruin te kry.
Geur met vleisspeserye, sout en peper.
Verwyder die tandestokkies en sit voor met gebotterde noedels of kapokaartappels en enige vars groente of slaai.
BACON WRAPPED PORK FILLETS:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 2:01pm.
2 pork fillets
2 t (10 ml) Meat Spice
1 t (5 ml Garlic Pepper Seasoning
2 to 3 T (30-45 ml) olive oil
half a pack Sun-dried Tomato Quarters, drained
1 wheel of feta cheese, cut into thin slices
250 g rindless streaky bacon
rocket leaves to garnish
Slit the fillets almost through, lengthways and “butterfly” them open.
Season the insides with a combination of the two seasonings and drizzle with a little olive oil.
Place sun-dried tomatoes on the cut side of the biggest of the two fillets.
Arrange thinly sliced feta on top of the tomatoes.
Place the smaller fillet, cut side down, matching the thin end of bottom fillet with the thick end of the top one.
On a rectangle of greaseproof paper, arrange the bacon slices overlapping so that the fatty side is against the paper.
Lay the fillet parcel on top of the bacon.
Stretch bacon around the roll and secure with strong toothpicks or bamboo skewers.
Turn best side up and lay it on foil and wrap tightly for 30 minutes.
Onwrap and braai till is golden brown and the bacon is crispy. [15 min]
Leave to cool slightly or overnight if you want to serve is cold.
Slice into 1 cm thick slices and arrange on a platter.
Garnish with rocket leaves.
Also delicious served warm with mashed potatoes and green vegetables
VARK, APPEL EN KAASWORSROLLETJIES:
.by Kos vir kampeerders met idees vir kampering on Friday, June 10, 2011 at 1:46pm.
Bedien: 6
6 Eskort Gold Medal Pork Sausages of enige ander lekker varkwors
150 g Eskort Rindless Streaky Bacon
1 Groot Appel, geskil, harde kern verwyder en in blokkies gesny
75 g Cheddarkaas, gerasper
Rooster die worsies vir ongeveer 5 minute en draai nou en dan om.
Haal af sodra gaar en laat afkoel.
Meng die appel en kaas in ’n bak.
Sodra die worsies koel genoeg is om te hanteer, sny hulle in die lengte oop - maar nie heeltemaal deur nie - en stop met die appel- en kaasmengsel.
Draai ’n repie spek om die middel van elkeen van die gestopte worsies en los openinge vir die gesmelte kaas om uit te loop.
Rooster totdat die spek bros is en die kaas gesmelt het.
Eet saam met broodrolletjies en 'n lekker mosterd.
MAKLIKE VARKVLEISSCHNITZELS:
.by Kos vir kampeerders met idees vir kampering on Friday, June 10, 2011 at 1:53pm.
6 varkvleisschnitzels, uit die boud gesny
sout en peper na smaak of olyf- en roosmaryngeursel
100 ml koekmeelblom
1 eier, geklits
200 ml droë broodkrummels (klaargekoop of tuisgemaak)
olie vir braai.
Droog schnitzels af met kombuispapier en vryf in met geurmiddel of sout en peper.
Sit koekmeelblom in ‘n plastieksakkie en skud die schnitzels een vir een in die meel .
Doop nou elke schnitzel in geklitste eier en strooi nou die droë broodkrummels aan weerskante van die eierbedekte schnitzel.
Sit oop op ‘n bord in die yskas vir minstens 30 minute.
Die rustyd in die yskas sal verseker dat die krummels nie afval as dit gebraai word nie.
Verhit die olie in ‘n swaarboompan en braai die schnitzels (verkieslik een vir een) daarin totdat dit goudbruin aan albei kante is.
Probeer om dit net eenkeer in die pan om te draai.
Sit voor met kapokaartappels en ‘n bros, vars slaai.
Bedien ook met skyfies suurlemoen wat oor die schnitzels uitgedruk kan word..
DUIWELSRIB:
.by Kos vir kampeerders met idees vir kampering on Monday, June 13, 2011 at 12:20pm.
Varkribbetjies
1 eetlepel marmite
5 eetlepels suiker
1 eetlepel mielieblom
2 eetlepels asyn
2 teelepels gemaalde gemmer
1 huisie gekapte knoffel
Kook ribbetjies stadig in 'n bietjie water totdat die bene uitgetrek kan word.
Laat die vleis afkoel sodat jy dit kan hanteer en sny dan in vierkante.
Meng res van die bestanddele en doop vleisvierkante daarin.
Rooster oor warm kole vir 8-10 minute.
Bestryk weer met marinade en draai vleis om.
Rooster vir die dieselfde tydperk en bedien wanneer gaar.
Dit kan warm of koud bedien word.
Die oorblywende sous word ook bedien.
Stukkies vleis kan daarin gedoop word soos 'n doopsous.
BROS GEBRAAIDE VARKMAGIE ‘PORK BELLY”:
by Kos vir kampeerders met idees vir kampering on Friday, March 11, 2011 at 12:17pm
Vir twee kilo vleis nodig jy omtrent 3 teelepels fynsout, vars witmaalpeper en soveel vinkelsaad soos jy kan invryf – dit is al – jy kan as jy grend voel ook dun gerasperde suurlemoenskil en droë salie bysit sny die vetjie oorkruis so diep en veel kere soos jy kan, maak die vleis dan goed droog en dan vryf jy hom met die fynsout , veral tussen die kepe.
Laat staan die vleis vir ‘n halfuur. veeg al die water af [ die sout trek vog uit die vel ] van die vleis dws jy maak hom weer droog.
Vryf nou growwe seesout, wit maalpeper en vinkel in die vleis in – gooi ‘n koppie vars water onder in jou roosterbak , sit die vleis op die draadrakkie en vat hom oond toe – bak hom vir te minste 3 ure op 140C of op jou rooster oor 'n matige hitte, sodat die proses stadig gebeur.
Ek bedien die vleis saam met heerlike fynaartappel en komkommer- en asynslaai.
Jy kan ‘n sousie maak van die pansappe, maar ek verkies die vleis soos hy is – sag, bros en heerlik.
Die is werklik besonders lekker.
EISBEIN:
by Kos vir kampeerders met idees vir kampering on Thursday, April 14, 2011 at 1:42pm
15 ml kookolie
2 uie, in skywe gesny
3 gepekelde varkskenkels
5 ml mostertpoeier
1 lourierblaar
1 wortel, geskraap
2 swartpeperkorrels
25 ml suurlemoensap
500 ml water
Verhit die kookolie en sorter die uie totdat dit deurskynend is.
Plaas die uie saam met die res van die bestanddele in ‘n kastrol en verhit dit tot kookpunt.
Die skenkels moet bedek wees met die water.
Plaas die deksel op, stel die plaat af en laat dit vir 1 ½ uur lank prut, of totdat die vleis sag is.
(6 porsies)
Bedien met suurkool en panbraai aartappels.
EISBEIN 2 – BROS GEBRAAI:
by Kos vir kampeerders met idees vir kampering on Saturday, April 16, 2011 at 11:58am
Bykosse by Eisbein is ongetwyfeld kapokaartappels, suurkool en 'n lekker klomp Engelse mosterd en bier om daarmee saam te gaan. Gepiekelde Eisbein veel lekkerder as die gerookte een.
Kook die eisbein in 500 ml witasyn, 500 ml water, 100 ml swart wynasyn, 1 koppie suiker en kerrie blare of mosterd vir 45 minute.
Haal die vleis uit en sit dit in ´n oondpan.
Smeer ´n mengsel van mosterd, heuning en olyfolie oor die vleis.
Braai eerste 30 minute in foelie (moenie dat foelie aan die eisbein raak nie).
Haal foelie af en bak op 190 grade vir nog 25 minute of tot vet hard is.
Gooi orige sous bo-oor laat kook die asynmengsel tot ¼ oor is.
Gebruik die sous om op te dien.
Growwe sout op die vel gestrooi help om dit lekker bros te kry.
KRUMMEL VARKTJOPS:
by Kos vir kampeerders met idees vir kampering on Wednesday, April 20, 2011 at 11:25am
5-6 Loin Varktjoppies
150 ml sonneblom olie
1 Groot pak kaas en Uie skyfies fyngedruk
foelie
Voorbereide oond van 180 grade/bak in 'n pan.
Verf die varktjoppies liggies met olie aan beide kante.
Sny die vettjies liggies af.
Rol tjoppies in kaas en uie skyfies tot goed bedek.
Pak in oondvaste bak en bedek met foelie en bak vir 45 min by 180 grade
Verwyder foelie en bak verder tot mooi bruin.
FRUITY PORK BRAAIED FILLET: [KNORR RECIPES]
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 22, 2011 at 1:37pm.
This quick and tasty braai idea uses pork fillets skewered with apples and onions marinated in a delicious braai sauce.
Serves 4 | Preparation Time: 70 mins | Cooking Time: 20 mins
• 2 pork fillets, halved lengthways
• 4 green apples, cored and halved
• 2 red onions, quartered
• 1 Bottle Knorr Braai Sauce
Place the fillets, apples and onions in a bowl, pour the Knorr Braai Sauce over and marinate for about an hour.
Thread a halved pork fillet onto 4 kebab sticks without cutting them, then thread an apple onto each stick.
Thread another halved fillet, then a quarter onion, repeat the process once more.
Braai over hot coals or grill until done, basting with the sauce often.
Cut the fillets apart to serve.
VINGERLEK LEKKER RIBBETJIES:
.by Kos vir kampeerders met idees vir kampering on Friday, June 24, 2011 at 11:42am
So 2kg varkrib sal genoeg wees vir vier persone.
2 knoffelhuisies, fyn opgesny
2cm gemmer, gerasper
125ml heuning
60ml lemoensap
60ml appelasyn
125ml tamatiesous
30ml Worcestershire-sous
varsgemaalde swartpeper
Meng al die bestandele en gooi oor die ribbetjies.
Maak alles dig toe en hou vir ten minste 24 uur in die yskas.
Braai jou spare ribs oor medium kole, eers die beenkant en dan die kant met die vleis.
Gewoonlik neem dit so 10 minute per kant.
CUBAN PORK WITH PINEAPPLE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 27, 2011 at 12:18pm.
Serves 4
■1/3 cup pineapple juice
■1/4 cup soy sauce
■1 tablespoon firmly packed brown sugar
■1 tablespoon vegetable oil
■1 teaspoon ground ginger
■1/2 teaspoon ground allspice
■1/2 teaspoon hot chile flakes
■1/2 teaspoon dry mustard
■4 pork loin rib chops (3/4 in. thick, 6 to 8 oz. each)
■12 ounces peeled and cored pineapple
■1 red onion (8 oz.)
■2 tablespoons chopped fresh mint leaves
■Lime wedges
In a 1-cup glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend.
Trim fat on pork chops to 1/4 inch; rinse pork and pat dry.
1.Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 cup juice mixture.
Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day .
2. Meanwhile, cut pineapple into 1/2-inch-thick slices.
Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends.
Place both in a rimmed dish and drizzle evenly with remaining juice mixture. Let stand about 20 minutes, turning slices once.
3. Lay chops (discard marinade), pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total.
4. Transfer chops to plates.
Garnish with grilled pineapple and onion.
Sprinkle with mint; offer lime wedges to squeeze over pork.
VARKWORSIES IN KERRIE:
.by Kos vir kampeerders met idees vir kampering on Monday, August 29, 2011 at 12:10pm.
6 varkworsies
olie
1 ui
250ml melk
1 pakkie kerriegroente soppoeier
250ml water
80ml vrugteblatjang
15ml appelkooskonfyt
410g blik botterbone
pietersielie
Braai varkworsies in verhitte olie tot bruin.
Skep uit.
Roerbraai gekapte ui tot sag.
Meng soppoeier, melk en water.
Voeg by gebraaide ui, verhit tot kookpunt en roer.
Roer vrugteblatjang en en konfyt by.
Voeg varkworsies en gedreineerde botterbone by.
Verhit tot warm en geurig.
Geur met pietersielie en bedien met broodrolletjies of volkoringbrood, en 'n lekker slaai.
VARK (BOBOTIE) FIIKKADELLE:
.by Kos vir kampeerders met idees vir kampering on Thursday, September 8, 2011 at 11:00am.
30 ml olyfolie
1 – 2 uie gekap
2 knoffelhuisies, fyngemaak
5 – 10 ml vars gemmer
15 – 25 ml kerriepoeier (na gelang van jou smaak)
15 ml appelkooskonfyt/bruin suiker, fyn
15 ml asyn/suurlemoensap
1 kg varkvleis (met ‘n lae vetinhoud)
15 ml fyngekapte koljanderblare (opsioneel)
1 – 2 snye witbrood
125 ml melk
sout en varsgemaalde swartpeper na smaak
1 klein eier, geklits (of ½ groot eier)
olie om die frikkadelle in te braai
Verhit die olyfolie in ‘n pan en braai die ui, knoffel en vars gemmer totdat die ui sag is.
Voeg die kerriepoeier by en braai totdat die kerrie al die olie geabsorbeer het.
Voeg die appelkooskonfyt en asyn by, roer todat alles goed gemeng
FRUITY PORK CURRY - [carrol elliot claassen]
.by Kos vir kampeerders met idees vir kampering on Thursday, September 8, 2011 at 11:04am.
1 kg boneless pork thick rib, cut into cubes
15 ml cooking oil
2 onions, sliced
2 cloves garlic, crushed
25 ml curry powder
3 large tomatoes, skinned and chopped
250 ml apricot juice (like Liquifruit)
50 ml lemon juice
50 ml chutney (hot fruit chutney adds extra bite)
1 green apple, washed, cored and sliced
75 g dried apricots
3 bay leaves
5 ml salt
freshly ground black pepper to taste.
Brown meat in heated cooking oil in a heavy-based saucepan.
Add onions and garlic and sauté till transparent.
Add curry and fry for 1 minute.
Heat tomato, apricot juice and lemon juice and add to meat with remaining ingredients.
Cover with lid, lower heat and simmer for ± 1 hour.
Remove lid and simmer for an additional 5 minutes or till thick, or thicken sauce with 1 level tablespoon cornflour mixed to a smooth paste with a little juice or stock.
Serve with rice.
Serves 4.
CREAMY PAPRIKA PORK:
4 servings
45 ml cake flour
15 – 20 ml good quality paprika
salt and cayenne pepper to taste
450 – 500 g lean pork, cut into 2,5 cm cubes
25 ml olive oil
1 onion, chopped finely
400 – 450 ml warm milk
approx 50 – 60 ml apple puree (cooked, mashed apples)
125 ml green grapes, peeled, if you prefer or use sauteed mushrooms
75 ml sour cream or crème fraiche
75 ml Bulgarian yoghurt
Mix the flour, cayenne pepper and paprika together and coat the pork cubes with it.
Heat the oil and gently fry the pork pieces with the onion for 3 – 4 minutes. Stir in any remaining flour and spice mixture. Add the milk slowly, bit by bit, and stir over medium heat until the sauce thickens.
Simmer until the sauce is smooth and the pork cubes just cooked through (not overcooked).
VARKWORSIES MET SAMPIOENE:
.by Kos vir kampeerders met idees vir kampering on Monday, September 12, 2011 at 12:54pm.
500gr Varkworsies
Een ui
250gr knopiesampioene
2 gekneusde knoffelhuisies
30 ml heuning
250 ml rooiwyn
1 blikkie tamaties
15 ml koekmeelblom
basieliekruid, tiemie en orego
Verhit die kookolie en braai die varkworsies daarin tot goudbruin.
Braai 'n gekate ui en die knopiesampioene tot droog.
Voeg die knoffelhuisies by,braai en roer 15ml koekmeelblom by.
Meng die heuning, rooiwyn en blikkiet tamatie en voeg by.
Geur met basieliekruid, tiemie en orego.
Prut tot sous effens ingedamp het en voeg dan die varkworsies by.
Laat vir nog 15 minute prut en sit voor saam met kappokaartappels.
[4 porsies]
HOME CURED BACON:
.by Kos vir kampeerders met idees vir kampering on Monday, September 19, 2011 at 4:32pm.
As for the curing salt, I got it from the butcher shop and it’s called “pink stuff”. Very descriptive. It is also called “pink salt” or Prague powder. Basically, if you have curing salt, you’re good. I’m sure there are other types in stores as well.
I differed from his method only by a little bit. I added liquid smoke to the curing mix instead of brushing it on.
You can trim off some fat, but I didn’t the fat renders into the meat during the smoking or roasting at the end of the process. You can always cut it off after you roast.
Heres the spice rub to be put on the bacon.
It should sit in the fridge for about a week. When it’s finished curing in the fridge (meat will be firm), you can smoke or roast it. I roasted it because I didn’t want to keep checking on the fire.
Remember it’s cooked, but still needs to be cooked like normal bacon. The bacon you buy in the store is technically cooked, but we still fry or roast it.
3 lb pork belly slab
1/2 cup sugar
1 1/2 T molasses
2 T sea salt
1 t curing salt
2 t freshly ground pepper
1 T liquid smoke (real stuff, not imitation)
Mix up all the ingredients and rub well into both sides of the belly.
Be sure to get the sides and under any loose flaps as well.
Stick it in a gallon plastic bag and put it in the fridge.
Everyday, flip the bag over and rub the juices into the other side.
On roasting day, let the meat sit out for about 30 minutes or so to reach room temperature.
Preheat oven to 200 degrees F.
Roast belly for 2 hours until internal temperature is 150 degrees F.
Slice it when it’s cool and you have homemade bacon.
Bacon’s for breakfast!!!!
KASSLER PARCELS:
.by Kos vir kampeerders met idees vir kampering on Monday, 26 September 2011 at 11:35.
■6 kassler steaks
■mustard
■butter
■6 cloves
■6 pineapple rings (from a tin)
1.Lubricate 6 pieces of tinfoil, big enough for a kassler steak each, with Olive Oil, Butter or Spray&Cook.
2.Smear both sides of the steaks with a little mustard and place on tinfoil.
3.Top with a pineapple ring with a clove stuck into it.
4.Place a dollop of butter in the middel of each ring.
5.Fold the sides of the pieces of foil upwards to make parcels and put on the fire for 20 – 30 minutes until done.
GEVULDE VARKFILLET OP DIE KOLE: [MAAK 'N LAS]
(8 porsies)
4 varkfilette
45 ml (3 e) olyfolie
5 ml (1 t) gekapte knoffel
250 ml (1 k) gerasperde Cheddarkaas
250 ml (1 k) ontpitte pruimedante, gedreineer en gekap
250 ml (1 k) swoerdlose gaar spekvleis, gekap
25 ml Olof Bergh Solera Brandewyn
1 suurlemoen, gehalveer
Metode
Sny die varkfilette in die lengte oop, maar nie regdeur nie. Druk dit plat, smeer die vleis aan beide kant met olyfolie en geur dit liggies met sout en swartpeper. Plaas die knoffel, Cheddarkaas, pruimedante, pynappel en spekvleis in 'n bak en meng dit deeglik. Giet die brandewyn oor en roer dit deur. Skep die vulsel bo-op die oopgevlekte filette, rol dit toe en bind die filette met tou vas om te verhoed dat die vulsel uitval. Braai dit oor matige kole - ongeveer 30 cm van die kole af. Draai dit gereeld en bedruip dit kort-kort met suurlemoensap. Knip die los en sny in skywe van 5 cm dik voor bediening.
GEBRAAIDE VARKRIB MET ROOIBOSMARINADE:
50ml brandewyn
250ml rooibostee
125ml olyfolie
125ml tamatiesous
125ml bladjang
30ml worcestersous
45ml balsamiekasyn
10ml gekapteknoffel
10ml heelkorrelmosterd
2,5ml tabascosous
5ml suurlemoenpeper
1 varkrib met vel
Meng die bestanddele vir die marinade en verhit dit tot kookpunt.
Laat afkoel.
Sny slegs die vel van die varkrib in blokke van 4cm elk.
Vryf die marinade deeglik in die rib, giet die sous oor en marineer vir 5 uur in yskas.
Braai die rib oor matige kole op ‘n hoogte van 30cm vir 45 minute lank of tot gaar.
Draai gereeld om en bedruip met die sous.
SCRUMPTIOUS PORK CHOPS: (Adriana Kutcher)
Pork does have the tendency to be slightly dry. This is a quick and easy way to solve this problem and to give a truly unique taste to pork chops. My Mom used to do something similar but I had forgotten how she did it. My thanks to Johan for reminding me as to how it is done.
■mayonnaise
■golden syrup
■The quantities required depends on the amount of meat you want to prepare.
■The percentage of syrup to mayonnaise depends on how sweet or sour you prefer your meat.
Method
Spice your pork chops as you normally would. Brown the meat well in a little bit of cooking oil. Mix the mayonnaise and syrup in the quantities you prefer. Dip both sides of the browned meat in the mixture. Bake in oven for approximately half an hour at 200C.
Of op jou rooster, onthou net om gereeld met die sous te verf.
VARKRIBBETJIE MET GEMMERBEDRUIPMENGSEL:
1kg vark kortribbetjie
2 t sout
Knippie peper
BEDRUIPMENGSEL:
2 e kookolie
1 e bruinsuiker
1 t fyn gemmer
1 e Tomango tamatie en uiesous
Verwyder die buitenste vel en sny die vleis in porsie groottes.
Rooster albei kante oor die kole.
Sprinkel sout en peper oor.
Meng die bedruipmengsel en verf af en toe die vleis hiermee terwyl dit braai.
Bedien dadel.
BOVRIL RIBBETJIES: YUM-YUM [sarie-kos]
1 kg varkribbetjies
4cm gemmer gerasper
2 sprietuie gekap
60ml heuning
60ml Bovril
2 knoffelhuisies fyngedruk
Gerasperde skil en sap van 1 suurlemoen
45ml olyfolie
30ml vars tiemie fyn gekap
125ml tamatiesous
Meng al die bestanddele, behalwe die ribbetjies, goed saam.
Kook vir 5 minute en gooi oor ribbetjies.
Marineer vir ten minste 2 ure lank in yskas.
Braai oor medium tot warm kole en bedruip gereeld met marinade.
WORSIE EN MACARONI ROERBRAAI:
500ml elmboogmacaroni
15ml kookolie
450ml varkworsies
1 groot ui, in dun skyfies gesny
1 rooi appel, in dun skyfies gesny
15ml vars, gekapte pietersielie
30ml ongegeurde jogurt
sout en peper na smaak
tamatieskyfies vir garnering
Kook die macaroni in soutwater tot gaar en spoel af onder lopende koue water. Verhit die kookolie in 'n swaarboompan en braai die worsies 10-15 minute lank daarin. Draai dit dikwels om. Sny dit in skyfies wanneer dit gaar is. Meng die worsie, ui- en appelskyfies, pietersielie en jogurt en geur dit met sout en peper. Verhit dit oor lae hitte tot deurwarm terwyl dit liggies geroer word. Skep dit in 'n verhitte opdienbak en garneer met tamatie skyfies. Bedien dit dadelik.
Lewer 4 porsies
SOETSUUR ROERBRAAI:
40 ml olie
500g Frankforters, skyfies gesny
1 ui, ringe gesny
1 knoffelhuisie, gekneus
2 wortels, dun repies gesny
1 soetrissie, ontpit en gekap
200g swart sampioene, skywe gesny
50ml gaar stampmielies
440g blik pynapelstukke behou stroop
15ml sojasous
20ml mielieblom
7ml sout
grofgemaalde swartpeper.
Verhit olie in 'n braaipan of wok en braai die Frankforters tot bruin. Voeg die ui en knoffel by en braai tot deurskynend. Voeg wortels, groenrissie, sampioene en stampmielies by en roerbraai oor matige hitte. Meng 200ml pynappelstroop met sojasous en mielieblom. Roer dit sowel as die pynappelstukke en geurmiddels by die groente en roer totdat die mielieblommengsel verdik het.
VARKWORSIES IN KERRIE:
6 varkworsies
olie
1 ui
250ml melk
1 pakkie kerriegroente soppoeier
250ml water
80ml vrugteblatjang
15ml appelkooskonfyt
410g blik botterbone
pietersielie
Braai varkworsies in verhitte olie tot bruin. Skep uit. Roerbraai gekapte ui tot sag. Meng soppoeier, melk en water. Voeg by gebraaide ui, verhit tot kookpunt en roer. Roer vrugteblatjang en en konfyt by. Voeg varkworsies en gedreineerde botterbone by. Verhit tot warm en geurig. Geur met pietersielie en bedien met broodrolletjies of volkoringbrood, en 'n lekker slaai.
TASTY EISBEIN:
2 cured and smoked shanks of pork
1 medium onion, sliced
1 carrot, cut into chunks
1 bouquet garni
enough water to cover
Place shanks in a saucepan/potjie . Add onion, carrot and bouquet garni and cover with water. Bring to the boil, then reduce heat and simmer for 1 to 1 1/2 hours until meat is tender. Remove shanks from the liquid, score rind and place under a pre-heated element until crisp or roast on the braai.
GEBRAAIDE VARKRIB: [ uit MAAK 'N LAS]
As daar 'n man is wat varkrib kan braai, is dit Ollie Viljoen. Die gereg het geduld nodig - dit braai stadig. Ollie en ek het dit al menig - maal, knipmes in die hand, om die kampvuur beproef - Koningskos!
1 varkrib
growwe seesout
10 ml (2 t) gekapte knoffel
12,5 ml (2 1/2 t) fyn gemmer
5 ml (1 t) gedroogde kruisement
12,5 ml (2 1/2 t) fyn koljander
60 ml (4 e) olyfolie
25 ml Olof Bergh Solera Brandewyn
60 ml (4 e) Worcestersous
125 ml (1/2 k) druiweasyn
125 ml (1/2 k) droë witwyn
Metode:
Vryf die rib eers deeglik in met die seesout en daarna met die knoffel, gemmer, kruisement en koljander. Meng die res van die bestanddele deeglik en vryf die rib met 'n bietjie van die vloeistof in. Plaas die rib in 'n bak, giet die res van die marinade oor en marineer dit ten minste 3 uur lank in die yskas. Braai dit 1 tot 1 1/2 uur lank oor matige hitte, hoog be die kole. Draai dit gereeld on en bedruip dit met marinade. Bedien dit met stywepap.
Wenk
Die vleissnit wat gebruik word, moet nie lies-en-ribbetjie, oftewel "belly" wees nie.
PULLED PORK OP DIE SUID-AFRIKAANSE MANIER: [ONBEKEND - HEERLIK!!!!]
Sien ek nou die aand hoe hulle pulled pork maak – maar doodgegooi met barbekeeuw sous en ek voel hoe koes my smaak kliere vir al die bymiddels. Net daar besluit ek om die SA weergawe aan te pak. Ek maak my verplukte vark, en gee die hordes kos. Vergeet dus ‘n oomblik van die vervelige varktjop!
Trek jou lui vinger uit jou oor, sit af slagter toe (ek vra sommer oor die slagters toonbank by my naaste Spar) en kry ‘n vark blad.
Sny die vel en die vet af met ‘n skerp mes. In een stuk. Voila! Neem growwe sout, en sout die onder- en bo-kant van die blad. Waar die yanks nou bottels souse gebruik, doen ons dit met ‘n handpalm vol sous. Enige braaisous. Ek het die Jack Daniels ene gebruik, en ek weet Heintz maak ‘n lekker een wat heel rokerig proe. Vryf die sous in die vark, en sit die vel en vet wat afgesny is, terug.
Sit in ‘n oonvaste bak of oondskottel. Sny ‘n groen appel in skyfies, en gooi neffens die blad. Dan neem jy ‘n bottel cider, en keer dit so al om die blad se einders uit. Moenie bo-oor gooi nie, dan spoel jy al jou moeite af.
Bedek met tinfoelie. Sommer so 2 lae. En druk in die oond teen 100 grade celcius vir 12 ure. Jip. Oornag. Jip. Lekker lank!
Na 12 ure maak jy daai saggekookte lekkerte oop, en begin met 2 vurke die vleis ‘skeur’. Dit sal soos fynvleis lyk.
I.p.v. om nou soos die yanks NOG ‘n bottel sous te gaan uitkeer oor hierdie vleis, en dit in ‘n bun te prop met koolslaai bo-op (jip!!!), neem jy van die kooksous en meng dit lekker deur die verplukte vark.
Nou neem jy ‘n lekker vars bun, met hope blare op, en parkeer ‘n hopie vark op die broodjie. Tamaties en komkommer is ook nie te versmaai nie – dis immers ‘n burger van ‘n soort. Jy sal eet tot jy voel soos die trop!
Die oorskiet kan vries. En bedien word op rys of kapok aartappels. Of in ‘n pasta. Maar hierdie sawwe varkvleisies gaan jou nog lank bybly.
VARKRIBBETJIES:
2 heel varkribbetjies
Vir die marinade
1 teelepel fyn kaneel
3 teelepels fyn gemmer
’n halwe koppie heuning
’n halwe koppie sojasous
’n halwe koppie appelkooskonfyt
’n kwartkoppie asyn (verkieslik appelasyn)
’n kwartkoppie olie
’n kwartkoppie tamatiepasta
fyn gerasperde skil en sap van 2 lemoene (of 2 koppies lemoensap)
Metode
Voeg al die marinade-bestanddele saam in ’n kastrolletjie en kook dit vir ongeveer ’n halfuur sonder ’n deksel totdat die marinade verdik het. As jy nie asyn het nie, kan jy suurlemoensap gebruik. Sit die rib in ’n plat oondbak en bedek dit met liggies gesoute water. Maak die bak met foelie toe.
Sit die rib op ’n rooster oor matige kole tot die vleis tussen die beentjies sag is, maar nie uitmekaarval nie. Dit neem so 2 uur.
Laat die ribbetjies effens afkoel. Haal die ribbetjies versigtig uit die water en sit dit in ’n bak. Bedek dit met die marinade vir so lank as wat jy tyd het. Braai die gemarineerde ribbes oor matige kole (Onthou, die vleis is klaar gaar, jy soek net daai rokerige braaivleisgeur).
Koue ribbetjies is ook heerlike padkos – maak dus sommer genoeg.
VARKIE OP DIE SPIT:
by Kos vir kampeerders met idees vir kampering on Thursday, 9 December 2010 at 10:40 •
Om ´n vark te spit gaan jou sowat 4 ure neem. Die bors moet natuurlik oopgevlek wees as jy die vark op die spit sit, maar jy kan maar die kop aan hou.
Sodra die vark goed vas is op die spit moet jy kruis en dwars snye in die vel maak, verkieslik met ´n matmes. Sit die vark op die kole, NIE ...IN DIE SON NIE.
Vir die 1 ste uur maak jy net die buitenste laag crackling gaar. Dit sal begin los kom van die vetlaag. Mens trek dit maklik los. Saam met ´n bietjie Aromat maak dit ´n heerlike voorgereg.
Die laaste uur kan jy die vark begin verf met jou sous, maar net aan die buitekant.. Cobus gebruir Knorr se ribbetjiesous. Net voor jy begin met die sous vryf jy ´n growwe sout of Marina Braaisout aan die buitekant.
Cobus gebruik ´n vleistermostaat om te bepaal wanneer die otjie reg is. Hier by 65 grade is jou vark reg om voorgesit te word.
Hy sal baie goed werk in die spit. Wat ek gewoonlik doen is stop hom lekker met knoffel en chillies.Gooi hom lekker spices van jou keuse.Jy kan nooit nie die vel afhaal nie.Dis die lekkerste.Smeer hom ook bietjie olie op die vel.Wat ook help om die vel lekker "krispie" te maak is sout.Strooi maar die sout oor die vel gedurende die braai.Dis moeilik om te se hoe lank hy gaan vat agv van die hoeveelheid vleis en die groote van die braai.So half uur voor hy gaar is verf jy hom met n mengels van heuning,monkey glad sous en suurlemoen.maak ook seker as jy die varkie nie oop spalk nie dat die borskassie lekker oop gespalk is,as jy verstaan wat ek bedoel.Die hiite moet hom binnekant ook lekker braai.Ek het nou nie n foto van die speenvarkie wat ek gebraai het nie maar heg is foto aan van n halwe varkie wat ek so ruk terug op die spit gesit het met presies dieselfde metode as hier bo.
Dit is so dat jy kan werk op 250g vleis per persoon.Maak die varkie se bene se punte toe met foil wat sal help dat dit nie brand nie,asook die ore.As ek jou goeie raad kan gee kry vir jou gaste ander vleis ook want jy gaan daai varkie alleen wil opeet.
Jammer ek sien nou eers die draad, ek het al n hele paar varkies gespit, daar is regte soveel maniere om hom lekker te braai - Kyk maar na al die voorstelle. Ek hou spesifiek van n varkie met suurlemoen. Wat ek maak is soos volg.
1) Spuit die varkie met suurlemoen sap gemeng met sout. (Sien Notas). Jy kan hom maar spuit, n mens kan hom amper nie te veel spuit nie.
2) Laat die varkie dan hang oornag, sodat die sout en suurlemoen mengsel lekker intrek.
3) Sny die varkie se vel in blokkies met n "Stanley messie" , nie te diep nie, net so deur die vel en miskien nog so mm of twee.
4) Neem dan weer van die sout en suurlemoen mengsel en vryf dit lekker in oor die vel.
5) Maak die varkie mooi vas op die spit.
6) Braai hom op lekker vinnege kole vir so 30 -45 Minute, die vel behoort dan lekker crispy te wees.
7) Onthou, die varkie braai maar stadig deur die velletjie, ek verwyder die velletjie as dit crispy is, dan het almal sommer n lekker proeding tussen die kuier deur.
As die velletjie verwyder is, kan jy die varkie begin stadiger braai, anders brand hy buite en is nog rou op die been.
9) Net voor bediening, so 15 - 20 Minute oor, kan jy die varkie met n sousie van jou keuse bedruip, dit sal hom n heerlikke buite lagie verskaf.
10) Hang af van jou bykosse, maar jy kan werk op so 300 - 400 gr per persoon. (As dit net mans is, so 800 gr per persoon, glo my maar).
Die sout en suurlemoen mengsel is soos volg.
Maak n versadigde oplossing sout in die suurlemoen sap. Hang af van grote van vark hoeveel oplossing jy maak. Begin met so 500ml suurlemoen sap en voeg sout by en roer tot versadig. Spuit dan net die oplossing nie die sout wat afsak nie.
Ek glo maar aan die resep, dis basies en jy behou die lekker vark smakie.
Hoop jy kan hom eendag probeer.
Groete,
Eben die kampeerder
Ek is nie 'n kenner om speenvarkies op 'n spit te braai nie, maar het al baie keer verskeidenheid vleis op 'n spit gaar gemaak. Ek werk gewoonlik so 200-250g vleis per persoon as daar nie bene is nie, en so 400-500g vleis per persoon as daar bene is. Dit klink nie na baie vleis nie, maar onthou daar is nog by-kosse ook.
Ek het al die voorreg gehad om 'n speenvarkie te eet van 'n spit af en die braaier het genoem dat hy dit baie stadig gaar gemaak het, en ek kan onthou dat die vel baie lekker "crispy" was.
Ek dink ook Chris is op die regte spoor om die vleis te spuit sodat daardie marinade die vleis lekker kan geur.
Probeer die souse van castle wat jy in die super mark koop.As jy nie n spuit het nie kry n groot spuit by die apteek,ek dink hy is so 80ml met n vet punt ,nie n naald nie.Sny die punt dan skerp,skuins af sodat hy maklik in die vleis kan ingaan .Ek spuit die skaap of varkboude wat ek gaarmaak ook so.Jy kan knoffel en enige iets by die sous sit ,as dit lekker smaak gaan die vleis ook lekker smaak.MOET NET NIE sous op die buite kant smeer as hy nog nie gaar is nie ,dan word die vel taai en hy word nie reg gaar binne nie. Gaan groot.
HAM EN KAAS KROKETTE:
Bestanddele:
500gram macaroni
3 - 4 lepels Maizena
350 gram kaas
350 gram ham
4 eiergeel (eierwit gebruik vir die krummels)
'n Pak broodkrummels
Metode:
1. Maak die macaroni gaar.
2. Meng al die bestandele met die macaroni terwyl nog warm.
3. Laat dit afkoel, rol balletjies, rol in eierwit en dan in krummels, braai in warm olie.
KERRIE SULT: [BOEREKOS]
Die is n heerlike "Curry Brawn" resep wat ek uit my ma se resepte boek gaan krap het. Dis heerlik en verskriklik maklik.
4 Varkpote - skoon gemaak 'n stuk beespens skoon gemaak
1.5kg beesskenkel vleis
5 groot uie, gekap
400 ml asyn 30ml matige kerrie poeier
15 ml borrie
15ml sout of na smaak
2ml peper
Plaas die pote, pens en skenkel vleis in n groot diep kastrol met n dik boom. Voeg die res van die bestandele by asook genoeg water om die vleis mee te bedek. Sit die deksel op en kook totdat al die vleis van die bene val. Laat dit afkoel tot lou, verwyder al die bene. Maal al die vleis fyn en voeg by sous in kastrol. Voeg nog kookwater by as die sous te min is. Laat dit opkook en proe of daar genoeg sout en kerrie in is. Giet die mengsel in reghoekige of vierkantige bakke en plaas in die koelkas om te stol. Dit is na n paar uur reg vir gebruik.
PEANUT BUTTER PORK CHOPS:
4 lg. chops
4 slices onion
1/4 cup. peanut butter
1/2 can mushroom soup
1/4 cup. milk
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
Brown 4 chops on both sides.
Pour off fat.
Top each chop with thick slice of onion.
Mix peanut butter, soup, milk, Worcestershire, salt, and pepper. Pour over chops, cover and simmer 45 minutes or until tender.
Serves 4.
SAVOY VARKKOTELETTE:
Kooktyd: 30 minute
4 porsies1 eetl groente-olie
4 varkkotelette
2 groot kookappels
50g pitlose rosyne
250ml droë appelwyn
fyngemaalde skil van 1 lemoen
sout en peper
gebraaide appelringe
1. Verhit olie in groot vlak pan en braai kotelette geleidelik tot goudbruin aan albei kante (5 minute).
2. Verlaag die hitte en voeg geskilde, ontkernde, gesnyde appels, rosyne, lemoenskil en wyn, met sout en peper na smaak, by. Maak dig toe en laat stadig vir 25 -30 minute prut; draai kotelette eenmaal om.
3. Haal kotelette uit, roer appels sodat hulle `n appelsous met die wyn en rosyne vorm. Skep kotelette bo-op appelsous en garneer met gebraaide appelringe.
VARKSKENKELS: (Uit: Boerekos: Dine van Zyl)
Hierdie resep is genoeg vir vier mense. Vars of gerookte skenkels kan gebruik word, maar as mens gerookte skenkels gebruik, dan moet jy nie sout in die kos gooi nie, want dan is dit reeds sout genoeg.
2 middelmatige varkskenkels
4 wonderpeperkorrels
4 kruienaeltjies
1 groot lourierblaar of
1 t gestampte koljander
'n suurlemoenblaar
sout (slegs by vars skenkels)
Bedek skenkels met water en kook tot dit begin sag word. Voeg die wonderpeperkorrels, kruienaeltjies, lourier- of Suurlemoen-blaar, koljander en sout by. (Kneus eers die blaar om die geur beter vry te stel). Stowe die skenkels tot hulle papsag is, en lieflik lymerig is. Mens dien die skenkels met 'n skyfie suurlemoen daarby op, en sorg dat die pepermeul ook op die tafel staan, dis altyd lekker so vars oor gemaal.
Ronelle het ’n resep wat sy “DUIWELSRIBBETJIES” noem — seker omdat hulle so lekker gebraai word!
Bestanddele:
Varkribbetjies
1 eetlepel marmite
5 eetlepels suiker
1 eetlepel mielieblom
2 eetlepels asyn
3 eetlepels fyn gekapte gemmerkonfyt
of 2 teelepels gemaalde gemmer
1 huisie gekapte knoffel
Metode:
• Kook ribbetjies stadig in 'n bietjie water totdat die bene uitgetrek kan word.
• Laat die vleis afkoel sodat jy dit kan hanteer en sny dan in vierkante.
• Meng res van die bestanddele en doop vleisvierkante daarin.
• Rangskik in oondpan en braai bokante bruin onder rooster.
• Sodra die bokante mooi bruin is, draai om en bestryk met nog sous en braai weer bruin.
• Dit kan warm of koud bedien word.
• Die oorblywende sous word ook bedien, sodat die stukkies vleis aan 'n stokkie opgelig kan word en weer in die sous gedruk kan word indien verlang.
SOMERSET VARKKASSEROL: [HUISGENOOTRESEPTE]
Genoeg vir 4 persone
30ml margarien
3 appels, ontpit en in dun skywe gesny
2 uie, in skywe gesny
10ml suiker
10ml droë salie
4 groot varktjops, sonder swoerd
50ml meel, met sout en peper
125g knopiesampioene, in kwarte gesny
50ml witwynasyn
100ml hoenderaftreksel
80ml vars broodkrummels
125ml cheddarkaar, gerasper
Smelt margarien in platboompot.
Rangskik die helfte van die appel en uie op die boom.
Geur met suiker en salie.
Beskuif tjops met meelmengsel.
Pak bo-op appels en uie.
Rangskik die sampioene bo-op tjops.
Volg deur die res van die appels en uie.
Giet die asyn en aftreksel bo-oor.
Stippel met res van margarien.
Bak onbedek vir sowat 1 – 1½ uur in oond/op kole buite bedek totdat vleis sag is.
Bedien met groenslaai of kapokaartappels/rys.
CARAMEL PORK BELLY:•
For the poaching
1kg pork belly
1.5l chicken/ vegetable stock
1 cup soy sauce
1/2 cup oyster sauce
1/2 cup fish sauce
2 onions, quartered
6 garlic cloves
1 star anise
1 cinnamon stick
2 whole chillies, split in half
1 cup sugar
For the 'Caramel'
1/2 cup light soy sauce
1/2 cup ketchup manis (Indonesian sweet soy sauce)
1/3 cup oyster sauce
2 Tbs fish sauce
1/2 cup golden syrup
2 tsp dried chilli, crushed (this amount makes it quite spicy, adjust to your own taste)
salt to taste
For serving
steamed jasmine rice
steamed sugar snap peas
fresh coriander
Method
Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart.
Drain the pork and keep 2 cups of the broth.
Cut the pork into bite sized cubes.
In a wok, fry the pork in canola oil/ peanut oil for 5 minutes. Be careful of the pork popping and hissing at this stage.
Add the reserved broth and all the ‘caramel’ ingredients and allow to simmer for 10 mins until the sauce has thickened.
Season to taste.
Serve with jasmine rice, sugar snap peas and fresh coriander.
FIRE GRILLED PORK CHOPS:
Marinating them overnight will allow the flavor to more fully penetrate the meat, but you can cook them as soon as an hour after seasoning.
Servings:4 servings (serving size: 1 pork chop)
ingredients
4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
2 teaspoons extravirgin olive oil
1½ tablespoons herbes de Proven
½ teaspoon freshly ground black pepper
Cooking spray
1 teaspoon coarse sea salt
directions
Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
Prepare grill.
Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle evenly with salt.
VARKTJOPS IN KOFFIE- EN UIESOUS: [ONBEKEND]
4 varknektjops, oortollige vet afgesny
60 ml meel
2 ml sout
2 ml varsgemaalde swartpeper
5 ml mosterdpoeier
30 ml olyfolie
1 groot of 2 medium uie, in skywe gesny
5 ml gedroogde salie
30 ml koffielikeur (opsioneel)
250 ml filterkoffie, sterk en swart
250 ml hoender-aftreksel
125 ml witwynasyn en 125 ml appelwynasyn*
125 ml gouestroop
1 klein kaneelstok
2 lourierblare
Meng die meel met die sout, peper en mosterdpoeier. Bedek die varktjops met die meelmengsel en braai in 30 ml verhitte olie in 'n kastrol tot goudbruin. Hou eenkant. Verhit nog olie in dieselfde kastrol. Braai die uie en salie vir 8 – 10 minute totdat die uie deurskynend en tog bruin is. Voeg die koffielikeur by, indien gebruik. Laat dit wegkook. Gooi die koffie by en laat dit ongeveer 3 minute vinnig kook om met 'n derde te verminder. Voeg nou die res van die bestanddele, by. Laat hierdie sous vir ten minste 10 minute kook voordat jy die varktjops byvoeg. Prut vir 30 – 40 minute – tot sag. Verwyder die lourierblare en kaneelstok. Indien jy die sous wil verdik, kan jy 'n hoogvol teelepel van die gegeurde meel met water meng en dan van die sous byvoeg. Maak seker dat daar geen klonte is nie. Voeg die mengsel by die sous in die pot en kook vir nog 5 minute.
KERRIE SULT:
Die is n heerlike "Curry Brawn" resep wat ek uit my ma se resepte boek gaan krap het. Dis heerlik en verskriklik maklik.
Ek gebruik hierdie resep ook wanneer ek grootmaat beesvleis gekoop het en daar is baie bene met vleis, ipv die varkpote en pens. My kinders gaan mal hieroor.
4 Varkpote - skoon gemaak n stuk beespens skoon gemaak
1.5kg beesskenkel vleis
5 groot uie, gekap
400 ml asyn
30ml matige kerrie poeier
15 ml borrie
15ml sout of na smaak
2ml peper
Plaas die pote, pens en skenkel vleis in n groot diep kastrol met n dik boom. Voeg die res van die bestandele by asook genoeg water om die vleis mee te bedek. Sit die deksel op en kook totdat al die vleis van die bene val. Laat dit afkoel tot lou, verwyder al die bene. Maal al die vleis fyn en voeg by sous in kastrol. Voeg nog kookwater by as die sous te min is. Laat dit opkook en proe of daar genoeg sout en kerrie in is. Giet die mengsel in reghoekige of vierkantige bakke en plaas in die koelkas om te stol. Dit is na n paar uur reg vir gebruik.
SOMERSET VARKKASSEROL:
Genoeg vir 4 persone
30ml margarien
3 appels, ontpit en in dun skywe gesny
2 uie, in skywe gesny
10ml suiker
10ml droë salie
4 groot varktjops, sonder swoerd
50ml meel, met sout en peper
125g knopiesampioene, in kwarte gesny
50ml witwynasyn
100ml hoenderaftreksel
80ml vars broodkrummels
125ml cheddarkaar, gerasper
Smelt margarien in platboompot.
Rangskik die helfte van die appel en uie op die boom.
Geur met suiker en salie.
Beskuif tjops met meelmengsel.
Pak bo-op appels en uie.
Rangskik die sampioene bo-op tjops.
Volg deur die res van die appels en uie.
Giet die asyn en aftreksel bo-oor.
Stippel met res van margarien.
Bak onbedek vir sowat 1 – 1½ uur in oond/op kole buite bedek totdat vleis sag is.
Bedien met groenslaai of kapokaartappels/rys.
ROMERIGE VARK MET DADELS: [Deur Bernice van der Merwe]
HIERDIE GEREG IS MOEWIES LEKKER!!!
Genoeg vir 4 mense
500 g varksteaks of -tjops
sout en vars gemaalde swartpeper
30 ml olyfolie
30 g botter
100 g preie, grof gekap
120 g vars dadels (vervang met pruimedante)
250 ml room
30 ml sterk aangemaakte mosterd
250 g jong groenbone, gehalveer
Geur die vleis met sout en peper.
Verhit die olie en botter in ’n pan en braai die vleis tot goudbruin en bros, skep uit.
Braai die preie in dieselfde pan, gebruik die pansappe en braai tot sag.
Skep die vleis terug, gevolg deur die dadels, room en mosterd.
Bring tot kookpunt en laat prut tot die vleis gaar is.
Roer die bone by en laat prut tot net gaar.
Sit voor saam met ’n groenslaai.
VARKTJOPS:
6-8 varktjops
3 eiers, geklits
150ml koekmeelblom
10ml geuropwekker
5ml Swartpeper
Kookolie
Metode
Doop die tjops in die eier. Meng die meelblom en speserye en rol die vleis daarin.
Verhit die olie en braai die vleis daarin tot goudbruin en gaar.
STICKY PORK RASHERS:
500g vark rashers
30ml elk molassa, wynasyn, bruinsuiker en tamatiepasta
15ml aangemaakte mosterd
60ml water
Metode
Meng die bestanddele vir die sous en gooi die helfte van die sous in oondpan. Plaas die rashers in ‘n elkellaag in die sous, en draai dadelik om. Gooi die res van die sous oor.
Bak vir 30 minute by170 °C, draai om en bak weer vir 20 min. Verwyder die rashers uit die pan. Voeg ekstra water by en verdik die sous met mielieblom.
Bedien as voorgereg of met kapokaartappels en slaai.
Kan ook in jou skottelbraai gemaak word of platboompotjie.
VARKVLEISROERBRAAI:
4 persone
500 g varkfilet, in repies gesny
15 ml mielieblom
45 ml sojasous
250 ml hoenderaftreksel
30 ml olie
1 ui, in wiggies gesny
Groot handvol broccoli
1 rooi soetrissie, dun gesny
2 knoffelhuisies, fyn gedruk
30 ml gerasperde gemmer
100 g kasjoeneute, gekap
Pynappelstukke (opsioneel)
1 Meng die vleis, mielieblom, sojasous en 50 ml van die aftreksel
in ‘n nie-metaalbak.
2 Laat staan vir 10 minute. Verhit intussen die helfte van die olie in
‘n wok of groot pan.
3 Skep die varkrepies uit die marinade. Voeg die res van die
aftreksel by die marinade en hou eenkant.
4 Braai die varkrepies vinnig in die warm wok of pan tot goud
bruin. Skep uit en hou eenkant.
5 Verhit die res van die olie en roerbraai die groente en knoffel tot
gaar, maar steeds bros.
6 Skep die vleis terug en voeg die gemmer by. Giet die marinade
oor en roerbraai tot die sous verdik is.
7 Sprinkel die neute oor en sit dadelik voor.
BBQ PORK STRIPS: [WORLDS FAMOUS BBQ SAUCES]
Resep lyk baie lekker en ek dink dit sal lekker werk in 'n BUNNY CHOW ook.
3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)
In a heavy skillet brown pork strips in a little vegetable oil.
Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
SPAANSE KASSEROL OP KASERIGE POLENTA:
30 ml olyfolie
4 repies spek, gesnipper
1 lourierblaar
1 ui, gekap
2 knoffelhuisies, fyn gedruk
45 ml gekapte, vars roosmaryn en tiemie
5 ml paprika
1 blik (410 g) gekapte tamaties
2 chorizo-worsies, dun gesny
1 blik (420 g) gemengde bone, gedreineer
Verhit die olie in 'n kastrol en braai die spek, lourierblaar en ui tot die uit sag is. Voeg die knoffel, kruie en paprika by en braai tot geurig. Voeg die tamaties by en verhit tot kookpunt. Prut vir vyf minute. Voeg die worsies en bone by en prut vir 'n verdere 5-10 minute tot alles dik en geurig is.
Om voor te sit:
Berei genoeg polenta vir vier mense volgens die aanwysings op die verpakking. Sodra dit gaar is, roer 250 ml gerasperde, sterk kaas, 60 ml melk en 'n stukkie botter daarby in. [gebruik pap as jy nie polenta kan kry nie.]
Sit die chorizo-kasserol op die polenta voor.
Geniet met 'n groenslaai.
Genoeg vir vier mense.
OOSTERSE VARKTJOPS: [WEG]
Belê in ’n bottel hoisinsous, oftewel Chinese braaisous, vir jou vakansiespens. Dit gee enige vleis geur.
Jy benodig
Vir 4
•1/3 koppie hoisinsous
•2 eetlepels sojasous
•2 eetlepels olyfolie
•1 eetlepel heuning
•1 eetlepel vars gemmer, gerasper
•2 knoffelhuisies, fyngekap
•4-6 varktjops met die vet (vel verwyder)
Só maak jy
1. Meng al die bestanddele saam en marineer die varktjops daarin vir 30 minute of langer.
2. Braai die tjops oor matige warm kole (3-4 minute per kant) of in ’n pan wat rokend warm is. Sit dit voor met ’n krakerige koolslaai.
PORK AND PINEAPPLE: [KNORR RECIPE]
Try out this pork curry with a sweet and chilli flavour. It costs less and makes a great weekend treat for the family.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 30 mins
Ingredients
• 500 g cubed pork
• 15 ml oil
• 1 onion, chopped
• 2.5 ml crushed garlic
• 15 ml fresh ginger, grated
• 25ml curry powder
• 1 cinnamon stick
• 1 sachet KNORR Fresh Ideas Sweet & Sour Chicken
• 400ml water
• 1 tin pineapple pieces
Instructions
In a large pot, heat oil and fry pork cubes until browned. Add the onion, garlic and ginger and sautuntil the onion has softened. Add the curry powder and cinnamon stick and fry for 2 minutes Add the water and the KNORR Fresh Ideas Sweet & Sour Sauce pouch contents to the pan, together with the pineapple pieces. Simmer for 10 minutes, until pork is cooked through.
Serve with fluffy white rice.
PORK STEAKS WITH APPLES:
Serves 4
Marinade:
•4 pork steaks
•1 cup apple juice
•2tbsn lemon juice
•1 tsp paprika
•1tsp salt Sautéed Apples:
•3 apples, peeled and sliced
•3tbsn sugar
•1tbsn fresh sage, chopped
•1 glass (about 300ml) white wine
•2tbsn butter, cubed
•crispy sage, to serve
•mashed potatoes, to serve
1.Combine the pork with all the marinade ingredients. Cover and allow to marinade for at least 10 minutes.
2.In a large frying pan, sauté the apples for 2 minutes before adding the sugar. If the sugar forms clumps, don’t worry. Just keep on stirring and it will eventually melt. Allow the apples to cook for 5-6 minutes keeping an eye on it, the sugar will make it burn easily. Add the chopped sage and set aside.
3.Heat a large frying pan and add 3tbsn oil. Fry the fresh sage now if you will be serving it. Fry the pork steaks for 4 minutes a side (if they are 2-3cm thick). You want the pork to be completely cooked but still moist. I wouldn’t fry them for any longer than 6 minutes a side.
4.Remove the steaks from the pan and set on a plate covered with foil to rest for 5 minutes.
5.De-glaze the pan with the white wine. Add the butter and stir to combine.
6.Serve the pork steaks with the sautéed apples, crispy sage and the wine sauce on mashed potatoes.
VARKLIES IN 'N BALSAMIEKMARINADE: [Deur Aletta Lintvelt]
Dié dis is ongelooflik maklik en een van daardie resepte wat jy net weer en weer gaan wil maak. Dit smelt in die mond en jy het nie veel meer as ’n groenslaai en groenvye gebraai in botter en balsemieke asyn nodig nie.
Jy benodig (vir 6-8 sosaties):
•’n 1 kg-varklies, vel verwyder
•1 koppie kookwater
•1 koppie bruinsuiker
•½ koppie balsemieke asyn
3 knoffelhuisies, fyngekap
•¼ koppie sojasous
•4 vars tiemietakkies
Só maak jy
1.Sny die varklies in blokkies, ryg met die vet kant na buite op die stokkies en plaas in ’n oondvaste bak.
2.Meng die kookwater met die suiker en hou aan roer totdat die suiker opgelos is. Gooi die suikerwater en al die ander bestanddele oor die sosaties.
3.Bedek die bak met foelie en bak dit vir 30 minute teen 160° C.
4.Verwyder die foelie en bak die sosaties vir nog ’n uur teen 180° C. Óf braai oor matige kole en bedruip dit deurentyd met die marinade.
VARKSKENKEL MET GEMMER EN GROENTE: [PASELLA]
Carmen Stevens, wynmaker by Amani-wynlandgoed, deel haar resep vir varkskenkels met Pasella. Die kooktyd van só ʼn dis word verminder met ʼn drukkoker en dus bespaar jy energie. Sy noem dat mens die gemmerhoeveelhede moet aanpas m.b.t. hoe baie jy van 'n sterk gemmersmaak hou.
(Bedien 4)
2 e olyfolie
1 kg varkskenkels
1 – 2 e vars gemmer, gerasper
1 – 2 e gepreserveerde gemmer
2 'carbanossi'-worsies, opgekap
2-3 heel knoffelhuisies
2 k water
1 takkie tiemie sout en peper, na smaak
10 baba-aartappels
5 wortels, gekap
5 prei, gekap
Plaas olyfolie in ʼn drukkoker en verhit. Verbruin die skenkels en voeg die gemmer (vars en gepreserveer) by met die carbanossi, knoffel en ¾ van die water. Geur met sout en peper. Sluit deksel en drukkook 5-8 minute. Laat stoom uit. Neem skenkels uit pot en hou eenkant. Voeg res van die water by met tiemie en drukkook die aartappels, wortels en preie 3-4 minute. Bedien die skenkel met die groente en die sous uit die koker.
OF MAAK hierdie resep in jou potjie, nie nodig vir 'n drukkoker as jy by die kamp is nie, dit sal nie so lank neem nie, want varkvleis kook redelik vinnig.
VARKNEKTJOPS MET PEPERSOUS:
6 – 8 persone
60ml botter
1 ui, gekap
5ml gekapte knoffel
60ml ingemaakte groenpeperkorrels, gedreineer en gekap
25ml Brandewyn
60ml port
30ml heelkorrelmosterd
250ml vars room, geklits
1 ontbeende varknek, in skywe van 3 cm elk gesny
Verhit die botter en sorter die ui tot glansend.
Voeg die knoffel, peperkorrels en brandewyn by en roer vir 1 minuut.
Voeg die port, mosterd en room by en roer dit voortdurend totdat sous verdik.
Laat dit afkoel en marineer die vleis vir 3 – 4 ure daarin in die yskas.
Braai die vleis ongeveer 20 minute lank oor matige hitte.
Draai gereeld om en bedruip met die sous.
Die gereg kan ook in die oond op 180ºC gemaak word.
Sit pan in oond met marinade en vleis.
SWEET AND SOUR BBQ RIBS:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tbsp Worcestershire sauce
4 tsp lemon juice
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
6 lb back ribs
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness.
Remove from barbecue and enjoy.
KOFFIE VARKTJOPS: [ONBEKEND]
Moenie laat die snaakse bestanddele jou afskrik nie – die eind-produk is heerlik!
Bestanddele
1.5 kg Varktjops
Koekmeelblom met sout en peper gegeur
Kookolie
2 uie, in skywe gesny
30 ml margarien
30 ml kitskoffiepoeier
250 ml kookwater
250 ml asyn
150 ml gouestroop
10 ml Bisto
Sout en peper
Keep die vetrande van die varktjops in. Rol die tjops in die gegeurde koekmeelblom totdat hulle goed daarmee bedek is. Braai die tjops aan weerskante tot goudbruin in net genoeg olie om die bodem van die pan te bedek. Pak die tjops in ‘n groot oond-kasserol.
Braai die uie in die margarien tot sag. Los die koffiepoeier in die kookwater op en voeg dit by die uie saam met die asyn, gouestroop en Bisto wat met ‘n klein bietjie water aangemaak is. Geur dit met sout en peper en laat dit opkook; verdik die sous met ‘n bietjie mielieblom wat met koue water aangemaak is indien ‘n dikker sous verkies word.
Gooi die koffiesous oor die varktjops, bak op die middelste oondrak in ‘n voorverhitte oond (150 grade) vir ‘n uur en ‘n half, of tot die tjops lekker sag is. Dien warm op.
Wanneer jy dit uit die oond haal, laat staan dit vir so 10 minute, dan gaan lê al die vet wat uit die tjops gebak het, bo-op, en kan dit maklik afgeskep word om net die lekker sousie oor te laat.
Geniet!
PS. Moenie jou kop oor die pot hou en probeer asemhaal as jy die asyn by die sous gegooi het nie…jy’s gewaarsku!
PPS. Ek maak dit soms op die stoof ook gaar – pot met ‘n dik bodem, stadige hitte, en roer gereeld.
GEKRUMMELDE SCHNITZEL: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Wenk:
Jy kan die schnitzels ook rou en gekrummel met kleefplastiek bedek en vries. Dan kan jy dit later sommer net so gevries braai.
Jy benodig:
•4 dun beesvleissteaks (of hoenderborsies)
•1 koppie broodkrummels
•sap en gerasperde skil van 1 suurlemoen
•1 eetlepel droë tiemie
•1 teelepel sout
•½ teelepel peper
•1 eier, geklits
•olie vir braai
Só maak jy
1.Kap die vleis met ’n hamer of die kant van ’n piering dunner (of rol dit met ’n koekroller).
2.Meng die broodkrummels op ’n bord met die suurlemoenskil, tiemie, sout en peper. Doop die vleis eers in die gekliste eier en dan in die krummels. Al twee kante moet goed vol krummels wees.
3.Los die schnitzels vir minstens ’n halfuur in die yskas sodat die krummels lekker kan vasklou.
4.Verhit ’n dun lagie olie in ’n pan en braai die schnitzels vir ongeveer 2 minute aan elke kant tot goudbruin.
GEROOKTE VARK EN APPELSSOSATIES IN SIDER; [Deur Aletta Lintvelt]
’n Klassieke kombinasie wat vinnig is om aan mekaar te slaan. ’n Romerige aartappelslaai is perfek by hierdie gereg.
Jy benodig (vir 8 sosaties):
•4 gerookte varktjops
•½ koppie sider (cider)
•4 eetlepels appelasyn
•½ lemoen of nartjie se sap, en gerasperde skil
•2 knoffelhuisies, fyngekap
•2 eetlepels growwe mosterd
•2 eetlepels heuning
•1 teelepel vinkelsaadjies
•1/3 koppie sojasous
•1 appel
•olyfolie
Só maak jy
1.Sny die tjops in blokkies en marineer dit in ’n skeut olyfolie en die res van die bestanddele, behalwe die appel, vir ’n uur (of oornag indien moontlik).
2.Vewyder die appel se stronk en sny dit in blokkies en ryg dit saam met die vleis op stokkies. Braai oor matige kole en bestryk dit deurentyd met olyfolie totdat die appel sag is.
3.Verhit die marinade in ’n klein potjie en laat dit prut todat die vloeistof verminder het en begin verdik. Bedruip die sosaties daarmee sodra dit van die kole af kom.
TUISGEMAAKTE SKILPADJIES: [Reuben Riffel]
500g worsvleis (jy kan dit uit gekoopte wors druk) vark/bees
125g briekaas
6 vars salieblare
1 e gemengde droë kruie
2 e gekapte droë bosbessies
sout & peper, na smaak
netvet, goed gewas
Meng al die bestanddele behalwe die netvet en vorm balletjies. Rol dit toe in die netvet en druk toe met tandestokkies. Los oornag in die yskas om ferm te word voor jy dit braai.
VARKTJOPS MET PRUIMEDANTE EN APPELKOSE:
4 porsies
6 ontpitte pruimedante
6 droë appelkose
1 K (250 ml) port
4 dik varktjops (sowat 150 g elk)
sout en vars gemaalde swartpeper
droë basiliekruid na smaak
1/3 K (83 ml) water
1 t (5 ml) mielieblom
2,5 ml paprika
knippie rooipeper
sout na smaak
62,5 ml room
1 E (15 ml) olie
Week pruimedante en appelkose oornag in port.
Lig uit marinade en druk droog.
Sny nou 'n sakkie in elke dik tjop tot teen die been.
Vryf binnekant van tjops met sout, peper en basiliekruid.
Verdeel vrugte in vier en vul sakkies in vleis daarmee.
Steek opening van tjops toe met tandestokkies.
Meng water en port en verhit.
Meng mielieblom, paprika, rooipeper en sout.
Roer in water-en-port-mengsel tot dit verdik.
Verwyder van hitte en roer room by.
Hou warm.
Borsel tjops met olie en braai 15-20 minute lank oor medium-kole aan elke kant.
Sprinkel bietjie sout oor en sit voor saam met sous.
Lekker met slaaie en 'n mieliebroodjie.
APPELKOOS GEGEURDE VARKNEK:
Bestandele:
1 heel varknek, van ongeveer 750g
botter en olie
vars gemaalde swartpeper, paprika en sout
1 klein ui, fyn gekap
2 knoffelhuisies, fyngemaak
375ml hoenderaftreksel
410g appelkoosheltes, gedreineer, behou die sap
3 heel naeltjies
30ml korrel of Dijonmosterd
1 kaneelstokkie
125ml room
Geur varknek met peper en paprika. Verhit botter en olie en braai vleis weerskante goudbruin. Verwyder vleis en geur met sout. Laat vleis eenkant. Gooi uie en knoffel in die pot en verbruin liggies. Gebruik 125ml van appelkoossap en voeg dit by aftreksel, mosterd, naeltjies en kaneel. Sit die vleis terug in die pot, voeg die sous by, bedek en prut tot vleis sag is. Dit sal ongeveer 'n uur wees, na gelang van die dikte van die vleis. Verwyder vleis uit die pot en hou warm. Voeg room by en kook vinnig en onbedek tot sous verdik. Voeg appelkoosheltes by en maak deurwarm. Sny vleis in dik skywe en rangskik op dienbord. Giet warm sous oor en garneer met ekstra appelkooshelftes en vars kruie.
Lewer 4-6 porsies.
PAPRIKA VARKVLEIS OP RYS/NOEDELS: [Kos & onthaal]
Genoeg vir: 4
Bereidingstyd: 10 minute
Gaarmaaktyd: 15 minute
• 30 ml botter
• 2 middelslag-uie, gekap
• 30 ml paprika
• 250 ml hoenderaftreksel
• 15 ml tamatiepasta
• 1 rooi soetrissie, ontpit en dun opgesny
• 500 g varkfilet, in dun skyfies gesny
• 25 ml koekmeel
• 125 ml suurroom
• 5 ml gerasperde suurlemoenskil
• rys of noedels om voor te sit
• vars basilie vir garnering
1 Verhit die botter en soteer die ui tot sag. Voeg die paprika by en roer vir ’n paar sekondes. Voeg die hoenderaftreksel en tamatiepasta by en laat prut vir 10 minute sonder ’n deksel.
2 Voeg die soetrissie en varkvleis by en laat prut vir vyf minute.
3 Roer die meel by die suurroom. Roer dit by die varkvleismengsel. Laat prut tot effens verdik. Roer die suurlemoenskil by en geur na smaak. Sit voor met rys of noedels en garneer met basilie.
APRICOT PORK MEDALLIONS:
1 kg pork tenderloin
2 tablespoons butter, divided
½ cup dried apricots, chopped
2 scallions, sliced
1/4 teaspoon dry ginger
1 teaspoon wine vinegar
2 teaspoons brown sugar
Dash of hot pepper sauce
Cut tenderloin crosswise into 1−inch pieces. Flatten each piece slightly with heel of hand.
Heat 1 tablespoon butter in large skillet over medium−high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3 to 4 minutes.
Remove medallions to serving platter.
Spoon sauce over.
GEBAKTE VARKTJOPS:
4 - 6 varktjops
1 t sout
2 e olie/botter/margariene
1 ui in skyfies gesny
1 kop rys
1 blikkie "cream of chicken soup"
1 kop melk
Braai ui in jou pan.
Verwyder en braai ui tot ligbruin en sag.
Sit die tjops terug in pan.
Voeg kop rou rys by.
Meng die sop en melk en gooi oor die tjops.
Bedek en laat gaar word vir ongeveer 40 - 60 minute.
WENK:
Jy kan ook sampioene by braai of gebruik Denny se geroomde sampioenesop.
Jy kan indien verkies ook 'n strooiseltjie kaas bo-oor strooi nadat die gereg gaar is.
Gemengde fyn groente is ook lekker in die dis.
JASON GOUW SE ONTBEENDE VARKNEK/CHUCK:
BESTANDELE:
Met 1 pakkie lazzy housewife poeier
2 koppies water
1/4 k olyf olie
METODE:
Meng alles saam sit in sakkie met ontbeende varknek.
Laat staan vir so drie dae en sit dan op die vuur in die gevakuumde sakkie en braai hom lekker.
GEVULDE VARKTJOPPIES.............HEERLIK! [MY EIE RESEP]
1 blik "crushed" pynappel [gedreineer]
Gekerfte uie [hoeveelheid hang af van aantal tjops]
Gekerfte rooirissie [vliese en pitte verwyder] of red sweet pepper/pepperdews
Skyfies verouderde cheddarkaas/tangy mustard roomkaas
Jy kan ook bietjie aangemaakte Dijon mosterd by meng
Meng hierdie bestanddele deeglik.
Sny "pocket" in jou varktjoppie [sien foto].
Vul met die mengsel.
Steek behoorlik vas met tandestokkies [sien foto]
Geur tjoppies met jou eie geurmiddels. [ek't Flippen leka spices gebruik]
Braai eerste aan die vetkant en dan verder totdat tjoppies gaar is.
Heerlik, het dit die naweek gedoen en my vingers amper saam opge-eet!
POOLSE VARK EN SUURKOOLBREDIE:
Maak baie tyd vir die lekker resep!
Bestanddele
1kg Varkvleis aan die been.
250gr spekvleis
200gr droë sampioene
1 Groot blik of bottel suurkool. (bottel suurkool smaak beste)
2 uie gekerf
3 loerie blare
1 teelepel pimento sade
Sout en swartpeper na smaak
2 blokkies hoenderaftreksel
Braai uie liggies saam met spekvleis. Voeg varkvleis en suurkool by, bedek net net met kookwater. Voeg die res van die bestandele by, kook vir so 3 tot 4 ure stadig op stoof, vuur of in 'n oondvaste bak teen 160 grade. Vark moet sag genoeg wees om van die been af te val. Hou die water vlak dop, bedek met water as dit nodig is. Verwyder bene uit varkvleis. Breek vleis liggies uitmekaar met 'n vurk. Sit voor met gekookte aartappels, mash of lekker bros broodtjies!
KERRIE VARKPOOTJIES: [ONBEKEND]
3 kg Varkpootjies (skoon gemaak)
sout
3 middelslag uie (skywe gesny)
30 ml kerriepoeier (enige sterkte)
5 ml borrie
5 ml paprika
15 ml asyn
45 ml tamatie sous
125 ml Mrs Balls bladjang
30 ml olie
1 blikkie Koo Botterbone
4 middelsag aartappels(geskil en in kwarte gesny)
Metode
1. Was varkpootjies goed af in koue water .
2. Plaas in groot pot en vul met genoeg water.
3.Spoel vleis so 3 keer af in kook proses, en sit weer vars warm water in pot.
4. Voeg nou ± 15 ml sout op vleis.
5. Kook vir omtrent 2 ure tot redelik sag.
6. Voeg aartappels en uie by.
7. Meng kerrie, borrie, paprika, asyn, tamatiesous, blatjang en olie tot 'n pasta. Indien te styf voeg klein bietjie water by.
8. Voeg kerriesous by vleis.
9. Prut stadig vir verdere 30 min tot aartappels sag is.
10. Plaas botterbone laastens by so 5 min voor opdien.
Geniet saam met stamp mielies of rys.
AUTUM PORK CHOPS:
Ingredients
1 tbsp. vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 2 pounds)
1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tbsp.spicy-brown mustard
1 tbsp. honey
Generous dash ground black pepper
Hot cooked egg noodles
Directions
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2. Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the noodles.
Serving Suggestion:
Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic.
SPARE RIBS...DAAR'S NET EEN MANIER:
Spare Ribs is die maklikste ding om te maak as jy hierdie eenvoudige reels volg - 'n restaurant kan dit NIE beter doen nie !
Neem soveel Pork Spare Ribs(maar net Belly Ribs - shoulder ribs is nie dieselfde kwaliteit nie) as wat jy gaan nodig kry vir jou gaste - 500gram/600gram vir die groot eters !
Plaas in 'n drukkoker(Presto) met bietjie sout en bruin suiker en kook vir omtrent 30minute tot sag - onthou ; spare ribs kan jy nie sag BRAAI nie - dit bly taai !
Haal uit die presto en hou tot jou kole reg is - "braai" - eintlik net warm maak , want dit is mos gaar , net tot mooi bruin , haal van die kole af en bedrup met die sous en hou warm .
Sous :
Maak 'n sous van 2 derdes lekker braaisous(Jimmys/Spur/Steers) en meng met 1 derde Golden Syrup - vir daai taai finger-licking smaak - jy sal nooit weer gaan uiteet om spare ribs te eet nie !
PORK SHANK GREEN BEAN STEW:
Ingredients You’ll Need:
Fresh Green Beans
6 – 8 small red potatoes
2 Pork Shanks
1 small onion
salt/pepper
Let’s get cooking!
There’s a couple of ways to make fresh green beans but I choose to do it stove top style in an attempt to save time. The crockpot will take 7 – 9 hours, where the stove top only takes about 3 hours OR outside in your potjie.
Snap the ends of your green beans and place them in a pot along with your yellow onion chopped into large chunks and your pork shanks, sprinkle with salt/pepper.
Fill with water, cover and boil over a medium heat for 2 hours. Check the water level and add as needed every 45 minutes.
Add in peeled red potatoes and continue to boil for an additional hour until potatoes are tender.
PORK SHANK OSSO BUCO:
Prep Time:15 min
Cook Time: 2 hr 0 min
Serves: 6 servings
Ingredients
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the pork shanks
3 whole pork shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest
Directions
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the shanks, pat dry with paper towels to remove any excess moisture. Pork shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
PORK SHANKS , PRUNES AND APPLE IN CIDER:
2 pork shanks
10-12 dried prunes
2 apples
1 onion
500ml good dry cider
1 clove garlic, a little fresh chilli
6 - 8 sage leaves
First you’ll need to soak your prunes by covering them with boiling water in a bowl or pan, and leaving to stand for at least a couple of hours.
When the prunes are soaked and ready, brown the shanks in a big casserole.
Finely chop the garlic and chilli, peel and slice the onion into chunky wedges, throw them in the pot with the meat.
Peel and core the apples, cut them into quarter wedges, then 1/8s . Once the onions are soft and starting to colour, throw the apples in the pot, let them cook for a couple of minutes, then add the prunes and pour over the cider.
Bring to a simmer, cover the casserole and put it in the oven at around 150 for about three hours.
Serve with mash.
PORK CHOPS WITH BANANA, BACON AND BEER:
serves 4
4 pork chops, 1" thick
3/4 tbl cumin
Salt and pepper, to taste
1 lemon, juiced
2 tbsp butter, softened
2 lrg bananas
6 strips bacon
Beer (optional)
Combine the butter, salt, pepper and cumin. Rub into both sides of the meat. Saute' the bacon briefly, until some of the fat has rendered. Remove and drain.
Peel banana's and cut into 1 1/4 chunks. Place on a dish and sprinkle with lemon juice. Slice the bacon in strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon.... Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and banana's; grill another 10 minutes, turning both the meat and banana's. Also good basted with beer, while the meat cooks.
BRINING PORK SHANKS AND GRILLING: [THIRDEYE]
Some of the overlooked cuts can sometimes be the most flavorful. Hocks, shanks, hog jowl and trotters (pig feet) are inexpensive, quite tasty on their own, and add a great deal of flavor to other dishes like a pot of beans or soups & stews. Most jowls have already been smoked. Hocks, trotters and shanks are available either fresh or smoked. If you buy smoked items, doing a second smoke on them really wakes up the flavor.
Brining is not required before smoking fresh hocks, shanks or trotters, but it does change the texture, adds some color and flavor. If you want to experiment with brining, here is a starter recipe:
1 gallon of water
1 cup kosher salt
1 cup sugar
2 tablespoons of pink salt (Insta-cure #1, Prague powder #1)
1 tablespoon of black pepper
TIP #1: Tenderquick can be substituted for the pink salt. Use 1 cup of Tenderquick and omit the kosher salt.
TIP #2: For a milder "cure" the salt can be reduced to 2/3 cup and 2 tablespoons of Tenderquick is added instead of the pink salt.
Optional ingredients include: bay leaves, crushed garlic, garlic powder or onion powder (use powders, not salt)
Combine all of the ingredients in a pot and heat to a simmer, until the salts and sugar is dissolved. Chill the brine, transfer to a non-reactive container like a plastic zipper bag, plastic bucket etc. Submerge the items (use a plate or saucer if needed to keep them submerged) and refrigerate for 3 days. Remove the items, rinse well, soak in clean water for 2 to 3 hours, dry and refrigerate for 24 hours. Then follow the cooking method below.
COOKING METHOD (Hot Smoking):
Set up the cooker for barbecuing 215° to 250° (grate temp), indirect. Sprinkle a light coating of rub on all sides and smoke with your favorite wood. A couple of hours works for previously smoked ones, 3 to 5 hours is needed for fresh ones. Basting is optional during the cook. For doneness, an internal temperature of 150° to 160° is adequate. They freeze well. In soups or beans, simmer the pieces for a couple of hours to flavor the dish. Remove the pieces, shred the meat and return to the pot. Discard the bones, skin and fat.
There are a load of hocks. Hocks are generally "ham hocks", cut from the lower end of a ham (rear leg). They can also be cut from the lower end of the picnic (front leg)
These are smoked shanks, which generally are cut from the lower area of a picnic (front leg) and also called "foreshanks" When used in a pot of beans or braised, the smoked shanks will produce meat that will be fork tender, or pullable, moist and full of flavor. If they happen to be cut from the rear leg, they are referred to as hind shanks.
Smoked hog jowl will add flavor to black eyed peas, bean dishes of all kind and collard greens. Score the skin before smoking. Basting is not needed due to the heavy layer of fat. If you prefer, jowl can be trimmed of some of the fat before using for cooking.
Cook trotters just like shanks or hocks. (Sometimes they will come "split") They are not as meaty or as convenient to clean as hocks or shanks, but are very flavorful. They can be used whole in beans or stews and then discarded.
NIGELLA'S PORK KNUCLES:
The other day Nigella did Pork Knuckles in beer. Knuckles, otherwise known as shanks, are a less popular joint, but absolutely delicious - dark, intensely flavoursome meat with a complex muscle structure from close to the shoulder joint. We had some shanks to spare, and Nigella’s treatment with beer sounded pretty good. So we tried it.
For two people, you will need
Two pork shanks
Two large onions
Potatoes and apples
Salt, caraway seeds and garlic
Score the skin of the roast; take a Stanley knife and set it to a depth of about 5mm. Score away from your hand, at 1cm intervals.
Combine two teaspoons of salt, one teaspoon of caraway seeds and two plump cloves of garlic and grind with a pestle and mortar to make a rub.
Rub the mix into the skin.
Slice two onions thickly and place in the bottom of a roasting tin. Place the roast on top of the onions. Next time, we'll be standing the shanks up on their ends so that all the skin can go to crackling.
We like to cook our pork long and slow, so we put it in the oven at 170º and gave it the first half an hour.
Chop up some potatoes and apples. After the first half an hour put these in the tray around the roast.
Pour a bottle of dark ale into the roasting pan and roast for another two hours. Nigella poured hers over the shanks: try pouring it straight into the bottom of the pan so it doesn't soften the skin and stop it from crackling.
Take the roast out of the tin and put on a carving board.
Put the tin on the hob and make some gravy: add water to the juices; mix a little of the liquid with a couple of teaspoons of cornflour and return to the gravy, stirring as it thickens. Add a squeeze of lemon to cut the richness of the pork, and a dash of cream, if you like.
If the crackling isn’t done to your liking, try finishing it gently under the grill.
Every time we make a roast like this, we try and remember to photograph it for the blog. Then we get into prepping it, and admiring its handsome form; into the oven it goes and we start salivating as the smell drifts around the house. “Ooh, lovely jubbly” we say, rubbing our hands together as it comes out of the oven all brown and sizzling. Any thought of photographing it flies out of the window as we’re far too busy eating it. This time we tried a little harder.
WENK:
Hierdie kan ook 'n jou swartpot, weber of Buksie oondjie gemaak word.
OPPIE SE SHOPPIE SE SPESIALE VARK- OF SKAAPRIBBETJIE: [RSG]
Oppie was Christo Opperman, 'n dosent in rekeningkunde aan die Universiteit van Port Elizabeth. Hy het altyd sy klas begin met "kom ons kyk na Oppie se shoppie se state". Hy is ook die eerste man in Suid-Afrika wat Sprinkbokkleure gekry het vir netbalafrigting.
Bestanddele
1 kg ribbetjie
1 koppie rooibostee
½ koppie tamatiesous
½ koppie olie
12 eetlepels blatjang
4 eetlepels asyn
1 eetlepel mosterd
4 eetlepels Worcestersous
1 ui, fyngekap
Metode
Sit al die bestandele (behalwe ribbetjie) in 'n kastrol en laat dit prut vir 10 minute.
Sny die ribbetjie in stukkies en marineer in die sous vir minstens vier ure.
Braai oor warm kole, en bedruip deurgaans met die sous.
VELDKOS: GENIET 'N VARKPOOTJIE IN 'N HEEL ANDER KLEUR: [Huisgenoot -Lise Beyers ]
Weens baie verbeterde boerderymetodes is varkvleis vandag al hoe gewilder.
Wat is dan lekkerder as ’n varklies wat slegs met sout en peper gevryf is en stadig in die oond gebak is totdat die vel bros is en die vleis bottersag?
Vark van ’n heel ander kleur is gebakte varkpote met Oosterse geure. Dié vreemde heerlikheid het ek in een van Hugh Fearnley-Whittingstal se kookboeke raakgeloop.
Hierdie man kook so na aan my hart, sonder fieterjasies en uit die grond.
Dit werk ook perfek in ’n swart pot oor die kole. My eie kinkel in Hugh se resep is om wanneer die pote sag gekook het, hulle uit te haal en ’n oomblik oor die kole te braai om ’n lekker braaigeur te kry, nes ribbetjies.
Jy maak só:
Kry ses mooi skoongemaakte varkpote by jou slaghuis. Vra jou slagter om elkeen twee keer te knak met sy vleissaag, maar dit moenie deurgesaag wees nie.
Plaas ’n bietjie sonneblomolie in ’n swaarboompot en verhit.
Braai die varkpote tot mooi bruin.
Neem dan vier stukke heel vars gemmer wat ongeveer so groot soos jou duim is en skil hulle.
Sny een van hulle in baie dun skywe op en rasper die res fyn. Voeg dit in jou pot, wat nou stadiger moet prut. Voeg dan drie fyngemaakte knoffelhuisies by.
Roer goed deur en giet een liter appelsap by, drie eetlepels sojasous, twee eetlepels appelasyn, ’n eetlepel suiker en dan genoeg water om die pootjies net-net te bedek.
Vir diegene wat van ’n bietjie van ’n byt hou, sny twee rissies fyn en voeg by, asook ’n bietjie swartpeper na smaak.
Laat die pot so anderhalf uur prut. Die buitevel moet jellierig sag raak, en die sous behoort ’n dik soet-suur sous te vorm.
Proe of die sous die regte soet-suur geur vir jou het.
Haal dan uit en braai net so 10 minute lank oor warm kole, maar wees versigtig om die pote nie te verbrand nie.
Jy eet hulle nes ribbetjies, vel en al, dat die bakkies blink.
En dan kan die kinders die lekker soet-suur sousie oor Chinese noedels geniet.
SOET EN KLEWERIGE VARKPOTE: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 2 uur 15 minute
Genoeg vir 6 mense
30 ml (2 e) botter
4 varkpote
4 cm gemmer
6 knoffelhuisies, in skywe gesny
2 heel naeltjies
2 lourierblare
1 pypkaneel
45 ml (3 e) heuning
1 L (4 k) appelsap
sout en peper
30 ml (2 e) heuning
15 ml (1 e) sojasous
Verhit die botter in ’n groot kastrol oor medium hitte.
Verbruin die pote. Draai hulle gereeld om om te sorg dat hulle egalig verbruin.
Voeg die gemmer, knoffel, naeltjies, lourierblare, pypkaneel en heuning by en bedek met die appelsap.
Laat 2 uur prut of tot die pote sag is.
Geur met sout en peper.
Haal die pote uit die kastrol en verf hulle met ’n mengsel van heuning en sojasous.
Sit voor.
BRAISED PIG’S TROTTERS WITH LEMON GRASS AND PEANUTS: [CHRIS EAT HEALTHY]
Ingredients
About 100g peanuts, washed and soaked in water for 2 hours (peel skin)
1 kg pig’s trotters, cut into several pieces
2 tbsp vegetable oil
2 sprigs of lemongrass cut into 4-5 cm pieces, smashed
1 thick slice of ginger
1 tbsp rock sugar [you can use brown sugar]
1 tbsp Shao-Xing wine
5 cups of water
Steps:
1.Wash pig’s trotters, pat dry. Burn any excess hair off the feet. Rub skin and wash thoroughly. Blanch in boiling water for 5 minutes and drain.
2.Heat wok and add oil. Put in ginger and lemongrass and stir-fry until fragrant.
3.Add pig’s trotter and stir-fry.
4.Pour in wine, peanuts and rock sugar. Add water and bring to the boil.
5.Reduce heat and simmer for ½ hour. Turn off the heat. Let stand for 2-3 hours (for flavour development).
6.Cook again for 1 ½ hour or until both peanuts and pig’s trotters are soft.
PIG’S TROTTERS IN MILK: [ANNISA HELOU]
Serves 4 as a starter or 2 as a main course.
2 salted pig's trotters, halved lengthways and soaked for 12 hours in a few changes of cold water
For the stock:
1 medium onion, left whole
1 small carrot
1 small leek, trimmed and washed
1 small parsnip
1 branch celery with leaves on
1 bouquet garni (thyme and laurel)
Plain flour for dipping the trotters in
For the sauce:
6-7 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1-2 sprigs parsley, most of the bottom stalk discarded, then finely chopped
4 tablespoons vegetable stock
200-250ml whole milk
3 tablespoons caster sugar
Drain the trotters and pat them dry. Singe over a gas flame and rinse under cold water. Place in a large pot.
Add the vegetables to the pot together with the bouquet garni. Cover well with water and place over a medium heat. As the water comes to the boil, skim it clean. Then lower the heat and simmer for 1½-2 hours or until the trotters are done. Don't add any salt to the cooking broth. The trotters will still be slightly salted.
Lift the cooked trotters out of the stock with a slotted spoon. Carefully take the largest bone out of each half, pat them slightly dry, then dip them in flour
and set aside.
Put the oil in a large sauté pan and place over a medium heat. When the oil is hot, fry the trotters on both sides until lightly golden. Transfer to a dish. Add the chopped onion to the oil and cook, stirring occasionally, until soft and transparent. Add the garlic and parsley and cook until the onion and garlic are golden and the parsley crisp.
Reduce the heat to low. Add the stock and let it bubble for a minute or so before adding the milk and sugar. When the milk starts bubbling, drop in the cooked trotters and simmer, covered, for 20-30 minutes or until the sauce has thickened and the meat is very hot. If you think that the sauce is not thick enough, stir in a little flour and simmer for 5 more minutes.
Serve immediately.
PIGS TROTTERS BRAISED WITH SWEET AND SOUR SAUCE:
400g fresh pineapple, peeled, eye removed and cut into bite sizes (I used 1 small pineapple)
3 tbsp oil
1½kg pig's trotters, cut into 2inch pieces (alternatively, pork ribs and/or a strip of pork belly)
½ tsp dark soy sauce
4 tbsp tamarind pulp soaked in 250ml water, stirred and strained
½ tsp salt or to taste
2 tsp sugar
Spice Paste:
100g chopped shallots
10 cloves garlic, chopped
2 tbsp ground dried red chillies
Blend spice ingredients together to a paste.
•Heat oil in large pot, saute the spice paste until fragrant.
•Add the pork, dark soy sauce, tamarind water (you may add more water if you want to have more gravy and if necessary for a more sourish taste, add more tamarind pulp if you wish), salt and sugar.
•Bring to boil, then reduce the heat and simmer for about 1 1/2 hours or until the meat is tender.
•Add the pineapple slices and gently cook until the pineapple is soft and translucent. Remove from heat.
•Leave to stand for several hours to allow the flavors to infuse into the meat.
•Re-heat just before serving with steamed rice.
VARKTJOPS IN KOFFIE-UIESOUS: [WILNA MYBURGH]
Hierdie ete het omtrent 'n intimederende lys bestanddele, maar dit is maklik om te maak . Aangesien dit ryk is, is dit heerlik saam met die vinnige lemoen- en sultanaslaai wat onderaan die resep verskyn. Maak altyd meer filterkoffie as wat die resep vra, daar is niks so erg as om op jou kos jaloers te wees nie!
Varktjops in koffie- en uiesous:
4 varknektjops, oortollige vet afgesny
60 ml meel
2 ml sout
2 ml varsgemaalde swartpeper
5 ml mosterdpoeier
30 ml olyfolie
1 groot of 2 medium uie, in skywe gesny
5 ml gedroogde salie
30 ml koffielikeur (opsioneel)
250 ml filterkoffie, sterk en swart
250 ml hoender-aftreksel
125 ml witwynasyn en 125 ml appelwynasyn*
125 ml gouestroop
1 klein kaneelstok
2 lourierblare
Korrelmosterdkapokaartappels:
4 groot of 6 medium aartappels, geskil
100 ml melk, verhit tot lou-warm
10 ml heelkorrelmosterd
sout en witpeper, na smaak
gekapte pietersielie
Spesery-croutons**:
2 snye wit-, bruin- of volkoringbrood, korsies verwyder, gesny in 1 cm-blokkies
2 lourierblare, geskeur
1 klein kaneelstok
1 ml fyn neutmuskaat
5 ml komynsaad
5 ml koljandersaad
1 steranyssaad
6 kardemompeule, gestamp sodat hulle net oopbars
60 ml ligte olyfolie
• Verhit 'n kleefvrye-pan. Braai die speserye vir die croutons, sonder olie, totdat jy die geure daarvan kan ruik. Afhangend van die hitte neem dit tussen 5 en 10 minute. Hou dit dop sodat die speserye nie brand nie. Verwyder van die hitte, gooi in 'n klein glasbakkie of koppie en voeg die olie by. Laat dit eenkant staan om te geur terwyl jy die vark voorberei.
• Meng die meel met die sout, peper en mosterdpoeier. Bedek die varktjops met die meelmengsel en braai in 30 ml verhitte olie in 'n kastrol tot goudbruin. Hou eenkant.
• Verhit nog olie in dieselfde kastrol. Braai die uie en salie vir 8 – 10 minute totdat die uie deurskynend en tog bruin is. Voeg die koffielikeur by, indien gebruik. Laat dit wegkook.
• Gooi die koffie by en laat dit ongeveer 3 minute vinnig kook om met 'n derde te verminder. Voeg nou die res van die bestanddele, wat onder Varktjops in koffie- en uiesous gelys word, by. Laat hierdie sous vir ten minste 10 minute kook voordat jy die varktjops byvoeg. Prut vir 30 – 40 minute – tot sag. Verwyder die lourierblare en kaneelstok. Indien jy die sous wil verdik, kan jy 'n hoogvol teelepel van die gegeurde meel met water meng en dan van die sous byvoeg. Maak seker dat daar geen klonte is nie. Voeg die mengsel by die sous in die pot en kook vir nog 5 minute.
Kook intussen die aartappels tot sag. Dreineer en druk die aartappels fyn. Voeg die melk, mosterd, sout en peper by. Meng alles met die aartappeldrukker, sodoende sal die aartappels geen klonte bevat nie. Gebruik meer of minder melk om die kapokaartappels se dikte te beheer.
• Om die croutons te maak: Verwyder die speserye uit die olie. Braai die broodblokkies in die gegeurde olie.
• Bedien die varktjops met koffie- en uiesous en kapokaartappels. Strooi warm croutons en gekapte pietersielie bo-oor.
VARKTJOPS MET VRUGTE: [ROOI ROSE]
Hier is n fantastiese resep vir familie of vriende.
8 varktjops of kotelette, sowat 2 cm dik gesny
sout en pas gemaalde swartpeper
60ml (1/4 k) koekmeelblom
60ml (1/4 k) olie
2 groot uie, in skywe gesny
1,25 l (5 k) vleisaftreksel
375 ml (1,5 k) droë rooi wyn
250 ml (I k) pitlose pruimedante
125 ml (1/2 k) appelkose
45 ml (3 E) gekepte pietersielie
1.Verwyder swoerd en rand oortollige vet van tjops af. Geur varktjops na smaak. Bedek tjops met meelblom en skud oortollige meel af. Verhit olie in swaarboomkastrol en braai tjops in klompies tot goudbruin aan albei kante. Dreineer op papierhanddoek.
2.Giet olie uit swaarboomkastrol, maar behou sowat 30ml (2 E). Soteer uie in dieselfde kastrol in olie tot ligbruin.
3.Plaas tjops bo-op uie en giet warm aftreksel en wyn daaroor. Laat prut vir sowat 15 minute met deksel op.
4.Voeg vrugte by en laat prut tot vleis en vrugte sag is – sowat 45 minute. Skep vleis met gaatjieslepel uit en rangskik vrugte rondom vleis op opdienbord. Bedek met aluminiumfoelie en hou warm.
5.Kook vloeistof in kastrol af tot effens dikker en roer af en toe. Geur na smaak en giet oor tjops. Strooi pietersielie bo-oor en dien op saam met knoffelkapokaartappels en groenboontjies.
STUFFED PIG STOMACH: [From the Kitchen of Helen Yeisley Miller]
Pig Stomach Stuffed With Sausage, Pork, Potatoes, and Cabbage
5 lbs potatoes
1 medium head of cabbage
2 lbs smoked sausage
2 lbs fresh country sausage, partially frozen
2 lbs boneless pork tenderloin
3 pig stomachs
apple cider vinegar
Yield: serves 8 to 10 as a main course.
Preheat oven to 325°.
Shred the cabbage and place it in a large mixing bowl (or in the lid to your roasting pan). Peel and dice the potatoes. Add them to the cabbage.
Slice the smoked sausage into thin disks (about ¼” thick) and add it to the potatoes and cabbage. Slice the country sausage into thin disks and add it to the mixture. Slice the pork tenderloin into 1 ½” cubes and add it to the mixture.
With your hands, mix the potato, cabbage, and pork mixture until well combined.
Wash the pig stomachs under cold running water.
Pennsylvania Dutch Pig Stomach Recipe (Hog Maw)
Place one pig stomach in a large roasting pan and stuff it with the potato, cabbage, and pork mixture. Continue this process until all three of the stomachs are stuffed. If the stomachs are stuffed and you have some of the mixture leftover, spread it across the bottom of the roasting pan and then place the stuffed pig stomachs on top of it.
Cover the roasting pan and bake for 4 hours until the hog maw is golden brown. The smoked sausage should be brown, too and the stomachs may split open while baking. If the stomachs appear dry while they are baking, you can baste them once or twice with pan juices.
Serve this Pennsylvania Dutch hog maw hot with cider vinegar drizzled over it. Enjoy!
WENK:
Hierdie kan in jou swartpot of Buksie-oondjie gemaak word.
PORK CHOPS WITH SWEET MUSTARD SAUCE: [Recipe from: YOU]
Preparation time: 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients
•4 pork loin chops, fat removed
•30ml orange marmalade
•30ml light soya sauce
•10ml wholegrain mustard
•1 chilli, seeds removed and finely chopped
•3ml grated fresh ginger
•75ml cold water
•15ml cornflour
•4 spring onions, chopped
•freshly ground black pepper
Method
Pan-fry the chops for five minutes on one side. Turn over.
Blend the marinade, soy sauce, mustard, chilli, ginger and water and pour over the chops.
Cover and braise for 10 to 15 minutes or until the chops are done but not dried out. Remove the chops.
Blend the cornflour with 30 ml cold water to form a smooth paste.
Add the paste to the pan juices and heat until the sauce comes to the boil and thickens slightly.
Serve the chops with pasta or couscous.
Scatter the spring onions on top and season with black pepper.
Hints:
Use a non-stick pan or brush a pan lightly with cooking oil or spray with non-stick spray.
Pork fillet or deboned pork may be used instead of pork chops.
Pork is often thought to be high in fat content but it's actually a lean meat. The fat around the meat is easily removed while other kinds of meat are marbled with fat. Pork is also tender.
PORK CHOPS WITH BANANAS, BACON AND BEER:
serves 4
4 pork chops, 1" thick
3/4 tbl cumin
Salt and pepper, to taste
1 lemon, juiced
2 tbsp butter, softened
2 lrg bananas
6 strips bacon
Beer (optional)
Combine the butter, salt, pepper and cumin. Rub into both sides of the meat. Saute' the bacon briefly, until some of the fat has rendered. Remove and drain.
Peel banana's and cut into 1 1/4 chunks. Place on a dish and sprinkle with lemon juice. Slice the bacon in strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon.... Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and banana's; grill another 10 minutes, turning both the meat and banana's. Also good basted with beer, while the meat cooks.
PORK CHOP IN SKILLET WITH ORANGE SLICES:
What You'll Need
1 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick (about 1 1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
How to Make It
•Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
•Add the onion and rice to the skillet and cook and stir until the rice is browned. Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.
•Top with the orange slices and sprinkle with the remaining parsley.
POTJIE MET GEROLDE VARKVLEIS: [WegSleep- Resep: Tiaan Langenegger Foto's: Ruvan Boshoff]
Jy benodig
•vars kruie van jou keuse (ons het pietersielie, koljander en tiemie gebruik)
•’n skeut olyfolie
•sout en peper na smaak
•800 g-1 kg varklies (“pork belly”)
•1 selderystokkie
•20 klein uitjies, geskil
•4 groot wortels, geskil en in skywe gesny
•1 blokkie hoenderaftreksel
•sap van 1 suurlemoen
•20 klein aartappels, middeldeur gesny
Só maak jy
1 Meng die vars kruie, olie, sout en peper. Rol die varklies oop met die vetkant na onder, en smeer die kruie oor die hele vleiskant. Rol dit nou op met die vetkant na buite, en bind dit met ’n tou toe. Hou dit eenkant.
2 Gooi die seldery, uie en wortels in ’n platboomswartpot en braai dit oor matige hitte.
3 Meng die aftreksel en die suurlemoensap met 1 liter water en gooi dit oor die groente. Sit die deksel op en laat die potjie oor matige hitte prut vir 60-90 minute of tot die vleis sag is. (Sit die aartappels ná 45 minute by.)
4 Lig die varkrol uit die pot en braai dit oor warm kole tot die vet bros en goudbruin is. Laat die vleis vir minstens 10 minute rus voordat jy dit in skywe sny en bo-op die groente voorsit.
WegSleep sê: Die kooktyd van dié potjie hang af van hoe dik die vleisrol is – hoe dikker, hoe langer.
OINK BALLS: [ALMA PRETORIUS]
Why Oink? Because I used pork mince. The stuffing recipe was inspired by Tammy – I just tweaked it a bit.
Measurements for cranberries and nuts depends on you.
500g pork mince (or pork sausages)*
pieces of bacon (optional)
1 onion, chopped
sage, dried or fresh
packet softly dried cranberries
Salt
Pepper
Chilli flakes (optional)
Pecan nuts, chopped
Stuffing:
For the stuffing, you fry onion with mince, bacon, sage, cranberries and seasonings. When it’s cooked, add the chopped nuts. Stir. Stuff a chicken/turkey.
Meatballs:
Preheat oven to 180 oC. Mix all the above ingredients (raw) with 1 egg.
Make balls, put them in an oven dish and bake for 30 minutes or till done.
*Or any other mince.
WENK:
Jy kan hierdie in jou Buksie-oondjie maak, of jou mikrogolf of in jou swartplatboompan.
VIËTNAMESE PORK AND SHRIMP MEATBALLS ON SALAD: [J BUGG’S KITCHEN ANTICS]
Meatballs:
In a large bowl, combine well
1 egg white, slightly beaten
2 green onions, minced
2 Tablespoons cilantro, minced
2 Tablespoons fresh ginger, minced
1 teaspoon fresh ground black pepper
½ teaspoon salt
½ cup finely chopped napa cabbage [use chinese cabbage]
½ cup panko crumbs [make your own]
Add:
1/2 pound cleaned, deveined shrimp, finely chopped
1/2 pound ground pork
Mix lightly to combine well. Form into 1½ inch balls and place on a sheet pan that has been lined in plastic wrap. Cover well and refrigerate for a minimum of 15 minutes.
Heat ¼ cup vegetable oil in a large non stick pan. Add meatballs and cook over medium high heat for 8 minutes, until browned on all sides and cooked through. Drain on paper towels. (Makes 2 dozen)
SALAD:
Combination of
Butter lettuce
Carrots
Radishes
Sweet Onion
Cucumber
Shredded Cabbage
ASIAN VINAIGRETTE:
¼ cup vegetable oil
2 Tablespoons white vinegar
1 Tablespoon soy sauce
2 Teaspoons sugar
½ Teaspoon sesame oil
¼ Teaspoon red pepper flakes
Place ingredients in a small jar with a lid and shake well to combine.
When ready to serve, dress salad with vinaigrette and top with meatballs.
VARKTJOP MET VRUGTESAMBAL: [HUISGENOOT -- Carmen Hendricks en Nolin Daniels]
Bereiding: 15 minute
Gaarmaaktyd: 30 minute
Genoeg vir 4-6 mense
4-6 varklendetjops
sout en peper
SAMBAL
1 rooi-ui, gehalveer en in dun skywe gesny
1 pynappel, in blokkies gesny
2 Granny Smith-appels, kern verwyder en in blokkies gesny
1 avokado, in blokkies gesny
’n handvol platblaarpietersielie, grof gekap
30 ml (2 e) wit balsemieke asyn
Voorverhit die oond tot 190 °C.
Geur die vark met sout en peper en verseël die tjops in ’n warm pan vir 1 minuut weerskante.
Plaas dit op ’n bakplaat en braai dit 10-15 minute in die oond tot gaar na jou smaak.
SAMBAL
Meng al die sambalbestanddele, geur met sout en peper en giet die asyn oor.
Kan voorgesit word met ekstra slaaiblare.
WENK:
Tjoppies kan oor die kole gebraai word of in platboompan.
PORK TENDERLOIN MARSALA: [MR FOOD]
They say it's more fun to share, so wait until you share this juicy Pork Tenderloin Marsala with your favorite someone. You'll both agree - this one's a winner.
Serves: 2
Cooking Time: 20 min
What You'll Need:
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1 (14- to 16-ounce) pork tenderloin
•3 tablespoons olive oil
•1/2 pound sliced fresh mushrooms
•2 onions, thinly sliced
•1/2 cup sweet Marsala wine
What To Do:
1.In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
2.Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
3.Slice the tenderloin and serve topped with the mushrooms and onions.
Notes
Make a flavored rice dish from one of the packages you've got buried in your pantry.
HONEY PECAN PORK CUTLETS: [MR FOOD]
Our sweet and crunchy Honey Pecan Pork Cutlets are filled with real down-home flavor.
Serves: 2
Cooking Time: 15 min
What You'll Need:
•1kg+ boneless pork loin cutlets, pounded to 1/4-inch thickness
•Flour for dredging
•3 tablespoons butter
•1/4 cup honey
•1/4 cup chopped pecans
What To Do:
1.Dredge cutlets in flour, shaking off excess.
2.In a heavy skillet over medium heat, heat 1 tablespoon butter . Add cutlets and saute until brown on both sides, 5 to 6 minutes.
3.Soften the remaining butter and mix it with the honey and pecans; add to skillet and stir gently. Cover and simmer gently 7 to 8 minutes.
Remove cutlets to a serving platter, and spoon any remaining sauce and pecans over them.
VARKTJOPS IN KOFFIE EN UIESOUS: [WILNA MYBURGH]
bedien met korrelmosterdkapokaartappels en spesery-croutons.
Hierdie ete het omtrent 'n intimederende lys bestanddele, maar dit is maklik om te maak . Aangesien dit ryk is, is dit heerlik saam met die vinnige lemoen- en sultanaslaai wat onderaan die resep verskyn. Maak altyd meer filterkoffie as wat die resep vra, daar is niks so erg as om op jou kos jaloers te wees nie!
Varktjops in koffie- en uiesous:
4 varknektjops, oortollige vet afgesny
60 ml meel
2 ml sout
2 ml varsgemaalde swartpeper
5 ml mosterdpoeier
30 ml olyfolie
1 groot of 2 medium uie, in skywe gesny
5 ml gedroogde salie
30 ml koffielikeur (opsioneel)
250 ml filterkoffie, sterk en swart
250 ml hoender-aftreksel
125 ml witwynasyn en 125 ml appelwynasyn*
125 ml gouestroop
1 klein kaneelstok
2 lourierblare
KORRELMOSTERDKAPOKAARTAPPELS:
4 groot of 6 medium aartappels, geskil
100 ml melk, verhit tot lou-warm
10 ml heelkorrelmosterd
sout en witpeper, na smaak
gekapte pietersielie
SPESERY-CROUTONS:
2 snye wit-, bruin- of volkoringbrood, korsies verwyder, gesny in 1 cm-blokkies
2 lourierblare, geskeur
1 klein kaneelstok
1 ml fyn neutmuskaat
5 ml komynsaad
5 ml koljandersaad
1 steranyssaad
6 kardemompeule, gestamp sodat hulle net oopbars
60 ml ligte olyfolie
EN SO MAAK JY:
• Verhit 'n kleefvrye-pan. Braai die speserye vir die croutons, sonder olie, totdat jy die geure daarvan kan ruik. Afhangend van die hitte neem dit tussen 5 en 10 minute. Hou dit dop sodat die speserye nie brand nie. Verwyder van die hitte, gooi in 'n klein glasbakkie of koppie en voeg die olie by. Laat dit eenkant staan om te geur terwyl jy die vark voorberei.
• Meng die meel met die sout, peper en mosterdpoeier. Bedek die varktjops met die meelmengsel en braai in 30 ml verhitte olie in 'n kastrol tot goudbruin. Hou eenkant.
• Verhit nog olie in dieselfde kastrol. Braai die uie en salie vir 8 – 10 minute totdat die uie deurskynend en tog bruin is. Voeg die koffielikeur by, indien gebruik. Laat dit wegkook.
• Gooi die koffie by en laat dit ongeveer 3 minute vinnig kook om met 'n derde te verminder. Voeg nou die res van die bestanddele, wat onder Varktjops in koffie- en uiesous gelys word, by. Laat hierdie sous vir ten minste 10 minute kook voordat jy die varktjops byvoeg. Prut vir 30 – 40 minute – tot sag. Verwyder die lourierblare en kaneelstok. Indien jy die sous wil verdik, kan jy 'n hoogvol teelepel van die gegeurde meel met water meng en dan van die sous byvoeg. Maak seker dat daar geen klonte is nie. Voeg die mengsel by die sous in die pot en kook vir nog 5 minute.
• Kook intussen die aartappels tot sag. Dreineer en druk die aartappels fyn. Voeg die melk, mosterd, sout en peper by. Meng alles met die aartappeldrukker, sodoende sal die aartappels geen klonte bevat nie. Gebruik meer of minder melk om die kapokaartappels se dikte te beheer.
• Om die croutons te maak: Verwyder die speserye uit die olie. Braai die broodblokkies in die gegeurde olie.
• Bedien die varktjops met koffie- en uiesous en kapokaartappels. Strooi warm croutons en gekapte pietersielie bo-oor.
PORK RASHERS: [LECHON MACAU] OCERSEAS PINOY COOKING]
Ingredients:
1 kilo pork rasher, pork belly
2-3 pcs. star anise
1/2 head garlic, crushed
2-3 pcs.bay leaf
Chinese five spice powder
salt and pepper
Cooking procedure:
In a pot place the pork and add water to cover the meat up to about 1”. Add the star anise, garlic and about 1 tbsp. of salt. Bring to a boil and simmer for 30 to 45 minutes or until just tender. Remove from pot drain and let cool down. Using a fork prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible. Rub the skin with salt while the meat and sides rub with mixture off Chinese five spice powder and pepper powder. Arrange the pork in a baking tray or aluminium tray, skin side up and enough space between the pork rashers. Let marinate with the salt and Chinese five spice rub for 30 to 45 minutes. Pre heat the oven at 250°C when the oven is hot place the baking tray at the center. Roast for 30 to 45 minutes. Check periodically if is the skin changes color suddenly, reduce the oven temperature to 200°C. Let it roast till the pork skin is blistered and turned to golden brown. Remove from oven and let rest the meat for at least 8 to 10 minutes. When ready to serve chop in into serving pieces with your favourite dipping sauce.
MY WENK:
Kan in Buksie gebraai word of op die rooster.
PORK OSSO BUCO:
Prep Time: .5 hr
Cook Time: 2.5 hrs
Total Time: 3 hrs
Servings: 4
I pretty much followed my recipe for veal osso buco but modified it some to simplify both the ingredients and the process. Basically, you brown the shanks, brown the vegetables, and add all the ingredients into a big pot and slow cook for a couple of hours until the meat is falling off the bone. Easy.
Ingredients:
•1-tablespoon olive oil
•4 pork shanks
•Salt & Pepper
•1 yellow onion, chopped
•½ cup carrots, chopped
•½ cup celery, chopped
•2 teaspoons garlic
•3 anchovy fillets or 3 teaspoons anchovy paste (optional)
•1 cup dry white wine
•1-cup chicken stock (have some on reserve in case you need a little more)
•One 14 oz can of diced tomatoes
•Bouquet Garni (peel of 1 lemon, ¼ cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf)
HOW TO MAKE AT HOME:
Preheat your oven to 325º F. While the oven is heating up, prep your ingredients and then season the shanks with a little salt and pepper.
Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.
I use my Le Creuset oval French oven for all my braising and it works great. I can brown the meat and vegetables and then just throw the pan into the oven. It is cast iron under that gorgeous enamel coating producing nice even heat when cooking.
When the shanks are browned, remove them and add the vegetables to the pan. Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.
Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off. Add the chicken stock and diced tomato (with juice) and bring to a boil.
As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours. When the meat is tender and falling off the bone, it's done.
TO MAKE THE TASTIEST SAUCE EVER:
When the meat is done, carefully remove the shanks from the pot trying not to let all the meat fall off the bone. Also remove and discard the Bouquet Garni. Using a hand blender if you have one, puree the sauce until smooth. If you don't have one, use your regular blender or food processor. You can also use a food mill too if you have one.
Taste and adjust the seasoning with salt and pepper.
HOW TO SERVE IT:
I like to serve this dish with mashed potatoes. I use a large soup bowl that's more like a deep plate. Start with the potatoes in the center of the bowl, cover the potatoes with sauce, and then top with a pork shank. There will be plenty of sauce so bring some to the table in a gravy boat in case your family or friends want some extra sauce. They will.
In the photo above, you see I served the pork osso buco with pasta. Two reasons; I didn't have potatoes on hand and even if I did, my kids really wanted pasta that night. Doesn't matter. The kids loved the meat and the sauce on the pasta was incredible.
This is an inexpensive, as good as it gets meal for this time of year. I highly recommend you give it a try.
MY WENK:
Kan in potjie by die kamp gemaak word of in jou Buksie.
PORK STEAK AND POTATOES IN ONION GRAVY:
The only thing I tweaked on here was, I used two packages of onion soup mix, since I used this big of a pan. Had to do this, because the three pork steaks I used were so big, they literally covered the bottom of the pan. Hubby (a meatcutter at Piggly Wiggly) cut these pork steaks and most all our meat, at work. They turned out delicious!!
3 or 4 slices pork steak
Water
Onion soup mix
Potatoes
HOW TO COOK:
Put pork steak in skillet and cover with water. Peel potatoes, cut into 3/4-inch cubes, and put on top of meat.
Pour package of onion soup mix over top. Season to taste with desired seasonings, such as minced garlic, chopped onions or shallots, sage, paprika, etc.
Bake in oven or on top of stove in a heavy Dutch oven until done.
I cook this on top of stove on a low simmer. You can use pork chops, round steak, chicken or most any kind of meat in place of pork steaks.
PORK AND PINEAPPLE LOW COST CURRY: [KNORR RECIPES]
Try out this pork curry with a sweet and chilli flavour. It costs less and makes a great weekend treat for the family.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 30 mins
Ingredients
- 500 grams Cubed pork
- 15 millilitres Oil
- 1 Onion, chopped
- 2.5 millilitres Crushed garlic
- 15 millilitres Fresh ginger, grated
- 25 millilitres Curry powder
- 1 Cinnamon stick
- 1 KNORR Fresh Ideas Sweet & Sour Sauce
- 400 millilitres water
- 1 Tin pineapple pieces, drained
Instructions
1. In a large pot, heat oil and fry pork cubes until browned.
2. Add the onion, garlic and ginger and sauté until the onion has softened.
3. Add the curry powder and cinnamon stick and fry for 2 minutes.
4. In a jug, mix the KNORR Sweet & Sour Packet Sauce contents with the boiling water and stir for 1 minute with a fork.
5. Pour the sauce into the pan together with the pineapple pieces.
6. Simmer for 10 minutes, until pork is cooked through.
7. Serve with fluffy white rice.
AMERICAN CHOP SUEY: [Author: Heather from The Spohrs Are Multiplying]
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 6
Ingredients
2kg pork
1 cup chopped onions
2½ cup celery, cut up
3 tbsp soy sauce
2 cup water
1-5oz can sliced water chestnuts
2 tbsp cornstarch
¼ cup water
Bean sprouts (optional)
Snow peas (optional)
Salt & pepper to taste
Instructions
1.Chop the celery into bite sized pieces and slice onions lengthwise.
2.Cube pork. Warm a pan with oil, then brown pork in the pan.
3.Once the pork is brown, add chopped onions, celery, soy sauce, water chestnuts and two cups of water. Simmer covered for 45 minutes.
4.OPTIONAL add a handful of snow peas and bean sprouts, simmer for another ten minutes.
5.Mix together 2 tablespoons of cornstarch and ¼ cup of water, then add it to the chop suey. Simmer another five minutes.
6.Add salt and pepper to taste. Serve with rice or noodles.
SWEET AND SOUR PIG'S TROTTERS:
This is an adapted version of a recipe by Hugh Fearnley-Whittingstall. The oloroso sherry is a little local touch, but definitely goes well with the sweet and sour effect.
Pig's trotters (or cow's hooves) are not generally eaten in the UK, although I'm sure they used to be. As a child, I vividly remember my friends’ Lebanese-Egyptian dad, Tony Kanaan, eating soup with a big cow’s hoof sitting in the middle of his bowl.
Ingredients
4 pigs’ trotters
Sunflower oil
3 cloves of garlic, mashed to a paste in a pestle and mortar with a little salt
2 teaspoons of ground ginger
100 ml of dark soy sauce
4 tablespoons of brown sugar
4 tablespoons of wine vinegar
4 tablespoons of dry oloroso sherry
Water
Method
1.Ask your butcher to split the trotters lengthwise down the middle, then cut them across the way so that each trotter is cut into 4 pieces.
2.In a large saucepan, brown the trotter pieces in some sunflower oil.
3.Add the garlic paste, and fry for a few seconds.
4.Add the ground ginger, soy sauce, brown sugar, wine vinegar, and sherry.
5.Add enough water to cover the pigs’ trotters.
6.Bring to a gentle simmer, cover the pan, reduce to minimum and cook until the trotters are very tender (about 2½ hours).
7.Remove the trotters from the pan and set aside.
8.Simmer the cooking liquid slowly until it is syrupy.
9.Return the trotters to the pan and heat through.
According to Hugh, “Not everyone likes pig’s trotters … This is the perfect dish to make enthusiastic converts of sceptics.” Having tried it out on a tableful of sceptics, I can’t say I agree, as I was left feeling like a Jehovah’s Witness who has just had the door slammed firmly in his face. At least I was able to console myself with a large bowl of sweet and sour pig’s trotters all to myself!
APPEL-SALIE VARKBREDIE:
Genoeg vir 6 persone.
Sout en gemaalde swartpeper
125ml [½ kop] koekmeel
1kg gesnyde varkdikrib
60ml [¼ kop] olyfolie
1 ui, gekap
5ml [1t] knoffel, gekap
1 selderystingel, in dun ringe gesny
1 wortel, in dun ringe gesny
2 appels, geskil skoongemaak en gesny
125ml [½ kop appelbier]
1 x 400g blik heel tamaties, fyngedruk
375ml [1½ kop] beesaftreksel
Handvol salieblare, gekap
SO MAAK JY:
Geur die meel met sout en rol die dikrib daarin.
Verhit die olie in potjie, skud ergste meel van vleis af en braai bruin.
Verlaag die tempratuur en voeg die ui, knoffel, seldery, wortel en appels by en braai bruin.
Geur na smaak.
Voeg die appelbier, tamaties en aftreksel by en prut vir ‘n uur tot die vleis sa gis.
Meng die salieblare deur en sit voor met peperwortel kapokaartappels of rys, koeskoes/polenta/pap/stampmielies.
WENK :
Rek die bredie deur lensies of bone by te voeg.
Koop sommer geblikte soort, dit spaar tyd en moeite en is net so voedsaam.
Dit verlaag ook die GI inhoud van die dis.
Geblikte kerkerertjies saam vorentoe in lamsbredie, wit bone werk goed saam in beesvleisbredie en lensies is uitstekend saam met varkvleis.
A PORK CHOP AND "PAP" IS "LEKKER"! [PETITCHEF]
To make traditional "pap" you need:
2-4 cups white mealie meal
water
salt
HOW TO COOK:
Boil about 4 cups of water in a pot. ( I use a Dutch oven or a three legged pot if I cook outside) Now mix the mealie meal with some cold water until it is a thick paste, like wall paper glue. When the water in the pot reaches boiling point, add the salt and while stirring , slowly add the mealie meal paste to the boiling water. Continuous stirring prevent lumps from forming. Turn the heat right down, place the lid on and let the pot slowly bubble away while you prepare the tomato salsa and pork Chops.
TOMATO SALSA:
1 tin Pomodore Tomatoes
1 x 50 gr tomato paste
1 clove garlic - crushed
1 medium onion - chopped finely
salt/pepper
2 tsp balsamic vinegar
1-2 tsp sugar
olive oil
125ml water
fresh coriander for serving
HOW TO COOK:
Heat oil in a small pot and saute the onions and garlic. Add the tomatoes all other ingredients and cook the sauce until it has a thick chunky consistence. While cooking, you can break down the tomatoes with the back of a fork. Keep aside.
CRUMBED PORK CHOPS:
Ingredients ( 6 pork loin Chops)
3 thick slices of white bread
2 big handfuls of fresh parsley
fresh thyme
3 tbsp freshly grated parmesan cheese
zest of 1 lemon
2 eggs - beaten
HOW TO COOK:
Place all the ingredients, except the eggs in a food processor and process until you have fine crumbs. Season the pork chops lightly with salt. Dip in the egg and then in the breadcrumbs. Repeat with all the chops and leave to rest on a baking dish for about 30 minutes. Preheat the oven to 180 C and when ready, place the pork chops in the oven for about 30-40 minutes. When golden brown and crispy, serve with steaming hot "pap" and tomato salsa. LEKKER!
BAGUIO BEANS WITH SOTANGHON: [GEENBEANS WITH PORK MINCE - 2 MINUTE MAGGI NOODLES]
Servings: 11-13
¼ cup vegetable oil
1 pc medium onion, small diced
1 head garlic, minced
250g ground pork
1 kg Baguio beans, sliced into 3pieces each on a bias
½ cup water
50 g sotanghon noodles, soaked in water
3 - 8g sachet MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
DIRECTIONS:
1.Heat oil in a large pan and sauté onions and garlic for 2minutes. Add the ground pork and cook for 2minutes.
2.Add the Baguio beans and sauté for 2minutes.
3.Add water and stir to deglaze the pan.
4.Add the sotanghon noodles and season with MAGGI MAGIC SARAP and pepper.
5.Cook for another 3 to 5 minutes. Check seasoning.
6.Transfer into a serving plate and serve hot.
EASY ITALIAN STYLE PORK CHOPS: [FAVE HEALTH RECIPES]
Bring a slice of Italy to your recipes for pork chops with Easy Italian-Style Pork Chops. It's a snap to cook and is absolutely exquisite.
Serves: 4
Ingredients
1- 2 kg lean boneless pork cutlets (about 4)
1 jar of low-sodium spaghetti sauce
1 zucchini, sliced in 1/2 inch slices [baby marrows]
4 ounces sliced part-skim mozzarella
Oregano to taste
Basil to taste
Instructions
1.Brown each side of pork in skillet.
2.Place zucchini slices on top of the pork cutlets.
3.Pour the whole jar of spaghetti sauce over pork, covering entirely.
4.Sprinkle top with oregano and basil.
5.Cover and simmer on medium-low heat for 1 hour.
6.Place mozzarella slices on pork and melt, now you're ready to serve.
PARMASAN CRUSTED PORK: [MR FOOD]
Crispy on the outside, juicy on the inside, our Parmesan-Crusted Pork loin chops are fancy enough for company but easy enough for a weeknight meal.
Serves: 4
What You'll Need:
•1 cup grated Parmesan cheese
•1/2 cup Japanese panko bread crumbs (see Note)
•1/3 cup all-purpose flour
•2 eggs, lightly beaten
•4 boneless pork loin chops, center cut, trimmed and pounded to 1/4-inch thickness
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•6 tablespoons extra virgin olive oil, divided
What To Do:
1.In a shallow dish, combine Parmesan cheese and bread crumbs; mix well.
2.Place flour and eggs in 2 separate shallow dishes; set aside.
3.Season pork chops with salt and pepper. Evenly coat pork with flour then egg then bread crumb mixture.
4.In a large skillet, heat 3 tablespoons oil over medium heat. Cook pork in batches for 2 to 3 minutes per side, or until golden, and serve topped with Lemon Garlic Sauce (see below).
Lemon Garlic Sauce
In a small saucepan, heat 3 tablespoons extra virgin olive oil with 3 tablespoons butter over low heat. Stir in 1 teaspoon chopped garlic, 2 tablespoons finely chopped parsley, 2 teaspoons finely grated lemon rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and simmer for 1 minute. Spoon sauce over pork cutlets and serve immediately.
LEMONADE PORK CHOPS: [Recipe courtesy Jeff Paine, owner Gold N' Silver Inn, Reno, NV]
Cook Time: 1 hr 30 min
Serves: 8 servings
Ingredients
SAUCE:
5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it!
1½ cups tomato ketchup
½ cup soy sauce
½ cup cider vinegar
½ cup (1/4 pound) brown sugar
1 teaspoon ground black pepper
2 teaspoons each granulated garlic, onion powder, ground ginger
2 tablespoons each paprika, chili powder
2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each
PORK CHOPS:
8 (6 to 8-ounce) center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
DIRECTIONS:
In a large bowl or pitcher mix all of the sauce ingredients together. Set aside
Preheat the oven to 350 degrees F.
PORK CHOPS:
Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
•Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
Bake until the chops are tender about 1 to 1½ hours. Transfer the chops to a serving platter and serve.
HELPFUL TIPS:
For less clean up; Use a resealable plastic bag to coat the chops with flour, but don't shake off too much excess, as the flour will aid in the "glazing" of the chops while they bake.
Use a large enough baking pan to allow for the chops to be exposed as much as possible; while still small enough for the sauce to mostly cover the chops.
If sauce seems very thin towards the end of baking, remove the foil to help reduce the liquid and reach the desired consistency of the sauce. It won't be real thick but should have some "cling" to the chops.
•Good served with either mashed potatoes or rice, depending on preference.
MY WENK:
Marineer die varktjops in die sous en braai dan oor die kole. Maak die sous dan warm en bedien saam met die tjops.
PORK CHOPS WITH A CAJUN KICK: [FAVEHEALTHYRECIPES]
This Pork Chops with a Cajun Kick recipe is sure to spice up your dinner table. Trust me, you want to take your taste buds on this flavorful trip. So try these fried pork chops tonight.
Ingredients
4 lean pork loin chops, boneless, 1 inch thick
4 clove garlic, cut in half
1 tablespoon Hungarian paprika
1 teaspoon Lawry's seasoned salt
1 teaspoon sage, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh cracked pepper
1 tablespoon plus 1 teaspoon butter substitute
3 tablespoons light extra virgin olive oil
Instructions
1.Rub both sides of pork chops with fresh garlic.
2.Combine paprika, seasoned salt, pepper, sage and cayenne pepper in a bowl.
3.Use your hands to press seasoning mixture into chops, making sure it adheres.
4.Melt butter substitute in a heavy nonstick skillet over high heat.
5.When butter substitute just begins to turn golden, add olive oil and pork chops.
6.Reduce heat to medium and saute 8 to 10 minutes, turning frequently, until dark brown on the outside and cooked throughout.
SPICY PIG TROTTERS: [NO FRILLS RECIPE]
1.8 kg pig trotters, cut into bite size
5 dried red chillies, soak in hot water to soften
6 cinnamon sticks
6 star anise
4 ginger slices
1 Tbsp dark soya sauce
1 Tbsp light soya sauce
1/2 tsp seasalt
30 gm rock sugar or to taste
Preparation
1.Heat up some water in a wok and blanch the pig trotters to remove scum.
2.Remove from work, rinse with running water, keep aside.
3.Saute the chillies, star anise, cinnamon stick and ginger slices with some oil till fragrant.
4.Add in the pig trotters and stir-fry for a while. Add in enough water to cover the meat.
5.Bring to the boil, then lower heat, add in the sauces, salt and rock sugar. Cover the wok and cook till the meat is tender, about 1.1/2 hours.
6.Test for taste and dish out to serve.
SWEET AND SOUR PORK CHOPS:
4-6 bone-in pork chops
1 can or bottle of beer (the darker the better, but I wouldn't use black beer)
1/3 cup ketchup
1/2 cup brown sugar
1 tbsp spicy brown mustard
1 tsp chopped garlic
1/4 tsp pepper
1 tbsp cornstarch
HERE'S HOW:
Drizzle about a tbsp of olive oil onto the bottom of a large skillet and heat on medium-high heat. Season both sides of the meat with salt & pepper (or your favorite seasoning salt - I use a garlic salt & pepper mix). Sear the meat in the hot skillet on both sides until nice a brown (couple minutes each side).
In a medium sized bowl whisk together the beer, ketchup, sugar, mustard, and garlic. Pour over pork and turn heat down to medium-low and simmer for 40 minutes. Take about a 1/4 cup of the liquid from the pan and pour it in a small bowl. Whisk in the cornstarch until smooth, then add it to the skillet. Stir it around real good so it's evenly distributed. Cook for a few more minutes and it should thicken up to make a nice sauce.
SWEET AND SOUR BBQ RIBS:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tbsp Worcestershire sauce
4 tsp lemon juice
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
6 lb back ribs
WHAT TO DO:
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness.
Remove from barbecue and enjoy.
TERIYAKI GRILLED PORK CHOPS: [HAVEHEALTHYRECIPES]
If you're a fan of teriyaki style foods then this recipe for teriyaki grilled pork chops may be the perfect one for you. This tender grilled pork chops recipe is easy and delicious. Try it out tonight and serve with rice!
Serves: 6
Ingredients
2/3 cup reduced sodium soy sauce
1/3 cup firmly packed light brown sugar (or sugar substitute)
1/3 cup water
1/4 cup rice vinegar
3 finely chopped garlic cloves
A 2 inch piece fresh ginger, chopped fine
6 lean rib pork chops
Instructions
1.In a saucepan, combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
2.Put chops in a large resealable plastic bag and pour marinade over them.
3.Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
4.Pour marinade into a saucepan and boil 5 minutes.
5.Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.
6.Serve pork chops with relish and a pineapple-papaya salsa.
SPEK EN KAAS BROODJIE:
Vleg jou streepspek soos op die foto en gooi dan 'n goeie klomp gerasperde kaas bo-oor een helfte, sodat dit lyk soos 'n pastei.
Sit dit nou versigtig in jou toeknyprooster en braai totdat spek lekker bros is en die kaas gesmelt het.
Hierdie lyk baie lekker, maar glo my hy gaan redelik ryk wees.
CRISPY BRAAIED PIG TAILS: [SALTY AND CRACKLY DECADENCE] LIFEISAZOOBISCUIT -Author: Anél Potgieter ]
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
FOR STEAMING:
4 Pig tails
2 Cloves garlic – roughly chopped
1 Onion cut in quarters
1 Celery stick – roughly chopped
5 Pepper corns
2 Cups of water
For seasoning on the braai
Ground coriander
Salt
White Pepper
For mustard dipping sauce
60g Mascarpone cheese or cream cheese
20g Hot English mustard
1t Chutney
WHAT TO DO:
1.Place all the ingredients in a pot (pressure cooker) and steam for 15 minutes. If you don’t have a pressure cooker cover the same ingredients in a roasting pan – cover with foil and bake at 190 degrees for 40 minutes till soft. Please remember to top up your roasting pan with water.
2.Take the tails and place them on the grid over medium coals on the braai. Sprinkle with salt, pepper (coarse salt and pepper would be good) and ground coriander. Braai till the skin is crispy and crackly. About 5 miutes a side.
3.Mustard Sauce :
Mix all ingredients and serve in a small bowl next to the crispy tails.
FRIED PORK CHOPS: [LIGHT RECIPES]
SERVES 4
This recipe uses a blend of Bisquick and Knorr garlic herb sauce mix to coat the chops.
INGREDIENTS:
4 pork chops, cut 1-inch thick
1 cup Bisquick
1 (1 5/8 ounce) garlic and herb sauce mix (Knorr)
2 teaspoons paprika
2 tablespoons canola oil
PPREPARATION:
1.Rinse pork chops with cold water; do not pat dry.
2.In a shallow bowl, stir together Bisquick, sauce mix and paprika; dredge pork chops in coating mixture and shake off excess.
3.In a large skillet, heat oil over medium-high heat. Brown pork chops on all sides in oil. Reduce heat to medium and cook until done, about 10-12 minutes, turning occasionally.
BOVRIL VARKRIBBETJIES: [[SARIEKOS]
BESTANDDELE:
1 kg varkribbetjie
4 cm gemmer gerasper
2 spruituie gekap
60ml heuning
60ml Bovril
2 knoffelhuisies fyngekap
Gerasperde skil en sap van 1 suurlemoen
45 ml olyfolie
30 ml vars tiemie gekap
125 ml tamatiesous
METODE:
Meng alles saam en bring tot kookpunt vir 5 minute
Giet oor ribbetjie en laat afkoel.
Sit in plastiese houer, seel, en laat staan in yskas vir tenminste 2 ure
Braai oor matige kole of in oond. (Drup sous heeltyd bo-oor)
CRANBERRY MUSTARD PORK CHOPS: [EVERYTHING IN MODERATION]
Who says cranberry sauce must be a seasonal ingredient? It was wonderful!
You will need :
*Pork Chops ( I like a thicker cut, but your preference will work)
*Dijon mustard
*whole berry cranberry sauce (from the can)
(We won't count S&P and oil for cooking)
Season chops with S & P and brown slightly in skillet in 1-2 T. oil. Brush on mustard and cook on med.heat on stovetop covered for 5 minutes. Turn over and brush other side with mustard and cook for 5 more minutes on Med. High heat while covered. Turn heat to med., till meat is thoroughly cooked and spoon cranberry sauce over top. Heat through.
It's that simple.
Something a bit different for when you're bored and your cabinets are bare.
Enjoy!
ORANGE HONEY PORK RIBS: [MR FOOD]
Sure you'll need lots of napkins, but only after you finish licking all this sweet sauce from your fingers!
Serves: 4
Cooking Time: 30 min
What You'll Need:
4kg country-style pork ribs
1 cup orange marmalade
1/2 cup honey
1 teaspoon cayenne pepper sauce
1 teaspoon ground cumin
1/2 teaspoon salt
What To Do:
1.Place the ribs in a soup pot and brown for 10 to 12 minutes over medium-high heat, turning halfway through the cooking.
2.In a medium-sized bowl, combine the remaining ingredients; mix well. Pour the mixture over the ribs, then reduce the heat to medium and continue cooking for 18 to 20 minutes, or until the rib juices run clear and no pink remains.
3.Serve topped with the sauce.
Notes
The marmalade and honey take care of the sweet part, but to make this a really sweet and spicy sauce, add more cayenne pepper sauce.
TERIYAKI PORK STEAK:
This is just a quick recipe. I love teriyaki, and I have already featured a chicken recipe. So today I give you pork steaks.
I prefer to buy pork steaks instead of pork chops. You can use whatever meat you like. I just used a recipe from Hawaii’s Best Local Dishes cookbook. Very easy to prepare.
Teriyaki Pork Steaks
Prep Time: Marinade 15-2hours (depends on how strong you want I did it several hours)
Serving Size: 4 People
Cook Time: 20-25 minutes
Ingredients:
1 pack pork steaks
2 tablespoons oil for frying
3 tablespoons soja
4 teaspoons sugar
1 small chili pepper, seeded and thinly sliced (optional)
Marinade:
2 tablespoons soja
2 tablespoons mirin [sweet Japanese wine, use sweet sherry instead]
3 tablespoons oil
2 cloves garlic, minced
1/2 teaspoon grated fresh ginger
Combine marinade ingredients in a ziplock bag or plastic container. Marinade chops for 15 minutes or 2 hours. You can do it longer if you like. If you would like a stronger flavor.
Once marinading is done, heat oil in a large skillet on medium-high heat. Brown chops on both sides. Lower to medium heat and cook the chops until they are done. That will take about 5-6 minutes. Add soy sauce, sugar and chili pepper. Stir ingredients well until sugar is dissolved. I like to let the chops cook until the sauce because a little sticky. Keep an eye on them to make sure you don’t burn them. You want to have a nice golden brown chop. I am serving these with hot rice and veggies. Enjoy!
VARKTJOPS MET APPEL: [VOLKSBLAD]
Genoeg vir 6
Jy het nodig:
6 vark-dikribtjops, 20 mm dik (rib-, lende- of kruistjops kan ook gebruik word)
1 patat, in skywe gesny
2 appels, ontkern en in skywe gesny
7 ml sout
varsgemaalde swartpeper na smaak
70 g (5 eetlepels) botter
75 ml (5 eetlepels) bruinsuiker
SO MAAK MENS:
1. Verbruin die tjops vinnig aan elke kant en plaas elkeen op die blink kant van ’n gesmeerde stukkie foelie.
2. Plaas patat- en appelskywe bo-oor en geur met sout en peper.
Stip met ’n klontjie botter en strooi bruinsuiker oor voordat die foelie toegevou word om ’n stewige pakkie te vorm.
3. Plaas die foeliepakkies sowat 30 minute op die rooster oor warm kole en draai gereeld tydens roostertyd om.
APPELTIZER VARKTJOPS: [WEGSLEEP - KAMPKOS]
BESTANDDELE:
Jy benodig 'n paar lekker varktjopies, nie te veel vet nie. Sny die velletjie (swoerd) deur met 'n sker of mes
750ml Appeltizer
Colemans English mustard - die pasta een
Hoender speserye, sout en pepper
Koekmeel en bietjie bruinsuiker
SO MAAK JY:
Smeer die tjops met die mosterd, een kant op 'n slag.
Gooi speserye, sout en pepper oor na smaak.
Besprinkel met bruin suiker - bedek die vleis redelik goed.
Strooi nou bietjie meel oor.
Gooi bietjie Appeltizer in 'n oondvastebak sodat die bodem goed bedek is. strooi bruin suiker en meel in die appeltizer en plaas gesmeerde kant van die tjops in die bak.
Doen dieselfde as wat jy aan die ander kante gedoen het en bedek met die res van die Appeltizer - sorg dat daar genoeg meel en suiker op die bolaag is.
Plaas in die oond teen 200 grade Celcius en bak vir 'n uur of wat - roer en draai gereeld die mengsel en sorg dat dit nie te dik word nie - ek gooi bietjie warm water by om dit te verdun. Die sousie moet net lekker stroperig wees.
Bak todat die tjops lekker begin bruin word aan beide kante.
MY WENK:
Maak in platboompan met deksel en kooltjies bo-op deksel of maak dit in jou Buksie-oond.
HAND-BREADED PORK CHOPS: [MR FOOD]
Sherry Gore, the author of Simply Delicious Amish Cooking, has graciously shared her recipe for Hand-Breaded Pork Chops with us, and we couldn't be happier. Sauteed in a pan and drizzled with gravy, this mouthwatering dish will disappear in a flash!
Serves: 4
Cooking Time: 20 min
What You'll Need:
1/2 cup vegetable oil
2 tablespoons butter
1/4 cup milk or cream
1/2 cup all-purpose flour
4 (1-inch-thick) pork chops
Salt and pepper for sprinkling
1/2 onion, thinly sliced
CREAMY COUNTRY GRAVY:
1 tablespoon butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
WHAT TO DO:
1.In a large cast iron skillet over medium-high heat, heat oil and butter until hot.
2.In a shallow dish, place milk. In another shallow dish, place flour. Dip pork chops in milk, then in flour, coating completely. Sprinkle with salt and pepper and place in skillet.
3.Cook 5 to 6 minutes, or until browned, turn chops over, add onions, and continue to cook 7 to 8 minutes, or until meat is no longer pink and onions are golden brown. Remove chops and onions to a platter; cover.
4.To make gravy, melt butter in skillet, then add flour. Slowly stir in milk and cook until thickened. Stir in salt and pepper, pour over pork chops, and serve immediately.
GET IT TOGETHER WITH BRAAI PORK CHOPS: [ PICK N PAY]
Lekker food for any braai!
Mix a generous amount of PnP apricot jam with a dash of PnP white spirit vinegar and a spoonful of PnP cook additions garlic, ginger and chilli together.
METHOD:
•Rub marinade onto pork chops.
•Braai or griddle chops, basting frequently, until cooked through and slightly caramelized.
Serve with fresh coriander and salad.
VARKTJOPS IN FOELIE: [RESEP MARLENE VAN EEDEN]
Vir 4-6 mense
Varkvleis is dikwels goedkoper as lam, maar kan maklik droog wees. Danksy dié resep sal jou varktjops altyd sappig en soet wees.
Jy benodig
6 vierkantige stukke foelie
6 varklendetjops
5 teelepels botter of margarien
1 soetpatat, geskil en in skywe gesny
2 appels, klokhuise verwyder en in skywe gesny
1 teelepel sout
peper na smaak
5 teelepels suiker
Só maak jy
1.Smeer hom. Smeer die botter op die foelie.
2.Vinnig bruin. Braai die tjops vinnig bruin op ’n rooster oor warm kole. Sit elkeen op ’n stuk foelie aan die gesmeerde kant.
3.Pak hom. Sit patat- en appel-skywe op elke tjop en geur dit. Stip ’n bietjie botter daarop en sprinkel suiker oor. Vou dit in ’n stewige pakkie en sit dit op ’n rooster oor warm kole vir so 30 minute.
OOSTERSE VARKTJOPS: [RESEP ALETTA LINTVELT FOTO LEE MALAN]
Belê in ’n bottel hoisinsous, oftewel Chinese braaisous, vir jou vakansiespens. Dit gee enige vleis geur.
Jy benodig
Vir 4
1/3 koppie hoisinsous
2 eetlepels sojasous
2 eetlepels olyfolie
1 eetlepel heuning
1 eetlepel vars gemmer, gerasper
2 knoffelhuisies, fyngekap
4-6 varktjops met die vet (vel verwyder)
Só maak jy
1.Meng al die bestanddele saam en marineer die varktjops daarin vir 30 minute of langer.
2.Braai die tjops oor matige warm kole (3-4 minute per kant) of in ’n pan wat rokend warm is. Sit dit voor met ’n krakerige koolslaai.
VARKVLEISTERRIEN: [RESEP REUBEN RIFFEL FOTO’S RUVAN BOSHOFF]
Vir 10 mense
Ek is vreeslik lief vir varkvleis – my ouma het altyd allerhande geregte daarmee gemaak, soos koue gerookte varkvleis met kruie en sout. Dan voeg jy net ’n bietjie heuninggegeurde mosterd by en jy het koningskos.
Jy benodig
•800 g varklies (“pork belly”)
•400 g varkvet
•400 ml witwyn
•2 g jenewerbessies, gekap
•20 g seesout
•4 g varsgemaalde swartpeper
•2 g droë tiemie
•1 g fyn gemmer
•1 g varsgerasperde neutmuskaat
•1 g fyn wonderpeper
•1 g fyn naeltjies
•6 knoffelhuisies, afgeskil en middeldeur gesny
•12 g vars tiemieblaartjies
•3 lourierblare
Só maak jy
1.Maak sake warm. Voorverhit die oond tot 250 ºC. Sny die vleis en vet in kort repe of blokkies van 2-3 cm, skep dit saam met die ander bestanddele in ’n swaar oondbak, roer dit goed deur, sit die deksel op en bak dit vir 3½-4 uur op die onderste oondrak. Die vleis sal dan baie sag wees en in die gesmelte vet dryf.
2.Nou koelkas toe met jou. Skep alles in ’n vergiettes met ’n bak onder en sit dit vir 20 minute in die yskas sodat die vet hard word en jy die vet en kookvloeistof kan skei.
3.Alte fyntjies. Meng die kookvloeistof saam met die varkvleis en maak dit fyner met ’n vurk. Proe vir geurmiddels en druk dit dan styf vas in ’n bak van 32 x 11 x 8 cm. Smelt die varkvet oor lae hitte en gooi dit bo-oor die vleis.
4.Stol, Jannie, stol! Bêre die varkvleisterrien vir ’n dag in die yskas om behoorlik te stol. Sny dit in stukke, skep dit op borde en sit dit voor saam met ’n lekker slaai en roosterbrood.
PORK AND CUCUMBER CURRY: [KITCHEN GARDEN]
is by far and away the best curry I have ever made and it was born out of necessity. A few cucumbers were hidden away under foliage and I hadn’t spotted them until they had grown enormous and too bitter to eat raw. In India bitter gourds are a speciality so I looked to Madhur Jaffrey for inspiration and found a recipe for bottle gourd and prawn curry which inspired the spice combination in this dish although the technique and other ingredients are quite different.
Serves 2-4 Prep 15min Cook 10min
250g pork, cut into cubes
1/2 tsp sea salt
1/2 tsp cracked black pepper
1 tsp turmeric
3-4 tbsp peanut oil
1 large green pepper
2 green chillis
1 red shallot or onion
6 cloves garlic
3cm cube of ginger
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
1-2 dried cayenne chilli, sliced
250g yogurt
1 tsp sugar
250g bitter cucumber peeled de-seed and cut into batons
handful fresh coriander, roughly chopped
HERE'S HOW:
Dust the pork with the salt, pepper and turmeric and set aside. Heat a wide pan or wok, add the oil and when hot add the pieces of pork. Fry stirring occasionally while you prepare the rest of the ingredients. De-seed and chop the green pepper and chillis, add to the pan and stir. Peel and slice the shallot, add to the pan and stir. Peel and slice the garlic and grate the ginger, add to the pan and stir. Roughly grind the cumin, coriander and fennel seeds and throw those in along with the cayenne chilli, give everything a good stir and fry until aromatic. This first stage should take about 15minutes. Lower the heat and stir in the yogurt, sugar and cucumber, cover and cook for a further 10 minutes. Stir in the coriander and serve on a bed of plain basmatti rice.
TINGA DE PEURCO: [Pork Tinga]
Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes
Servings: 8
Moist and tender shredded pork and chorizo in a smoky and spicy chipotle chili sauce that is perfect over rice with beans or in tacos, burritos, tostadas, etc.
INGREDIENTS:
1 tablespoon oil
1 1/2 pound pork butt or shoulder, cut into 1 1/2 inch cubes
1 small onion, quartered
1 clove garlic
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
2 bay leaves
water
1 tablespoon oil
1/2 pound chorizo, casings removed and crumbled
1 onion, diced
3 cloves garlic, chopped
1 (15 ounce) can diced tomatoes (or 2 cups fresh tomatoes, diced)
2 chipotle chilies in adobo (or to taste), chopped
1/2 teaspoon oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
salt and pepper to taste
1 tablespoon cider vinegar
1/4 cup cilantro, chopped
DIRECTIONS:
1.Heat the oil in a pan over medium-high heat, add the pork and brown on all sides.
2.Add the onion, garlic, marjoram, thyme, bay leaves and enough water to cover the pork, bring to a boil, reduce the heat to low and simmer until the pork is tender, about 45 minutes. OR Place the pork, onion, garlic, marjoram, thyme, bay leaves and enough water to cover in a slow cooker and cook on low for 6-8 hours.
3.Shred the pork, skim the fat from the broth and set both aside.
4.Heat the oil in pan over medium heat, add chorizo, cook and set aside reserving the oil and grease in the pan.
5.Add the onion and cook until tender, about 5-7 minutes.
6.Add the garlic and cook until fragrant, about a minute.
7.Add the shredded pork, 1 cup of the pork broth, the chorizo, tomatoes, chipotle chilies, oregano, marjoram and thyme and bring to a boil, reduce the heat and simmer for 15 minutes.
8.Season with salt and pepper, mix in the vinegar and cilantro and remove from heat.
Option:
If you are using the slow cooker feel free to skip step one to save time in the morning, though it does add a lot of flavour.
PORK BELLY ROAST: [BILTONGMAKERS.COM]
A Pork belly roast is such a fun and easy thing to do and it takes no time at all.
Pork is also a very inexpensive meat and a nicely roasted large Pork belly on a dinner table looks stunning and never fails to impress guests.
INGREDIENTS:
1-2kg Pork belly (medium fat) complete with skin and somewhere between 5 and 10cm thick
Olive oil
Salt
Black pepper corns
5 Chinese spice mix or
Barbecue spice or
A herb mixture such as an mix of origanum, thyme and rosemary
WHAT TO DO:
•Put the meat side up and rub with whatever spice or herbs you have handy.
•We often grind together some Chinese 5 spice and black pepper corns
•You can also use a herb mix of origanum, thyme and rosemary plus salt and pepper
•If you have nothing else simply use some barbecue spice
•Whatever you use, spice the meat side well
•Now turn the belly skin side up
•Score the skin of the belly long-ways with a sharp knife (or make diamonds like we do sometimes).
•Make sure that you don't cut all the way into the meat
•Rub the whole skin side with some olive oil.
•Take some coarse salt and black pepper and rub well into the cuts and all the skin.
•Put in a container, cover with tin-foil or Gladwrap and keep in the fridge (preferably overnight)
THE NEXT DAY:
Heat the oven to 200C
Take an oven tray and fill with about 1-2cm of water
Put the meat skin-side up on a rack in the tray.
Cook for 1.5 to 2 hours
When the meat is done put the grill on full blast and really crisp up the skin to "bubbly" crackling. (Watch your teeth!)
Enjoy and don't tell your doctor about it]
MY WENK:
Braai oor die kole.....heerlik verby!
BASQUE PORK AND BEANS: [CAMPING AND HIKING]
INGREDIENTS:
1.5 can sugar beans
30ml olive , for frying
1kg leg of pork, cut into 3cm chunks
2 large onions, diced
4 cloves garlic, finely chopped
1.5 cans canned tomatoes
2 green/yellow peppers
salt and pepper to taste
finely chopped parsley or chives for garnish
1 Tbsp finely chopped coriander (optional)
METHOD:
Pour olive oil into flat bottomed pot, and brown the pork on all sides. Remove from the pot and reserve.
Add more oil to the pot if necessary, and fry the onion over low heat until the onion becomes translucent. Add the garlic and fry for a further few minutes. Return the pork to the pot and give it a good stir.
Add the can of tomatoes and bring the pot to a boil. Reduce the heat ,then stir in the peppers. Season to taste with salt and pepper.
Slow simmer for approximately 10 mins. Add the beans. Give the pot a good stir.
Cover the pot with the lid, place a couple of coals on the lid and cook for approximately an hour. Mix the coriander through the pot, just before serving.
If you feel it is necessary , serve on a little rice.
GRILLED BROWN SUGAR PORK CHOPS: [Submitted By: GINASTUBBS - Photo By: hungryallweighs]
.by Kos vir kampeerders met idees vir kampering on Thursday, May 19, 2011 at 12:33pm.
2kg Varkvleis, (in blokkies gesny)
2 groot uie (opgekerf)
1 knoffel huisie (opgekerf)
30 ml olie
50 ml Mrs Ball Chutney (enige geur)
50 ml All Gold tamatiesous
50 ml Rajah Kerriepoeier
10 ml Paprika
5 ml sout
1 blikkie Koo Botterbone3 middelslag aartappels (geskil & in kwarte gesny)
1 koppie Kookwater
Voeg olie in n dikboom kastrol en verhit.
Voeg uie en knoffel by en braai tot ligbruin. Verwyder van kastrol en hou eenkant.
Voeg varkvleis in dieselfde pot en braai tot ligbruin oor stadig hitte.
Voeg aartappels by en braai saam met vleis.
Meng chutney, tamatiesous, kerriepoer en paprika saam. Voeg by uie mengsel.
Gooi koppie water oor vleis asook die kerriemengsel.
Laat stadig prut vir 1 uur.
Dreineer botterbone en voeg by kerrievleis, prut vir nog 5 min.
Bedien saam met rys en botterskorsies.
GEVULDE VARKTJOPS:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 1:45pm.
25 ml olyfolie
4 – 6 varktjops, vet afgesny volgens jou smaak(2-2.5cm dik)
enige vleisspeserye waarvan jy hou
sout en peper
Vulselbestanddele:
30 ml fyngekapte, droë appelkose
30 ml sagte witbroodkrummels
15 ml gekapte vars kruie of pietersielie
15 ml fyngekapte ui
15 ml suurroom of crème fraiche of gladde maaskaas of roomkaas
Druk die varktjops droog met kombuispapier en gebruik ‘n skerp mes om ‘n "sakkie" in elkeen van die tjops te sny.
Meng al die vulselbestanddele en druk ongeveer 15 – 25 ml vulsel met ‘n lepel in die sakkie van elke varktjop.
Steek die openinge goed vas met tandestokkies.
Verf die tjops met olyfolie aan albei kante.
Verhit ‘n riffelpan of ‘n swaarboompan op ‘n stoofplaat en sit die tjops een vir een in die pan (gebruik ‘n tang, nie ‘n vurk nie) of op jou rooster.
Moenie die tjops te gou omdraai nie – braai hulle ten minste 2 – 3 minute aan die een kant voordat dit omgedraai word. Geur liggies met vleisspesery.
Draai die tjops om en braai weer ongeveer 2 minute aan die ander kant.
Gebruik ‘n tang om die tjops op hulle kante te draai in die pan, om sodoende die buiterandjies ook goudbruin te kry.
Geur met vleisspeserye, sout en peper.
Verwyder die tandestokkies en sit voor met gebotterde noedels of kapokaartappels en enige vars groente of slaai.
BACON WRAPPED PORK FILLETS:
.by Kos vir kampeerders met idees vir kampering on Thursday, June 2, 2011 at 2:01pm.
2 pork fillets
2 t (10 ml) Meat Spice
1 t (5 ml Garlic Pepper Seasoning
2 to 3 T (30-45 ml) olive oil
half a pack Sun-dried Tomato Quarters, drained
1 wheel of feta cheese, cut into thin slices
250 g rindless streaky bacon
rocket leaves to garnish
Slit the fillets almost through, lengthways and “butterfly” them open.
Season the insides with a combination of the two seasonings and drizzle with a little olive oil.
Place sun-dried tomatoes on the cut side of the biggest of the two fillets.
Arrange thinly sliced feta on top of the tomatoes.
Place the smaller fillet, cut side down, matching the thin end of bottom fillet with the thick end of the top one.
On a rectangle of greaseproof paper, arrange the bacon slices overlapping so that the fatty side is against the paper.
Lay the fillet parcel on top of the bacon.
Stretch bacon around the roll and secure with strong toothpicks or bamboo skewers.
Turn best side up and lay it on foil and wrap tightly for 30 minutes.
Onwrap and braai till is golden brown and the bacon is crispy. [15 min]
Leave to cool slightly or overnight if you want to serve is cold.
Slice into 1 cm thick slices and arrange on a platter.
Garnish with rocket leaves.
Also delicious served warm with mashed potatoes and green vegetables
VARK, APPEL EN KAASWORSROLLETJIES:
.by Kos vir kampeerders met idees vir kampering on Friday, June 10, 2011 at 1:46pm.
Bedien: 6
6 Eskort Gold Medal Pork Sausages of enige ander lekker varkwors
150 g Eskort Rindless Streaky Bacon
1 Groot Appel, geskil, harde kern verwyder en in blokkies gesny
75 g Cheddarkaas, gerasper
Rooster die worsies vir ongeveer 5 minute en draai nou en dan om.
Haal af sodra gaar en laat afkoel.
Meng die appel en kaas in ’n bak.
Sodra die worsies koel genoeg is om te hanteer, sny hulle in die lengte oop - maar nie heeltemaal deur nie - en stop met die appel- en kaasmengsel.
Draai ’n repie spek om die middel van elkeen van die gestopte worsies en los openinge vir die gesmelte kaas om uit te loop.
Rooster totdat die spek bros is en die kaas gesmelt het.
Eet saam met broodrolletjies en 'n lekker mosterd.
MAKLIKE VARKVLEISSCHNITZELS:
.by Kos vir kampeerders met idees vir kampering on Friday, June 10, 2011 at 1:53pm.
6 varkvleisschnitzels, uit die boud gesny
sout en peper na smaak of olyf- en roosmaryngeursel
100 ml koekmeelblom
1 eier, geklits
200 ml droë broodkrummels (klaargekoop of tuisgemaak)
olie vir braai.
Droog schnitzels af met kombuispapier en vryf in met geurmiddel of sout en peper.
Sit koekmeelblom in ‘n plastieksakkie en skud die schnitzels een vir een in die meel .
Doop nou elke schnitzel in geklitste eier en strooi nou die droë broodkrummels aan weerskante van die eierbedekte schnitzel.
Sit oop op ‘n bord in die yskas vir minstens 30 minute.
Die rustyd in die yskas sal verseker dat die krummels nie afval as dit gebraai word nie.
Verhit die olie in ‘n swaarboompan en braai die schnitzels (verkieslik een vir een) daarin totdat dit goudbruin aan albei kante is.
Probeer om dit net eenkeer in die pan om te draai.
Sit voor met kapokaartappels en ‘n bros, vars slaai.
Bedien ook met skyfies suurlemoen wat oor die schnitzels uitgedruk kan word..
DUIWELSRIB:
.by Kos vir kampeerders met idees vir kampering on Monday, June 13, 2011 at 12:20pm.
Varkribbetjies
1 eetlepel marmite
5 eetlepels suiker
1 eetlepel mielieblom
2 eetlepels asyn
2 teelepels gemaalde gemmer
1 huisie gekapte knoffel
Kook ribbetjies stadig in 'n bietjie water totdat die bene uitgetrek kan word.
Laat die vleis afkoel sodat jy dit kan hanteer en sny dan in vierkante.
Meng res van die bestanddele en doop vleisvierkante daarin.
Rooster oor warm kole vir 8-10 minute.
Bestryk weer met marinade en draai vleis om.
Rooster vir die dieselfde tydperk en bedien wanneer gaar.
Dit kan warm of koud bedien word.
Die oorblywende sous word ook bedien.
Stukkies vleis kan daarin gedoop word soos 'n doopsous.
BROS GEBRAAIDE VARKMAGIE ‘PORK BELLY”:
by Kos vir kampeerders met idees vir kampering on Friday, March 11, 2011 at 12:17pm
Vir twee kilo vleis nodig jy omtrent 3 teelepels fynsout, vars witmaalpeper en soveel vinkelsaad soos jy kan invryf – dit is al – jy kan as jy grend voel ook dun gerasperde suurlemoenskil en droë salie bysit sny die vetjie oorkruis so diep en veel kere soos jy kan, maak die vleis dan goed droog en dan vryf jy hom met die fynsout , veral tussen die kepe.
Laat staan die vleis vir ‘n halfuur. veeg al die water af [ die sout trek vog uit die vel ] van die vleis dws jy maak hom weer droog.
Vryf nou growwe seesout, wit maalpeper en vinkel in die vleis in – gooi ‘n koppie vars water onder in jou roosterbak , sit die vleis op die draadrakkie en vat hom oond toe – bak hom vir te minste 3 ure op 140C of op jou rooster oor 'n matige hitte, sodat die proses stadig gebeur.
Ek bedien die vleis saam met heerlike fynaartappel en komkommer- en asynslaai.
Jy kan ‘n sousie maak van die pansappe, maar ek verkies die vleis soos hy is – sag, bros en heerlik.
Die is werklik besonders lekker.
EISBEIN:
by Kos vir kampeerders met idees vir kampering on Thursday, April 14, 2011 at 1:42pm
15 ml kookolie
2 uie, in skywe gesny
3 gepekelde varkskenkels
5 ml mostertpoeier
1 lourierblaar
1 wortel, geskraap
2 swartpeperkorrels
25 ml suurlemoensap
500 ml water
Verhit die kookolie en sorter die uie totdat dit deurskynend is.
Plaas die uie saam met die res van die bestanddele in ‘n kastrol en verhit dit tot kookpunt.
Die skenkels moet bedek wees met die water.
Plaas die deksel op, stel die plaat af en laat dit vir 1 ½ uur lank prut, of totdat die vleis sag is.
(6 porsies)
Bedien met suurkool en panbraai aartappels.
EISBEIN 2 – BROS GEBRAAI:
by Kos vir kampeerders met idees vir kampering on Saturday, April 16, 2011 at 11:58am
Bykosse by Eisbein is ongetwyfeld kapokaartappels, suurkool en 'n lekker klomp Engelse mosterd en bier om daarmee saam te gaan. Gepiekelde Eisbein veel lekkerder as die gerookte een.
Kook die eisbein in 500 ml witasyn, 500 ml water, 100 ml swart wynasyn, 1 koppie suiker en kerrie blare of mosterd vir 45 minute.
Haal die vleis uit en sit dit in ´n oondpan.
Smeer ´n mengsel van mosterd, heuning en olyfolie oor die vleis.
Braai eerste 30 minute in foelie (moenie dat foelie aan die eisbein raak nie).
Haal foelie af en bak op 190 grade vir nog 25 minute of tot vet hard is.
Gooi orige sous bo-oor laat kook die asynmengsel tot ¼ oor is.
Gebruik die sous om op te dien.
Growwe sout op die vel gestrooi help om dit lekker bros te kry.
KRUMMEL VARKTJOPS:
by Kos vir kampeerders met idees vir kampering on Wednesday, April 20, 2011 at 11:25am
5-6 Loin Varktjoppies
150 ml sonneblom olie
1 Groot pak kaas en Uie skyfies fyngedruk
foelie
Voorbereide oond van 180 grade/bak in 'n pan.
Verf die varktjoppies liggies met olie aan beide kante.
Sny die vettjies liggies af.
Rol tjoppies in kaas en uie skyfies tot goed bedek.
Pak in oondvaste bak en bedek met foelie en bak vir 45 min by 180 grade
Verwyder foelie en bak verder tot mooi bruin.
FRUITY PORK BRAAIED FILLET: [KNORR RECIPES]
.by Kos vir kampeerders met idees vir kampering on Wednesday, June 22, 2011 at 1:37pm.
This quick and tasty braai idea uses pork fillets skewered with apples and onions marinated in a delicious braai sauce.
Serves 4 | Preparation Time: 70 mins | Cooking Time: 20 mins
• 2 pork fillets, halved lengthways
• 4 green apples, cored and halved
• 2 red onions, quartered
• 1 Bottle Knorr Braai Sauce
Place the fillets, apples and onions in a bowl, pour the Knorr Braai Sauce over and marinate for about an hour.
Thread a halved pork fillet onto 4 kebab sticks without cutting them, then thread an apple onto each stick.
Thread another halved fillet, then a quarter onion, repeat the process once more.
Braai over hot coals or grill until done, basting with the sauce often.
Cut the fillets apart to serve.
VINGERLEK LEKKER RIBBETJIES:
.by Kos vir kampeerders met idees vir kampering on Friday, June 24, 2011 at 11:42am
So 2kg varkrib sal genoeg wees vir vier persone.
2 knoffelhuisies, fyn opgesny
2cm gemmer, gerasper
125ml heuning
60ml lemoensap
60ml appelasyn
125ml tamatiesous
30ml Worcestershire-sous
varsgemaalde swartpeper
Meng al die bestandele en gooi oor die ribbetjies.
Maak alles dig toe en hou vir ten minste 24 uur in die yskas.
Braai jou spare ribs oor medium kole, eers die beenkant en dan die kant met die vleis.
Gewoonlik neem dit so 10 minute per kant.
CUBAN PORK WITH PINEAPPLE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 27, 2011 at 12:18pm.
Serves 4
■1/3 cup pineapple juice
■1/4 cup soy sauce
■1 tablespoon firmly packed brown sugar
■1 tablespoon vegetable oil
■1 teaspoon ground ginger
■1/2 teaspoon ground allspice
■1/2 teaspoon hot chile flakes
■1/2 teaspoon dry mustard
■4 pork loin rib chops (3/4 in. thick, 6 to 8 oz. each)
■12 ounces peeled and cored pineapple
■1 red onion (8 oz.)
■2 tablespoons chopped fresh mint leaves
■Lime wedges
In a 1-cup glass measure, whisk pineapple juice, soy sauce, brown sugar, oil, ginger, allspice, chile flakes, and dry mustard to blend.
Trim fat on pork chops to 1/4 inch; rinse pork and pat dry.
1.Place chops in a 1-gallon zip-lock plastic bag and add all but 1/4 cup juice mixture.
Seal bag and turn to coat. Let stand, turning bag occasionally, at least 20 minutes, or chill up to 1 day .
2. Meanwhile, cut pineapple into 1/2-inch-thick slices.
Peel onion and cut crosswise into 1/2-inch-thick slices, discarding ends.
Place both in a rimmed dish and drizzle evenly with remaining juice mixture. Let stand about 20 minutes, turning slices once.
3. Lay chops (discard marinade), pineapple, and onion on an oiled grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill.
Cook, turning once, until pineapple and onion are browned, 5 to 6 minutes total, and pork is browned on the outside and no longer pink in the center (cut to test), 5 to 7 minutes total.
4. Transfer chops to plates.
Garnish with grilled pineapple and onion.
Sprinkle with mint; offer lime wedges to squeeze over pork.
VARKWORSIES IN KERRIE:
.by Kos vir kampeerders met idees vir kampering on Monday, August 29, 2011 at 12:10pm.
6 varkworsies
olie
1 ui
250ml melk
1 pakkie kerriegroente soppoeier
250ml water
80ml vrugteblatjang
15ml appelkooskonfyt
410g blik botterbone
pietersielie
Braai varkworsies in verhitte olie tot bruin.
Skep uit.
Roerbraai gekapte ui tot sag.
Meng soppoeier, melk en water.
Voeg by gebraaide ui, verhit tot kookpunt en roer.
Roer vrugteblatjang en en konfyt by.
Voeg varkworsies en gedreineerde botterbone by.
Verhit tot warm en geurig.
Geur met pietersielie en bedien met broodrolletjies of volkoringbrood, en 'n lekker slaai.
VARK (BOBOTIE) FIIKKADELLE:
.by Kos vir kampeerders met idees vir kampering on Thursday, September 8, 2011 at 11:00am.
30 ml olyfolie
1 – 2 uie gekap
2 knoffelhuisies, fyngemaak
5 – 10 ml vars gemmer
15 – 25 ml kerriepoeier (na gelang van jou smaak)
15 ml appelkooskonfyt/bruin suiker, fyn
15 ml asyn/suurlemoensap
1 kg varkvleis (met ‘n lae vetinhoud)
15 ml fyngekapte koljanderblare (opsioneel)
1 – 2 snye witbrood
125 ml melk
sout en varsgemaalde swartpeper na smaak
1 klein eier, geklits (of ½ groot eier)
olie om die frikkadelle in te braai
Verhit die olyfolie in ‘n pan en braai die ui, knoffel en vars gemmer totdat die ui sag is.
Voeg die kerriepoeier by en braai totdat die kerrie al die olie geabsorbeer het.
Voeg die appelkooskonfyt en asyn by, roer todat alles goed gemeng
FRUITY PORK CURRY - [carrol elliot claassen]
.by Kos vir kampeerders met idees vir kampering on Thursday, September 8, 2011 at 11:04am.
1 kg boneless pork thick rib, cut into cubes
15 ml cooking oil
2 onions, sliced
2 cloves garlic, crushed
25 ml curry powder
3 large tomatoes, skinned and chopped
250 ml apricot juice (like Liquifruit)
50 ml lemon juice
50 ml chutney (hot fruit chutney adds extra bite)
1 green apple, washed, cored and sliced
75 g dried apricots
3 bay leaves
5 ml salt
freshly ground black pepper to taste.
Brown meat in heated cooking oil in a heavy-based saucepan.
Add onions and garlic and sauté till transparent.
Add curry and fry for 1 minute.
Heat tomato, apricot juice and lemon juice and add to meat with remaining ingredients.
Cover with lid, lower heat and simmer for ± 1 hour.
Remove lid and simmer for an additional 5 minutes or till thick, or thicken sauce with 1 level tablespoon cornflour mixed to a smooth paste with a little juice or stock.
Serve with rice.
Serves 4.
CREAMY PAPRIKA PORK:
4 servings
45 ml cake flour
15 – 20 ml good quality paprika
salt and cayenne pepper to taste
450 – 500 g lean pork, cut into 2,5 cm cubes
25 ml olive oil
1 onion, chopped finely
400 – 450 ml warm milk
approx 50 – 60 ml apple puree (cooked, mashed apples)
125 ml green grapes, peeled, if you prefer or use sauteed mushrooms
75 ml sour cream or crème fraiche
75 ml Bulgarian yoghurt
Mix the flour, cayenne pepper and paprika together and coat the pork cubes with it.
Heat the oil and gently fry the pork pieces with the onion for 3 – 4 minutes. Stir in any remaining flour and spice mixture. Add the milk slowly, bit by bit, and stir over medium heat until the sauce thickens.
Simmer until the sauce is smooth and the pork cubes just cooked through (not overcooked).
VARKWORSIES MET SAMPIOENE:
.by Kos vir kampeerders met idees vir kampering on Monday, September 12, 2011 at 12:54pm.
500gr Varkworsies
Een ui
250gr knopiesampioene
2 gekneusde knoffelhuisies
30 ml heuning
250 ml rooiwyn
1 blikkie tamaties
15 ml koekmeelblom
basieliekruid, tiemie en orego
Verhit die kookolie en braai die varkworsies daarin tot goudbruin.
Braai 'n gekate ui en die knopiesampioene tot droog.
Voeg die knoffelhuisies by,braai en roer 15ml koekmeelblom by.
Meng die heuning, rooiwyn en blikkiet tamatie en voeg by.
Geur met basieliekruid, tiemie en orego.
Prut tot sous effens ingedamp het en voeg dan die varkworsies by.
Laat vir nog 15 minute prut en sit voor saam met kappokaartappels.
[4 porsies]
HOME CURED BACON:
.by Kos vir kampeerders met idees vir kampering on Monday, September 19, 2011 at 4:32pm.
As for the curing salt, I got it from the butcher shop and it’s called “pink stuff”. Very descriptive. It is also called “pink salt” or Prague powder. Basically, if you have curing salt, you’re good. I’m sure there are other types in stores as well.
I differed from his method only by a little bit. I added liquid smoke to the curing mix instead of brushing it on.
You can trim off some fat, but I didn’t the fat renders into the meat during the smoking or roasting at the end of the process. You can always cut it off after you roast.
Heres the spice rub to be put on the bacon.
It should sit in the fridge for about a week. When it’s finished curing in the fridge (meat will be firm), you can smoke or roast it. I roasted it because I didn’t want to keep checking on the fire.
Remember it’s cooked, but still needs to be cooked like normal bacon. The bacon you buy in the store is technically cooked, but we still fry or roast it.
3 lb pork belly slab
1/2 cup sugar
1 1/2 T molasses
2 T sea salt
1 t curing salt
2 t freshly ground pepper
1 T liquid smoke (real stuff, not imitation)
Mix up all the ingredients and rub well into both sides of the belly.
Be sure to get the sides and under any loose flaps as well.
Stick it in a gallon plastic bag and put it in the fridge.
Everyday, flip the bag over and rub the juices into the other side.
On roasting day, let the meat sit out for about 30 minutes or so to reach room temperature.
Preheat oven to 200 degrees F.
Roast belly for 2 hours until internal temperature is 150 degrees F.
Slice it when it’s cool and you have homemade bacon.
Bacon’s for breakfast!!!!
KASSLER PARCELS:
.by Kos vir kampeerders met idees vir kampering on Monday, 26 September 2011 at 11:35.
■6 kassler steaks
■mustard
■butter
■6 cloves
■6 pineapple rings (from a tin)
1.Lubricate 6 pieces of tinfoil, big enough for a kassler steak each, with Olive Oil, Butter or Spray&Cook.
2.Smear both sides of the steaks with a little mustard and place on tinfoil.
3.Top with a pineapple ring with a clove stuck into it.
4.Place a dollop of butter in the middel of each ring.
5.Fold the sides of the pieces of foil upwards to make parcels and put on the fire for 20 – 30 minutes until done.
GEVULDE VARKFILLET OP DIE KOLE: [MAAK 'N LAS]
(8 porsies)
4 varkfilette
45 ml (3 e) olyfolie
5 ml (1 t) gekapte knoffel
250 ml (1 k) gerasperde Cheddarkaas
250 ml (1 k) ontpitte pruimedante, gedreineer en gekap
250 ml (1 k) swoerdlose gaar spekvleis, gekap
25 ml Olof Bergh Solera Brandewyn
1 suurlemoen, gehalveer
Metode
Sny die varkfilette in die lengte oop, maar nie regdeur nie. Druk dit plat, smeer die vleis aan beide kant met olyfolie en geur dit liggies met sout en swartpeper. Plaas die knoffel, Cheddarkaas, pruimedante, pynappel en spekvleis in 'n bak en meng dit deeglik. Giet die brandewyn oor en roer dit deur. Skep die vulsel bo-op die oopgevlekte filette, rol dit toe en bind die filette met tou vas om te verhoed dat die vulsel uitval. Braai dit oor matige kole - ongeveer 30 cm van die kole af. Draai dit gereeld en bedruip dit kort-kort met suurlemoensap. Knip die los en sny in skywe van 5 cm dik voor bediening.
GEBRAAIDE VARKRIB MET ROOIBOSMARINADE:
50ml brandewyn
250ml rooibostee
125ml olyfolie
125ml tamatiesous
125ml bladjang
30ml worcestersous
45ml balsamiekasyn
10ml gekapteknoffel
10ml heelkorrelmosterd
2,5ml tabascosous
5ml suurlemoenpeper
1 varkrib met vel
Meng die bestanddele vir die marinade en verhit dit tot kookpunt.
Laat afkoel.
Sny slegs die vel van die varkrib in blokke van 4cm elk.
Vryf die marinade deeglik in die rib, giet die sous oor en marineer vir 5 uur in yskas.
Braai die rib oor matige kole op ‘n hoogte van 30cm vir 45 minute lank of tot gaar.
Draai gereeld om en bedruip met die sous.
SCRUMPTIOUS PORK CHOPS: (Adriana Kutcher)
Pork does have the tendency to be slightly dry. This is a quick and easy way to solve this problem and to give a truly unique taste to pork chops. My Mom used to do something similar but I had forgotten how she did it. My thanks to Johan for reminding me as to how it is done.
■mayonnaise
■golden syrup
■The quantities required depends on the amount of meat you want to prepare.
■The percentage of syrup to mayonnaise depends on how sweet or sour you prefer your meat.
Method
Spice your pork chops as you normally would. Brown the meat well in a little bit of cooking oil. Mix the mayonnaise and syrup in the quantities you prefer. Dip both sides of the browned meat in the mixture. Bake in oven for approximately half an hour at 200C.
Of op jou rooster, onthou net om gereeld met die sous te verf.
VARKRIBBETJIE MET GEMMERBEDRUIPMENGSEL:
1kg vark kortribbetjie
2 t sout
Knippie peper
BEDRUIPMENGSEL:
2 e kookolie
1 e bruinsuiker
1 t fyn gemmer
1 e Tomango tamatie en uiesous
Verwyder die buitenste vel en sny die vleis in porsie groottes.
Rooster albei kante oor die kole.
Sprinkel sout en peper oor.
Meng die bedruipmengsel en verf af en toe die vleis hiermee terwyl dit braai.
Bedien dadel.
BOVRIL RIBBETJIES: YUM-YUM [sarie-kos]
1 kg varkribbetjies
4cm gemmer gerasper
2 sprietuie gekap
60ml heuning
60ml Bovril
2 knoffelhuisies fyngedruk
Gerasperde skil en sap van 1 suurlemoen
45ml olyfolie
30ml vars tiemie fyn gekap
125ml tamatiesous
Meng al die bestanddele, behalwe die ribbetjies, goed saam.
Kook vir 5 minute en gooi oor ribbetjies.
Marineer vir ten minste 2 ure lank in yskas.
Braai oor medium tot warm kole en bedruip gereeld met marinade.
WORSIE EN MACARONI ROERBRAAI:
500ml elmboogmacaroni
15ml kookolie
450ml varkworsies
1 groot ui, in dun skyfies gesny
1 rooi appel, in dun skyfies gesny
15ml vars, gekapte pietersielie
30ml ongegeurde jogurt
sout en peper na smaak
tamatieskyfies vir garnering
Kook die macaroni in soutwater tot gaar en spoel af onder lopende koue water. Verhit die kookolie in 'n swaarboompan en braai die worsies 10-15 minute lank daarin. Draai dit dikwels om. Sny dit in skyfies wanneer dit gaar is. Meng die worsie, ui- en appelskyfies, pietersielie en jogurt en geur dit met sout en peper. Verhit dit oor lae hitte tot deurwarm terwyl dit liggies geroer word. Skep dit in 'n verhitte opdienbak en garneer met tamatie skyfies. Bedien dit dadelik.
Lewer 4 porsies
SOETSUUR ROERBRAAI:
40 ml olie
500g Frankforters, skyfies gesny
1 ui, ringe gesny
1 knoffelhuisie, gekneus
2 wortels, dun repies gesny
1 soetrissie, ontpit en gekap
200g swart sampioene, skywe gesny
50ml gaar stampmielies
440g blik pynapelstukke behou stroop
15ml sojasous
20ml mielieblom
7ml sout
grofgemaalde swartpeper.
Verhit olie in 'n braaipan of wok en braai die Frankforters tot bruin. Voeg die ui en knoffel by en braai tot deurskynend. Voeg wortels, groenrissie, sampioene en stampmielies by en roerbraai oor matige hitte. Meng 200ml pynappelstroop met sojasous en mielieblom. Roer dit sowel as die pynappelstukke en geurmiddels by die groente en roer totdat die mielieblommengsel verdik het.
VARKWORSIES IN KERRIE:
6 varkworsies
olie
1 ui
250ml melk
1 pakkie kerriegroente soppoeier
250ml water
80ml vrugteblatjang
15ml appelkooskonfyt
410g blik botterbone
pietersielie
Braai varkworsies in verhitte olie tot bruin. Skep uit. Roerbraai gekapte ui tot sag. Meng soppoeier, melk en water. Voeg by gebraaide ui, verhit tot kookpunt en roer. Roer vrugteblatjang en en konfyt by. Voeg varkworsies en gedreineerde botterbone by. Verhit tot warm en geurig. Geur met pietersielie en bedien met broodrolletjies of volkoringbrood, en 'n lekker slaai.
TASTY EISBEIN:
2 cured and smoked shanks of pork
1 medium onion, sliced
1 carrot, cut into chunks
1 bouquet garni
enough water to cover
Place shanks in a saucepan/potjie . Add onion, carrot and bouquet garni and cover with water. Bring to the boil, then reduce heat and simmer for 1 to 1 1/2 hours until meat is tender. Remove shanks from the liquid, score rind and place under a pre-heated element until crisp or roast on the braai.
GEBRAAIDE VARKRIB: [ uit MAAK 'N LAS]
As daar 'n man is wat varkrib kan braai, is dit Ollie Viljoen. Die gereg het geduld nodig - dit braai stadig. Ollie en ek het dit al menig - maal, knipmes in die hand, om die kampvuur beproef - Koningskos!
1 varkrib
growwe seesout
10 ml (2 t) gekapte knoffel
12,5 ml (2 1/2 t) fyn gemmer
5 ml (1 t) gedroogde kruisement
12,5 ml (2 1/2 t) fyn koljander
60 ml (4 e) olyfolie
25 ml Olof Bergh Solera Brandewyn
60 ml (4 e) Worcestersous
125 ml (1/2 k) druiweasyn
125 ml (1/2 k) droë witwyn
Metode:
Vryf die rib eers deeglik in met die seesout en daarna met die knoffel, gemmer, kruisement en koljander. Meng die res van die bestanddele deeglik en vryf die rib met 'n bietjie van die vloeistof in. Plaas die rib in 'n bak, giet die res van die marinade oor en marineer dit ten minste 3 uur lank in die yskas. Braai dit 1 tot 1 1/2 uur lank oor matige hitte, hoog be die kole. Draai dit gereeld on en bedruip dit met marinade. Bedien dit met stywepap.
Wenk
Die vleissnit wat gebruik word, moet nie lies-en-ribbetjie, oftewel "belly" wees nie.
PULLED PORK OP DIE SUID-AFRIKAANSE MANIER: [ONBEKEND - HEERLIK!!!!]
Sien ek nou die aand hoe hulle pulled pork maak – maar doodgegooi met barbekeeuw sous en ek voel hoe koes my smaak kliere vir al die bymiddels. Net daar besluit ek om die SA weergawe aan te pak. Ek maak my verplukte vark, en gee die hordes kos. Vergeet dus ‘n oomblik van die vervelige varktjop!
Trek jou lui vinger uit jou oor, sit af slagter toe (ek vra sommer oor die slagters toonbank by my naaste Spar) en kry ‘n vark blad.
Sny die vel en die vet af met ‘n skerp mes. In een stuk. Voila! Neem growwe sout, en sout die onder- en bo-kant van die blad. Waar die yanks nou bottels souse gebruik, doen ons dit met ‘n handpalm vol sous. Enige braaisous. Ek het die Jack Daniels ene gebruik, en ek weet Heintz maak ‘n lekker een wat heel rokerig proe. Vryf die sous in die vark, en sit die vel en vet wat afgesny is, terug.
Sit in ‘n oonvaste bak of oondskottel. Sny ‘n groen appel in skyfies, en gooi neffens die blad. Dan neem jy ‘n bottel cider, en keer dit so al om die blad se einders uit. Moenie bo-oor gooi nie, dan spoel jy al jou moeite af.
Bedek met tinfoelie. Sommer so 2 lae. En druk in die oond teen 100 grade celcius vir 12 ure. Jip. Oornag. Jip. Lekker lank!
Na 12 ure maak jy daai saggekookte lekkerte oop, en begin met 2 vurke die vleis ‘skeur’. Dit sal soos fynvleis lyk.
I.p.v. om nou soos die yanks NOG ‘n bottel sous te gaan uitkeer oor hierdie vleis, en dit in ‘n bun te prop met koolslaai bo-op (jip!!!), neem jy van die kooksous en meng dit lekker deur die verplukte vark.
Nou neem jy ‘n lekker vars bun, met hope blare op, en parkeer ‘n hopie vark op die broodjie. Tamaties en komkommer is ook nie te versmaai nie – dis immers ‘n burger van ‘n soort. Jy sal eet tot jy voel soos die trop!
Die oorskiet kan vries. En bedien word op rys of kapok aartappels. Of in ‘n pasta. Maar hierdie sawwe varkvleisies gaan jou nog lank bybly.
VARKRIBBETJIES:
2 heel varkribbetjies
Vir die marinade
1 teelepel fyn kaneel
3 teelepels fyn gemmer
’n halwe koppie heuning
’n halwe koppie sojasous
’n halwe koppie appelkooskonfyt
’n kwartkoppie asyn (verkieslik appelasyn)
’n kwartkoppie olie
’n kwartkoppie tamatiepasta
fyn gerasperde skil en sap van 2 lemoene (of 2 koppies lemoensap)
Metode
Voeg al die marinade-bestanddele saam in ’n kastrolletjie en kook dit vir ongeveer ’n halfuur sonder ’n deksel totdat die marinade verdik het. As jy nie asyn het nie, kan jy suurlemoensap gebruik. Sit die rib in ’n plat oondbak en bedek dit met liggies gesoute water. Maak die bak met foelie toe.
Sit die rib op ’n rooster oor matige kole tot die vleis tussen die beentjies sag is, maar nie uitmekaarval nie. Dit neem so 2 uur.
Laat die ribbetjies effens afkoel. Haal die ribbetjies versigtig uit die water en sit dit in ’n bak. Bedek dit met die marinade vir so lank as wat jy tyd het. Braai die gemarineerde ribbes oor matige kole (Onthou, die vleis is klaar gaar, jy soek net daai rokerige braaivleisgeur).
Koue ribbetjies is ook heerlike padkos – maak dus sommer genoeg.
VARKIE OP DIE SPIT:
by Kos vir kampeerders met idees vir kampering on Thursday, 9 December 2010 at 10:40 •
Om ´n vark te spit gaan jou sowat 4 ure neem. Die bors moet natuurlik oopgevlek wees as jy die vark op die spit sit, maar jy kan maar die kop aan hou.
Sodra die vark goed vas is op die spit moet jy kruis en dwars snye in die vel maak, verkieslik met ´n matmes. Sit die vark op die kole, NIE ...IN DIE SON NIE.
Vir die 1 ste uur maak jy net die buitenste laag crackling gaar. Dit sal begin los kom van die vetlaag. Mens trek dit maklik los. Saam met ´n bietjie Aromat maak dit ´n heerlike voorgereg.
Die laaste uur kan jy die vark begin verf met jou sous, maar net aan die buitekant.. Cobus gebruir Knorr se ribbetjiesous. Net voor jy begin met die sous vryf jy ´n growwe sout of Marina Braaisout aan die buitekant.
Cobus gebruik ´n vleistermostaat om te bepaal wanneer die otjie reg is. Hier by 65 grade is jou vark reg om voorgesit te word.
Hy sal baie goed werk in die spit. Wat ek gewoonlik doen is stop hom lekker met knoffel en chillies.Gooi hom lekker spices van jou keuse.Jy kan nooit nie die vel afhaal nie.Dis die lekkerste.Smeer hom ook bietjie olie op die vel.Wat ook help om die vel lekker "krispie" te maak is sout.Strooi maar die sout oor die vel gedurende die braai.Dis moeilik om te se hoe lank hy gaan vat agv van die hoeveelheid vleis en die groote van die braai.So half uur voor hy gaar is verf jy hom met n mengels van heuning,monkey glad sous en suurlemoen.maak ook seker as jy die varkie nie oop spalk nie dat die borskassie lekker oop gespalk is,as jy verstaan wat ek bedoel.Die hiite moet hom binnekant ook lekker braai.Ek het nou nie n foto van die speenvarkie wat ek gebraai het nie maar heg is foto aan van n halwe varkie wat ek so ruk terug op die spit gesit het met presies dieselfde metode as hier bo.
Dit is so dat jy kan werk op 250g vleis per persoon.Maak die varkie se bene se punte toe met foil wat sal help dat dit nie brand nie,asook die ore.As ek jou goeie raad kan gee kry vir jou gaste ander vleis ook want jy gaan daai varkie alleen wil opeet.
Jammer ek sien nou eers die draad, ek het al n hele paar varkies gespit, daar is regte soveel maniere om hom lekker te braai - Kyk maar na al die voorstelle. Ek hou spesifiek van n varkie met suurlemoen. Wat ek maak is soos volg.
1) Spuit die varkie met suurlemoen sap gemeng met sout. (Sien Notas). Jy kan hom maar spuit, n mens kan hom amper nie te veel spuit nie.
2) Laat die varkie dan hang oornag, sodat die sout en suurlemoen mengsel lekker intrek.
3) Sny die varkie se vel in blokkies met n "Stanley messie" , nie te diep nie, net so deur die vel en miskien nog so mm of twee.
4) Neem dan weer van die sout en suurlemoen mengsel en vryf dit lekker in oor die vel.
5) Maak die varkie mooi vas op die spit.
6) Braai hom op lekker vinnege kole vir so 30 -45 Minute, die vel behoort dan lekker crispy te wees.
7) Onthou, die varkie braai maar stadig deur die velletjie, ek verwyder die velletjie as dit crispy is, dan het almal sommer n lekker proeding tussen die kuier deur.
As die velletjie verwyder is, kan jy die varkie begin stadiger braai, anders brand hy buite en is nog rou op die been.
9) Net voor bediening, so 15 - 20 Minute oor, kan jy die varkie met n sousie van jou keuse bedruip, dit sal hom n heerlikke buite lagie verskaf.
10) Hang af van jou bykosse, maar jy kan werk op so 300 - 400 gr per persoon. (As dit net mans is, so 800 gr per persoon, glo my maar).
Die sout en suurlemoen mengsel is soos volg.
Maak n versadigde oplossing sout in die suurlemoen sap. Hang af van grote van vark hoeveel oplossing jy maak. Begin met so 500ml suurlemoen sap en voeg sout by en roer tot versadig. Spuit dan net die oplossing nie die sout wat afsak nie.
Ek glo maar aan die resep, dis basies en jy behou die lekker vark smakie.
Hoop jy kan hom eendag probeer.
Groete,
Eben die kampeerder
Ek is nie 'n kenner om speenvarkies op 'n spit te braai nie, maar het al baie keer verskeidenheid vleis op 'n spit gaar gemaak. Ek werk gewoonlik so 200-250g vleis per persoon as daar nie bene is nie, en so 400-500g vleis per persoon as daar bene is. Dit klink nie na baie vleis nie, maar onthou daar is nog by-kosse ook.
Ek het al die voorreg gehad om 'n speenvarkie te eet van 'n spit af en die braaier het genoem dat hy dit baie stadig gaar gemaak het, en ek kan onthou dat die vel baie lekker "crispy" was.
Ek dink ook Chris is op die regte spoor om die vleis te spuit sodat daardie marinade die vleis lekker kan geur.
Probeer die souse van castle wat jy in die super mark koop.As jy nie n spuit het nie kry n groot spuit by die apteek,ek dink hy is so 80ml met n vet punt ,nie n naald nie.Sny die punt dan skerp,skuins af sodat hy maklik in die vleis kan ingaan .Ek spuit die skaap of varkboude wat ek gaarmaak ook so.Jy kan knoffel en enige iets by die sous sit ,as dit lekker smaak gaan die vleis ook lekker smaak.MOET NET NIE sous op die buite kant smeer as hy nog nie gaar is nie ,dan word die vel taai en hy word nie reg gaar binne nie. Gaan groot.
HAM EN KAAS KROKETTE:
Bestanddele:
500gram macaroni
3 - 4 lepels Maizena
350 gram kaas
350 gram ham
4 eiergeel (eierwit gebruik vir die krummels)
'n Pak broodkrummels
Metode:
1. Maak die macaroni gaar.
2. Meng al die bestandele met die macaroni terwyl nog warm.
3. Laat dit afkoel, rol balletjies, rol in eierwit en dan in krummels, braai in warm olie.
KERRIE SULT: [BOEREKOS]
Die is n heerlike "Curry Brawn" resep wat ek uit my ma se resepte boek gaan krap het. Dis heerlik en verskriklik maklik.
4 Varkpote - skoon gemaak 'n stuk beespens skoon gemaak
1.5kg beesskenkel vleis
5 groot uie, gekap
400 ml asyn 30ml matige kerrie poeier
15 ml borrie
15ml sout of na smaak
2ml peper
Plaas die pote, pens en skenkel vleis in n groot diep kastrol met n dik boom. Voeg die res van die bestandele by asook genoeg water om die vleis mee te bedek. Sit die deksel op en kook totdat al die vleis van die bene val. Laat dit afkoel tot lou, verwyder al die bene. Maal al die vleis fyn en voeg by sous in kastrol. Voeg nog kookwater by as die sous te min is. Laat dit opkook en proe of daar genoeg sout en kerrie in is. Giet die mengsel in reghoekige of vierkantige bakke en plaas in die koelkas om te stol. Dit is na n paar uur reg vir gebruik.
PEANUT BUTTER PORK CHOPS:
4 lg. chops
4 slices onion
1/4 cup. peanut butter
1/2 can mushroom soup
1/4 cup. milk
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/8 tsp. pepper
Brown 4 chops on both sides.
Pour off fat.
Top each chop with thick slice of onion.
Mix peanut butter, soup, milk, Worcestershire, salt, and pepper. Pour over chops, cover and simmer 45 minutes or until tender.
Serves 4.
SAVOY VARKKOTELETTE:
Kooktyd: 30 minute
4 porsies1 eetl groente-olie
4 varkkotelette
2 groot kookappels
50g pitlose rosyne
250ml droë appelwyn
fyngemaalde skil van 1 lemoen
sout en peper
gebraaide appelringe
1. Verhit olie in groot vlak pan en braai kotelette geleidelik tot goudbruin aan albei kante (5 minute).
2. Verlaag die hitte en voeg geskilde, ontkernde, gesnyde appels, rosyne, lemoenskil en wyn, met sout en peper na smaak, by. Maak dig toe en laat stadig vir 25 -30 minute prut; draai kotelette eenmaal om.
3. Haal kotelette uit, roer appels sodat hulle `n appelsous met die wyn en rosyne vorm. Skep kotelette bo-op appelsous en garneer met gebraaide appelringe.
VARKSKENKELS: (Uit: Boerekos: Dine van Zyl)
Hierdie resep is genoeg vir vier mense. Vars of gerookte skenkels kan gebruik word, maar as mens gerookte skenkels gebruik, dan moet jy nie sout in die kos gooi nie, want dan is dit reeds sout genoeg.
2 middelmatige varkskenkels
4 wonderpeperkorrels
4 kruienaeltjies
1 groot lourierblaar of
1 t gestampte koljander
'n suurlemoenblaar
sout (slegs by vars skenkels)
Bedek skenkels met water en kook tot dit begin sag word. Voeg die wonderpeperkorrels, kruienaeltjies, lourier- of Suurlemoen-blaar, koljander en sout by. (Kneus eers die blaar om die geur beter vry te stel). Stowe die skenkels tot hulle papsag is, en lieflik lymerig is. Mens dien die skenkels met 'n skyfie suurlemoen daarby op, en sorg dat die pepermeul ook op die tafel staan, dis altyd lekker so vars oor gemaal.
Ronelle het ’n resep wat sy “DUIWELSRIBBETJIES” noem — seker omdat hulle so lekker gebraai word!
Bestanddele:
Varkribbetjies
1 eetlepel marmite
5 eetlepels suiker
1 eetlepel mielieblom
2 eetlepels asyn
3 eetlepels fyn gekapte gemmerkonfyt
of 2 teelepels gemaalde gemmer
1 huisie gekapte knoffel
Metode:
• Kook ribbetjies stadig in 'n bietjie water totdat die bene uitgetrek kan word.
• Laat die vleis afkoel sodat jy dit kan hanteer en sny dan in vierkante.
• Meng res van die bestanddele en doop vleisvierkante daarin.
• Rangskik in oondpan en braai bokante bruin onder rooster.
• Sodra die bokante mooi bruin is, draai om en bestryk met nog sous en braai weer bruin.
• Dit kan warm of koud bedien word.
• Die oorblywende sous word ook bedien, sodat die stukkies vleis aan 'n stokkie opgelig kan word en weer in die sous gedruk kan word indien verlang.
SOMERSET VARKKASSEROL: [HUISGENOOTRESEPTE]
Genoeg vir 4 persone
30ml margarien
3 appels, ontpit en in dun skywe gesny
2 uie, in skywe gesny
10ml suiker
10ml droë salie
4 groot varktjops, sonder swoerd
50ml meel, met sout en peper
125g knopiesampioene, in kwarte gesny
50ml witwynasyn
100ml hoenderaftreksel
80ml vars broodkrummels
125ml cheddarkaar, gerasper
Smelt margarien in platboompot.
Rangskik die helfte van die appel en uie op die boom.
Geur met suiker en salie.
Beskuif tjops met meelmengsel.
Pak bo-op appels en uie.
Rangskik die sampioene bo-op tjops.
Volg deur die res van die appels en uie.
Giet die asyn en aftreksel bo-oor.
Stippel met res van margarien.
Bak onbedek vir sowat 1 – 1½ uur in oond/op kole buite bedek totdat vleis sag is.
Bedien met groenslaai of kapokaartappels/rys.
CARAMEL PORK BELLY:•
For the poaching
1kg pork belly
1.5l chicken/ vegetable stock
1 cup soy sauce
1/2 cup oyster sauce
1/2 cup fish sauce
2 onions, quartered
6 garlic cloves
1 star anise
1 cinnamon stick
2 whole chillies, split in half
1 cup sugar
For the 'Caramel'
1/2 cup light soy sauce
1/2 cup ketchup manis (Indonesian sweet soy sauce)
1/3 cup oyster sauce
2 Tbs fish sauce
1/2 cup golden syrup
2 tsp dried chilli, crushed (this amount makes it quite spicy, adjust to your own taste)
salt to taste
For serving
steamed jasmine rice
steamed sugar snap peas
fresh coriander
Method
Combine all the poaching ingredients in a large pot and allow to simmer gently for 2-3 hours until the pork is soft but not falling apart.
Drain the pork and keep 2 cups of the broth.
Cut the pork into bite sized cubes.
In a wok, fry the pork in canola oil/ peanut oil for 5 minutes. Be careful of the pork popping and hissing at this stage.
Add the reserved broth and all the ‘caramel’ ingredients and allow to simmer for 10 mins until the sauce has thickened.
Season to taste.
Serve with jasmine rice, sugar snap peas and fresh coriander.
FIRE GRILLED PORK CHOPS:
Marinating them overnight will allow the flavor to more fully penetrate the meat, but you can cook them as soon as an hour after seasoning.
Servings:4 servings (serving size: 1 pork chop)
ingredients
4 (6-ounce) bone-in center-cut pork chops (about 3/4 inch thick)
2 teaspoons extravirgin olive oil
1½ tablespoons herbes de Proven
½ teaspoon freshly ground black pepper
Cooking spray
1 teaspoon coarse sea salt
directions
Brush both sides of pork evenly with oil; sprinkle with herbes de Provence and pepper. Cover and chill 12 hours or overnight.
Prepare grill.
Place pork on grill rack coated with cooking spray. Grill 5 minutes on each side or until desired degree of doneness. Sprinkle evenly with salt.
VARKTJOPS IN KOFFIE- EN UIESOUS: [ONBEKEND]
4 varknektjops, oortollige vet afgesny
60 ml meel
2 ml sout
2 ml varsgemaalde swartpeper
5 ml mosterdpoeier
30 ml olyfolie
1 groot of 2 medium uie, in skywe gesny
5 ml gedroogde salie
30 ml koffielikeur (opsioneel)
250 ml filterkoffie, sterk en swart
250 ml hoender-aftreksel
125 ml witwynasyn en 125 ml appelwynasyn*
125 ml gouestroop
1 klein kaneelstok
2 lourierblare
Meng die meel met die sout, peper en mosterdpoeier. Bedek die varktjops met die meelmengsel en braai in 30 ml verhitte olie in 'n kastrol tot goudbruin. Hou eenkant. Verhit nog olie in dieselfde kastrol. Braai die uie en salie vir 8 – 10 minute totdat die uie deurskynend en tog bruin is. Voeg die koffielikeur by, indien gebruik. Laat dit wegkook. Gooi die koffie by en laat dit ongeveer 3 minute vinnig kook om met 'n derde te verminder. Voeg nou die res van die bestanddele, by. Laat hierdie sous vir ten minste 10 minute kook voordat jy die varktjops byvoeg. Prut vir 30 – 40 minute – tot sag. Verwyder die lourierblare en kaneelstok. Indien jy die sous wil verdik, kan jy 'n hoogvol teelepel van die gegeurde meel met water meng en dan van die sous byvoeg. Maak seker dat daar geen klonte is nie. Voeg die mengsel by die sous in die pot en kook vir nog 5 minute.
KERRIE SULT:
Die is n heerlike "Curry Brawn" resep wat ek uit my ma se resepte boek gaan krap het. Dis heerlik en verskriklik maklik.
Ek gebruik hierdie resep ook wanneer ek grootmaat beesvleis gekoop het en daar is baie bene met vleis, ipv die varkpote en pens. My kinders gaan mal hieroor.
4 Varkpote - skoon gemaak n stuk beespens skoon gemaak
1.5kg beesskenkel vleis
5 groot uie, gekap
400 ml asyn
30ml matige kerrie poeier
15 ml borrie
15ml sout of na smaak
2ml peper
Plaas die pote, pens en skenkel vleis in n groot diep kastrol met n dik boom. Voeg die res van die bestandele by asook genoeg water om die vleis mee te bedek. Sit die deksel op en kook totdat al die vleis van die bene val. Laat dit afkoel tot lou, verwyder al die bene. Maal al die vleis fyn en voeg by sous in kastrol. Voeg nog kookwater by as die sous te min is. Laat dit opkook en proe of daar genoeg sout en kerrie in is. Giet die mengsel in reghoekige of vierkantige bakke en plaas in die koelkas om te stol. Dit is na n paar uur reg vir gebruik.
SOMERSET VARKKASSEROL:
Genoeg vir 4 persone
30ml margarien
3 appels, ontpit en in dun skywe gesny
2 uie, in skywe gesny
10ml suiker
10ml droë salie
4 groot varktjops, sonder swoerd
50ml meel, met sout en peper
125g knopiesampioene, in kwarte gesny
50ml witwynasyn
100ml hoenderaftreksel
80ml vars broodkrummels
125ml cheddarkaar, gerasper
Smelt margarien in platboompot.
Rangskik die helfte van die appel en uie op die boom.
Geur met suiker en salie.
Beskuif tjops met meelmengsel.
Pak bo-op appels en uie.
Rangskik die sampioene bo-op tjops.
Volg deur die res van die appels en uie.
Giet die asyn en aftreksel bo-oor.
Stippel met res van margarien.
Bak onbedek vir sowat 1 – 1½ uur in oond/op kole buite bedek totdat vleis sag is.
Bedien met groenslaai of kapokaartappels/rys.
ROMERIGE VARK MET DADELS: [Deur Bernice van der Merwe]
HIERDIE GEREG IS MOEWIES LEKKER!!!
Genoeg vir 4 mense
500 g varksteaks of -tjops
sout en vars gemaalde swartpeper
30 ml olyfolie
30 g botter
100 g preie, grof gekap
120 g vars dadels (vervang met pruimedante)
250 ml room
30 ml sterk aangemaakte mosterd
250 g jong groenbone, gehalveer
Geur die vleis met sout en peper.
Verhit die olie en botter in ’n pan en braai die vleis tot goudbruin en bros, skep uit.
Braai die preie in dieselfde pan, gebruik die pansappe en braai tot sag.
Skep die vleis terug, gevolg deur die dadels, room en mosterd.
Bring tot kookpunt en laat prut tot die vleis gaar is.
Roer die bone by en laat prut tot net gaar.
Sit voor saam met ’n groenslaai.
VARKTJOPS:
6-8 varktjops
3 eiers, geklits
150ml koekmeelblom
10ml geuropwekker
5ml Swartpeper
Kookolie
Metode
Doop die tjops in die eier. Meng die meelblom en speserye en rol die vleis daarin.
Verhit die olie en braai die vleis daarin tot goudbruin en gaar.
STICKY PORK RASHERS:
500g vark rashers
30ml elk molassa, wynasyn, bruinsuiker en tamatiepasta
15ml aangemaakte mosterd
60ml water
Metode
Meng die bestanddele vir die sous en gooi die helfte van die sous in oondpan. Plaas die rashers in ‘n elkellaag in die sous, en draai dadelik om. Gooi die res van die sous oor.
Bak vir 30 minute by170 °C, draai om en bak weer vir 20 min. Verwyder die rashers uit die pan. Voeg ekstra water by en verdik die sous met mielieblom.
Bedien as voorgereg of met kapokaartappels en slaai.
Kan ook in jou skottelbraai gemaak word of platboompotjie.
VARKVLEISROERBRAAI:
4 persone
500 g varkfilet, in repies gesny
15 ml mielieblom
45 ml sojasous
250 ml hoenderaftreksel
30 ml olie
1 ui, in wiggies gesny
Groot handvol broccoli
1 rooi soetrissie, dun gesny
2 knoffelhuisies, fyn gedruk
30 ml gerasperde gemmer
100 g kasjoeneute, gekap
Pynappelstukke (opsioneel)
1 Meng die vleis, mielieblom, sojasous en 50 ml van die aftreksel
in ‘n nie-metaalbak.
2 Laat staan vir 10 minute. Verhit intussen die helfte van die olie in
‘n wok of groot pan.
3 Skep die varkrepies uit die marinade. Voeg die res van die
aftreksel by die marinade en hou eenkant.
4 Braai die varkrepies vinnig in die warm wok of pan tot goud
bruin. Skep uit en hou eenkant.
5 Verhit die res van die olie en roerbraai die groente en knoffel tot
gaar, maar steeds bros.
6 Skep die vleis terug en voeg die gemmer by. Giet die marinade
oor en roerbraai tot die sous verdik is.
7 Sprinkel die neute oor en sit dadelik voor.
BBQ PORK STRIPS: [WORLDS FAMOUS BBQ SAUCES]
Resep lyk baie lekker en ek dink dit sal lekker werk in 'n BUNNY CHOW ook.
3 pounds lean pork, cut into strips
1/2 cup soy sauce
1/4 cup dry sherry
1/2 cup brown sugar
2 cloves garlic, crushed
1/8 teaspoon pepper
1/2 cup barbecue sauce, your favorite
1 8-ounce can pineapple chunks (do not drain)
In a heavy skillet brown pork strips in a little vegetable oil.
Meanwhile, combine remaining ingredients in slow cooker; stir well. Add browned pork strips and stir to coat. Cover and cook on LOW for 6 to 9 hours. Serve hot from pot with sauce.
Makes about 15 appetizer servings.
SPAANSE KASSEROL OP KASERIGE POLENTA:
30 ml olyfolie
4 repies spek, gesnipper
1 lourierblaar
1 ui, gekap
2 knoffelhuisies, fyn gedruk
45 ml gekapte, vars roosmaryn en tiemie
5 ml paprika
1 blik (410 g) gekapte tamaties
2 chorizo-worsies, dun gesny
1 blik (420 g) gemengde bone, gedreineer
Verhit die olie in 'n kastrol en braai die spek, lourierblaar en ui tot die uit sag is. Voeg die knoffel, kruie en paprika by en braai tot geurig. Voeg die tamaties by en verhit tot kookpunt. Prut vir vyf minute. Voeg die worsies en bone by en prut vir 'n verdere 5-10 minute tot alles dik en geurig is.
Om voor te sit:
Berei genoeg polenta vir vier mense volgens die aanwysings op die verpakking. Sodra dit gaar is, roer 250 ml gerasperde, sterk kaas, 60 ml melk en 'n stukkie botter daarby in. [gebruik pap as jy nie polenta kan kry nie.]
Sit die chorizo-kasserol op die polenta voor.
Geniet met 'n groenslaai.
Genoeg vir vier mense.
OOSTERSE VARKTJOPS: [WEG]
Belê in ’n bottel hoisinsous, oftewel Chinese braaisous, vir jou vakansiespens. Dit gee enige vleis geur.
Jy benodig
Vir 4
•1/3 koppie hoisinsous
•2 eetlepels sojasous
•2 eetlepels olyfolie
•1 eetlepel heuning
•1 eetlepel vars gemmer, gerasper
•2 knoffelhuisies, fyngekap
•4-6 varktjops met die vet (vel verwyder)
Só maak jy
1. Meng al die bestanddele saam en marineer die varktjops daarin vir 30 minute of langer.
2. Braai die tjops oor matige warm kole (3-4 minute per kant) of in ’n pan wat rokend warm is. Sit dit voor met ’n krakerige koolslaai.
PORK AND PINEAPPLE: [KNORR RECIPE]
Try out this pork curry with a sweet and chilli flavour. It costs less and makes a great weekend treat for the family.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 30 mins
Ingredients
• 500 g cubed pork
• 15 ml oil
• 1 onion, chopped
• 2.5 ml crushed garlic
• 15 ml fresh ginger, grated
• 25ml curry powder
• 1 cinnamon stick
• 1 sachet KNORR Fresh Ideas Sweet & Sour Chicken
• 400ml water
• 1 tin pineapple pieces
Instructions
In a large pot, heat oil and fry pork cubes until browned. Add the onion, garlic and ginger and sautuntil the onion has softened. Add the curry powder and cinnamon stick and fry for 2 minutes Add the water and the KNORR Fresh Ideas Sweet & Sour Sauce pouch contents to the pan, together with the pineapple pieces. Simmer for 10 minutes, until pork is cooked through.
Serve with fluffy white rice.
PORK STEAKS WITH APPLES:
Serves 4
Marinade:
•4 pork steaks
•1 cup apple juice
•2tbsn lemon juice
•1 tsp paprika
•1tsp salt Sautéed Apples:
•3 apples, peeled and sliced
•3tbsn sugar
•1tbsn fresh sage, chopped
•1 glass (about 300ml) white wine
•2tbsn butter, cubed
•crispy sage, to serve
•mashed potatoes, to serve
1.Combine the pork with all the marinade ingredients. Cover and allow to marinade for at least 10 minutes.
2.In a large frying pan, sauté the apples for 2 minutes before adding the sugar. If the sugar forms clumps, don’t worry. Just keep on stirring and it will eventually melt. Allow the apples to cook for 5-6 minutes keeping an eye on it, the sugar will make it burn easily. Add the chopped sage and set aside.
3.Heat a large frying pan and add 3tbsn oil. Fry the fresh sage now if you will be serving it. Fry the pork steaks for 4 minutes a side (if they are 2-3cm thick). You want the pork to be completely cooked but still moist. I wouldn’t fry them for any longer than 6 minutes a side.
4.Remove the steaks from the pan and set on a plate covered with foil to rest for 5 minutes.
5.De-glaze the pan with the white wine. Add the butter and stir to combine.
6.Serve the pork steaks with the sautéed apples, crispy sage and the wine sauce on mashed potatoes.
VARKLIES IN 'N BALSAMIEKMARINADE: [Deur Aletta Lintvelt]
Dié dis is ongelooflik maklik en een van daardie resepte wat jy net weer en weer gaan wil maak. Dit smelt in die mond en jy het nie veel meer as ’n groenslaai en groenvye gebraai in botter en balsemieke asyn nodig nie.
Jy benodig (vir 6-8 sosaties):
•’n 1 kg-varklies, vel verwyder
•1 koppie kookwater
•1 koppie bruinsuiker
•½ koppie balsemieke asyn
3 knoffelhuisies, fyngekap
•¼ koppie sojasous
•4 vars tiemietakkies
Só maak jy
1.Sny die varklies in blokkies, ryg met die vet kant na buite op die stokkies en plaas in ’n oondvaste bak.
2.Meng die kookwater met die suiker en hou aan roer totdat die suiker opgelos is. Gooi die suikerwater en al die ander bestanddele oor die sosaties.
3.Bedek die bak met foelie en bak dit vir 30 minute teen 160° C.
4.Verwyder die foelie en bak die sosaties vir nog ’n uur teen 180° C. Óf braai oor matige kole en bedruip dit deurentyd met die marinade.
VARKSKENKEL MET GEMMER EN GROENTE: [PASELLA]
Carmen Stevens, wynmaker by Amani-wynlandgoed, deel haar resep vir varkskenkels met Pasella. Die kooktyd van só ʼn dis word verminder met ʼn drukkoker en dus bespaar jy energie. Sy noem dat mens die gemmerhoeveelhede moet aanpas m.b.t. hoe baie jy van 'n sterk gemmersmaak hou.
(Bedien 4)
2 e olyfolie
1 kg varkskenkels
1 – 2 e vars gemmer, gerasper
1 – 2 e gepreserveerde gemmer
2 'carbanossi'-worsies, opgekap
2-3 heel knoffelhuisies
2 k water
1 takkie tiemie sout en peper, na smaak
10 baba-aartappels
5 wortels, gekap
5 prei, gekap
Plaas olyfolie in ʼn drukkoker en verhit. Verbruin die skenkels en voeg die gemmer (vars en gepreserveer) by met die carbanossi, knoffel en ¾ van die water. Geur met sout en peper. Sluit deksel en drukkook 5-8 minute. Laat stoom uit. Neem skenkels uit pot en hou eenkant. Voeg res van die water by met tiemie en drukkook die aartappels, wortels en preie 3-4 minute. Bedien die skenkel met die groente en die sous uit die koker.
OF MAAK hierdie resep in jou potjie, nie nodig vir 'n drukkoker as jy by die kamp is nie, dit sal nie so lank neem nie, want varkvleis kook redelik vinnig.
VARKNEKTJOPS MET PEPERSOUS:
6 – 8 persone
60ml botter
1 ui, gekap
5ml gekapte knoffel
60ml ingemaakte groenpeperkorrels, gedreineer en gekap
25ml Brandewyn
60ml port
30ml heelkorrelmosterd
250ml vars room, geklits
1 ontbeende varknek, in skywe van 3 cm elk gesny
Verhit die botter en sorter die ui tot glansend.
Voeg die knoffel, peperkorrels en brandewyn by en roer vir 1 minuut.
Voeg die port, mosterd en room by en roer dit voortdurend totdat sous verdik.
Laat dit afkoel en marineer die vleis vir 3 – 4 ure daarin in die yskas.
Braai die vleis ongeveer 20 minute lank oor matige hitte.
Draai gereeld om en bedruip met die sous.
Die gereg kan ook in die oond op 180ºC gemaak word.
Sit pan in oond met marinade en vleis.
SWEET AND SOUR BBQ RIBS:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tbsp Worcestershire sauce
4 tsp lemon juice
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
6 lb back ribs
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness.
Remove from barbecue and enjoy.
KOFFIE VARKTJOPS: [ONBEKEND]
Moenie laat die snaakse bestanddele jou afskrik nie – die eind-produk is heerlik!
Bestanddele
1.5 kg Varktjops
Koekmeelblom met sout en peper gegeur
Kookolie
2 uie, in skywe gesny
30 ml margarien
30 ml kitskoffiepoeier
250 ml kookwater
250 ml asyn
150 ml gouestroop
10 ml Bisto
Sout en peper
Keep die vetrande van die varktjops in. Rol die tjops in die gegeurde koekmeelblom totdat hulle goed daarmee bedek is. Braai die tjops aan weerskante tot goudbruin in net genoeg olie om die bodem van die pan te bedek. Pak die tjops in ‘n groot oond-kasserol.
Braai die uie in die margarien tot sag. Los die koffiepoeier in die kookwater op en voeg dit by die uie saam met die asyn, gouestroop en Bisto wat met ‘n klein bietjie water aangemaak is. Geur dit met sout en peper en laat dit opkook; verdik die sous met ‘n bietjie mielieblom wat met koue water aangemaak is indien ‘n dikker sous verkies word.
Gooi die koffiesous oor die varktjops, bak op die middelste oondrak in ‘n voorverhitte oond (150 grade) vir ‘n uur en ‘n half, of tot die tjops lekker sag is. Dien warm op.
Wanneer jy dit uit die oond haal, laat staan dit vir so 10 minute, dan gaan lê al die vet wat uit die tjops gebak het, bo-op, en kan dit maklik afgeskep word om net die lekker sousie oor te laat.
Geniet!
PS. Moenie jou kop oor die pot hou en probeer asemhaal as jy die asyn by die sous gegooi het nie…jy’s gewaarsku!
PPS. Ek maak dit soms op die stoof ook gaar – pot met ‘n dik bodem, stadige hitte, en roer gereeld.
GEKRUMMELDE SCHNITZEL: [Deur Aletta Lintvelt - Foto: LEE MALAN]
Wenk:
Jy kan die schnitzels ook rou en gekrummel met kleefplastiek bedek en vries. Dan kan jy dit later sommer net so gevries braai.
Jy benodig:
•4 dun beesvleissteaks (of hoenderborsies)
•1 koppie broodkrummels
•sap en gerasperde skil van 1 suurlemoen
•1 eetlepel droë tiemie
•1 teelepel sout
•½ teelepel peper
•1 eier, geklits
•olie vir braai
Só maak jy
1.Kap die vleis met ’n hamer of die kant van ’n piering dunner (of rol dit met ’n koekroller).
2.Meng die broodkrummels op ’n bord met die suurlemoenskil, tiemie, sout en peper. Doop die vleis eers in die gekliste eier en dan in die krummels. Al twee kante moet goed vol krummels wees.
3.Los die schnitzels vir minstens ’n halfuur in die yskas sodat die krummels lekker kan vasklou.
4.Verhit ’n dun lagie olie in ’n pan en braai die schnitzels vir ongeveer 2 minute aan elke kant tot goudbruin.
GEROOKTE VARK EN APPELSSOSATIES IN SIDER; [Deur Aletta Lintvelt]
’n Klassieke kombinasie wat vinnig is om aan mekaar te slaan. ’n Romerige aartappelslaai is perfek by hierdie gereg.
Jy benodig (vir 8 sosaties):
•4 gerookte varktjops
•½ koppie sider (cider)
•4 eetlepels appelasyn
•½ lemoen of nartjie se sap, en gerasperde skil
•2 knoffelhuisies, fyngekap
•2 eetlepels growwe mosterd
•2 eetlepels heuning
•1 teelepel vinkelsaadjies
•1/3 koppie sojasous
•1 appel
•olyfolie
Só maak jy
1.Sny die tjops in blokkies en marineer dit in ’n skeut olyfolie en die res van die bestanddele, behalwe die appel, vir ’n uur (of oornag indien moontlik).
2.Vewyder die appel se stronk en sny dit in blokkies en ryg dit saam met die vleis op stokkies. Braai oor matige kole en bestryk dit deurentyd met olyfolie totdat die appel sag is.
3.Verhit die marinade in ’n klein potjie en laat dit prut todat die vloeistof verminder het en begin verdik. Bedruip die sosaties daarmee sodra dit van die kole af kom.
TUISGEMAAKTE SKILPADJIES: [Reuben Riffel]
500g worsvleis (jy kan dit uit gekoopte wors druk) vark/bees
125g briekaas
6 vars salieblare
1 e gemengde droë kruie
2 e gekapte droë bosbessies
sout & peper, na smaak
netvet, goed gewas
Meng al die bestanddele behalwe die netvet en vorm balletjies. Rol dit toe in die netvet en druk toe met tandestokkies. Los oornag in die yskas om ferm te word voor jy dit braai.
VARKTJOPS MET PRUIMEDANTE EN APPELKOSE:
4 porsies
6 ontpitte pruimedante
6 droë appelkose
1 K (250 ml) port
4 dik varktjops (sowat 150 g elk)
sout en vars gemaalde swartpeper
droë basiliekruid na smaak
1/3 K (83 ml) water
1 t (5 ml) mielieblom
2,5 ml paprika
knippie rooipeper
sout na smaak
62,5 ml room
1 E (15 ml) olie
Week pruimedante en appelkose oornag in port.
Lig uit marinade en druk droog.
Sny nou 'n sakkie in elke dik tjop tot teen die been.
Vryf binnekant van tjops met sout, peper en basiliekruid.
Verdeel vrugte in vier en vul sakkies in vleis daarmee.
Steek opening van tjops toe met tandestokkies.
Meng water en port en verhit.
Meng mielieblom, paprika, rooipeper en sout.
Roer in water-en-port-mengsel tot dit verdik.
Verwyder van hitte en roer room by.
Hou warm.
Borsel tjops met olie en braai 15-20 minute lank oor medium-kole aan elke kant.
Sprinkel bietjie sout oor en sit voor saam met sous.
Lekker met slaaie en 'n mieliebroodjie.
APPELKOOS GEGEURDE VARKNEK:
Bestandele:
1 heel varknek, van ongeveer 750g
botter en olie
vars gemaalde swartpeper, paprika en sout
1 klein ui, fyn gekap
2 knoffelhuisies, fyngemaak
375ml hoenderaftreksel
410g appelkoosheltes, gedreineer, behou die sap
3 heel naeltjies
30ml korrel of Dijonmosterd
1 kaneelstokkie
125ml room
Geur varknek met peper en paprika. Verhit botter en olie en braai vleis weerskante goudbruin. Verwyder vleis en geur met sout. Laat vleis eenkant. Gooi uie en knoffel in die pot en verbruin liggies. Gebruik 125ml van appelkoossap en voeg dit by aftreksel, mosterd, naeltjies en kaneel. Sit die vleis terug in die pot, voeg die sous by, bedek en prut tot vleis sag is. Dit sal ongeveer 'n uur wees, na gelang van die dikte van die vleis. Verwyder vleis uit die pot en hou warm. Voeg room by en kook vinnig en onbedek tot sous verdik. Voeg appelkoosheltes by en maak deurwarm. Sny vleis in dik skywe en rangskik op dienbord. Giet warm sous oor en garneer met ekstra appelkooshelftes en vars kruie.
Lewer 4-6 porsies.
PAPRIKA VARKVLEIS OP RYS/NOEDELS: [Kos & onthaal]
Genoeg vir: 4
Bereidingstyd: 10 minute
Gaarmaaktyd: 15 minute
• 30 ml botter
• 2 middelslag-uie, gekap
• 30 ml paprika
• 250 ml hoenderaftreksel
• 15 ml tamatiepasta
• 1 rooi soetrissie, ontpit en dun opgesny
• 500 g varkfilet, in dun skyfies gesny
• 25 ml koekmeel
• 125 ml suurroom
• 5 ml gerasperde suurlemoenskil
• rys of noedels om voor te sit
• vars basilie vir garnering
1 Verhit die botter en soteer die ui tot sag. Voeg die paprika by en roer vir ’n paar sekondes. Voeg die hoenderaftreksel en tamatiepasta by en laat prut vir 10 minute sonder ’n deksel.
2 Voeg die soetrissie en varkvleis by en laat prut vir vyf minute.
3 Roer die meel by die suurroom. Roer dit by die varkvleismengsel. Laat prut tot effens verdik. Roer die suurlemoenskil by en geur na smaak. Sit voor met rys of noedels en garneer met basilie.
APRICOT PORK MEDALLIONS:
1 kg pork tenderloin
2 tablespoons butter, divided
½ cup dried apricots, chopped
2 scallions, sliced
1/4 teaspoon dry ginger
1 teaspoon wine vinegar
2 teaspoons brown sugar
Dash of hot pepper sauce
Cut tenderloin crosswise into 1−inch pieces. Flatten each piece slightly with heel of hand.
Heat 1 tablespoon butter in large skillet over medium−high heat. Brown medallions, about 2 minutes on each side. Add remaining ingredients to skillet with remaining tablespoon of butter. Cover and simmer for 3 to 4 minutes.
Remove medallions to serving platter.
Spoon sauce over.
GEBAKTE VARKTJOPS:
4 - 6 varktjops
1 t sout
2 e olie/botter/margariene
1 ui in skyfies gesny
1 kop rys
1 blikkie "cream of chicken soup"
1 kop melk
Braai ui in jou pan.
Verwyder en braai ui tot ligbruin en sag.
Sit die tjops terug in pan.
Voeg kop rou rys by.
Meng die sop en melk en gooi oor die tjops.
Bedek en laat gaar word vir ongeveer 40 - 60 minute.
WENK:
Jy kan ook sampioene by braai of gebruik Denny se geroomde sampioenesop.
Jy kan indien verkies ook 'n strooiseltjie kaas bo-oor strooi nadat die gereg gaar is.
Gemengde fyn groente is ook lekker in die dis.
JASON GOUW SE ONTBEENDE VARKNEK/CHUCK:
BESTANDELE:
Met 1 pakkie lazzy housewife poeier
2 koppies water
1/4 k olyf olie
METODE:
Meng alles saam sit in sakkie met ontbeende varknek.
Laat staan vir so drie dae en sit dan op die vuur in die gevakuumde sakkie en braai hom lekker.
GEVULDE VARKTJOPPIES.............HEERLIK! [MY EIE RESEP]
1 blik "crushed" pynappel [gedreineer]
Gekerfte uie [hoeveelheid hang af van aantal tjops]
Gekerfte rooirissie [vliese en pitte verwyder] of red sweet pepper/pepperdews
Skyfies verouderde cheddarkaas/tangy mustard roomkaas
Jy kan ook bietjie aangemaakte Dijon mosterd by meng
Meng hierdie bestanddele deeglik.
Sny "pocket" in jou varktjoppie [sien foto].
Vul met die mengsel.
Steek behoorlik vas met tandestokkies [sien foto]
Geur tjoppies met jou eie geurmiddels. [ek't Flippen leka spices gebruik]
Braai eerste aan die vetkant en dan verder totdat tjoppies gaar is.
Heerlik, het dit die naweek gedoen en my vingers amper saam opge-eet!
POOLSE VARK EN SUURKOOLBREDIE:
Maak baie tyd vir die lekker resep!
Bestanddele
1kg Varkvleis aan die been.
250gr spekvleis
200gr droë sampioene
1 Groot blik of bottel suurkool. (bottel suurkool smaak beste)
2 uie gekerf
3 loerie blare
1 teelepel pimento sade
Sout en swartpeper na smaak
2 blokkies hoenderaftreksel
Braai uie liggies saam met spekvleis. Voeg varkvleis en suurkool by, bedek net net met kookwater. Voeg die res van die bestandele by, kook vir so 3 tot 4 ure stadig op stoof, vuur of in 'n oondvaste bak teen 160 grade. Vark moet sag genoeg wees om van die been af te val. Hou die water vlak dop, bedek met water as dit nodig is. Verwyder bene uit varkvleis. Breek vleis liggies uitmekaar met 'n vurk. Sit voor met gekookte aartappels, mash of lekker bros broodtjies!
KERRIE VARKPOOTJIES: [ONBEKEND]
3 kg Varkpootjies (skoon gemaak)
sout
3 middelslag uie (skywe gesny)
30 ml kerriepoeier (enige sterkte)
5 ml borrie
5 ml paprika
15 ml asyn
45 ml tamatie sous
125 ml Mrs Balls bladjang
30 ml olie
1 blikkie Koo Botterbone
4 middelsag aartappels(geskil en in kwarte gesny)
Metode
1. Was varkpootjies goed af in koue water .
2. Plaas in groot pot en vul met genoeg water.
3.Spoel vleis so 3 keer af in kook proses, en sit weer vars warm water in pot.
4. Voeg nou ± 15 ml sout op vleis.
5. Kook vir omtrent 2 ure tot redelik sag.
6. Voeg aartappels en uie by.
7. Meng kerrie, borrie, paprika, asyn, tamatiesous, blatjang en olie tot 'n pasta. Indien te styf voeg klein bietjie water by.
8. Voeg kerriesous by vleis.
9. Prut stadig vir verdere 30 min tot aartappels sag is.
10. Plaas botterbone laastens by so 5 min voor opdien.
Geniet saam met stamp mielies of rys.
AUTUM PORK CHOPS:
Ingredients
1 tbsp. vegetable oil
4 bone-in pork chops, 1/2-inch thick (about 2 pounds)
1 can (10 3/4 ounces) Condensed Cream of Celery Soup (Regular or 98% Fat Free)
1/2 cup apple juice or water
2 tbsp.spicy-brown mustard
1 tbsp. honey
Generous dash ground black pepper
Hot cooked egg noodles
Directions
1. Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
2. Stir the soup, apple juice, mustard, honey and black pepper in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the pork is cooked through. Serve the pork and sauce with the noodles.
Serving Suggestion:
Serve with a sauteed squash medley: zucchini and yellow squash with red onion and garlic.
SPARE RIBS...DAAR'S NET EEN MANIER:
Spare Ribs is die maklikste ding om te maak as jy hierdie eenvoudige reels volg - 'n restaurant kan dit NIE beter doen nie !
Neem soveel Pork Spare Ribs(maar net Belly Ribs - shoulder ribs is nie dieselfde kwaliteit nie) as wat jy gaan nodig kry vir jou gaste - 500gram/600gram vir die groot eters !
Plaas in 'n drukkoker(Presto) met bietjie sout en bruin suiker en kook vir omtrent 30minute tot sag - onthou ; spare ribs kan jy nie sag BRAAI nie - dit bly taai !
Haal uit die presto en hou tot jou kole reg is - "braai" - eintlik net warm maak , want dit is mos gaar , net tot mooi bruin , haal van die kole af en bedrup met die sous en hou warm .
Sous :
Maak 'n sous van 2 derdes lekker braaisous(Jimmys/Spur/Steers) en meng met 1 derde Golden Syrup - vir daai taai finger-licking smaak - jy sal nooit weer gaan uiteet om spare ribs te eet nie !
PORK SHANK GREEN BEAN STEW:
Ingredients You’ll Need:
Fresh Green Beans
6 – 8 small red potatoes
2 Pork Shanks
1 small onion
salt/pepper
Let’s get cooking!
There’s a couple of ways to make fresh green beans but I choose to do it stove top style in an attempt to save time. The crockpot will take 7 – 9 hours, where the stove top only takes about 3 hours OR outside in your potjie.
Snap the ends of your green beans and place them in a pot along with your yellow onion chopped into large chunks and your pork shanks, sprinkle with salt/pepper.
Fill with water, cover and boil over a medium heat for 2 hours. Check the water level and add as needed every 45 minutes.
Add in peeled red potatoes and continue to boil for an additional hour until potatoes are tender.
PORK SHANK OSSO BUCO:
Prep Time:15 min
Cook Time: 2 hr 0 min
Serves: 6 servings
Ingredients
1 sprig fresh rosemary
1 sprig fresh thyme
1 dry bay leaf
2 whole cloves
Cheesecloth
Kitchen twine, for bouquet garni and tying the pork shanks
3 whole pork shanks (about 1 pound per shank), trimmed
Sea salt and freshly ground black pepper
All purpose flour, for dredging
1/2 cup vegetable oil
1 small onion, diced into 1/2-inch cubes
1 small carrot, diced into 1/2-inch cubes
1 stalk celery, diced into 1/2 inch cubes
1 tablespoon tomato paste
1 cup dry white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf Italian parsley, chopped
1 tablespoon lemon zest
Directions
Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
For the shanks, pat dry with paper towels to remove any excess moisture. Pork shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
In a large Dutch oven pot, heat vegetable oil until smoking. Add shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
Remove and discard bouquet garni from the pot.Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
PORK SHANKS , PRUNES AND APPLE IN CIDER:
2 pork shanks
10-12 dried prunes
2 apples
1 onion
500ml good dry cider
1 clove garlic, a little fresh chilli
6 - 8 sage leaves
First you’ll need to soak your prunes by covering them with boiling water in a bowl or pan, and leaving to stand for at least a couple of hours.
When the prunes are soaked and ready, brown the shanks in a big casserole.
Finely chop the garlic and chilli, peel and slice the onion into chunky wedges, throw them in the pot with the meat.
Peel and core the apples, cut them into quarter wedges, then 1/8s . Once the onions are soft and starting to colour, throw the apples in the pot, let them cook for a couple of minutes, then add the prunes and pour over the cider.
Bring to a simmer, cover the casserole and put it in the oven at around 150 for about three hours.
Serve with mash.
PORK CHOPS WITH BANANA, BACON AND BEER:
serves 4
4 pork chops, 1" thick
3/4 tbl cumin
Salt and pepper, to taste
1 lemon, juiced
2 tbsp butter, softened
2 lrg bananas
6 strips bacon
Beer (optional)
Combine the butter, salt, pepper and cumin. Rub into both sides of the meat. Saute' the bacon briefly, until some of the fat has rendered. Remove and drain.
Peel banana's and cut into 1 1/4 chunks. Place on a dish and sprinkle with lemon juice. Slice the bacon in strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon.... Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and banana's; grill another 10 minutes, turning both the meat and banana's. Also good basted with beer, while the meat cooks.
BRINING PORK SHANKS AND GRILLING: [THIRDEYE]
Some of the overlooked cuts can sometimes be the most flavorful. Hocks, shanks, hog jowl and trotters (pig feet) are inexpensive, quite tasty on their own, and add a great deal of flavor to other dishes like a pot of beans or soups & stews. Most jowls have already been smoked. Hocks, trotters and shanks are available either fresh or smoked. If you buy smoked items, doing a second smoke on them really wakes up the flavor.
Brining is not required before smoking fresh hocks, shanks or trotters, but it does change the texture, adds some color and flavor. If you want to experiment with brining, here is a starter recipe:
1 gallon of water
1 cup kosher salt
1 cup sugar
2 tablespoons of pink salt (Insta-cure #1, Prague powder #1)
1 tablespoon of black pepper
TIP #1: Tenderquick can be substituted for the pink salt. Use 1 cup of Tenderquick and omit the kosher salt.
TIP #2: For a milder "cure" the salt can be reduced to 2/3 cup and 2 tablespoons of Tenderquick is added instead of the pink salt.
Optional ingredients include: bay leaves, crushed garlic, garlic powder or onion powder (use powders, not salt)
Combine all of the ingredients in a pot and heat to a simmer, until the salts and sugar is dissolved. Chill the brine, transfer to a non-reactive container like a plastic zipper bag, plastic bucket etc. Submerge the items (use a plate or saucer if needed to keep them submerged) and refrigerate for 3 days. Remove the items, rinse well, soak in clean water for 2 to 3 hours, dry and refrigerate for 24 hours. Then follow the cooking method below.
COOKING METHOD (Hot Smoking):
Set up the cooker for barbecuing 215° to 250° (grate temp), indirect. Sprinkle a light coating of rub on all sides and smoke with your favorite wood. A couple of hours works for previously smoked ones, 3 to 5 hours is needed for fresh ones. Basting is optional during the cook. For doneness, an internal temperature of 150° to 160° is adequate. They freeze well. In soups or beans, simmer the pieces for a couple of hours to flavor the dish. Remove the pieces, shred the meat and return to the pot. Discard the bones, skin and fat.
There are a load of hocks. Hocks are generally "ham hocks", cut from the lower end of a ham (rear leg). They can also be cut from the lower end of the picnic (front leg)
These are smoked shanks, which generally are cut from the lower area of a picnic (front leg) and also called "foreshanks" When used in a pot of beans or braised, the smoked shanks will produce meat that will be fork tender, or pullable, moist and full of flavor. If they happen to be cut from the rear leg, they are referred to as hind shanks.
Smoked hog jowl will add flavor to black eyed peas, bean dishes of all kind and collard greens. Score the skin before smoking. Basting is not needed due to the heavy layer of fat. If you prefer, jowl can be trimmed of some of the fat before using for cooking.
Cook trotters just like shanks or hocks. (Sometimes they will come "split") They are not as meaty or as convenient to clean as hocks or shanks, but are very flavorful. They can be used whole in beans or stews and then discarded.
NIGELLA'S PORK KNUCLES:
The other day Nigella did Pork Knuckles in beer. Knuckles, otherwise known as shanks, are a less popular joint, but absolutely delicious - dark, intensely flavoursome meat with a complex muscle structure from close to the shoulder joint. We had some shanks to spare, and Nigella’s treatment with beer sounded pretty good. So we tried it.
For two people, you will need
Two pork shanks
Two large onions
Potatoes and apples
Salt, caraway seeds and garlic
Score the skin of the roast; take a Stanley knife and set it to a depth of about 5mm. Score away from your hand, at 1cm intervals.
Combine two teaspoons of salt, one teaspoon of caraway seeds and two plump cloves of garlic and grind with a pestle and mortar to make a rub.
Rub the mix into the skin.
Slice two onions thickly and place in the bottom of a roasting tin. Place the roast on top of the onions. Next time, we'll be standing the shanks up on their ends so that all the skin can go to crackling.
We like to cook our pork long and slow, so we put it in the oven at 170º and gave it the first half an hour.
Chop up some potatoes and apples. After the first half an hour put these in the tray around the roast.
Pour a bottle of dark ale into the roasting pan and roast for another two hours. Nigella poured hers over the shanks: try pouring it straight into the bottom of the pan so it doesn't soften the skin and stop it from crackling.
Take the roast out of the tin and put on a carving board.
Put the tin on the hob and make some gravy: add water to the juices; mix a little of the liquid with a couple of teaspoons of cornflour and return to the gravy, stirring as it thickens. Add a squeeze of lemon to cut the richness of the pork, and a dash of cream, if you like.
If the crackling isn’t done to your liking, try finishing it gently under the grill.
Every time we make a roast like this, we try and remember to photograph it for the blog. Then we get into prepping it, and admiring its handsome form; into the oven it goes and we start salivating as the smell drifts around the house. “Ooh, lovely jubbly” we say, rubbing our hands together as it comes out of the oven all brown and sizzling. Any thought of photographing it flies out of the window as we’re far too busy eating it. This time we tried a little harder.
WENK:
Hierdie kan ook 'n jou swartpot, weber of Buksie oondjie gemaak word.
OPPIE SE SHOPPIE SE SPESIALE VARK- OF SKAAPRIBBETJIE: [RSG]
Oppie was Christo Opperman, 'n dosent in rekeningkunde aan die Universiteit van Port Elizabeth. Hy het altyd sy klas begin met "kom ons kyk na Oppie se shoppie se state". Hy is ook die eerste man in Suid-Afrika wat Sprinkbokkleure gekry het vir netbalafrigting.
Bestanddele
1 kg ribbetjie
1 koppie rooibostee
½ koppie tamatiesous
½ koppie olie
12 eetlepels blatjang
4 eetlepels asyn
1 eetlepel mosterd
4 eetlepels Worcestersous
1 ui, fyngekap
Metode
Sit al die bestandele (behalwe ribbetjie) in 'n kastrol en laat dit prut vir 10 minute.
Sny die ribbetjie in stukkies en marineer in die sous vir minstens vier ure.
Braai oor warm kole, en bedruip deurgaans met die sous.
VELDKOS: GENIET 'N VARKPOOTJIE IN 'N HEEL ANDER KLEUR: [Huisgenoot -Lise Beyers ]
Weens baie verbeterde boerderymetodes is varkvleis vandag al hoe gewilder.
Wat is dan lekkerder as ’n varklies wat slegs met sout en peper gevryf is en stadig in die oond gebak is totdat die vel bros is en die vleis bottersag?
Vark van ’n heel ander kleur is gebakte varkpote met Oosterse geure. Dié vreemde heerlikheid het ek in een van Hugh Fearnley-Whittingstal se kookboeke raakgeloop.
Hierdie man kook so na aan my hart, sonder fieterjasies en uit die grond.
Dit werk ook perfek in ’n swart pot oor die kole. My eie kinkel in Hugh se resep is om wanneer die pote sag gekook het, hulle uit te haal en ’n oomblik oor die kole te braai om ’n lekker braaigeur te kry, nes ribbetjies.
Jy maak só:
Kry ses mooi skoongemaakte varkpote by jou slaghuis. Vra jou slagter om elkeen twee keer te knak met sy vleissaag, maar dit moenie deurgesaag wees nie.
Plaas ’n bietjie sonneblomolie in ’n swaarboompot en verhit.
Braai die varkpote tot mooi bruin.
Neem dan vier stukke heel vars gemmer wat ongeveer so groot soos jou duim is en skil hulle.
Sny een van hulle in baie dun skywe op en rasper die res fyn. Voeg dit in jou pot, wat nou stadiger moet prut. Voeg dan drie fyngemaakte knoffelhuisies by.
Roer goed deur en giet een liter appelsap by, drie eetlepels sojasous, twee eetlepels appelasyn, ’n eetlepel suiker en dan genoeg water om die pootjies net-net te bedek.
Vir diegene wat van ’n bietjie van ’n byt hou, sny twee rissies fyn en voeg by, asook ’n bietjie swartpeper na smaak.
Laat die pot so anderhalf uur prut. Die buitevel moet jellierig sag raak, en die sous behoort ’n dik soet-suur sous te vorm.
Proe of die sous die regte soet-suur geur vir jou het.
Haal dan uit en braai net so 10 minute lank oor warm kole, maar wees versigtig om die pote nie te verbrand nie.
Jy eet hulle nes ribbetjies, vel en al, dat die bakkies blink.
En dan kan die kinders die lekker soet-suur sousie oor Chinese noedels geniet.
SOET EN KLEWERIGE VARKPOTE: [HUISGENOOT]
Bereiding: 10 minute
Gaarmaaktyd: 2 uur 15 minute
Genoeg vir 6 mense
30 ml (2 e) botter
4 varkpote
4 cm gemmer
6 knoffelhuisies, in skywe gesny
2 heel naeltjies
2 lourierblare
1 pypkaneel
45 ml (3 e) heuning
1 L (4 k) appelsap
sout en peper
30 ml (2 e) heuning
15 ml (1 e) sojasous
Verhit die botter in ’n groot kastrol oor medium hitte.
Verbruin die pote. Draai hulle gereeld om om te sorg dat hulle egalig verbruin.
Voeg die gemmer, knoffel, naeltjies, lourierblare, pypkaneel en heuning by en bedek met die appelsap.
Laat 2 uur prut of tot die pote sag is.
Geur met sout en peper.
Haal die pote uit die kastrol en verf hulle met ’n mengsel van heuning en sojasous.
Sit voor.
BRAISED PIG’S TROTTERS WITH LEMON GRASS AND PEANUTS: [CHRIS EAT HEALTHY]
Ingredients
About 100g peanuts, washed and soaked in water for 2 hours (peel skin)
1 kg pig’s trotters, cut into several pieces
2 tbsp vegetable oil
2 sprigs of lemongrass cut into 4-5 cm pieces, smashed
1 thick slice of ginger
1 tbsp rock sugar [you can use brown sugar]
1 tbsp Shao-Xing wine
5 cups of water
Steps:
1.Wash pig’s trotters, pat dry. Burn any excess hair off the feet. Rub skin and wash thoroughly. Blanch in boiling water for 5 minutes and drain.
2.Heat wok and add oil. Put in ginger and lemongrass and stir-fry until fragrant.
3.Add pig’s trotter and stir-fry.
4.Pour in wine, peanuts and rock sugar. Add water and bring to the boil.
5.Reduce heat and simmer for ½ hour. Turn off the heat. Let stand for 2-3 hours (for flavour development).
6.Cook again for 1 ½ hour or until both peanuts and pig’s trotters are soft.
PIG’S TROTTERS IN MILK: [ANNISA HELOU]
Serves 4 as a starter or 2 as a main course.
2 salted pig's trotters, halved lengthways and soaked for 12 hours in a few changes of cold water
For the stock:
1 medium onion, left whole
1 small carrot
1 small leek, trimmed and washed
1 small parsnip
1 branch celery with leaves on
1 bouquet garni (thyme and laurel)
Plain flour for dipping the trotters in
For the sauce:
6-7 tablespoons extra virgin olive oil
1 small onion, finely chopped
1 clove garlic, finely chopped
1-2 sprigs parsley, most of the bottom stalk discarded, then finely chopped
4 tablespoons vegetable stock
200-250ml whole milk
3 tablespoons caster sugar
Drain the trotters and pat them dry. Singe over a gas flame and rinse under cold water. Place in a large pot.
Add the vegetables to the pot together with the bouquet garni. Cover well with water and place over a medium heat. As the water comes to the boil, skim it clean. Then lower the heat and simmer for 1½-2 hours or until the trotters are done. Don't add any salt to the cooking broth. The trotters will still be slightly salted.
Lift the cooked trotters out of the stock with a slotted spoon. Carefully take the largest bone out of each half, pat them slightly dry, then dip them in flour
and set aside.
Put the oil in a large sauté pan and place over a medium heat. When the oil is hot, fry the trotters on both sides until lightly golden. Transfer to a dish. Add the chopped onion to the oil and cook, stirring occasionally, until soft and transparent. Add the garlic and parsley and cook until the onion and garlic are golden and the parsley crisp.
Reduce the heat to low. Add the stock and let it bubble for a minute or so before adding the milk and sugar. When the milk starts bubbling, drop in the cooked trotters and simmer, covered, for 20-30 minutes or until the sauce has thickened and the meat is very hot. If you think that the sauce is not thick enough, stir in a little flour and simmer for 5 more minutes.
Serve immediately.
PIGS TROTTERS BRAISED WITH SWEET AND SOUR SAUCE:
400g fresh pineapple, peeled, eye removed and cut into bite sizes (I used 1 small pineapple)
3 tbsp oil
1½kg pig's trotters, cut into 2inch pieces (alternatively, pork ribs and/or a strip of pork belly)
½ tsp dark soy sauce
4 tbsp tamarind pulp soaked in 250ml water, stirred and strained
½ tsp salt or to taste
2 tsp sugar
Spice Paste:
100g chopped shallots
10 cloves garlic, chopped
2 tbsp ground dried red chillies
Blend spice ingredients together to a paste.
•Heat oil in large pot, saute the spice paste until fragrant.
•Add the pork, dark soy sauce, tamarind water (you may add more water if you want to have more gravy and if necessary for a more sourish taste, add more tamarind pulp if you wish), salt and sugar.
•Bring to boil, then reduce the heat and simmer for about 1 1/2 hours or until the meat is tender.
•Add the pineapple slices and gently cook until the pineapple is soft and translucent. Remove from heat.
•Leave to stand for several hours to allow the flavors to infuse into the meat.
•Re-heat just before serving with steamed rice.
VARKTJOPS IN KOFFIE-UIESOUS: [WILNA MYBURGH]
Hierdie ete het omtrent 'n intimederende lys bestanddele, maar dit is maklik om te maak . Aangesien dit ryk is, is dit heerlik saam met die vinnige lemoen- en sultanaslaai wat onderaan die resep verskyn. Maak altyd meer filterkoffie as wat die resep vra, daar is niks so erg as om op jou kos jaloers te wees nie!
Varktjops in koffie- en uiesous:
4 varknektjops, oortollige vet afgesny
60 ml meel
2 ml sout
2 ml varsgemaalde swartpeper
5 ml mosterdpoeier
30 ml olyfolie
1 groot of 2 medium uie, in skywe gesny
5 ml gedroogde salie
30 ml koffielikeur (opsioneel)
250 ml filterkoffie, sterk en swart
250 ml hoender-aftreksel
125 ml witwynasyn en 125 ml appelwynasyn*
125 ml gouestroop
1 klein kaneelstok
2 lourierblare
Korrelmosterdkapokaartappels:
4 groot of 6 medium aartappels, geskil
100 ml melk, verhit tot lou-warm
10 ml heelkorrelmosterd
sout en witpeper, na smaak
gekapte pietersielie
Spesery-croutons**:
2 snye wit-, bruin- of volkoringbrood, korsies verwyder, gesny in 1 cm-blokkies
2 lourierblare, geskeur
1 klein kaneelstok
1 ml fyn neutmuskaat
5 ml komynsaad
5 ml koljandersaad
1 steranyssaad
6 kardemompeule, gestamp sodat hulle net oopbars
60 ml ligte olyfolie
• Verhit 'n kleefvrye-pan. Braai die speserye vir die croutons, sonder olie, totdat jy die geure daarvan kan ruik. Afhangend van die hitte neem dit tussen 5 en 10 minute. Hou dit dop sodat die speserye nie brand nie. Verwyder van die hitte, gooi in 'n klein glasbakkie of koppie en voeg die olie by. Laat dit eenkant staan om te geur terwyl jy die vark voorberei.
• Meng die meel met die sout, peper en mosterdpoeier. Bedek die varktjops met die meelmengsel en braai in 30 ml verhitte olie in 'n kastrol tot goudbruin. Hou eenkant.
• Verhit nog olie in dieselfde kastrol. Braai die uie en salie vir 8 – 10 minute totdat die uie deurskynend en tog bruin is. Voeg die koffielikeur by, indien gebruik. Laat dit wegkook.
• Gooi die koffie by en laat dit ongeveer 3 minute vinnig kook om met 'n derde te verminder. Voeg nou die res van die bestanddele, wat onder Varktjops in koffie- en uiesous gelys word, by. Laat hierdie sous vir ten minste 10 minute kook voordat jy die varktjops byvoeg. Prut vir 30 – 40 minute – tot sag. Verwyder die lourierblare en kaneelstok. Indien jy die sous wil verdik, kan jy 'n hoogvol teelepel van die gegeurde meel met water meng en dan van die sous byvoeg. Maak seker dat daar geen klonte is nie. Voeg die mengsel by die sous in die pot en kook vir nog 5 minute.
Kook intussen die aartappels tot sag. Dreineer en druk die aartappels fyn. Voeg die melk, mosterd, sout en peper by. Meng alles met die aartappeldrukker, sodoende sal die aartappels geen klonte bevat nie. Gebruik meer of minder melk om die kapokaartappels se dikte te beheer.
• Om die croutons te maak: Verwyder die speserye uit die olie. Braai die broodblokkies in die gegeurde olie.
• Bedien die varktjops met koffie- en uiesous en kapokaartappels. Strooi warm croutons en gekapte pietersielie bo-oor.
VARKTJOPS MET VRUGTE: [ROOI ROSE]
Hier is n fantastiese resep vir familie of vriende.
8 varktjops of kotelette, sowat 2 cm dik gesny
sout en pas gemaalde swartpeper
60ml (1/4 k) koekmeelblom
60ml (1/4 k) olie
2 groot uie, in skywe gesny
1,25 l (5 k) vleisaftreksel
375 ml (1,5 k) droë rooi wyn
250 ml (I k) pitlose pruimedante
125 ml (1/2 k) appelkose
45 ml (3 E) gekepte pietersielie
1.Verwyder swoerd en rand oortollige vet van tjops af. Geur varktjops na smaak. Bedek tjops met meelblom en skud oortollige meel af. Verhit olie in swaarboomkastrol en braai tjops in klompies tot goudbruin aan albei kante. Dreineer op papierhanddoek.
2.Giet olie uit swaarboomkastrol, maar behou sowat 30ml (2 E). Soteer uie in dieselfde kastrol in olie tot ligbruin.
3.Plaas tjops bo-op uie en giet warm aftreksel en wyn daaroor. Laat prut vir sowat 15 minute met deksel op.
4.Voeg vrugte by en laat prut tot vleis en vrugte sag is – sowat 45 minute. Skep vleis met gaatjieslepel uit en rangskik vrugte rondom vleis op opdienbord. Bedek met aluminiumfoelie en hou warm.
5.Kook vloeistof in kastrol af tot effens dikker en roer af en toe. Geur na smaak en giet oor tjops. Strooi pietersielie bo-oor en dien op saam met knoffelkapokaartappels en groenboontjies.
STUFFED PIG STOMACH: [From the Kitchen of Helen Yeisley Miller]
Pig Stomach Stuffed With Sausage, Pork, Potatoes, and Cabbage
5 lbs potatoes
1 medium head of cabbage
2 lbs smoked sausage
2 lbs fresh country sausage, partially frozen
2 lbs boneless pork tenderloin
3 pig stomachs
apple cider vinegar
Yield: serves 8 to 10 as a main course.
Preheat oven to 325°.
Shred the cabbage and place it in a large mixing bowl (or in the lid to your roasting pan). Peel and dice the potatoes. Add them to the cabbage.
Slice the smoked sausage into thin disks (about ¼” thick) and add it to the potatoes and cabbage. Slice the country sausage into thin disks and add it to the mixture. Slice the pork tenderloin into 1 ½” cubes and add it to the mixture.
With your hands, mix the potato, cabbage, and pork mixture until well combined.
Wash the pig stomachs under cold running water.
Pennsylvania Dutch Pig Stomach Recipe (Hog Maw)
Place one pig stomach in a large roasting pan and stuff it with the potato, cabbage, and pork mixture. Continue this process until all three of the stomachs are stuffed. If the stomachs are stuffed and you have some of the mixture leftover, spread it across the bottom of the roasting pan and then place the stuffed pig stomachs on top of it.
Cover the roasting pan and bake for 4 hours until the hog maw is golden brown. The smoked sausage should be brown, too and the stomachs may split open while baking. If the stomachs appear dry while they are baking, you can baste them once or twice with pan juices.
Serve this Pennsylvania Dutch hog maw hot with cider vinegar drizzled over it. Enjoy!
WENK:
Hierdie kan in jou swartpot of Buksie-oondjie gemaak word.
PORK CHOPS WITH SWEET MUSTARD SAUCE: [Recipe from: YOU]
Preparation time: 10 mins
Cooking time: 25 mins
Serves: 4
Ingredients
•4 pork loin chops, fat removed
•30ml orange marmalade
•30ml light soya sauce
•10ml wholegrain mustard
•1 chilli, seeds removed and finely chopped
•3ml grated fresh ginger
•75ml cold water
•15ml cornflour
•4 spring onions, chopped
•freshly ground black pepper
Method
Pan-fry the chops for five minutes on one side. Turn over.
Blend the marinade, soy sauce, mustard, chilli, ginger and water and pour over the chops.
Cover and braise for 10 to 15 minutes or until the chops are done but not dried out. Remove the chops.
Blend the cornflour with 30 ml cold water to form a smooth paste.
Add the paste to the pan juices and heat until the sauce comes to the boil and thickens slightly.
Serve the chops with pasta or couscous.
Scatter the spring onions on top and season with black pepper.
Hints:
Use a non-stick pan or brush a pan lightly with cooking oil or spray with non-stick spray.
Pork fillet or deboned pork may be used instead of pork chops.
Pork is often thought to be high in fat content but it's actually a lean meat. The fat around the meat is easily removed while other kinds of meat are marbled with fat. Pork is also tender.
PORK CHOPS WITH BANANAS, BACON AND BEER:
serves 4
4 pork chops, 1" thick
3/4 tbl cumin
Salt and pepper, to taste
1 lemon, juiced
2 tbsp butter, softened
2 lrg bananas
6 strips bacon
Beer (optional)
Combine the butter, salt, pepper and cumin. Rub into both sides of the meat. Saute' the bacon briefly, until some of the fat has rendered. Remove and drain.
Peel banana's and cut into 1 1/4 chunks. Place on a dish and sprinkle with lemon juice. Slice the bacon in strips long enough to wrap around each banana slice.
Place on skewers, threading through the bacon.... Place the pork chops on a hot grill, for 15 minutes, turning once. Turn grill down to medium, adding the bacon and banana's; grill another 10 minutes, turning both the meat and banana's. Also good basted with beer, while the meat cooks.
PORK CHOP IN SKILLET WITH ORANGE SLICES:
What You'll Need
1 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick (about 1 1/2 pounds)
1 medium onion, chopped (about 1/2 cup)
1 cup uncooked regular long-grain white rice
1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
How to Make It
•Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
•Add the onion and rice to the skillet and cook and stir until the rice is browned. Stir in the broth, orange juice and 2 tablespoons parsley and heat to a boil. Reduce the heat to low. Cover and cook for 20 minutes or until the pork is cooked through and the rice is tender.
•Top with the orange slices and sprinkle with the remaining parsley.
POTJIE MET GEROLDE VARKVLEIS: [WegSleep- Resep: Tiaan Langenegger Foto's: Ruvan Boshoff]
Jy benodig
•vars kruie van jou keuse (ons het pietersielie, koljander en tiemie gebruik)
•’n skeut olyfolie
•sout en peper na smaak
•800 g-1 kg varklies (“pork belly”)
•1 selderystokkie
•20 klein uitjies, geskil
•4 groot wortels, geskil en in skywe gesny
•1 blokkie hoenderaftreksel
•sap van 1 suurlemoen
•20 klein aartappels, middeldeur gesny
Só maak jy
1 Meng die vars kruie, olie, sout en peper. Rol die varklies oop met die vetkant na onder, en smeer die kruie oor die hele vleiskant. Rol dit nou op met die vetkant na buite, en bind dit met ’n tou toe. Hou dit eenkant.
2 Gooi die seldery, uie en wortels in ’n platboomswartpot en braai dit oor matige hitte.
3 Meng die aftreksel en die suurlemoensap met 1 liter water en gooi dit oor die groente. Sit die deksel op en laat die potjie oor matige hitte prut vir 60-90 minute of tot die vleis sag is. (Sit die aartappels ná 45 minute by.)
4 Lig die varkrol uit die pot en braai dit oor warm kole tot die vet bros en goudbruin is. Laat die vleis vir minstens 10 minute rus voordat jy dit in skywe sny en bo-op die groente voorsit.
WegSleep sê: Die kooktyd van dié potjie hang af van hoe dik die vleisrol is – hoe dikker, hoe langer.
OINK BALLS: [ALMA PRETORIUS]
Why Oink? Because I used pork mince. The stuffing recipe was inspired by Tammy – I just tweaked it a bit.
Measurements for cranberries and nuts depends on you.
500g pork mince (or pork sausages)*
pieces of bacon (optional)
1 onion, chopped
sage, dried or fresh
packet softly dried cranberries
Salt
Pepper
Chilli flakes (optional)
Pecan nuts, chopped
Stuffing:
For the stuffing, you fry onion with mince, bacon, sage, cranberries and seasonings. When it’s cooked, add the chopped nuts. Stir. Stuff a chicken/turkey.
Meatballs:
Preheat oven to 180 oC. Mix all the above ingredients (raw) with 1 egg.
Make balls, put them in an oven dish and bake for 30 minutes or till done.
*Or any other mince.
WENK:
Jy kan hierdie in jou Buksie-oondjie maak, of jou mikrogolf of in jou swartplatboompan.
VIËTNAMESE PORK AND SHRIMP MEATBALLS ON SALAD: [J BUGG’S KITCHEN ANTICS]
Meatballs:
In a large bowl, combine well
1 egg white, slightly beaten
2 green onions, minced
2 Tablespoons cilantro, minced
2 Tablespoons fresh ginger, minced
1 teaspoon fresh ground black pepper
½ teaspoon salt
½ cup finely chopped napa cabbage [use chinese cabbage]
½ cup panko crumbs [make your own]
Add:
1/2 pound cleaned, deveined shrimp, finely chopped
1/2 pound ground pork
Mix lightly to combine well. Form into 1½ inch balls and place on a sheet pan that has been lined in plastic wrap. Cover well and refrigerate for a minimum of 15 minutes.
Heat ¼ cup vegetable oil in a large non stick pan. Add meatballs and cook over medium high heat for 8 minutes, until browned on all sides and cooked through. Drain on paper towels. (Makes 2 dozen)
SALAD:
Combination of
Butter lettuce
Carrots
Radishes
Sweet Onion
Cucumber
Shredded Cabbage
ASIAN VINAIGRETTE:
¼ cup vegetable oil
2 Tablespoons white vinegar
1 Tablespoon soy sauce
2 Teaspoons sugar
½ Teaspoon sesame oil
¼ Teaspoon red pepper flakes
Place ingredients in a small jar with a lid and shake well to combine.
When ready to serve, dress salad with vinaigrette and top with meatballs.
VARKTJOP MET VRUGTESAMBAL: [HUISGENOOT -- Carmen Hendricks en Nolin Daniels]
Bereiding: 15 minute
Gaarmaaktyd: 30 minute
Genoeg vir 4-6 mense
4-6 varklendetjops
sout en peper
SAMBAL
1 rooi-ui, gehalveer en in dun skywe gesny
1 pynappel, in blokkies gesny
2 Granny Smith-appels, kern verwyder en in blokkies gesny
1 avokado, in blokkies gesny
’n handvol platblaarpietersielie, grof gekap
30 ml (2 e) wit balsemieke asyn
Voorverhit die oond tot 190 °C.
Geur die vark met sout en peper en verseël die tjops in ’n warm pan vir 1 minuut weerskante.
Plaas dit op ’n bakplaat en braai dit 10-15 minute in die oond tot gaar na jou smaak.
SAMBAL
Meng al die sambalbestanddele, geur met sout en peper en giet die asyn oor.
Kan voorgesit word met ekstra slaaiblare.
WENK:
Tjoppies kan oor die kole gebraai word of in platboompan.
PORK TENDERLOIN MARSALA: [MR FOOD]
They say it's more fun to share, so wait until you share this juicy Pork Tenderloin Marsala with your favorite someone. You'll both agree - this one's a winner.
Serves: 2
Cooking Time: 20 min
What You'll Need:
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1 (14- to 16-ounce) pork tenderloin
•3 tablespoons olive oil
•1/2 pound sliced fresh mushrooms
•2 onions, thinly sliced
•1/2 cup sweet Marsala wine
What To Do:
1.In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
2.Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
3.Slice the tenderloin and serve topped with the mushrooms and onions.
Notes
Make a flavored rice dish from one of the packages you've got buried in your pantry.
HONEY PECAN PORK CUTLETS: [MR FOOD]
Our sweet and crunchy Honey Pecan Pork Cutlets are filled with real down-home flavor.
Serves: 2
Cooking Time: 15 min
What You'll Need:
•1kg+ boneless pork loin cutlets, pounded to 1/4-inch thickness
•Flour for dredging
•3 tablespoons butter
•1/4 cup honey
•1/4 cup chopped pecans
What To Do:
1.Dredge cutlets in flour, shaking off excess.
2.In a heavy skillet over medium heat, heat 1 tablespoon butter . Add cutlets and saute until brown on both sides, 5 to 6 minutes.
3.Soften the remaining butter and mix it with the honey and pecans; add to skillet and stir gently. Cover and simmer gently 7 to 8 minutes.
Remove cutlets to a serving platter, and spoon any remaining sauce and pecans over them.
VARKTJOPS IN KOFFIE EN UIESOUS: [WILNA MYBURGH]
bedien met korrelmosterdkapokaartappels en spesery-croutons.
Hierdie ete het omtrent 'n intimederende lys bestanddele, maar dit is maklik om te maak . Aangesien dit ryk is, is dit heerlik saam met die vinnige lemoen- en sultanaslaai wat onderaan die resep verskyn. Maak altyd meer filterkoffie as wat die resep vra, daar is niks so erg as om op jou kos jaloers te wees nie!
Varktjops in koffie- en uiesous:
4 varknektjops, oortollige vet afgesny
60 ml meel
2 ml sout
2 ml varsgemaalde swartpeper
5 ml mosterdpoeier
30 ml olyfolie
1 groot of 2 medium uie, in skywe gesny
5 ml gedroogde salie
30 ml koffielikeur (opsioneel)
250 ml filterkoffie, sterk en swart
250 ml hoender-aftreksel
125 ml witwynasyn en 125 ml appelwynasyn*
125 ml gouestroop
1 klein kaneelstok
2 lourierblare
KORRELMOSTERDKAPOKAARTAPPELS:
4 groot of 6 medium aartappels, geskil
100 ml melk, verhit tot lou-warm
10 ml heelkorrelmosterd
sout en witpeper, na smaak
gekapte pietersielie
SPESERY-CROUTONS:
2 snye wit-, bruin- of volkoringbrood, korsies verwyder, gesny in 1 cm-blokkies
2 lourierblare, geskeur
1 klein kaneelstok
1 ml fyn neutmuskaat
5 ml komynsaad
5 ml koljandersaad
1 steranyssaad
6 kardemompeule, gestamp sodat hulle net oopbars
60 ml ligte olyfolie
EN SO MAAK JY:
• Verhit 'n kleefvrye-pan. Braai die speserye vir die croutons, sonder olie, totdat jy die geure daarvan kan ruik. Afhangend van die hitte neem dit tussen 5 en 10 minute. Hou dit dop sodat die speserye nie brand nie. Verwyder van die hitte, gooi in 'n klein glasbakkie of koppie en voeg die olie by. Laat dit eenkant staan om te geur terwyl jy die vark voorberei.
• Meng die meel met die sout, peper en mosterdpoeier. Bedek die varktjops met die meelmengsel en braai in 30 ml verhitte olie in 'n kastrol tot goudbruin. Hou eenkant.
• Verhit nog olie in dieselfde kastrol. Braai die uie en salie vir 8 – 10 minute totdat die uie deurskynend en tog bruin is. Voeg die koffielikeur by, indien gebruik. Laat dit wegkook.
• Gooi die koffie by en laat dit ongeveer 3 minute vinnig kook om met 'n derde te verminder. Voeg nou die res van die bestanddele, wat onder Varktjops in koffie- en uiesous gelys word, by. Laat hierdie sous vir ten minste 10 minute kook voordat jy die varktjops byvoeg. Prut vir 30 – 40 minute – tot sag. Verwyder die lourierblare en kaneelstok. Indien jy die sous wil verdik, kan jy 'n hoogvol teelepel van die gegeurde meel met water meng en dan van die sous byvoeg. Maak seker dat daar geen klonte is nie. Voeg die mengsel by die sous in die pot en kook vir nog 5 minute.
• Kook intussen die aartappels tot sag. Dreineer en druk die aartappels fyn. Voeg die melk, mosterd, sout en peper by. Meng alles met die aartappeldrukker, sodoende sal die aartappels geen klonte bevat nie. Gebruik meer of minder melk om die kapokaartappels se dikte te beheer.
• Om die croutons te maak: Verwyder die speserye uit die olie. Braai die broodblokkies in die gegeurde olie.
• Bedien die varktjops met koffie- en uiesous en kapokaartappels. Strooi warm croutons en gekapte pietersielie bo-oor.
PORK RASHERS: [LECHON MACAU] OCERSEAS PINOY COOKING]
Ingredients:
1 kilo pork rasher, pork belly
2-3 pcs. star anise
1/2 head garlic, crushed
2-3 pcs.bay leaf
Chinese five spice powder
salt and pepper
Cooking procedure:
In a pot place the pork and add water to cover the meat up to about 1”. Add the star anise, garlic and about 1 tbsp. of salt. Bring to a boil and simmer for 30 to 45 minutes or until just tender. Remove from pot drain and let cool down. Using a fork prick the pork skin all the way down to the meat layer. The skin should be pricked as close as possible. Rub the skin with salt while the meat and sides rub with mixture off Chinese five spice powder and pepper powder. Arrange the pork in a baking tray or aluminium tray, skin side up and enough space between the pork rashers. Let marinate with the salt and Chinese five spice rub for 30 to 45 minutes. Pre heat the oven at 250°C when the oven is hot place the baking tray at the center. Roast for 30 to 45 minutes. Check periodically if is the skin changes color suddenly, reduce the oven temperature to 200°C. Let it roast till the pork skin is blistered and turned to golden brown. Remove from oven and let rest the meat for at least 8 to 10 minutes. When ready to serve chop in into serving pieces with your favourite dipping sauce.
MY WENK:
Kan in Buksie gebraai word of op die rooster.
PORK OSSO BUCO:
Prep Time: .5 hr
Cook Time: 2.5 hrs
Total Time: 3 hrs
Servings: 4
I pretty much followed my recipe for veal osso buco but modified it some to simplify both the ingredients and the process. Basically, you brown the shanks, brown the vegetables, and add all the ingredients into a big pot and slow cook for a couple of hours until the meat is falling off the bone. Easy.
Ingredients:
•1-tablespoon olive oil
•4 pork shanks
•Salt & Pepper
•1 yellow onion, chopped
•½ cup carrots, chopped
•½ cup celery, chopped
•2 teaspoons garlic
•3 anchovy fillets or 3 teaspoons anchovy paste (optional)
•1 cup dry white wine
•1-cup chicken stock (have some on reserve in case you need a little more)
•One 14 oz can of diced tomatoes
•Bouquet Garni (peel of 1 lemon, ¼ cup parsley sprigs, 2 sprigs fresh thyme, 1 bay leaf)
HOW TO MAKE AT HOME:
Preheat your oven to 325º F. While the oven is heating up, prep your ingredients and then season the shanks with a little salt and pepper.
Once seasoned, heat the oil and brown the shanks in a large, ovenproof casserole pan or roasting pan. You can always brown them in a smaller fry pan, two at a time, and then transfer them to a bigger pan.
I use my Le Creuset oval French oven for all my braising and it works great. I can brown the meat and vegetables and then just throw the pan into the oven. It is cast iron under that gorgeous enamel coating producing nice even heat when cooking.
When the shanks are browned, remove them and add the vegetables to the pan. Sauté the vegetables for just a few minutes until they start to brown a little. They will continue to cook with the meat while braising. If the vegetables appear dry, add a touch more olive oil. You can add the anchovy at this point if you are using it.
Add the wine to deglaze the pan of all the brown bits of meat and vegetables that might be stuck to the bottom of the pan. Let the wine cook down until most of it is cooked off. Add the chicken stock and diced tomato (with juice) and bring to a boil.
As soon as you come to a boil, turn off the heat, add the pork shanks and Bouquet Garni, cover with a tight fitting lid and transfer to the oven. Let this cook for about 2 hours. When the meat is tender and falling off the bone, it's done.
TO MAKE THE TASTIEST SAUCE EVER:
When the meat is done, carefully remove the shanks from the pot trying not to let all the meat fall off the bone. Also remove and discard the Bouquet Garni. Using a hand blender if you have one, puree the sauce until smooth. If you don't have one, use your regular blender or food processor. You can also use a food mill too if you have one.
Taste and adjust the seasoning with salt and pepper.
HOW TO SERVE IT:
I like to serve this dish with mashed potatoes. I use a large soup bowl that's more like a deep plate. Start with the potatoes in the center of the bowl, cover the potatoes with sauce, and then top with a pork shank. There will be plenty of sauce so bring some to the table in a gravy boat in case your family or friends want some extra sauce. They will.
In the photo above, you see I served the pork osso buco with pasta. Two reasons; I didn't have potatoes on hand and even if I did, my kids really wanted pasta that night. Doesn't matter. The kids loved the meat and the sauce on the pasta was incredible.
This is an inexpensive, as good as it gets meal for this time of year. I highly recommend you give it a try.
MY WENK:
Kan in potjie by die kamp gemaak word of in jou Buksie.
PORK STEAK AND POTATOES IN ONION GRAVY:
The only thing I tweaked on here was, I used two packages of onion soup mix, since I used this big of a pan. Had to do this, because the three pork steaks I used were so big, they literally covered the bottom of the pan. Hubby (a meatcutter at Piggly Wiggly) cut these pork steaks and most all our meat, at work. They turned out delicious!!
3 or 4 slices pork steak
Water
Onion soup mix
Potatoes
HOW TO COOK:
Put pork steak in skillet and cover with water. Peel potatoes, cut into 3/4-inch cubes, and put on top of meat.
Pour package of onion soup mix over top. Season to taste with desired seasonings, such as minced garlic, chopped onions or shallots, sage, paprika, etc.
Bake in oven or on top of stove in a heavy Dutch oven until done.
I cook this on top of stove on a low simmer. You can use pork chops, round steak, chicken or most any kind of meat in place of pork steaks.
PORK AND PINEAPPLE LOW COST CURRY: [KNORR RECIPES]
Try out this pork curry with a sweet and chilli flavour. It costs less and makes a great weekend treat for the family.
Serves 4-6 | Preparation Time: 10 mins | Cooking Time: 30 mins
Ingredients
- 500 grams Cubed pork
- 15 millilitres Oil
- 1 Onion, chopped
- 2.5 millilitres Crushed garlic
- 15 millilitres Fresh ginger, grated
- 25 millilitres Curry powder
- 1 Cinnamon stick
- 1 KNORR Fresh Ideas Sweet & Sour Sauce
- 400 millilitres water
- 1 Tin pineapple pieces, drained
Instructions
1. In a large pot, heat oil and fry pork cubes until browned.
2. Add the onion, garlic and ginger and sauté until the onion has softened.
3. Add the curry powder and cinnamon stick and fry for 2 minutes.
4. In a jug, mix the KNORR Sweet & Sour Packet Sauce contents with the boiling water and stir for 1 minute with a fork.
5. Pour the sauce into the pan together with the pineapple pieces.
6. Simmer for 10 minutes, until pork is cooked through.
7. Serve with fluffy white rice.
AMERICAN CHOP SUEY: [Author: Heather from The Spohrs Are Multiplying]
Prep time: 10 mins
Cook time: 60 mins
Total time: 1 hour 10 mins
Serves: 6
Ingredients
2kg pork
1 cup chopped onions
2½ cup celery, cut up
3 tbsp soy sauce
2 cup water
1-5oz can sliced water chestnuts
2 tbsp cornstarch
¼ cup water
Bean sprouts (optional)
Snow peas (optional)
Salt & pepper to taste
Instructions
1.Chop the celery into bite sized pieces and slice onions lengthwise.
2.Cube pork. Warm a pan with oil, then brown pork in the pan.
3.Once the pork is brown, add chopped onions, celery, soy sauce, water chestnuts and two cups of water. Simmer covered for 45 minutes.
4.OPTIONAL add a handful of snow peas and bean sprouts, simmer for another ten minutes.
5.Mix together 2 tablespoons of cornstarch and ¼ cup of water, then add it to the chop suey. Simmer another five minutes.
6.Add salt and pepper to taste. Serve with rice or noodles.
SWEET AND SOUR PIG'S TROTTERS:
This is an adapted version of a recipe by Hugh Fearnley-Whittingstall. The oloroso sherry is a little local touch, but definitely goes well with the sweet and sour effect.
Pig's trotters (or cow's hooves) are not generally eaten in the UK, although I'm sure they used to be. As a child, I vividly remember my friends’ Lebanese-Egyptian dad, Tony Kanaan, eating soup with a big cow’s hoof sitting in the middle of his bowl.
Ingredients
4 pigs’ trotters
Sunflower oil
3 cloves of garlic, mashed to a paste in a pestle and mortar with a little salt
2 teaspoons of ground ginger
100 ml of dark soy sauce
4 tablespoons of brown sugar
4 tablespoons of wine vinegar
4 tablespoons of dry oloroso sherry
Water
Method
1.Ask your butcher to split the trotters lengthwise down the middle, then cut them across the way so that each trotter is cut into 4 pieces.
2.In a large saucepan, brown the trotter pieces in some sunflower oil.
3.Add the garlic paste, and fry for a few seconds.
4.Add the ground ginger, soy sauce, brown sugar, wine vinegar, and sherry.
5.Add enough water to cover the pigs’ trotters.
6.Bring to a gentle simmer, cover the pan, reduce to minimum and cook until the trotters are very tender (about 2½ hours).
7.Remove the trotters from the pan and set aside.
8.Simmer the cooking liquid slowly until it is syrupy.
9.Return the trotters to the pan and heat through.
According to Hugh, “Not everyone likes pig’s trotters … This is the perfect dish to make enthusiastic converts of sceptics.” Having tried it out on a tableful of sceptics, I can’t say I agree, as I was left feeling like a Jehovah’s Witness who has just had the door slammed firmly in his face. At least I was able to console myself with a large bowl of sweet and sour pig’s trotters all to myself!
APPEL-SALIE VARKBREDIE:
Genoeg vir 6 persone.
Sout en gemaalde swartpeper
125ml [½ kop] koekmeel
1kg gesnyde varkdikrib
60ml [¼ kop] olyfolie
1 ui, gekap
5ml [1t] knoffel, gekap
1 selderystingel, in dun ringe gesny
1 wortel, in dun ringe gesny
2 appels, geskil skoongemaak en gesny
125ml [½ kop appelbier]
1 x 400g blik heel tamaties, fyngedruk
375ml [1½ kop] beesaftreksel
Handvol salieblare, gekap
SO MAAK JY:
Geur die meel met sout en rol die dikrib daarin.
Verhit die olie in potjie, skud ergste meel van vleis af en braai bruin.
Verlaag die tempratuur en voeg die ui, knoffel, seldery, wortel en appels by en braai bruin.
Geur na smaak.
Voeg die appelbier, tamaties en aftreksel by en prut vir ‘n uur tot die vleis sa gis.
Meng die salieblare deur en sit voor met peperwortel kapokaartappels of rys, koeskoes/polenta/pap/stampmielies.
WENK :
Rek die bredie deur lensies of bone by te voeg.
Koop sommer geblikte soort, dit spaar tyd en moeite en is net so voedsaam.
Dit verlaag ook die GI inhoud van die dis.
Geblikte kerkerertjies saam vorentoe in lamsbredie, wit bone werk goed saam in beesvleisbredie en lensies is uitstekend saam met varkvleis.
A PORK CHOP AND "PAP" IS "LEKKER"! [PETITCHEF]
To make traditional "pap" you need:
2-4 cups white mealie meal
water
salt
HOW TO COOK:
Boil about 4 cups of water in a pot. ( I use a Dutch oven or a three legged pot if I cook outside) Now mix the mealie meal with some cold water until it is a thick paste, like wall paper glue. When the water in the pot reaches boiling point, add the salt and while stirring , slowly add the mealie meal paste to the boiling water. Continuous stirring prevent lumps from forming. Turn the heat right down, place the lid on and let the pot slowly bubble away while you prepare the tomato salsa and pork Chops.
TOMATO SALSA:
1 tin Pomodore Tomatoes
1 x 50 gr tomato paste
1 clove garlic - crushed
1 medium onion - chopped finely
salt/pepper
2 tsp balsamic vinegar
1-2 tsp sugar
olive oil
125ml water
fresh coriander for serving
HOW TO COOK:
Heat oil in a small pot and saute the onions and garlic. Add the tomatoes all other ingredients and cook the sauce until it has a thick chunky consistence. While cooking, you can break down the tomatoes with the back of a fork. Keep aside.
CRUMBED PORK CHOPS:
Ingredients ( 6 pork loin Chops)
3 thick slices of white bread
2 big handfuls of fresh parsley
fresh thyme
3 tbsp freshly grated parmesan cheese
zest of 1 lemon
2 eggs - beaten
HOW TO COOK:
Place all the ingredients, except the eggs in a food processor and process until you have fine crumbs. Season the pork chops lightly with salt. Dip in the egg and then in the breadcrumbs. Repeat with all the chops and leave to rest on a baking dish for about 30 minutes. Preheat the oven to 180 C and when ready, place the pork chops in the oven for about 30-40 minutes. When golden brown and crispy, serve with steaming hot "pap" and tomato salsa. LEKKER!
BAGUIO BEANS WITH SOTANGHON: [GEENBEANS WITH PORK MINCE - 2 MINUTE MAGGI NOODLES]
Servings: 11-13
¼ cup vegetable oil
1 pc medium onion, small diced
1 head garlic, minced
250g ground pork
1 kg Baguio beans, sliced into 3pieces each on a bias
½ cup water
50 g sotanghon noodles, soaked in water
3 - 8g sachet MAGGI MAGIC SARAP
½ tsp freshly ground black pepper
DIRECTIONS:
1.Heat oil in a large pan and sauté onions and garlic for 2minutes. Add the ground pork and cook for 2minutes.
2.Add the Baguio beans and sauté for 2minutes.
3.Add water and stir to deglaze the pan.
4.Add the sotanghon noodles and season with MAGGI MAGIC SARAP and pepper.
5.Cook for another 3 to 5 minutes. Check seasoning.
6.Transfer into a serving plate and serve hot.
EASY ITALIAN STYLE PORK CHOPS: [FAVE HEALTH RECIPES]
Bring a slice of Italy to your recipes for pork chops with Easy Italian-Style Pork Chops. It's a snap to cook and is absolutely exquisite.
Serves: 4
Ingredients
1- 2 kg lean boneless pork cutlets (about 4)
1 jar of low-sodium spaghetti sauce
1 zucchini, sliced in 1/2 inch slices [baby marrows]
4 ounces sliced part-skim mozzarella
Oregano to taste
Basil to taste
Instructions
1.Brown each side of pork in skillet.
2.Place zucchini slices on top of the pork cutlets.
3.Pour the whole jar of spaghetti sauce over pork, covering entirely.
4.Sprinkle top with oregano and basil.
5.Cover and simmer on medium-low heat for 1 hour.
6.Place mozzarella slices on pork and melt, now you're ready to serve.
PARMASAN CRUSTED PORK: [MR FOOD]
Crispy on the outside, juicy on the inside, our Parmesan-Crusted Pork loin chops are fancy enough for company but easy enough for a weeknight meal.
Serves: 4
What You'll Need:
•1 cup grated Parmesan cheese
•1/2 cup Japanese panko bread crumbs (see Note)
•1/3 cup all-purpose flour
•2 eggs, lightly beaten
•4 boneless pork loin chops, center cut, trimmed and pounded to 1/4-inch thickness
•1/4 teaspoon salt
•1/4 teaspoon black pepper
•6 tablespoons extra virgin olive oil, divided
What To Do:
1.In a shallow dish, combine Parmesan cheese and bread crumbs; mix well.
2.Place flour and eggs in 2 separate shallow dishes; set aside.
3.Season pork chops with salt and pepper. Evenly coat pork with flour then egg then bread crumb mixture.
4.In a large skillet, heat 3 tablespoons oil over medium heat. Cook pork in batches for 2 to 3 minutes per side, or until golden, and serve topped with Lemon Garlic Sauce (see below).
Lemon Garlic Sauce
In a small saucepan, heat 3 tablespoons extra virgin olive oil with 3 tablespoons butter over low heat. Stir in 1 teaspoon chopped garlic, 2 tablespoons finely chopped parsley, 2 teaspoons finely grated lemon rind, 1/4 teaspoon salt, and 1/4 teaspoon pepper, and simmer for 1 minute. Spoon sauce over pork cutlets and serve immediately.
LEMONADE PORK CHOPS: [Recipe courtesy Jeff Paine, owner Gold N' Silver Inn, Reno, NV]
Cook Time: 1 hr 30 min
Serves: 8 servings
Ingredients
SAUCE:
5 cups lemonade (reconstituted, not concentrate) If you make your own fresh lemonade, by all means use it!
1½ cups tomato ketchup
½ cup soy sauce
½ cup cider vinegar
½ cup (1/4 pound) brown sugar
1 teaspoon ground black pepper
2 teaspoons each granulated garlic, onion powder, ground ginger
2 tablespoons each paprika, chili powder
2 tablespoons each fresh finely chopped thyme leaves, oregano leaves, sweet basil leaves, if using dried herbs use 2 teaspoons of each
PORK CHOPS:
8 (6 to 8-ounce) center cut pork chops (trimmed somewhat lean to avoid excess grease in baking pan)
All-purpose flour lightly seasoned with salt and pepper, (enough to coat chops)
DIRECTIONS:
In a large bowl or pitcher mix all of the sauce ingredients together. Set aside
Preheat the oven to 350 degrees F.
PORK CHOPS:
Heat a large heavy skillet over medium heat and add enough cooking oil to coat the bottom. Dredge the pork chops in the seasoned flour and brown for approximately 2 minutes per side in the skillet. Transfer the chops to a baking pan. Fan the chops so that each chop is exposed as much as possible.
•Pour the sauce over the chops and cover the baking pan with heavy aluminum foil.
Bake until the chops are tender about 1 to 1½ hours. Transfer the chops to a serving platter and serve.
HELPFUL TIPS:
For less clean up; Use a resealable plastic bag to coat the chops with flour, but don't shake off too much excess, as the flour will aid in the "glazing" of the chops while they bake.
Use a large enough baking pan to allow for the chops to be exposed as much as possible; while still small enough for the sauce to mostly cover the chops.
If sauce seems very thin towards the end of baking, remove the foil to help reduce the liquid and reach the desired consistency of the sauce. It won't be real thick but should have some "cling" to the chops.
•Good served with either mashed potatoes or rice, depending on preference.
MY WENK:
Marineer die varktjops in die sous en braai dan oor die kole. Maak die sous dan warm en bedien saam met die tjops.
PORK CHOPS WITH A CAJUN KICK: [FAVEHEALTHYRECIPES]
This Pork Chops with a Cajun Kick recipe is sure to spice up your dinner table. Trust me, you want to take your taste buds on this flavorful trip. So try these fried pork chops tonight.
Ingredients
4 lean pork loin chops, boneless, 1 inch thick
4 clove garlic, cut in half
1 tablespoon Hungarian paprika
1 teaspoon Lawry's seasoned salt
1 teaspoon sage, crumbled
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh cracked pepper
1 tablespoon plus 1 teaspoon butter substitute
3 tablespoons light extra virgin olive oil
Instructions
1.Rub both sides of pork chops with fresh garlic.
2.Combine paprika, seasoned salt, pepper, sage and cayenne pepper in a bowl.
3.Use your hands to press seasoning mixture into chops, making sure it adheres.
4.Melt butter substitute in a heavy nonstick skillet over high heat.
5.When butter substitute just begins to turn golden, add olive oil and pork chops.
6.Reduce heat to medium and saute 8 to 10 minutes, turning frequently, until dark brown on the outside and cooked throughout.
SPICY PIG TROTTERS: [NO FRILLS RECIPE]
1.8 kg pig trotters, cut into bite size
5 dried red chillies, soak in hot water to soften
6 cinnamon sticks
6 star anise
4 ginger slices
1 Tbsp dark soya sauce
1 Tbsp light soya sauce
1/2 tsp seasalt
30 gm rock sugar or to taste
Preparation
1.Heat up some water in a wok and blanch the pig trotters to remove scum.
2.Remove from work, rinse with running water, keep aside.
3.Saute the chillies, star anise, cinnamon stick and ginger slices with some oil till fragrant.
4.Add in the pig trotters and stir-fry for a while. Add in enough water to cover the meat.
5.Bring to the boil, then lower heat, add in the sauces, salt and rock sugar. Cover the wok and cook till the meat is tender, about 1.1/2 hours.
6.Test for taste and dish out to serve.
SWEET AND SOUR PORK CHOPS:
4-6 bone-in pork chops
1 can or bottle of beer (the darker the better, but I wouldn't use black beer)
1/3 cup ketchup
1/2 cup brown sugar
1 tbsp spicy brown mustard
1 tsp chopped garlic
1/4 tsp pepper
1 tbsp cornstarch
HERE'S HOW:
Drizzle about a tbsp of olive oil onto the bottom of a large skillet and heat on medium-high heat. Season both sides of the meat with salt & pepper (or your favorite seasoning salt - I use a garlic salt & pepper mix). Sear the meat in the hot skillet on both sides until nice a brown (couple minutes each side).
In a medium sized bowl whisk together the beer, ketchup, sugar, mustard, and garlic. Pour over pork and turn heat down to medium-low and simmer for 40 minutes. Take about a 1/4 cup of the liquid from the pan and pour it in a small bowl. Whisk in the cornstarch until smooth, then add it to the skillet. Stir it around real good so it's evenly distributed. Cook for a few more minutes and it should thicken up to make a nice sauce.
SWEET AND SOUR BBQ RIBS:
1 1/4 cup ketchup
3/4 cup water
1/4 cup honey
2 tbsp Worcestershire sauce
4 tsp lemon juice
1 onion, chopped
1/2 tsp salt
1/2 tsp pepper
6 lb back ribs
WHAT TO DO:
Mix together the ketchup, water, honey, worcestershire sauce, lemon juice onion, salt, and pepper. Cook for about 10 minutes, stirring occasionally.
Prepare a charcoal grill, and cook ribs over medium-hot coals, turning occasionally. Brush ribs with sauce after each turn. Cook ribs until desired doneness.
Remove from barbecue and enjoy.
TERIYAKI GRILLED PORK CHOPS: [HAVEHEALTHYRECIPES]
If you're a fan of teriyaki style foods then this recipe for teriyaki grilled pork chops may be the perfect one for you. This tender grilled pork chops recipe is easy and delicious. Try it out tonight and serve with rice!
Serves: 6
Ingredients
2/3 cup reduced sodium soy sauce
1/3 cup firmly packed light brown sugar (or sugar substitute)
1/3 cup water
1/4 cup rice vinegar
3 finely chopped garlic cloves
A 2 inch piece fresh ginger, chopped fine
6 lean rib pork chops
Instructions
1.In a saucepan, combine marinade ingredients and bring to a boil, stirring until sugar is dissolved. Cool marinade completely.
2.Put chops in a large resealable plastic bag and pour marinade over them.
3.Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
4.Pour marinade into a saucepan and boil 5 minutes.
5.Grill chops on an oiled rack set about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked through, basting with marinade during last 5 minutes of cooking.
6.Serve pork chops with relish and a pineapple-papaya salsa.
SPEK EN KAAS BROODJIE:
Vleg jou streepspek soos op die foto en gooi dan 'n goeie klomp gerasperde kaas bo-oor een helfte, sodat dit lyk soos 'n pastei.
Sit dit nou versigtig in jou toeknyprooster en braai totdat spek lekker bros is en die kaas gesmelt het.
Hierdie lyk baie lekker, maar glo my hy gaan redelik ryk wees.
CRISPY BRAAIED PIG TAILS: [SALTY AND CRACKLY DECADENCE] LIFEISAZOOBISCUIT -Author: Anél Potgieter ]
Cook time: 30 mins
Total time: 40 mins
Serves: 4
Ingredients
FOR STEAMING:
4 Pig tails
2 Cloves garlic – roughly chopped
1 Onion cut in quarters
1 Celery stick – roughly chopped
5 Pepper corns
2 Cups of water
For seasoning on the braai
Ground coriander
Salt
White Pepper
For mustard dipping sauce
60g Mascarpone cheese or cream cheese
20g Hot English mustard
1t Chutney
WHAT TO DO:
1.Place all the ingredients in a pot (pressure cooker) and steam for 15 minutes. If you don’t have a pressure cooker cover the same ingredients in a roasting pan – cover with foil and bake at 190 degrees for 40 minutes till soft. Please remember to top up your roasting pan with water.
2.Take the tails and place them on the grid over medium coals on the braai. Sprinkle with salt, pepper (coarse salt and pepper would be good) and ground coriander. Braai till the skin is crispy and crackly. About 5 miutes a side.
3.Mustard Sauce :
Mix all ingredients and serve in a small bowl next to the crispy tails.
FRIED PORK CHOPS: [LIGHT RECIPES]
SERVES 4
This recipe uses a blend of Bisquick and Knorr garlic herb sauce mix to coat the chops.
INGREDIENTS:
4 pork chops, cut 1-inch thick
1 cup Bisquick
1 (1 5/8 ounce) garlic and herb sauce mix (Knorr)
2 teaspoons paprika
2 tablespoons canola oil
PPREPARATION:
1.Rinse pork chops with cold water; do not pat dry.
2.In a shallow bowl, stir together Bisquick, sauce mix and paprika; dredge pork chops in coating mixture and shake off excess.
3.In a large skillet, heat oil over medium-high heat. Brown pork chops on all sides in oil. Reduce heat to medium and cook until done, about 10-12 minutes, turning occasionally.
BOVRIL VARKRIBBETJIES: [[SARIEKOS]
BESTANDDELE:
1 kg varkribbetjie
4 cm gemmer gerasper
2 spruituie gekap
60ml heuning
60ml Bovril
2 knoffelhuisies fyngekap
Gerasperde skil en sap van 1 suurlemoen
45 ml olyfolie
30 ml vars tiemie gekap
125 ml tamatiesous
METODE:
Meng alles saam en bring tot kookpunt vir 5 minute
Giet oor ribbetjie en laat afkoel.
Sit in plastiese houer, seel, en laat staan in yskas vir tenminste 2 ure
Braai oor matige kole of in oond. (Drup sous heeltyd bo-oor)
CRANBERRY MUSTARD PORK CHOPS: [EVERYTHING IN MODERATION]
Who says cranberry sauce must be a seasonal ingredient? It was wonderful!
You will need :
*Pork Chops ( I like a thicker cut, but your preference will work)
*Dijon mustard
*whole berry cranberry sauce (from the can)
(We won't count S&P and oil for cooking)
Season chops with S & P and brown slightly in skillet in 1-2 T. oil. Brush on mustard and cook on med.heat on stovetop covered for 5 minutes. Turn over and brush other side with mustard and cook for 5 more minutes on Med. High heat while covered. Turn heat to med., till meat is thoroughly cooked and spoon cranberry sauce over top. Heat through.
It's that simple.
Something a bit different for when you're bored and your cabinets are bare.
Enjoy!
ORANGE HONEY PORK RIBS: [MR FOOD]
Sure you'll need lots of napkins, but only after you finish licking all this sweet sauce from your fingers!
Serves: 4
Cooking Time: 30 min
What You'll Need:
4kg country-style pork ribs
1 cup orange marmalade
1/2 cup honey
1 teaspoon cayenne pepper sauce
1 teaspoon ground cumin
1/2 teaspoon salt
What To Do:
1.Place the ribs in a soup pot and brown for 10 to 12 minutes over medium-high heat, turning halfway through the cooking.
2.In a medium-sized bowl, combine the remaining ingredients; mix well. Pour the mixture over the ribs, then reduce the heat to medium and continue cooking for 18 to 20 minutes, or until the rib juices run clear and no pink remains.
3.Serve topped with the sauce.
Notes
The marmalade and honey take care of the sweet part, but to make this a really sweet and spicy sauce, add more cayenne pepper sauce.
TERIYAKI PORK STEAK:
This is just a quick recipe. I love teriyaki, and I have already featured a chicken recipe. So today I give you pork steaks.
I prefer to buy pork steaks instead of pork chops. You can use whatever meat you like. I just used a recipe from Hawaii’s Best Local Dishes cookbook. Very easy to prepare.
Teriyaki Pork Steaks
Prep Time: Marinade 15-2hours (depends on how strong you want I did it several hours)
Serving Size: 4 People
Cook Time: 20-25 minutes
Ingredients:
1 pack pork steaks
2 tablespoons oil for frying
3 tablespoons soja
4 teaspoons sugar
1 small chili pepper, seeded and thinly sliced (optional)
Marinade:
2 tablespoons soja
2 tablespoons mirin [sweet Japanese wine, use sweet sherry instead]
3 tablespoons oil
2 cloves garlic, minced
1/2 teaspoon grated fresh ginger
Combine marinade ingredients in a ziplock bag or plastic container. Marinade chops for 15 minutes or 2 hours. You can do it longer if you like. If you would like a stronger flavor.
Once marinading is done, heat oil in a large skillet on medium-high heat. Brown chops on both sides. Lower to medium heat and cook the chops until they are done. That will take about 5-6 minutes. Add soy sauce, sugar and chili pepper. Stir ingredients well until sugar is dissolved. I like to let the chops cook until the sauce because a little sticky. Keep an eye on them to make sure you don’t burn them. You want to have a nice golden brown chop. I am serving these with hot rice and veggies. Enjoy!
VARKTJOPS MET APPEL: [VOLKSBLAD]
Genoeg vir 6
Jy het nodig:
6 vark-dikribtjops, 20 mm dik (rib-, lende- of kruistjops kan ook gebruik word)
1 patat, in skywe gesny
2 appels, ontkern en in skywe gesny
7 ml sout
varsgemaalde swartpeper na smaak
70 g (5 eetlepels) botter
75 ml (5 eetlepels) bruinsuiker
SO MAAK MENS:
1. Verbruin die tjops vinnig aan elke kant en plaas elkeen op die blink kant van ’n gesmeerde stukkie foelie.
2. Plaas patat- en appelskywe bo-oor en geur met sout en peper.
Stip met ’n klontjie botter en strooi bruinsuiker oor voordat die foelie toegevou word om ’n stewige pakkie te vorm.
3. Plaas die foeliepakkies sowat 30 minute op die rooster oor warm kole en draai gereeld tydens roostertyd om.
APPELTIZER VARKTJOPS: [WEGSLEEP - KAMPKOS]
BESTANDDELE:
Jy benodig 'n paar lekker varktjopies, nie te veel vet nie. Sny die velletjie (swoerd) deur met 'n sker of mes
750ml Appeltizer
Colemans English mustard - die pasta een
Hoender speserye, sout en pepper
Koekmeel en bietjie bruinsuiker
SO MAAK JY:
Smeer die tjops met die mosterd, een kant op 'n slag.
Gooi speserye, sout en pepper oor na smaak.
Besprinkel met bruin suiker - bedek die vleis redelik goed.
Strooi nou bietjie meel oor.
Gooi bietjie Appeltizer in 'n oondvastebak sodat die bodem goed bedek is. strooi bruin suiker en meel in die appeltizer en plaas gesmeerde kant van die tjops in die bak.
Doen dieselfde as wat jy aan die ander kante gedoen het en bedek met die res van die Appeltizer - sorg dat daar genoeg meel en suiker op die bolaag is.
Plaas in die oond teen 200 grade Celcius en bak vir 'n uur of wat - roer en draai gereeld die mengsel en sorg dat dit nie te dik word nie - ek gooi bietjie warm water by om dit te verdun. Die sousie moet net lekker stroperig wees.
Bak todat die tjops lekker begin bruin word aan beide kante.
MY WENK:
Maak in platboompan met deksel en kooltjies bo-op deksel of maak dit in jou Buksie-oond.
HAND-BREADED PORK CHOPS: [MR FOOD]
Sherry Gore, the author of Simply Delicious Amish Cooking, has graciously shared her recipe for Hand-Breaded Pork Chops with us, and we couldn't be happier. Sauteed in a pan and drizzled with gravy, this mouthwatering dish will disappear in a flash!
Serves: 4
Cooking Time: 20 min
What You'll Need:
1/2 cup vegetable oil
2 tablespoons butter
1/4 cup milk or cream
1/2 cup all-purpose flour
4 (1-inch-thick) pork chops
Salt and pepper for sprinkling
1/2 onion, thinly sliced
CREAMY COUNTRY GRAVY:
1 tablespoon butter
3 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon pepper
WHAT TO DO:
1.In a large cast iron skillet over medium-high heat, heat oil and butter until hot.
2.In a shallow dish, place milk. In another shallow dish, place flour. Dip pork chops in milk, then in flour, coating completely. Sprinkle with salt and pepper and place in skillet.
3.Cook 5 to 6 minutes, or until browned, turn chops over, add onions, and continue to cook 7 to 8 minutes, or until meat is no longer pink and onions are golden brown. Remove chops and onions to a platter; cover.
4.To make gravy, melt butter in skillet, then add flour. Slowly stir in milk and cook until thickened. Stir in salt and pepper, pour over pork chops, and serve immediately.
GET IT TOGETHER WITH BRAAI PORK CHOPS: [ PICK N PAY]
Lekker food for any braai!
Mix a generous amount of PnP apricot jam with a dash of PnP white spirit vinegar and a spoonful of PnP cook additions garlic, ginger and chilli together.
METHOD:
•Rub marinade onto pork chops.
•Braai or griddle chops, basting frequently, until cooked through and slightly caramelized.
Serve with fresh coriander and salad.
VARKTJOPS IN FOELIE: [RESEP MARLENE VAN EEDEN]
Vir 4-6 mense
Varkvleis is dikwels goedkoper as lam, maar kan maklik droog wees. Danksy dié resep sal jou varktjops altyd sappig en soet wees.
Jy benodig
6 vierkantige stukke foelie
6 varklendetjops
5 teelepels botter of margarien
1 soetpatat, geskil en in skywe gesny
2 appels, klokhuise verwyder en in skywe gesny
1 teelepel sout
peper na smaak
5 teelepels suiker
Só maak jy
1.Smeer hom. Smeer die botter op die foelie.
2.Vinnig bruin. Braai die tjops vinnig bruin op ’n rooster oor warm kole. Sit elkeen op ’n stuk foelie aan die gesmeerde kant.
3.Pak hom. Sit patat- en appel-skywe op elke tjop en geur dit. Stip ’n bietjie botter daarop en sprinkel suiker oor. Vou dit in ’n stewige pakkie en sit dit op ’n rooster oor warm kole vir so 30 minute.
OOSTERSE VARKTJOPS: [RESEP ALETTA LINTVELT FOTO LEE MALAN]
Belê in ’n bottel hoisinsous, oftewel Chinese braaisous, vir jou vakansiespens. Dit gee enige vleis geur.
Jy benodig
Vir 4
1/3 koppie hoisinsous
2 eetlepels sojasous
2 eetlepels olyfolie
1 eetlepel heuning
1 eetlepel vars gemmer, gerasper
2 knoffelhuisies, fyngekap
4-6 varktjops met die vet (vel verwyder)
Só maak jy
1.Meng al die bestanddele saam en marineer die varktjops daarin vir 30 minute of langer.
2.Braai die tjops oor matige warm kole (3-4 minute per kant) of in ’n pan wat rokend warm is. Sit dit voor met ’n krakerige koolslaai.
VARKVLEISTERRIEN: [RESEP REUBEN RIFFEL FOTO’S RUVAN BOSHOFF]
Vir 10 mense
Ek is vreeslik lief vir varkvleis – my ouma het altyd allerhande geregte daarmee gemaak, soos koue gerookte varkvleis met kruie en sout. Dan voeg jy net ’n bietjie heuninggegeurde mosterd by en jy het koningskos.
Jy benodig
•800 g varklies (“pork belly”)
•400 g varkvet
•400 ml witwyn
•2 g jenewerbessies, gekap
•20 g seesout
•4 g varsgemaalde swartpeper
•2 g droë tiemie
•1 g fyn gemmer
•1 g varsgerasperde neutmuskaat
•1 g fyn wonderpeper
•1 g fyn naeltjies
•6 knoffelhuisies, afgeskil en middeldeur gesny
•12 g vars tiemieblaartjies
•3 lourierblare
Só maak jy
1.Maak sake warm. Voorverhit die oond tot 250 ºC. Sny die vleis en vet in kort repe of blokkies van 2-3 cm, skep dit saam met die ander bestanddele in ’n swaar oondbak, roer dit goed deur, sit die deksel op en bak dit vir 3½-4 uur op die onderste oondrak. Die vleis sal dan baie sag wees en in die gesmelte vet dryf.
2.Nou koelkas toe met jou. Skep alles in ’n vergiettes met ’n bak onder en sit dit vir 20 minute in die yskas sodat die vet hard word en jy die vet en kookvloeistof kan skei.
3.Alte fyntjies. Meng die kookvloeistof saam met die varkvleis en maak dit fyner met ’n vurk. Proe vir geurmiddels en druk dit dan styf vas in ’n bak van 32 x 11 x 8 cm. Smelt die varkvet oor lae hitte en gooi dit bo-oor die vleis.
4.Stol, Jannie, stol! Bêre die varkvleisterrien vir ’n dag in die yskas om behoorlik te stol. Sny dit in stukke, skep dit op borde en sit dit voor saam met ’n lekker slaai en roosterbrood.
PORK AND CUCUMBER CURRY: [KITCHEN GARDEN]
is by far and away the best curry I have ever made and it was born out of necessity. A few cucumbers were hidden away under foliage and I hadn’t spotted them until they had grown enormous and too bitter to eat raw. In India bitter gourds are a speciality so I looked to Madhur Jaffrey for inspiration and found a recipe for bottle gourd and prawn curry which inspired the spice combination in this dish although the technique and other ingredients are quite different.
Serves 2-4 Prep 15min Cook 10min
250g pork, cut into cubes
1/2 tsp sea salt
1/2 tsp cracked black pepper
1 tsp turmeric
3-4 tbsp peanut oil
1 large green pepper
2 green chillis
1 red shallot or onion
6 cloves garlic
3cm cube of ginger
2 tsp cumin seeds
2 tsp coriander seeds
2 tsp fennel seeds
1-2 dried cayenne chilli, sliced
250g yogurt
1 tsp sugar
250g bitter cucumber peeled de-seed and cut into batons
handful fresh coriander, roughly chopped
HERE'S HOW:
Dust the pork with the salt, pepper and turmeric and set aside. Heat a wide pan or wok, add the oil and when hot add the pieces of pork. Fry stirring occasionally while you prepare the rest of the ingredients. De-seed and chop the green pepper and chillis, add to the pan and stir. Peel and slice the shallot, add to the pan and stir. Peel and slice the garlic and grate the ginger, add to the pan and stir. Roughly grind the cumin, coriander and fennel seeds and throw those in along with the cayenne chilli, give everything a good stir and fry until aromatic. This first stage should take about 15minutes. Lower the heat and stir in the yogurt, sugar and cucumber, cover and cook for a further 10 minutes. Stir in the coriander and serve on a bed of plain basmatti rice.
TINGA DE PEURCO: [Pork Tinga]
Prep Time: 10 minutes Cook Time: 1 hour 30 minutes Total Time: 1 hour 40 minutes
Servings: 8
Moist and tender shredded pork and chorizo in a smoky and spicy chipotle chili sauce that is perfect over rice with beans or in tacos, burritos, tostadas, etc.
INGREDIENTS:
1 tablespoon oil
1 1/2 pound pork butt or shoulder, cut into 1 1/2 inch cubes
1 small onion, quartered
1 clove garlic
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
2 bay leaves
water
1 tablespoon oil
1/2 pound chorizo, casings removed and crumbled
1 onion, diced
3 cloves garlic, chopped
1 (15 ounce) can diced tomatoes (or 2 cups fresh tomatoes, diced)
2 chipotle chilies in adobo (or to taste), chopped
1/2 teaspoon oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
salt and pepper to taste
1 tablespoon cider vinegar
1/4 cup cilantro, chopped
DIRECTIONS:
1.Heat the oil in a pan over medium-high heat, add the pork and brown on all sides.
2.Add the onion, garlic, marjoram, thyme, bay leaves and enough water to cover the pork, bring to a boil, reduce the heat to low and simmer until the pork is tender, about 45 minutes. OR Place the pork, onion, garlic, marjoram, thyme, bay leaves and enough water to cover in a slow cooker and cook on low for 6-8 hours.
3.Shred the pork, skim the fat from the broth and set both aside.
4.Heat the oil in pan over medium heat, add chorizo, cook and set aside reserving the oil and grease in the pan.
5.Add the onion and cook until tender, about 5-7 minutes.
6.Add the garlic and cook until fragrant, about a minute.
7.Add the shredded pork, 1 cup of the pork broth, the chorizo, tomatoes, chipotle chilies, oregano, marjoram and thyme and bring to a boil, reduce the heat and simmer for 15 minutes.
8.Season with salt and pepper, mix in the vinegar and cilantro and remove from heat.
Option:
If you are using the slow cooker feel free to skip step one to save time in the morning, though it does add a lot of flavour.
PORK BELLY ROAST: [BILTONGMAKERS.COM]
A Pork belly roast is such a fun and easy thing to do and it takes no time at all.
Pork is also a very inexpensive meat and a nicely roasted large Pork belly on a dinner table looks stunning and never fails to impress guests.
INGREDIENTS:
1-2kg Pork belly (medium fat) complete with skin and somewhere between 5 and 10cm thick
Olive oil
Salt
Black pepper corns
5 Chinese spice mix or
Barbecue spice or
A herb mixture such as an mix of origanum, thyme and rosemary
WHAT TO DO:
•Put the meat side up and rub with whatever spice or herbs you have handy.
•We often grind together some Chinese 5 spice and black pepper corns
•You can also use a herb mix of origanum, thyme and rosemary plus salt and pepper
•If you have nothing else simply use some barbecue spice
•Whatever you use, spice the meat side well
•Now turn the belly skin side up
•Score the skin of the belly long-ways with a sharp knife (or make diamonds like we do sometimes).
•Make sure that you don't cut all the way into the meat
•Rub the whole skin side with some olive oil.
•Take some coarse salt and black pepper and rub well into the cuts and all the skin.
•Put in a container, cover with tin-foil or Gladwrap and keep in the fridge (preferably overnight)
THE NEXT DAY:
Heat the oven to 200C
Take an oven tray and fill with about 1-2cm of water
Put the meat skin-side up on a rack in the tray.
Cook for 1.5 to 2 hours
When the meat is done put the grill on full blast and really crisp up the skin to "bubbly" crackling. (Watch your teeth!)
Enjoy and don't tell your doctor about it]
MY WENK:
Braai oor die kole.....heerlik verby!
BASQUE PORK AND BEANS: [CAMPING AND HIKING]
INGREDIENTS:
1.5 can sugar beans
30ml olive , for frying
1kg leg of pork, cut into 3cm chunks
2 large onions, diced
4 cloves garlic, finely chopped
1.5 cans canned tomatoes
2 green/yellow peppers
salt and pepper to taste
finely chopped parsley or chives for garnish
1 Tbsp finely chopped coriander (optional)
METHOD:
Pour olive oil into flat bottomed pot, and brown the pork on all sides. Remove from the pot and reserve.
Add more oil to the pot if necessary, and fry the onion over low heat until the onion becomes translucent. Add the garlic and fry for a further few minutes. Return the pork to the pot and give it a good stir.
Add the can of tomatoes and bring the pot to a boil. Reduce the heat ,then stir in the peppers. Season to taste with salt and pepper.
Slow simmer for approximately 10 mins. Add the beans. Give the pot a good stir.
Cover the pot with the lid, place a couple of coals on the lid and cook for approximately an hour. Mix the coriander through the pot, just before serving.
If you feel it is necessary , serve on a little rice.
GRILLED BROWN SUGAR PORK CHOPS: [Submitted By: GINASTUBBS - Photo By: hungryallweighs]
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger."
INGREDIENTS:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops
DIRECTIONS:
1.Preheat an outdoor grill for high heat.
2.In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3.Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce,
VLEISLAND SE BACON RESEP: [VLEISLAND RESEPTE VIR ALMAL]
20 liter koue water
2Kg sout
10gram salpeter...
100 gram Bruinsuiker
20gram swart peper
60 gram fyn koljander
MAAK DAN SO:
Gooi al die speserye in n houer en meng tot die suiker en die suot heel opgelos het.
Plaas nou die ontbeende "pork belly" of die hele ontbeende rib in die pekep en laat staan 48 uur. haal die vleis uit en hang dit op vir ten minste 4 ure, om behoorlik af te droog..en rook oornag..of vir ten minste 8 ure in koue rook...
Haal dan die vleis uit die roker uit en draai dit styf in plastiek toe, en laat le weer oornag in n koelkamer. Nou kan dit gevries word...en dan gesny word...
PORK FILLET POTJIE: [WORLD POTJIEKOS]
Potjie No: 4
Serves: 8
Cooking Time: 2 hours
INGREDIENTS:
2 pork fillets, approx 700g each
20 large seedless prunes
10 smoked oysters
12 baby onions
5 celery sticks, sliced
12 baby potatoes, peeled
20ml butter
20ml cooking oil
15ml cake flour
250-300ml beef stock
125ml red wine
Salt to taste
5ml black pepper
5ml Maizena (cornflour)
Freshly chopped parsley for garnish
WHAT TO DO:
Cut a lengthwise groove in each fillet and open carefully.
Fill 10 of the prunes with an oyster and arrange the filled prunes in the groove of one of the fillets.
Cover with the other fillet and bind the two fillets tightly with a piece of string.
Heat the butter and oil and braai the meat until brown.
Sprinkle the cake flour over the fillets and brown for another 2 minutes.
Add the stock and the red wine and stir the sauce with a wooden spoon until smooth.
Season the meat with the salt and pepper and cover with the lid and allow the potjie to simmer slowly for 1 hour.
Remove the string from the meat and cut in slices but keep the pieces against each other.
Pack the veggies around the meat in the pot, add the remaining prunes’ and add a little of the stock, if necessary, and allow the potjie to simmer until the veggies are done.
Thicken the sauce with the cornflour mixed in a little water if needed.
PORK TENDERLOIN MARSALA: [MR FOOD]
They say it's more fun to share, so wait until you share this juicy Pork Tenderloin Marsala with your favorite someone. You'll both agree - this one's a winner.
Serves: 2
Cooking Time: 20 min
YOU’LL NEED:
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1 (14- to 16-ounce) pork tenderloin [pork filet]
•3 tablespoons olive oil
•1/2 pound sliced fresh mushrooms
•2 onions, thinly sliced
•1/2 cup sweet Marsala wine
WHAT TO DO:
1.In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
2.Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
3.Slice the tenderloin and serve topped with the mushrooms and onions.
HONEY PECAN PORK CUTLETS: [MR FOOD]
Our sweet and crunchy Honey Pecan Pork Cutlets are filled with real down-home flavor.
Serves: 2
Cooking Time: 15 min
YOU’LL NEED:
•1 - 2 kg boneless pork loin cutlets, pounded to 1/4-inch thickness
•Flour for dredging
•3 tablespoons butter
•1/4 cup honey
•1/4 cup chopped pecans
WHAT TO DO:
1.Dredge cutlets in flour, shaking off excess.
2.In a heavy skillet over medium heat, heat 1 tablespoon butter . Add cutlets and saute until brown on both sides, 5 to 6 minutes.
3.Soften the remaining butter and mix it with the honey and pecans; add to skillet and stir gently. Cover and simmer gently 7 to 8 minutes.
4.Remove cutlets to a serving platter, and spoon any remaining sauce and pecans over them.
VLEISLAND SE BACON RESEP: [VLEISLAND RESEPTE VIR ALMAL]20 liter koue water
2Kg sout
10gram salpeter...
100 gram Bruinsuiker
20gram swart peper
60 gram fyn koljander
MAAK DAN SO:
Gooi al die speserye in n houer en meng tot die suiker en die suot heel opgelos het.
Plaas nou die ontbeende "pork belly" of die hele ontbeende rib in die pekep en laat staan 48 uur. haal die vleis uit en hang dit op vir ten minste 4 ure, om behoorlik af te droog..en rook oornag..of vir ten minste 8 ure in koue rook...
Haal dan die vleis uit die roker uit en draai dit styf in plastiek toe, en laat le weer oornag in n koelkamer. Nou kan dit gevries word...en dan gesny word...
PORK FILLET POTJIE: [WORLD POTJIEKOS]
Potjie No: 4
Serves: 8
Cooking Time: 2 hours
INGREDIENTS:
2 pork fillets, approx 700g each
20 large seedless prunes
10 smoked oysters
12 baby onions
5 celery sticks, sliced
12 baby potatoes, peeled
20ml butter
20ml cooking oil
15ml cake flour
250-300ml beef stock
125ml red wine
Salt to taste
5ml black pepper
5ml Maizena (cornflour)
Freshly chopped parsley for garnish
WHAT TO DO:
Cut a lengthwise groove in each fillet and open carefully.
Fill 10 of the prunes with an oyster and arrange the filled prunes in the groove of one of the fillets.
Cover with the other fillet and bind the two fillets tightly with a piece of string.
Heat the butter and oil and braai the meat until brown.
Sprinkle the cake flour over the fillets and brown for another 2 minutes.
Add the stock and the red wine and stir the sauce with a wooden spoon until smooth.
Season the meat with the salt and pepper and cover with the lid and allow the potjie to simmer slowly for 1 hour.
Remove the string from the meat and cut in slices but keep the pieces against each other.
Pack the veggies around the meat in the pot, add the remaining prunes’ and add a little of the stock, if necessary, and allow the potjie to simmer until the veggies are done.
Thicken the sauce with the cornflour mixed in a little water if needed.
PORK TENDERLOIN MARSALA: [MR FOOD]
They say it's more fun to share, so wait until you share this juicy Pork Tenderloin Marsala with your favorite someone. You'll both agree - this one's a winner.
Serves: 2
Cooking Time: 20 min
YOU’LL NEED:
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1 (14- to 16-ounce) pork tenderloin [pork filet]
•3 tablespoons olive oil
•1/2 pound sliced fresh mushrooms
•2 onions, thinly sliced
•1/2 cup sweet Marsala wine
WHAT TO DO:
1.In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
2.Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
3.Slice the tenderloin and serve topped with the mushrooms and onions.
HONEY PECAN PORK CUTLETS: [MR FOOD]
Our sweet and crunchy Honey Pecan Pork Cutlets are filled with real down-home flavor.
Serves: 2
Cooking Time: 15 min
YOU’LL NEED:
•1 - 2 kg boneless pork loin cutlets, pounded to 1/4-inch thickness
•Flour for dredging
•3 tablespoons butter
•1/4 cup honey
•1/4 cup chopped pecans
WHAT TO DO:
1.Dredge cutlets in flour, shaking off excess.
2.In a heavy skillet over medium heat, heat 1 tablespoon butter . Add cutlets and saute until brown on both sides, 5 to 6 minutes.
3.Soften the remaining butter and mix it with the honey and pecans; add to skillet and stir gently. Cover and simmer gently 7 to 8 minutes.
4.Remove cutlets to a serving platter, and spoon any remaining sauce and pecans over them.
Cook Time: 20 Minutes
Ready In: 40 Minutes
Servings: 6
"Grilled pork chops are basted with a sauce made with apple juice, brown sugar, and ginger."
INGREDIENTS:
1/2 cup brown sugar, firmly packed
1/2 cup apple juice
4 tablespoons vegetable oil
1 tablespoon soy sauce
1/2 teaspoon ground ginger
salt and pepper to taste
2 teaspoons cornstarch
1/2 cup water
6 boneless pork chops
DIRECTIONS:
1.Preheat an outdoor grill for high heat.
2.In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3.Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce,
VLEISLAND SE BACON RESEP: [VLEISLAND RESEPTE VIR ALMAL]
20 liter koue water
2Kg sout
10gram salpeter...
100 gram Bruinsuiker
20gram swart peper
60 gram fyn koljander
MAAK DAN SO:
Gooi al die speserye in n houer en meng tot die suiker en die suot heel opgelos het.
Plaas nou die ontbeende "pork belly" of die hele ontbeende rib in die pekep en laat staan 48 uur. haal die vleis uit en hang dit op vir ten minste 4 ure, om behoorlik af te droog..en rook oornag..of vir ten minste 8 ure in koue rook...
Haal dan die vleis uit die roker uit en draai dit styf in plastiek toe, en laat le weer oornag in n koelkamer. Nou kan dit gevries word...en dan gesny word...
PORK FILLET POTJIE: [WORLD POTJIEKOS]
Potjie No: 4
Serves: 8
Cooking Time: 2 hours
INGREDIENTS:
2 pork fillets, approx 700g each
20 large seedless prunes
10 smoked oysters
12 baby onions
5 celery sticks, sliced
12 baby potatoes, peeled
20ml butter
20ml cooking oil
15ml cake flour
250-300ml beef stock
125ml red wine
Salt to taste
5ml black pepper
5ml Maizena (cornflour)
Freshly chopped parsley for garnish
WHAT TO DO:
Cut a lengthwise groove in each fillet and open carefully.
Fill 10 of the prunes with an oyster and arrange the filled prunes in the groove of one of the fillets.
Cover with the other fillet and bind the two fillets tightly with a piece of string.
Heat the butter and oil and braai the meat until brown.
Sprinkle the cake flour over the fillets and brown for another 2 minutes.
Add the stock and the red wine and stir the sauce with a wooden spoon until smooth.
Season the meat with the salt and pepper and cover with the lid and allow the potjie to simmer slowly for 1 hour.
Remove the string from the meat and cut in slices but keep the pieces against each other.
Pack the veggies around the meat in the pot, add the remaining prunes’ and add a little of the stock, if necessary, and allow the potjie to simmer until the veggies are done.
Thicken the sauce with the cornflour mixed in a little water if needed.
PORK TENDERLOIN MARSALA: [MR FOOD]
They say it's more fun to share, so wait until you share this juicy Pork Tenderloin Marsala with your favorite someone. You'll both agree - this one's a winner.
Serves: 2
Cooking Time: 20 min
YOU’LL NEED:
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1 (14- to 16-ounce) pork tenderloin [pork filet]
•3 tablespoons olive oil
•1/2 pound sliced fresh mushrooms
•2 onions, thinly sliced
•1/2 cup sweet Marsala wine
WHAT TO DO:
1.In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
2.Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
3.Slice the tenderloin and serve topped with the mushrooms and onions.
HONEY PECAN PORK CUTLETS: [MR FOOD]
Our sweet and crunchy Honey Pecan Pork Cutlets are filled with real down-home flavor.
Serves: 2
Cooking Time: 15 min
YOU’LL NEED:
•1 - 2 kg boneless pork loin cutlets, pounded to 1/4-inch thickness
•Flour for dredging
•3 tablespoons butter
•1/4 cup honey
•1/4 cup chopped pecans
WHAT TO DO:
1.Dredge cutlets in flour, shaking off excess.
2.In a heavy skillet over medium heat, heat 1 tablespoon butter . Add cutlets and saute until brown on both sides, 5 to 6 minutes.
3.Soften the remaining butter and mix it with the honey and pecans; add to skillet and stir gently. Cover and simmer gently 7 to 8 minutes.
4.Remove cutlets to a serving platter, and spoon any remaining sauce and pecans over them.
VLEISLAND SE BACON RESEP: [VLEISLAND RESEPTE VIR ALMAL]20 liter koue water
2Kg sout
10gram salpeter...
100 gram Bruinsuiker
20gram swart peper
60 gram fyn koljander
MAAK DAN SO:
Gooi al die speserye in n houer en meng tot die suiker en die suot heel opgelos het.
Plaas nou die ontbeende "pork belly" of die hele ontbeende rib in die pekep en laat staan 48 uur. haal die vleis uit en hang dit op vir ten minste 4 ure, om behoorlik af te droog..en rook oornag..of vir ten minste 8 ure in koue rook...
Haal dan die vleis uit die roker uit en draai dit styf in plastiek toe, en laat le weer oornag in n koelkamer. Nou kan dit gevries word...en dan gesny word...
PORK FILLET POTJIE: [WORLD POTJIEKOS]
Potjie No: 4
Serves: 8
Cooking Time: 2 hours
INGREDIENTS:
2 pork fillets, approx 700g each
20 large seedless prunes
10 smoked oysters
12 baby onions
5 celery sticks, sliced
12 baby potatoes, peeled
20ml butter
20ml cooking oil
15ml cake flour
250-300ml beef stock
125ml red wine
Salt to taste
5ml black pepper
5ml Maizena (cornflour)
Freshly chopped parsley for garnish
WHAT TO DO:
Cut a lengthwise groove in each fillet and open carefully.
Fill 10 of the prunes with an oyster and arrange the filled prunes in the groove of one of the fillets.
Cover with the other fillet and bind the two fillets tightly with a piece of string.
Heat the butter and oil and braai the meat until brown.
Sprinkle the cake flour over the fillets and brown for another 2 minutes.
Add the stock and the red wine and stir the sauce with a wooden spoon until smooth.
Season the meat with the salt and pepper and cover with the lid and allow the potjie to simmer slowly for 1 hour.
Remove the string from the meat and cut in slices but keep the pieces against each other.
Pack the veggies around the meat in the pot, add the remaining prunes’ and add a little of the stock, if necessary, and allow the potjie to simmer until the veggies are done.
Thicken the sauce with the cornflour mixed in a little water if needed.
PORK TENDERLOIN MARSALA: [MR FOOD]
They say it's more fun to share, so wait until you share this juicy Pork Tenderloin Marsala with your favorite someone. You'll both agree - this one's a winner.
Serves: 2
Cooking Time: 20 min
YOU’LL NEED:
•2 tablespoons all-purpose flour
•1/2 teaspoon salt
•1/8 teaspoon black pepper
•1 (14- to 16-ounce) pork tenderloin [pork filet]
•3 tablespoons olive oil
•1/2 pound sliced fresh mushrooms
•2 onions, thinly sliced
•1/2 cup sweet Marsala wine
WHAT TO DO:
1.In a shallow dish, combine the flour, salt, and pepper; mix well. Coat the pork tenderloin with mixture.
2.Heat the oil in a soup pot over medium-high heat. Add the tenderloin and cook 6 to 8 minutes, turning to brown all sides; remove to a platter and set aside. Add the mushrooms and onions to the pot and sauté 6 to 8 minutes, or until tender, stirring occasionally; stir in the wine. Return tenderloin to the pot and cook 6 to 8 minutes, or until cooked through.
3.Slice the tenderloin and serve topped with the mushrooms and onions.
HONEY PECAN PORK CUTLETS: [MR FOOD]
Our sweet and crunchy Honey Pecan Pork Cutlets are filled with real down-home flavor.
Serves: 2
Cooking Time: 15 min
YOU’LL NEED:
•1 - 2 kg boneless pork loin cutlets, pounded to 1/4-inch thickness
•Flour for dredging
•3 tablespoons butter
•1/4 cup honey
•1/4 cup chopped pecans
WHAT TO DO:
1.Dredge cutlets in flour, shaking off excess.
2.In a heavy skillet over medium heat, heat 1 tablespoon butter . Add cutlets and saute until brown on both sides, 5 to 6 minutes.
3.Soften the remaining butter and mix it with the honey and pecans; add to skillet and stir gently. Cover and simmer gently 7 to 8 minutes.
4.Remove cutlets to a serving platter, and spoon any remaining sauce and pecans over them.