KAMPKOS EN WENKE - VARKVLEIS: BLAD 2
VARKRESEPTE: BLAD 2
KERRIE SULT: [UIT LEKKER RESEPTE]
Maak 'n klomp heerlik vir toebroodjies, saam met 'n slaaitjie ens.
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 skoongemaak
1.5kg beesskenkel vleis
5 groot uie, gekap
400 ml asyn
30ml matige kerrie poeier
15ml sout of na smaak
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.
Ek's nie groot op die afval storie nie, jammer, maar ek gebruik wel hierdie resep gereeld maar sonder die pens. Dis net so lekker.
Jy kan ook die kerrie weglaat en dit net so los.
Jy kan ook ‘n bietjie vars rissies hierby insit of gekapte pepperdews of gekapte olywe of gekapte agurkies.
Jy kan ook gekookte eiers in die middel van die sult pak, dit lyk baie mooi wanneer jy die sny en bedien saam met slaai.
Wanneer jy dit as slaai bedien. Maak geroosterde broodkrummels in botter en rol dan die sult daarin of jy kan dit ook in gekapte neute rol. Heerlik.
Ek maak gewoonlik heelwat en sit dit dan in bakkies of pannetjies en vries dit. Dit vries baie goed.
VARK-APPEL-EN-SPEKPASTEITJIES MET SALIE :[TUIS RESEPTE]
Die bestanddele in dié pasteitjies vul mekaar uitstekend aan.
Genoeg vir: 8 pasteitjies
Baktyd: 20–30 minute
• 500 g koekmeel
• 50 ml suiker
• 200 g botter, koud
• 15 ml vars suurlemoensap
• 300 ml suurroom of crème fraîche
• 1 kg varkmaalvleis
• 250 g swoerdlose spek, gekap
• 2 Granny Smith-appels, in klein blokkies gesny
• ’n hand vol salieblare
• 60 ml muskadel
• geklitste eier om oor te verf
1 Berei die deeg Sif die droë bestanddele saam. Rasper die botter oor en vryf dit met jou vingerpunte in die droë bestanddele in.
2 Meng die suurlemoensap en suurroom, voeg dit by die droë bestanddele en meng tot ’n deeg. Laat rus in die yskas tot yskoud.
3 Berei die vulsel Meng die maalvleis, knoffel, spek, appelblokkies, salie, ui en muskadel saam. Geur dit met sout en varsgemaalde swartpeper.
4 Rol die deeg dun uit tussen twee lae waspapier. Spuit 8 holtes van groot muffinpanne (250 ml) met kleefwerende kossproei (of gebruik enige vormpies met dieselfde inhoudsmaat). Sny die deeg in sirkels en voer die muffinpanne daarmee uit. Skep die koue vulsel in die holtes. Rol die oortollige deeg weer uit en sny deksels van 1 cm groter; plaas dit bo-op die vulsel en verseël die rande met ’n vurk. Verf met geklitste eier en bak vir sowat 20–25 minute of tot goudbruin.
Kan ook in jou Buksie-oondjie gemaak word, of maak dit soos 'n pastei op toeklaprooster.
VARK EN PIKANTERISSIEPASTEI: [BRON ONBEKEND]
Dié pastei kan twaalf mense kosgee, warm of koud bedien word en is selfs lekkerder op die tweede of derde dag. Kortom, 'n uitskeur-en-bêreresep.
125 ml koue botter, in blokkies gesny
200—250 ml melk
750 g varkworsies
10 snye witbrood, korsies verwyder
250 ml pikantrissies, fyn gekap
60 ml vars tiemieblaartjies, gekap
60 ml vars salie, gekap
4 eiers, hardgekook en afgedop
Sif die meel, bakpoeier en sout saam. Vryf die botter met jou vingers in tot die mengsel krummelrig is en voeg die melk bietjie vir bietjie by terwyl tot 'n deeg vorm. Knie die deeg vir ongeveer 10 minute tot glad en elasties. Bedek met kleefplastiek en verkoel vir minstens 'n uur. Berei intussen die vulsel: Druk die worsvleis uit die derms en voeg die gerasperde uie en knoffel by. Verhit die olie in 'n groot pan en braai die mengsel daarin tot gaar. Laat die vleismengsel effens afkoel. Verwerk intussen die brood in 'n voedselverwerker tot krummels. Meng die vleismengsel goed met die broodkrummels, pikantrissies, kruie en geurmiddels. Hou eenkant tot benodig. Voorverhit die oond tot 200 °C en smeer 'n diep broodpan van 340 mm x 120 mm. Voer die hele pan met bakpapier uit en smeer weer. Knyp 'n kwart van die deeg af en hou eenkant. Rol die res van die deeg uit tot 30 mm dik en voer die bodem en die kante met die deeg uit. Prik met 'n vurk en verkoel vir 30 minute. Voer uit met bakpapier en vul met droë bone of rys. Bak vir 15 minute. Haal uit die oond en verwyder die bone en rys. Sit vir 'n paar minute terug in die oond vir die onderkant om droog te bak. Skep die vleismengsel in die kors tot kwart-vol en druk dit deurgaans met 'n lepel in sodat dit 'n soliede vleislaag vorm. Maak effense holtes in die vleismengsel en lê die eiers daarin neer. Vul verder op met vleis tot die hele tertkors met vleis gevul is. Druk dit weer af sodat dit solied is. Rol die orige deeg 30 mm dik uit en bedek die bokant van die pastei. Gebruik enige afvalstukkies deeg om die pastei bo-op te versier. Bak vir 30—40 minute tot die deeg goudbruin en bros is. Haal uit die oond, laat effens afkoel en haal uit die pan. Laat afkoel tot kamertem-peratuur en verkoel dan tot benodig.
Lewer 1 groot pastei.
Kan ook in 'n Buksie-oondje gemaak word, of maak die outjie soos die braai pie in 'n toeknyprooster.
Kan ook gekoopte skilferkorspasteideeg gebruik wat gouer gaan wees.
Jy kan in plaas van pasteideeg ook ‘n klompie gebakte pannekoeke gebruik, pak dit in ‘n gesmeerde swartplatboompan, begin met pannekoek, dan laag vleismengsel, weer pannekoek ens. Eindig met pannekoek. Maak ‘n lekker kaassous en gooi dit bo-oor en laat dit goed warm word en bedien. Flippen lekker hoor!
TUISGEMAAKTE VARKWORS SONDER ‘N MASJIEN: [Deur Herman Lensing, SARIE] [ Foto’s: Lee Malan Galery]
Al wat jy benodig, is ’n versiersak, ’n bietjie tyd en goeie bestanddele.
(sowat 35 worsies)
•1 kg varkmaalvleis van goeie gehalte
•100 ml yskoue witwyn
•250 g spek, fyngekap
•45 ml gerookte paprika
•10 ml sout
•4 knoffelhuisies, fyngekap
•20 ml cayenne-peper
•5 ml fyn komyn
•10 ml gedroogde origanum
•1 skoon derm (bestel by jou slagter), geweek in koue water
Plaas maalvleis in mengbak. Voeg witwyn en spek by. Meng goed. Voeg paprika, sout, knoffel, cayenne-peper, komyn en origanum by. Meng goed. Geur met swartpeper. Sit 1 cm-tuit sonder ’n patroon aan ’n spuitsak. Ryg soveel derm as wat jy kan op die tuit. Knip derm sowat 5 cm van die tuit af en knoop. Vul sak met maalvleismengsel. Druk mengsel versigtig maar so kompak as moontlik in die derm uit. Draai ná elke 4 cm van gevulde derm die worsie 6 – 8 keer in die rondte om te seël. Herhaal die proses tot die derm opgebruik is. Trek van die tuit af en knoop die punt weer stewig toe. ( Jy kan sowat 4 worsies op een slag maak met ’n standaardgrootte tuit.) Moenie die worsies van mekaar losknip tot jy dit gebraai het nie. Herhaal die proses tot al die maalvleis opgebruik is. Verhit olyfolie in ’n pan en braai worsies sowat 3 – 5 minute per kant of tot goudbruin en gaar. Sit voor met mayonnaise van goeie gehalte.
Skaapderm is baie sagter as varkderm en ideaal vir wors wat jy in die pan braai. Vra jou slagter daarvoor. Sit ook die worsies sowat 3 – 4 uur in die yskas voor jy dit braai. Dit sal die geure kans gee om te ontwikkel.
KASSLERTJOPS MET GEGEURDE FYNAARTAPPELS:
• 45 ml sojasous
• 100 ml heuning
• 4-6 Kassler-tjops of -steaks
• 4 aartappels, geskil en in n blokkies gesny
• 500 ml fyngesnipperde kool
• 2 ml vinkelsaad
• seisoensgroente om voor te sit
1 Meng die sojasous, heuning en knoffel saam. Sit vir ’n paar
sekondes in die mikrogolf om te smelt en te meng. Gooi oor die
tjops en laat staan tot jy gereed is om dit gaar te maak.
2 Kook die aartappels sag. Dreineer en druk fyn.
3 Verhit die botter in ’n kastrol. Soteer die ui tot sag. Voeg die kool
en vinkelsaad by en roerbraai tot sag. Roer by die aartappels. Voeg ’n bietjie melk by as dit te dik is.
4 Pak die tjops in ’n oondpan. Rooster onder die element vir twee tot drie minute aan ’n kant.
Sit voor met die fynaartappels en seisoensgroente.
Braai kasslertjops op rooster tot net deurwarm of in braaipan.
PORK STEAKS ALA POBRE:
“CHEF’S SPECIAL Pork Steak Ala Pobre - Grilled with garlic to perfection”…This was the exact word on our menu back in the Philippines. It’s a favourite in our restaurant, to complete the Chef’s Special Menu – Hot on the grill, We have the T-Bone Steak, Porter House, Stuffed Pork Chops, Lamb Chops, Grilled Salmon and Herb Roasted Chicken all served with your choice of mashed potato or rice pilaf plus side dish of coleslaw and buttered veggies. OMG, I can still remember everything on the menu. ……..Did you know that garlic can be used to treat high cholestrol, parasites, respiratory problems, poor digestion, and low energy. Some studies suggest that regularly eating of garlic helps lower blood pressure, controls blood sugar and blood cholesterol, and boosts the immune system. It has also been found to reduce the risk of esophageal, stomach, and colon cancer…..
600 gms pork steak cut or belly (4 pcs @ 150g each)
2 tbsp lea perins worcestershire sauce
In a mixing bowl, combine all ingredients together and rub pork evenly. marinate for a minimum of 15 minutes.
On a charcoal grill or oven, grill pork to your desired doneness.
PORK STEAK AND POTATOES IN ONION GRAVY:
3 or 4 slices pork steak
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.
GRILLED PORK WITH CITRUS VINAGRETTE:
6 pork chops, each at least 1/2-inch thick
Traeger Pork and Poultry Rub, or salt and pepper
In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops on both sides with the Traeger Pork and Poultry Rub. Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.
Jy kan tjoppies oor die kole braai en dan die sous oorgooi.
Hierdie is regtig baie lekker, maak net seker dat jy die tjoppies nie doodbraai nie, want dan gaan die varkie erg droog wees.
COFFEE RUBBED TENDERLOIN OF PORK WITH PEACH DRIZZLE:
This recipe is from my Big Green Egg cookbook. The Big Green Egg is a ceramic outdoor barbeque, smoker and grill from the USA. You can find more information and recipes at www.biggreenegg.com
If you have never used coffee in a rub, you are in for a treat with this recipe.
1 tablespoon of turbinado sugar (raw/coarse sugar)
1 and a half tablespoons of table salt
1 to 2 tablespoons of rapeseed oil
PEACH BBQ DRIZZLE:
1 and a half cups of peach preserve
A half a cup of ketchup
Quarter teaspoon of freshly ground black pepper
To make the rub, combine the coffee, sugar, chilli powder, salt and pepper in a small bowl. Mix well and set aside. Trim the fat and silver skin from the tenderloins or get me to do it. Brush the tenderloins with the olive oil and season liberally with the rub. Let the meat rest for ten minutes before cooking.
To make the drizzle sauce, mix the preserve, ketchup, vinegar, brown sugar and pepper in a small saucepan. Place the pan on the stovetop over medium heat and cook for 3 mintues. Transfer the sauce to a bowl and let cool.
Preheat the Green Egg to 400F. Place the tenderloins on the bbq grid and close the lid of the bbq. Cook for 5 to 6 minutes, until browned, Turn the meat, close the lid and continue cooking for another 5 to 6 minutes until the meat is brown on all side. Cook until the thermometer reads 140 F. Transfer the meat to a platter and tent loosely with aluminum foil. Let the tenderloins rest for 5 to 10 mins. Slice the meat thinly and serve drizzled with the sauce.
Alternatively you could cook the tenderloin in your oven at 160 to 180 C with one of our thermometers available in store until the red popper pops up or in your bbq with the cover on.
KASSLER-TJOPS MET GEURIGE FYNAARTAPPESL [KORINGVRY]: [BRON ONBEKEND]
• 4 aartappels, geskil en in blokkies gesny
1 Meng die sojasous, heuning en knoffel saam. Sit vir ’n paar sekondes in die mikrogolf om te smelt en te meng. Gooi oor die tjops en laat staan tot jy gereed is om dit gaar te maak.
3 Verhit die botter in ’n kastrol. Soteer die ui tot sag. Voeg die kool en vinkelsaad by en roerbraai tot sag. Roer by die aartappels. Voeg ’n bietjie melk by as dit te dik is.
4 Pak die tjops in ’n oondpan. Rooster onder die element vir twee tot drie minute aan ’n kant. Sit voor met die fynaartappels en seisoensgroente.
Braai tjops oor die kole.
PORK WITH CARROT BREDIE AND ASPARAGUS:
3 - 4 thick bone in pork chops (1 1/4" - 1 1/2")
3 - 4 oz Damiana liquor
For carrot bredie:
2 large potatoes cut in 1" chunks (I like skins on)
3 large carrots cut in 1" chunks (I like skins on)
THE FIXIN PART:
Blend dry ingredients for chops to make a rub. Coat chops with rub and set aside while the fire is getting right.
Put the asparagus in a bag and toss with olive oil and seasoning. Remove air and set aside.
In a 12" pot bring water to a boil, place potato, carrot, salt, onion and chili powder. Boil for about 20 minutes until tender and drain. Put butter in the pot set heat to medium. Return carrots and potato to pot. Mash, add stock, mix, and set aside off heat. When chops and asparagus come off the grill, return to medium heat. You may want to add a little stock and season to taste.
For the glaze, at medium high melt butter in a saute pan. Stir in brown suger until dissolved. Pour in 3 oz Damiana (you could flambe' this if you like). Stir in lime juice and simmer until a caramel color. Remove from heat. This will thicken up some, so before you spread on pork chops you may want to thin it a bit with another shot of Damiana. Might as well make another margarita while you are at it.
Grill the pork chops over high heat for a couple of minutes per side. Move off direct fire, brush on glaze, add pecan wood chunks to coal, shut lid and let smoke for 15 - 20 minutes. You can do this with a grill pan and finish in a 350 degree oven instead of the sear and smoke method. The smoke does add an edge that I like however.
When chops are done, grill asparagus for 5 - 8 minutes until slightly charred.
KERRIE SULT: [BOEREKOS
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.
HOISIN PORK BELLY RASHERS: [SUPER FOOD IDEAS]
Is there anything better on a cold winter's night than a piece of meltingly soft, sweet, juicy pork belly? I think not!!
Last night was a cold blustery night here in Sydney - and we were in need of some serious comfort food!!
I used to steer away from cooking the pork belly rashers - I felt that they were just too fatty - but if you treat them lovingly and cook them well, then a lot of the fat is rendered out of them (that's what I like to tell myself anyway!!)
HONEY AND MUSTARD PORK:
PORK CHOPS WITH A CAJUN KICK: [HEALTHY RECIPES]
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.
•4 lean pork loin chops, boneless, 1 inch thick
•4 clove garlic, cut in half
•1 tablespoon Hungarian paprika
•1 teaspoon sage, crumbled
•1/2 teaspoon fresh cracked pepper
•1 tablespoon plus 1 teaspoon butter substitute
•3 tablespoons light extra virgin olive oil
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.
BBQ SPARE RIBS: [BRON ONBEKEND]
1,8 kg Varkribbetjie
2 Uie, geskil en gekap
2 Rooi rissies, fyn gekap
2t Gekneusde fennelsaad
115g Donkerbruin suiker
100ml Soya sous
Rooster die varkribbetjie vir ongeveer 25-30 minute op rooster.
Terwyl dit rooster maak die marinade aan.
Braai die uie en knoffel in die olie tot deurskynend.
Voeg die rissies, fennelsaad en suiker by en laat dit opkook, roer
Voeg die soja sous en tamatiesous by en peper na smaak.
Bring tot kookpunt en laat kook vir 5 minute.
Haal af van die stoof.
Verf die varkribbetjie met die marinade aan die eenkant en braai vir
Draai dit om en verf dié kant met marinade en braai vir verdere 10 minute.
Indien daar sous oorbly, sny die varkribbetjie in repe en plaas in ‘n
Braaiskottel in die oorblywende sous en laat dit ’n rukkie so op rooster staan.
Draai een keer om, sodat vleis lekker souserig is.
Jy kan ook die varkribbetjie eers halfgaar kook in water en dan dit sny en verf soos bo genoem op rooster.
HOT AND SPICY PORK STEAK:
If you're buying local chili garlic sauce, the color would be a lot less red, but just as tasty anyways. I used Chili Garlic Sauce because the local versions don't work quite as well on my version of buffalo wings. For this recipe, I also used Soy Sauce. This dish, served with ensaladang manga, is definitely a winner.
1.Melt butter in a non-stick frying pan.
2.Lightly pan-fry the pork cuts until the pinkish color is just gone.
3.Pour the soy sauce and ginger into the pan.
4.Cover and braise for 5 to 7 minutes, until well done.
5.Serve hot with a vegetable side dish.
PORK CHOP WITH CREAMY MARSALA SAUCE: [DIABETIC FRIENDLY]
A little cornstarch gives the sweet and salty Marsala sauce for this pork dish the kind of body it would usually take a cup of heavy cream (rather than low-fat milk) to achieve. The recipe makes plenty of sauce, so you’ll want to serve it with some egg noodles or mashed potatoes to soak it all up.
•1/2 cup Marsala, (see Note), divided
•4 thin boneless pork loin chops, (about 1 pound), trimmed
•4 thin slices prosciutto, (2 ounces), chopped
•1 small onion, halved and thinly sliced
•3 teaspoons chopped fresh oregano, or 1 teaspoon dried
•3 teaspoons chopped fresh chives, divided
2.Place flour in a shallow dish. Sprinkle pork chops with salt and pepper, then dredge in the flour.
3.Heat oil in a large nonstick skillet over medium-high heat. Reduce heat to medium and add the pork chops. Cook until well browned on both sides, about 2 minutes per side. Transfer to a plate. Add prosciutto to the pan and cook, stirring constantly, until browned, about 1 minute. Add onion and cook, stirring often, until it starts to soften and brown, 2 to 3 minutes. Add the remaining 6 tablespoons Marsala, oregano and 1 1/2 teaspoons chives and bring to a boil, scraping up any browned bits. Add milk and the reserved cornstarch mixture to the pan; adjust the heat to maintain a simmer. Cook, stirring occasionally, until the sauce has thickened and reduced slightly, 4 to 6 minutes.
4.Return the pork chops and any accumulated juice to the pan and simmer, turning to coat, until heated through, 1 to 2 minutes. Serve the chops topped with the sauce and garnished with the remaining 1 1/2 teaspoons chives.
KARAMEL VARKTJOPS: [RENCIA ODENDAAL PRETORIUS -Kreatiewe kos idees]
Braai tjops in pan met bietjie olie tot bruin. Gooi suurlemoensap, lemoenpeper oor terwyl braai.
Gooi bietjie gekapte uie in en braai rukkie saam met tjops tot sag.
Maak sousie en gooi bo-oor:
Laat prut tot sousie lekker taai en karamel begin raak.
Bedien met mash en mengelslaai.
APRICOT CITRUS PORK CHOPS WITH WALNUT CRANBERRY RICE: [By: Anne Colagioia for FaveHealthyRecipes]
Cooking Time: 21 min
•4 boneless pork loin chops
•1/2 cup orange marmalade
•1/2 cup apricot preserves
•Dried thyme, salt and pepper to taste
•3 cups Minute instant brown rice
•5 scallions, chopped
1.To make the rice pilaf, bring the chicken broth up to a boil then stir in the instant brown rice, walnuts and cranberries then cover the pot, lower the heat to low and simmer for 5 minutes. Turn off the heat and let it stand for 3 minutes covered before fluffing with a fork and stirring in the scallions.
2.To make the pork chops, in a medium bowl stir together the apricot preserves, orange marmalade, soy sauce and chicken broth and set aside.
3.Season the pork chops with dried thyme, salt and pepper to taste. Sear them in a large nonstick skillet sprayed with nonstick, over a medium high heat for 3 minutes per side. The chops should be lightly golden.
4.Pour the glaze mixture over the pork, lower the heat, cover and simmer for 5 minutes per side then uncover and simmer for another 3 to 5 minutes or until the liquid in the pan has reduced to a sticky consistency and then they are ready to serve.
COWBOY STYLE PORK AND BEANS: [CAMPING FOOD]
Serves - a lot
Cooking: 6 hours.
I bought a couple of pork shanks from the supermarket and smoked them along with the spare ribs that I had for dinner last night. After smoking I popped the shanks in a slow cooker overnight so that the meat was tender and pulled straight off the bone this morning. As my son is camping in a tent in the garden with one of his friends tonight, I thought I'd make some proper camping food - and these pork and beans should really hit the spot.
•Meat from 2 smoked pork shanks, stripped and cut into chunks
•200g Chair de Tomate (chopped tomatoes in rich pulp)
•2 x 410 gram tins of Haricot beans, drained
•150g molasses sugar
•Generous squeeze of tomato ketchup
1.Fry the onion in a tablespoon of olive oil in a large pan until translucent.
2.Add all of the other ingredients and stir to combine while they come up to the boil.
3.Transfer to slow cooker (crock pot) on low heat setting.
4.Cook for a minimum of 6 hours on low, or put the heat up to medium to cook sooner.
Werk baie goed as 'n potjie.
GRILLED STUFFED PORK CHOPS: [By John]
In a small bowl, combine the picante sauce, honey and Worcestershire sauce; stir until honey is dissolved. Divide the sauce into two small bowls; set aside.
In a small skillet over medium heat, brown pork until no longer pink; drain. Meanwhile, cut a deep slit in each chop, forming a pocket. Stuff with sausage; secure with toothpicks. Sprinkle chops with garlic powder and pepper. Brush each side with Italian dressing.
Grill, covered, over medium heat for 4-5 minutes on each side, or until a thermometer inserted in the meat reads 145°, basting twice with sauce from one bowl. Let stand for 5 minutes before serving. Remove toothpicks. Serve with sauce from second bowl.
ISLAND PINEAPPLE BBQ PORK CHOPS: [HAVEHEALTHYFOOD]
•2 vanilla beans
•6 pork loin chops, 1/4 inch thick
DEEP FRIED SWEET AND SOUR PORK:
1 pound boneless pork roast 1 inch cubes
2 green peppers seeded and cut into 1/4 inch wide strips
1 (13-ounce) can pineapple chunks drained
Drop hot peppers
Prepare seasoning sauce and set aside. Beat egg yolk with water; blend in flour and cornstarch until smooth. Add cubes of pork and mix to coat well; drain off excess.
Pour oil into deep fryer to a depth of about 1 1/2 inch and heat to 340 degrees. Add meat and fry until golden brown, 10-12 minutes. Drain and keep warm. Remove all but 2 tablespoons of oil from deep fryer. Over medium heat add garlic and stir until lightly browned. Add green pepper and stir fry 1 minute. Add pineapple, seasoning sauce and meat; stir until mixture boils and thickens, 1 minute. Serve over hot cooked rice.
GESMOORDE VARKTJOPS: [KOOK SUID-AFRIKAANS]
½ knoffelhuisie, gemaal
3 skyfies vars gemmerwortel, fyngedruk
2 sprietuie gekap
Meng soja, sjerrie, knoffel, gemmer, uie, suiker en peperkorrels in groot plat bak.
Marineer varktjops 30 minute in die mengsel.
Verhit braaipan en braai die tjops weerskante bruin, draai een keer om.
Giet die marinade oor die tjops, sit deksel op en prut vir 30 minute.
Sit dadelik voor saam met kapokaartappels en slaai of groente.
½ teaspoon coarse salt (kosher or sea)
Pork and Poultry Rub, or salt and pepper
In a small mixing bowl, combine the lime juice, orange juice, honey, garlic, salt, and red pepper flakes. Whisk in the olive oil until an emulsion forms. Stir in the parsley. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Season the pork chops on both sides with the Pork and Poultry Rub. Arrange the pork chops on the grill grate and smoke for 30 minutes. Increase the heat to 300 degrees F (Medium) and continue to cook the chops until they reach an internal temperature of 145 to 160 degrees F, about 30 minutes. Arrange the chops on a platter or plates and pour some of the vinaigrette over the chops. Serve the remaining vinaigrette on the side.
Marineer soos bo genoem en braai oor die kole.
GRILLED HUNGRY MAN PORK CHOPS: (an encore presentation)
½kg bulk spicy pork sausage
¼ cup prepared zesty Italian salad dressing
MOLASSES AND MUSTARD GLAZED RIBS:
1/2cup dark (not blackstrap) molasses
2 – 3kg bone-in country style pork ribs or baby back ribs, cut into 4-rib sections
Combine mustard, molasses, sugar, tomato paste, vinegar, salt, garlic powder and cayenne pepper in a small saucepan. Bring to a boil, lower heat and simmer until thickened, about 5 minutes. Set aside to cool.
Brush rib sections thickly with sauce and arrange in slow cooker. Cook on low until meat is tender and easily removed from bone, 4 to 6 hours. Skim fat from sauce and spoon sauce over ribs before serving.
YUMMY BAKED PORK CHOPS WITH MACARONI:
For an easy but delectable dish try Yummy Baked Pork Chops with Macaroni Creole. With this baked pork chops recipe you get your protein and starch in one. Delish!
4 thin, lean shoulder pork chops
1 pound canned low-sodium whole tomatoes (undrained)
2 cups cooked elbow macaroni (whole wheat or whole grain)
1.Be sure to wipe chops with a damp paper towel and trim away any excess fat.
2.Place on rack in broiler pan, broil on both sides until nicely browned.
3.Preheat oven to 350 degrees F.
4.Saute the onion and garlic in hot olive oil in a large, ovenproof skillet.
5.Stir occasionally until it appears tender, usually about 5 minutes.
6.Add tomatoes, salt, pepper, thyme and bay leaf, and mix well.
7.Add cooked macaroni to tomato and spice mixture, be sure to mix well.
8.Arrange chops on top and bake, covered, for 40 minutes or until they are tender.
Maak dit in jou platboompan, jy het nie 'n oond nodig nie.
CHAMPION BRAAIED PORK CHOPS: [PICK ‘N PAY]
An outstanding method as the fat becomes crisp, while the meat remains moist. Take care of the fat, however, as it is loaded with the bad saturated fats!
4 double loin chops, saddle chops
1 garlic pepper seasoning, or salt and milled pepper
1 dash PnP Finest extra-virgin olive oil
1 herb marinade
Slash fat of each chop in two places to prevent meat from curling up. Season chops well.
Line chops up, back to back, fat-side down.
Insert two skewers through meaty ‘eyes’ of chops.
Cover and leave to marinate at room temperature, until fire is medium hot and coals are covered with grey ash.
Move coals to sides, leaving a coal-free space in the middle.
Place chops, fat-side down, on coal-free area of grid to crisp up. Once crisp, spread coals, remove skewers and lay chops flat.
Mix herb marinade with remaining olive oil from marinating chops.
Baste generously while cooking and turning.
Cook until well browned but still slightly pink in middle.
GEMARINEERDE VARKTJOPPIES MET KOOLSLAAI EN ROKET- DRUIWE EN GORGONZOLASLAAI: [TOKS EN TJOPS]
Kaap Malyse marinade
2 Zip lock sakkies
Dis ‘n vinnige en maklike dis om voor te berei.
Begin eerste met die marinering van die tjops - verdeel the tjoppies tussen die drie sakkies, voeg die marinades by en seël die Zip Lock sakkie (maak seker al die lug is uit). Dit sal help met die marinering van die vleis.
Marineer die tjoppies vir ten minste twee ure of oornag voordat jy wil braai. Dit sal help dat die marinade in die vleis intrek en die vleis help sag maak.
Haal die vleis uit die sakkie en maak seker dat van die druppende marinade van die vleis af drup.
Plaas die gemarineerde tjoppies op ‘n medium / warm braai en kook die vleis vir 4-5 min aan elke kan. Sny een van die tjoppies onm seker the maak dat die vleis deur gekook is.
ROKET- DRUIWE EN GORONZOLASLAAI:
½ klein rooi uie fyn gesny
2 tafel lepels balsamiese asyn
2 teelepels gesnipperde vars tiemie
1 koppie rooi druiwe sonder pitte
250g baba roket
1/2 koppie Gorgonzola of enige ander blou kaas
Meng die rooi uie, asyn, tiemie, sout en peper in ‘n mengbak. Voeg die olie geleidelik by die mengsel. Roer dit en sit eenkant.
Meng die roket en druiwe saam in ‘n slaaibak en krummel die gorgonzola oor die slaai.
Gooi die slaaisous oor the die roketmengsel en geniet.
CURRIED PORK AND APRICOT KEBABS: [PICK N PAY]
Great on the braai!
800 grams pork mince
60 ml curry paste
80 ml PnP dried Turkish apricots , finely chopped
2 cloves granulated garlic, crushed
1 grated lemon peel and juice
3 tbsp PnP mint , chopped, plus extra for serving
3 tbsp coriander or basil leaves, chopped, plus extra for serving
8 bamboo skewers, soaked in water for 20 minutes
1 glug PnP Finest extra-virgin olive oil, or canola oil
125 ml PnP yoghurt
1 pinch salt and cracked black pepper, or to taste.
SHANGHAI PORK CHOPS: [MR FOOD - LETS GET GRILLING]
When you're ready for a whole new pork chop experience, this is the recipe for you. With an Asian marinade that includes ginger and brown sugar, you couldn't ask for a more succulent recipe for pork
• 2 or 3 scallions (green onions), thinly sliced
• 1 teaspoon fresh grated gingerroot
• 1 teaspoon fresh chopped garlic
• 4 (4‐ to 6‐ounce) pork chops
1. In a medium bowl, combine all ingredients except pork chops; mix well.
2. Place pork chops in a large resealable plastic bag and pour mixture over them. Seal bag and refrigerate 2 to 4 hours, or overnight.
3. Preheat grill to medium‐high heat; remove pork chops from marinade, discarding excess marinade.
4. Grill pork chops 8 to 10 minutes per side, or until completely cooked through.
KARAMEL VARKTJOPS: [Elton Arendse]
4 - 6 varktjops
Braai tjops in pan met bietjie olie tot bruin.
Gooi suurlemoensap, lemoenpeper oor terwyl braai.
Laat prut tot sousie lekker taai en karamel begin raak
KASSLER CHOPS WITH ROSEMARY MUSTARD: [VAN RENSBURG FOODS]
•8 Kassler Cops
•10 ml dried or 30 ml chopped fresh rosemary
•10 ml French mustard
•10 ml Pommery mustard
•125 ml thick cream
•125 ml natural yoghurt
Prepare the sauce by mixing all rosemary mustard ingredients together.
Slash the fat edges of the meat at 25 mm intervals to prevent curling during grilling.
Grill over moderate coals for approximately 5 minutes in total.
Serve with the rosemary mustard.
MIKE'S KASSLER CHOPS WITH PINEAPPLE:
BRAAI PORK RIBS: [by ribshackred -Recipe by Chirundu Jason]
BRAAI THE RIBS:
VARKTJOPS IN FOELIE: [VAN RENSBURG FOODS]
•5 teelepels botter of margarine
•6 foelievierkante, groot genoeg vir een tjop
•1 soetpatat, geskil en in skywe
•2 appels, klokhuise verwyder
•5 teelepels suiker
Smeer die botter op die foelie
Braaia die tjops vinnig bruin op ‘n rooster oor warm kole.
Sit elkeen op ‘n stuk foelie aan die gesmeerde kant.
Sit patat- en appelskywe op elke tjop en geur dit met sout en peper.
Stip ‘n bietjie botter daarop en sprinkel suiker oor.
Vou dit in ‘n stewige paket en sit dit op ‘n rooster oor wam kole vir so 30 minute.
GARLIC AND HERB MARINATED PORK CHOPS WITH CAULIFLOWER MASH: [FRESH LIVING]
Cauliflower mash is a fabulous, light alternative to traditional potato, and pairs well with pork.
45 ml Italian parsley , chopped
45 ml PnP thyme leaves , chopped
45 ml fennel, chopped
4 PnP pork loin chops , 150-200g each
30 ml PnP butter
400 grams courgettes, sliced into long, thin strips
125 ml olive oil , for marinade, plus extra for chargrilling
2 dashes salt and milled pepper
3 ml PnP dried oreganum
•Mix chopped fresh herbs, 60ml olive oil and 3 cloves crushed garlic together.
•Add chops and toss to coat.
•Cover and marinate for at least 30 minutes or overnight.
•Steam cauliflower until just tender, then drain and mash with butter while still hot.
•Season well, set aside and keep warm.
•Heat a griddle pan and fry pork chops for 4-5 minutes on each side or until well charred and cooked through.
•While pan is still hot, lightly char courgette strips.
•Season and serve chops with cauliflower mash and courgette strips scattered with dried oreganum.
•Toss cauliflower in oil and roast instead of steaming.
•Cook pork chops on the braai.
•Replace pork chops with beef or lamb.
KERRIE VARK BRAAITJOPS – my diepste uur : [ by marindakook]
Ek het groot geword met my ma wat tjops ingele het in n kerriesous met baie uie. Sy het graag varktjoppies gebruik. By ons op die plaas het die tjops lank gele in die yskas – soms tot n week. Ek het myne net oornag laat le en dit was heeeeeeerlik.
•30 ml olie
•7,5 ml fyn koljander ( opsioneel)
•30 ml kerriepoeier
•15 ml borrie
•30 ml suiker
•60 ml asyn
•30 ml appelkooskonfyt
1gooi die olie in n pan op die stoof
2.sny die uie in ringe
3.braai die uie tot glaserig en strooi koljander oor – braai nog 3 minute
4.meng kerrie, borrie, suiker, appelkooskonfyt, asyn en water in n bakkie
5.gooi dit oor die uie en kook vir 5 minute
6.gooi van die sous onder in jou braaibak vir n basis
7.pak nou die tjops in lae in jou braaibak en bere in die yskas
Die volgende dag of aand pak jy n lekker vuur. As die kole reg is pak jou vleis op die rooster. Braai nou tot jou vet aan die vleis lekker gaar is. Sit die vleis terug in jou braaibak en maak warm in die sous oor die vuur. Laat dit so bietjie deurkook. Moeinie terughou nie.
Eet ruim en geniet.
PORKBELLY – gritssssss crackling: [by marindakook]
As jy die varkie wil gaarmaak moet jy nie haastig wees nie. Hy moet stadig in sy bak gaarword. Die geheim van goeie glaskraak crackling vertel ek jou nou. Stel jou oond op 160 grade Celsius en weet dit gaan 4 uur vat om gaar te word.
.2 x bottels savannabier
8 sage blare
.4 uie in ringe gesny
6 groot uie (vir later insit)
6 aartappels (vir later insit)
•in ‘n oondbak sit jou uie, bier, sageblare en water
•sit jou porkbelly bo-op en druk die naeltjies in
•vryf nou die porkbelly eers met bakpoeier en dan met growwe sout in ( soos jy poeier op n baba se boudjies sou invryf)
Dis nou hier waar die geduld ter sprake kom. Sit jou bak onbedek in die oond. Loer so dan en wan om te sien of daar genoeg vloeistof in jou bak is. Indien dit min raak, vul dit op met water.
Na 2 uur wat jou varkie in die oond is, sit jou heel aartappels en uie in. Draai hul gereeld om en hulle sal goudbruin word.
Na nog 2 uur is jou varkie gaar. Sny die varkie en pak dit op n mooi bord. Gooi die sous in ‘n potjie en maak dit dik met Bistro bo-op die stoof. Geniet die heerlikheid en hoor hoe jou crackling kraak.
Sit in jou swartplatboompot en maak dit gaar soos resep sê, maar sit deksel op en kooltjies bo-op deksel.
Wanneer die vleis gaar is, gooi so rukkie op die rooster, sodat hy lekker bruin braai en crackle kry.
SMOKE-BRAAIED PORK CHOPS: [FRESH LIVING]
Perfectly smoked pork chops are within easy reach with this unique method. Pork is a very lean meat, especially when cooked on the braai.
6 PnP pork loin chops , bone-in pork loin chops (about 2cm thick), trimmed of rind and excess fat
1 pinch braai and grill seasoning
1 tbsp PnP Finest extra-virgin olive oil, for drizzling
1 bottle sticky marinade
1 bunch PnP rosemary , or sage
HOMEMADE STICKY MARINADE:
125 ml PnP canola oil , or peanut
5 ml PnP salt
3 PnP granulated garlic , crushed
1 fresh chilies, finely sliced
3 ml freshly ground black pepper
3 ml ground cinnamon or mixed spice ground ginger
60 ml PnP lemon juice , fresh
•Make two slits 3cm apart on chops through fat to prevent curling when cooking.
•Season chops on both sides with Braai & Grill seasoning and drizzle with olive oil.
•Pat seasoning and oil onto meat and leave at room temperature for 30 minutes.
•Prepare braai coals to a medium/hot heat and clean grid.
•Lift grid and place a small pan in the middle, directly on coals, to create a coal-free zone (it’s better to do this rather than pushing the coals to the sides).
•Stand chops, fat-side up, in a smoke rack or on dog bone-shaped cookie cutters.
•Surround chops with herbs as shown in main photo.
•Place rack on grid and cover with a lid.
•Smoke chops for 7-9 minutes. Open lid.
•Remove smoke rack with chops. Lift grid and remove pan from coals.
•Replace grid and lay chops down flat on grid. Baste chops with sticky marinade.
•Turn and baste regularly until done.
•Give it a generous glaze of marinade before serving.
•Pour all homemade sticky marinade ingredients into a glass jar and shake to combine.
•Remove lid from glass jar and microwave for 2 minutes just to cook starch.
•Screw on lid and shake before use
Koop sommer lekker dikkerige kassler chops, dit skakel die beroking uit, marineer dan die chops en braai oor die rooster tot gaar.
SUURLEMOENVARKTJOPS: [Deur Huisgenoot]
Gaarmaaktyd: sowat 15 minute
80 g spekvleis, in blokkies gesny
sap en skil van 3 suurlemoene
45 ml (3 e) vars salie, grof gekap
3 ontbeende varklendetjops (minstens 3-5 cm dik), die ergste vet afgesny
50 g koue botter, in skyfies gesny
1.Meng die spek, sap van 1½ suurlemoene, skil van al 3 suurlemoene, salie, sout en peper tot ’n pasta. Hou eenkant.
2.Draai die tjop op sy sy en maak ’n vertikale snit in die middel van elke tjop, maar nie regdeur die vleis nie. Vlek die vleis oop en druk effens met die agterkant van jou handpalm. Maak snytjies kruis en dwars oor die vleis. Vryf die pasta oor die vleis en in die snye.
3.Verf die vleis met die olie.
4.Pak op ’n toeklaprooster en braai die vleis 6-8 minute op matige kole met die gesmeerde kant na die vuur. Draai die
5.vleis om en braai nog sowat 8 minute of tot net gaar.
6.Rangskik die vleis op ’n opdienbord en pak die botterskywe bo-op sodat die botter smelt.
7.Geur die vleis met die res van die suurlemoensap en garner met die salieblare.
VARKVLEIS IN ROMERIGE MOSTERDSOUS: [IDEES]
Bereidingstyd: 5 minute
• 1 ui, in die helfte en dan dun gesny
• 400 g varkvleis, in roerbraai-repies gesny
• 30 ml korrelmosterd
• 10 ml Engelse mosterd
• 5 ml vars tiemie (of 2 ml gedroog)
• gaar pasta of gnocchi, om voor te sit
• groente, om voor te sit.
Smelt die botter en soteer die ui. Voeg die varkvleisrepe by en braai dit bruin.
2Meng die mielieblom met ’n bietjie melk om ’n pasta te vorm.
Gooi die mosterd, tiemie en orige melk in die kastrol en verhit dit tot dit begin prut.
Roer die mielieblompasta by en hou aan met roer tot die sous verdik.
Gooi dit oor die gaar pasta of gnocchi en roer dit deur om dit te bedek.
Sit dit voor saam met groente.
CHOP’S ‘N KRAUT:
•6 bone-in pork loin chops (7 ounces each)
•3 teaspoons canola oil, divided
•1 can (14-1/2 ounces) petite diced tomatoes, undrained
•1 can (14 ounces) sauerkraut, rinsed and well drained
•1-1/2 teaspoons caraway seeds
•Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain.
•Repeat with remaining chops and 1 teaspoon oil.
•Place pork chops in a 13-in. x 9-in. baking dish coated with cooking spray; set aside. In the same skillet, cook onion in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil.
•Carefully pour over chops. Cover and bake at 350° for 20-25 minutes or until a thermometer reads 160°.
•Yield: 6 servings
Platboompan gaan die ding doen hier, deksel op en kooltjies op deksel.
VARKVOETE EN GELEENDE GROENTE: [DE KAT RESEPTE]
• 1 pak varkvoete (trotters!)
• 1 pak skaapnek
• 3 ertappels
• 4 wortels
• Bietjie olie
1. Gooi die bietjie olie in ‘n swaarboom pot. Seël die skaapnekke en braai so bietjie. Haal uit. Braai die varkvoete goed. Sit skaapnekke terug en gooi ‘n klomp soysous oor. Sit deksel op en kook vir lank. Ek het sommer ‘n klomp witwyn ook bygegooi. Net voor die varknek uitmekaar val, het ek die groente bygesit. Oe, maar ek het eers die voete uitgehaal en al die vet en vel afgesny en toe weer alles, die voetbeentjies ook, teruggesit in die kastrol. Die varkvoete het die wonderlikste jellie-agtige sous gemaak. Hettie het saam kom eet. Vir die eerste keer ooit sien ek sy lek haar vingers af. Ons het my gunsteling, Nr. 7 saamgedrink. - Gerard
GRILLED PORK CHOPS THE VAN RENSBURG WAY:
- 4 1 to 1 1/2 inch boneless pork chops
Mix honey, lemon juice, soy sauce, garlic and sherry together. Place together with chops in a plastic bag and refrigerate overnight. Place a heavy duty piece of aluminum foil over the coals or briquettes in the center of your grill. Preheat. Drain chops saving the marinade. Place chops over the foil on the grill and reduce the heat to medium. Grill about 16-18 minutes or until done. Drain and boil reserved marinade and pour over.
HAWAIIAN PINEAPPLE PORK:
10 thick pork chops (always allow one per person) [kasslertjops werk ook goed hier]
Brown the pork chops slowly in a greased skillet just to a light golden brown; remove and transfer to an oven pan. Chops should be arranged in a single layer. In a saucepan, mix the remaining ingredients, except for the pineapple; bring to a boil and cook to thicken. Pour the sauce over the pork chops; top with the crushed pineapple, juice and all. Cover with foil and bake in a preheated 275 degree oven for 2-1/2 to 3 hours.
Maak in platboompan.
VARKPENS MET PRUIMKOOL: [ Huisgenoot]
Gaarmaaktyd: 3 uur
800 g varkpens
10 ml (2 t) komynsaad
5 ml (1 t) droë brandrissievlokkies
¼ rooi kool, versnipper
1 beet, gerasper
5 pruime, in wiggies gesny
2 Keep die varkvet met ’n skerp mes en sit die vleis met die vetkant na bo op ’n draadrak oor ’n braaipan. Vryf die vleis met die olie en geur met sout en peper. Bak 1 uur.
3 Haal die vark uit die oond en bedruip met die pansouse. Sit anderhalf uur terug in die oond en bedruip elke kwartier.
4 Meng die heuning met die komyn en brandrissievlokkies en verf oor die vark. Verhoog die oondtemperatuur tot 220 °C en sit die vleis ’n halfuur of tot goudkleurig bo-op in die oond.
5 Plaas die kool, beet, pruime en water in ’n pot oor matige hitte. Strooi die suiker bo-oor, sit die deksel op en kook 10 minute of tot sag.
Sny die varkvleis en sit dit op die rooi pruimkool voor.
Maak al die geregte in jou potjies gaar en bedien....heerlik!
PIKANTE TAMAIE-VARKVLEIS: [KUIERKOS]
•1kg varkvleis in blokkies of repies gesny
•1 medium ui, gekap
•1 stingel seldery, gekap
•1 groenrissie, gekap
•1×41g pakkie tamatiesop
MAAK DAN SO":
•Verbruin varkvleis in verhitte kookolie.
•Verwyder en hou eenkant.
•Soteer ui en seldery en groenrissie tot deurskynend en plaas vleis terug in kastrol.
•Voeg sop, water en geurmiddels by.
•Bedek en prut vir 45 tot 60 minute tot varkvleis sag is.
OOSTERSE VARKRIBBETJIE: [UITKYK]
Heuning en sojasous bly 'n wenkombinasie saam met vark.
Genoeg vir 4 - 6 porsies
Bereidingstyd: 20 minute (plus marineertyd)
Gaarmaaktyd: 60 minute
1 varkribbetjie van sowat 1.5kg
1 duim vars gemmer, gerasper
1-2 rooi brandrissies, ontpit en fyngekap
5ml vyfspeserye poeier
30ml sagte bruisuiker
Meng die marinadebestandele. Plaas die varkribbetjie in 'n bak en giet die marinade oor. Laat dit vir 'n paar uur, maar verkieslik oornag, in die yskas staan.
Braai die ribbetjie oor matige kole vir 45-60 minute tot gaar en sag terwyl jy nou en dan nog marinade aanverf.
Sny porsies tussen die ribbetjies, verf weer marinade aan en
braai die ribbetjies vinnig oor die kole tot bros oraloor. Garneer met suurlemoensyfiers en sit voor.
Bykos wat jy met die hand kan eet, soos mielies, werk goed saam met ribbetjie.
VARKWORSIE GEREG: [KREATIEWEKOSIDEES - RENS en foto]
VARKRIB MET ROOIBOSTEE-MARINADE: [deur Huisgenoot Digitaal]
1.Sny die swoerd (vet) van die ribbetjie af en hou in die yskas.
Meng die bestanddele vir die marinade in ’n kastrol en bring tot kookpunt.
3Laat afkoel, giet oor die rib en marineer oornag in die yskas. Haal die rib uit die marinade.
Sny met ’n baie skerp mes van bo na onder lang kepe in die vel sonder om dit dwarsdeur te sny; die vel moet steeds een stuk wees.
Nou is die kole reg vir die rib. Braai dit 45 minute liniaalhoogte van die kole af. Bedruip deurentyd met die marinade.
LEKKER GAMMON: [SYLVIA SIEMENS]]
• 2 kilograms mild-cure gammon joint
• 1 onion (peeled and cut in half)
• 2 litres Coca-Cola
• 1 handful of cloves
• 1 heaped tablespoon black treacle
• 2 teaspoons English mustard powder
1. I find now that mild-cure gammon doesn't need soaking, but if you know that you're dealing with a salty piece, then put it in a pan covered with cold water, bring to the boil, then tip into a colander in the sink and start from here; otherwise, put the gammon in a pan, skin-side down if it fits like that, add the onion, then pour over the Coke.
2. Bring to the boil, reduce to a good simmer, put the lid on, though not tightly, and cook for just under 2½ hours. If your joint is larger or smaller, work out timing by reckoning on an hour per kilo, remembering that it's going to get a quick blast in the oven later. But do take into account that if the gammon's been in the fridge right up to the moment you cook it, you will have to give it a good 15 minutes or so extra so that the interior is properly cooked.
3. Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.
4. When the ham's had its time (and ham it is, now it's cooked, though it's true Americans call it ham from its uncooked state) take it out of the pan and let cool a little for ease of handling. (Indeed, you can let it cool completely then finish off the cooking at some later stage if you want.) Then remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin, taking care not to dislodge the cloves. Gently pat the mustard and sugar onto the sticky fat. Cook in a foil-lined roasting tin for approximately 10 minutes or until the glaze is burnished and bubbly.
5. Should you want to do the braising stage in advance and then let the ham cool, clove and glaze it and give it 30-40 minutes, from room temperature, at 180°C/gas mark 4/350ºF, turning up the heat towards the end if you think it needs it.
Additional information - for gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.
PORK WITH SWEET POTATO AND APPLE:
Flat-bottomed Potjie No: 3
1 kg pork thick rib chops
500 g sweet potatoes, peeled and sliced
2 green apples, cored, peeled, and sliced
15 ml honey or brown sugar (optional)
30-50 ml lemon juice
Remove rind and excess fat from chops and cut meat into smaller pieces.
Heat butter and oil in potjie.
Add meat a few pieces at a time and brown.
Add onion and sauté gently until transparent.
Remove meat and onion and set aside.
Arrange half the sweet potatoes in bottom of potjie, follow with half the meat and onion and half the apple.
Repeat with remaining sweet potato, meat, onion and apple.
Heat remaining ingredients in a smaller potjie and pour over meat.
Cover with lid and simmer very slowly for 1.5 – 2 hours or until meat is tender.
CHERRY COLA COUNTRY PORK RIBS: [MR FOOD]
Sink your teeth into our outrageously awesome Cherry Cola Country Pork Ribs and make sure to keep a bunch of napkins on hand. These saucy ribs will have you licking your smiling lips every time!
•2 kg country-style pork ribs
•1 (12 ounce) can carbonated cherry cola or cola beverage
•1 (12 ounce) bottle chili sauce
•2 tablespoons hot pepper sauce
•1 (10 ounce) jar Maraschino cherries in their own juice
1.In a soup pot, heat oil over medium-high heat and brown ribs on all sides 8 to 10 minutes. Reduce heat to medium and drain off excess liquid.
2.In a large bowl, combine remaining ingredients; mix well.
3.Pour cola mixture over ribs and cook 1-1/2 hours or until ribs are cooked through and tender, turning occasionally.
We like to use country-style ribs 'cause they're meatier, but spareribs will taste good, too.
APPLETIZER VARKTJOPS MET MACARONI EN KAAS: [POTJIE]
Ek het bogenoemde dis voorberei in die week en wil dit graag met julle deel.
Jy benodig 'n paar lekker varktjopies, nie te veel vet nie.
'n Botteltjie English hot mustard (pasta)
hoender sperye, sout en pepper
Koekmeel en Bruinsuiker
Smeer die tjops met die mosterd, een kant op 'n slag.
Besprinkel met bruin suiker - bedek die vleis redelik goed.
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.
MACARONI EN KAAS GEBAK:
Kook so drie tot vier koppies macoroni op tot gaar.
Rasper kaas, so vyf koppies.
Klits drie eiers saam met 'n koppie melk en gooi sout en pepper in na smaak. Voeg ook twee teelepels droe mosterd poeier by en meng goed - helfte van die kaas moet ook bygemeng word - ek gebruik sommer die stick blender om dit te doen.
Smeer 'n oond vaste bak lekker dik met botter en sit die gaar macoroni daarin. Gooi nou jou eier en kaas mengsel bo-oor en werk goed deur! Sprinkel die res van die kaas bo-oor.
Plaas in oond teen 200 grade celcius vir 45 minute - ek bak die tjops en macoron i sommer saam.
Maak drie tot vier koppies gemende greonte met botter, sout en pepper en as jy het, groente spice in die microgolf oond gaar vir so 10 minute.
Bedien alles saam en maak seker jy skep van daai lekker langsous van die vark oor jou macoroni en geniet!!
So lyk die tjops as dit klaar voorbery is - die meel en suiker moet nog oor kom.
Eerste omdraai slag na 20 minute in die oond.
So lyk dit as dit gaar is en reg vir bedien.
En hier is die finale produk - skep en geniet!!
Hierdie gereg kan in 'n Webber ook gedoen word!
VARKTJOPS MET SOUS en MACARONI: [KAROOSTOOF]
6 Vark loin tjops
1 pakkie Chicken a la King
1 pakkie sampioene gesnipper
Braai die tjops in 'n braaipan tot bruin aan albei kante.
Geur met sout en peper en hou eenkant.
Braai die uie tot deurskynend en voeg die sampioene by.
Maak die pakkie sous aan met die melk en gooi by uiemengsel tot verdik.
Gooi oor varktjops en bak in die oond vir 20 minute toe .
Maak kasserol oop en bak vir verdere 15 minute.
VARK EN "STICKY" RYSBALLE: [potjie]
Eerstens jammer vir my halwe Engelse opskrif, maar klouerige rys balle klink nie heeltemal lekker nie, taai is ook nie sticky nie, so ek bly maar by sticky.
450 vark maalvleis
4 spriet uie gekap
2 eetlepels gekapte Koljander blare
2 eetlepels vis sous
225g gekookte sticky rice
Voeg die vark, eier, meel, spriet uie en koljander blare by mekaar en meng goed, geur met die vis sous en vars gemaalde swart peper.
Sprei die rys op 'n plat oppervlakte en skep teelepels vol van die vark mengsel bo op. Maak jou hande klam, vorm die rys rondom die maalvleis om balletjies te vorm. Stoom vir omtrent 10 minute in 'n bamboes stoom mandjie.
Sit voor met soet chilli sous .
Die balle kan ook gediepbraai word, maar maak seker dat die balletjies klein is as jy dit gaan doen, anders gaan die vark nog rou wees en die rys verbrand.
PORK FILLET STUFFED WITH PRUNES: [By: Pink Polka Dot Food]
A recipe for pork fillet stuffed with prunes and wrapped in pastry
•250g dried prunes
•800g pork fillet
•400g shortcrust pastry
1.Place the dried prunes, cinnamon stick and cloves in a heat-proof bowl and cover with boiling water. Let it stand for 30 minutes.
2.Drain the water from the prunes and remove the pips. Place the prunes in a food processor and process until mashed.
3.Pre-heat the oven to 180⁰C.
4.Season the pork fillet with salt and pepper.
5.Heat the olive oil over medium heat in a frying pan and brown the fillet on all sides. Remove from heat and cool down.
6.Slice the pork open and fill with the mashed prunes.
7.Roll out the short crust pastry on a lightly floured surface and wrap the fillet in the pastry.
8.Place on a baking tray and brush with the beaten egg.
9.Bake in the pre-heated oven for approximately 20 minutes until the dough is browned and cooked.
Die potjie ding sal ook werk en wanneer gaar grill bietjie op die rooster vir daardie lekker bruin kleur, los dan net die pastry crust uit die resep.
EISBEIN MET MOSTERD EN GEMENGDE GROENTE ME KAPPOKAARTAPPELS: [ PIETER]
Ek het hierdie resep iewers gesien en hom aangepas en myne gemaak. Dit vat bietjie lank, 3-4 ure maar definitief die moeite werd!!
KOOK VAN EISBEINS:
4 wortels geskil en halftes gesny
2-4 eie geskil en halftes gesny
4 stokke seldery gewas en gehalveer
4 tl heel mosterd saadjies
4 tl Cumin saadjies
1 el gemaalde swart pepper
1-2 knoffel stukke heel gepers
4 takkkies roosmaryn
2 bottels van jou gunsteling bier
1 glas rooi muskadel
3 el engelse mosterd pasta
200 ml heuning
So lyk hy voor hy gaar is.
Kook eisbein hierin tot goed gaar.
1.So lyk hy voor bediening:
En so lyk hy dit met alles op jou bord.........reg vir heerlik smul!!
Goeiewense - Pieter
Een van daardie tradisionele Duitse geregte! Die onderste gedeelte van die vark se been, sonder die kloutjie. Kan seker sê vark skenkels. Gepekel. Soms gerook en soms net so gekook, met sout peper, knoffel en karwysaad. Gelukkig sê hulle ook dat dit nie so ryk is, as wet mens sou dink nie. Geen bekommernis oor cholestrol nie.
Heerlik sag, nie té veel gekook nie. Te veel gekook en dit is geneig om uitmekaar te val. Ligte bruin kleur. Natuurlik daarmee saam ook nog tradisionele sauerkraut en kapok aartappels. Sekerlik nie ´n baie mooi bord kos om na te kyk nie. Mens besef gou dat smaak en mooi lyk, nie altyd met mekaar iets te doen het nie. Margarita erken dat sy nie meer kans sien om die sauerkraut volgens die ou manier te maak nie. Klaar gekoop en sy geur dit met spek en ´n sousie. Sauerkraut wat jy haat of baie geniet. Oor sauerkraut kan man self ´n blog skryf.
STICKY SWEET AND SOUR PORK CHOPS: [GETAWAY - by Kati Auld]
If you want to get a little fancier, try this stuffed pork neck with port sauce.
1. Whisk the liquid ingredients together with a fork.
2. Put the chops into a large, sealable bag, and pour the marinade on top, reserving about a 1/4 cup for basting. Squish ‘em around so that everything’s coated, and then rest the bag in a big bowl in the fridge for at least an hour, turning occasionally to make sure that everyone’s had their turn in the marinade. (It’s really, really better to do this overnight, to let the flavours truly saturate the meat.)
3. When you’ve got medium hot coals (or a heated grill) place your chops on the heat, and make sure to baste them frequently as you braai them until cooked through and slightly caramelised.
Louisiana's version of a potato chip, cracklings are great to put out as a light snack for all the kids to munch on!
3kg Pork Skins (With Fat)
1: Cut pork skins in 1 inch squares.
2: Place in a heavy pot.
3: Start cooking on medium heat.
4: When the cracklings get hot, add a little water and soda so the cracklings do not stick.
5: Stir constantly; repeat water process to keep them from sticking.
6: Stop adding water when the cracklings begin to fry in about 1 inch of their own fat.
7: Stir often until cracklings are crispy and brown.
8: Drain on absorbent paper and salt generously.
PORK CHOP TRIO WITH COLESLAW: [PICK N PAY RECIPES]
Traditionally, pork marries beautifully with coleslaw. Enjoy this one!
1 cup cape malay marinade
1 bottle PnP Spare Rib Marinade
1 bottle PnP Barbecue Marinade
250 ml PnP cider vinegar
2 tbsp PnP brown sugar
1 small purple cabbage, finely shredded
1 small PnP cabbage , finely chopped
3 PnP carrots , peeled and grated
PREPARE YOUR MEAT:
•This recipe works well for the day when time is just not on your side, the fire will take longer to prepare than the recipe.
•Split the chops between the three zip lock bags, add the three PnP marinades to the chops. Mix well and leave in the fridge to marinate. Allow the chops to marinate for a couple of hours or overnight.
•Take the meat out of the marinade and dispose of any dripping marinade.
•Place the meat on a medium to hot grill.
•The secret to cooking pork is not to over cook it, so make sure all your extras are ready for when the meat comes off the braai. The average pork chop needs to cook for 4-5 mins on each side.
•Check one of the chops to see if its cooked through, the meat should be white and the meat juices should run clear.
PREPARE YOUR COLESLAW:
•For the dressing, combine the vinegar, sugar, olive oil, sea salt and black pepper in a bowl mix well and keep aside until needed.
•Toss the two cabbages and grated carrots together, add the vinaigrette and set aside for 15 minutes before serving.
•Give the coleslaw one last toss before placing on the table.
SPICY PORK BRAAI PACKET: [FIRE UP SA COOKING]
4 pork neck chops, bones removed and cut into strips
1/4 head of broccoli, broken into florets
•Mix the marinade ingredients very well, and work through the meat strips, making sure that they are well coated
•Prepare all the vegetables, then layer them in your tinfoil roasting dish
•Start with the onion, and drizzle a little olive oil over them
•Next layer the potatoes, the carrots, the broccoli, then add a few dollops of butter
•Lastly layer on the meat, chili, and mushrooms
•Now make a lid of tinfoil, and seal the packet rim very well – this is important, as it will keep all the juices in, and steam the food until the flavours are mingled and delicious
Place over hot coals on the braai grid, and allow the heat to puff the packet up. It should take about an hour to cook. Watch the packet, while there are small jets of steam escaping, there is still moisture inside. When the steam stops, your packet is done.
Remove from the fire, tear open and serve – the flavours have to be tasted to be believed, and the chillies add a lovely fresh bite.
SURF AND TURF BRAAI: [SIBA'S TABLE]
•200ml sweet soy sauce (ketjap manis)
•200g sticky dark brown sugar
•90ml olive oil
•120g ginger, peeled and roughly sliced
•10 cloves garlic, peeled
•3 tbsp tomato puree
•500ml warm water
•Juice and grated rind of 1 lemon
•4 tbsp fresh thyme, removed from stems
•2 whole red birds eye chillies; slightly split
•6 x tuna steaks
•6 x pork chops
•Large handful of fresh sage leaves
•1 bottle lager
For the marinade, place the soy, sugar, olive oil, ginger, garlic and tomato paste into a food processor and blitz to a paste.
Add the water and blitz again until well combined then pour into a frying pan and bring to a simmer.
Add the lemon juice and zest, thyme and chillies and simmer for another 5 minutes until thickened and reduced slightly.
Once cooled transfer to a measuring jug so it’s easy to pour and remove the chillies and discard.
Pour half of the cooled marinade in with the tuna steaks and the other half in with the pork.
Add the sage leaves to the bag with the pork chops.
Make sure everything is well coated before sealing both bags and placing in the fridge to marinate.
When ready to cook grill the pork chops for 3 to 4 minutes on each side until cooked.
Drizzle the beer over the pork while cooking for an authentic SA braai flavour.
Grill the tuna steaks for a minute a side or longer if you prefer it cooked through.
SOY AND HONEY PORK CHOPS: [JUSTIN BONELLO]
“Pork chops have never been a ‘big thing’ in South Africa,” says Justin Bonello in his latest book, Roads Less Travelled. This recipe comes courtesy of Justin’s director of photography, Sunel, and, says Justin, “it’s pretty darn tasty.”
•a big chunk of grated ginger
•a big splash of sweet soy sauce
•½ cup of Kikkoman soy sauce
•about 2 tablespoons of honey
•3cm thick free-range pork chops
Mix everything together in a large bowl. Plonk the chops inside the marinade and leave them in the fridge for an hour or two. Just before the fire is ready, remove the chops from the marinade and generously rub salt onto the fat. Now, place the chops (like soldiers) fat side down on the braai to crisp them up (think crackling). Once the fat is nice and crispy (and not burnt) place the chops flesh side down and braai for about seven minutes or until medium, turning frequently and basting with the leftover marinade. When you cut it open, the chop should still be pink inside, but not bloody.
Hot off the coals with pasta salad, or pap and chakalaka.
PS: This marinade is great for duck too!
Three secrets to a good pork chop
One, the thicker the chop, the slower the heat should be; two, use a good marinade or brine; and three, don’t try to kill it on the braai – it’s already dead.
HAM BALLS: [Author/Source: Lisa @ onceamonthmeals]
•1½kg ground smoked ham **
•1½kg pork (not sausage)**
•1kg ground beef
•3 cups graham cracker crumbs
•2 C milk
•1 can ( 10.75 oz) tomato soup
•6 Tbsp vinegar
**NOTE: – our local grocer’s meat dept sells a Ham Loaf – which is the mix of the smoked ham and ground pork. If yours does as well – use 3 lbs of Ham Loaf Mix instead of the 1 1/2 lbs ground smoked ham and 1 1/2 lbs ground pork. Additionally, you can make your own ground smoked ham by using a Kitchen Aid grinding attachment or a food processor on pulse action, grinding up cooked ham, cured ham, leftover baked ham.
In a very large bowl or roasting pan, mix the ground beef, smoked ham, ground pork, graham cracker crumbs, eggs and milk. I like to use my hands to mix this (wearing disposable rubber gloves), and if so the eggs and milk will be very cold. Mix the ingredients until combined. Using a 1/2 cup measure, form 25 balls. Place in a large roasting pan. Whisk the topping ingredients together and pour over Ham Balls in pan. Bake 350 for 1 hour.
There are two different methods of freezing you can choose. I depends on how I plan to serve..if I am wanting to serve in different meals throughout the month, I typically use a freezer bag and take out the desired amount, place in a baking dish and bake. If I am serving a large meal, I will freeze in a foil pan.
1.Flash freeze formed balls on a cookie sheet until hard. Place in a freezer bag. Place a freezer bag of the topping mix in with it as well. (Can divide topping into 2 bags for smaller serving). To serve: Place desired number of Ham Balls into baking dish and thaw in fridge. Before baking, pour thawed topping over Ham Balls. Bake 350 for 1 hour.
2.Place formed balls into a large foil (a 9X13 won’t be enough), or 2 smaller foil pans. Pour topping over ham balls. Cover with aluminum foil and freeze. To Serve: Thaw. Bake 350 for 1 hour.
FOR APPETIZER HAM BALLS:
A full pan of Ham Balls, ready to eat.
In a very large bowl or roasting pan, mix the ground beef, smoked ham, ground pork, graham cracker crumbs, eggs and milk. I like to use my hands to mix this (wearing disposable rubber gloves), and if so the eggs and milk will be very cold. Mix the ingredients until combined. Line 3-4 baking sheets with parchment paper. Using a tablespoon, heap the mixture to make a large rounded tablespoon ball. Place on baking sheet, making sure the ham balls don’t touch. Bake 350 degrees for 30-35 minutes, or until ham is cooked through and tops are lightly browned. Cool completely. Place baking sheets in freezer to flash freeze. When ham balls are hardened, place contents in a 2 gallon size freezer bag. In a separate quart size freezer bag, combine sauce ingredients and include with the 2 gallon size freezer bag. To serve: Do not thaw. Place in slow cooker, add sauce on top. Cook on low 4-6 hours.
Servings: 25 Ham Balls
SPARE RIBS FOR THE BRAAI: [by ribshackred]
Nothing says fantastic weeknight dinner better than a braai. Here’s a spare rib braai recipe to pair with great times and a glass of Rib Shack Red.
•¼ cup mango chutney
•½ tsp sesame oil (you can use ordinary oil)
•1 Tbs Worcester sauce
•1 Tbs soy sauce
•1 clove of garlic – peeled & grated
•1 small knob of ginger- grated
•1 tsp Chinese spice (optional)
Put your ribs into a big saucepan and cover with water, bring slowly to a boil and simmer gently for a further 30 minutes, you will see the meat will start to recede on the bone a little.
They will be a little scummy so rinse them off under the tap.
Pour over the ribs and leave overnight in the fridge if possible.
Braai until they are golden brown and sticky (keep basting) they won’t take long.
COWGIRL CASSEROLE: [killer bunnys]
•1 diced bell pepper (used frozen peppers, mixed colours)
•1 cup corn kernels (use frozen)
•1 16 oz. can vegetarian baked beans (used the Heinz Beans in Tomato Sauce)
•2 Tablespoons of BBQ sauce
•Fake Bacon bits (I don't measure, I just pour them in, oopsie)
•Dash of liquid smoke
•2 oz. shredded cheese for his side
1.Heat oven 375.
2.Saute onions, garlic, peppers, green beans in olive oil in sprayed skillet until veggies are soft.
3.Stir in corn and baked beans, ketchup. Heat thru.
4.Pour in to 8" square sprayed baking dish. Top with optional cheese.
5.Cover and bake for 30 mins.
STUFFED PORK BELLY: [Recipe as cooked by Chai Town Sisters on Ultimate Braai Master Season 1 - PICK 'N PAY RECIPES]
800 grams fillet steak
1 dash peri-peri oil
1 tbsp gourmet spice
1 piece string
•First up, trim some at out from under the pork skin to make it as lean as possible. Next, using a sharp knife, score the skin – this will help the crisping up process. Take the peri-peri oil and using your hands give the belly and the fillet a good massage – be sure to go wash your hands immediately to avoid any unpleasant surprises later! Once the belly and fillet are all greased up generously rub gourmet spice all over the pork (not the fillet). Now comes the tricky part: place the fillet in the middle of the pork belly then roll it up firmly. Tie the whole lot up with the butcher’s string, leaving about 3 – 4 finger spaces in between the knots. Take your stuffed piggy and put it in the fridge to rest for a couple of hours.
•After the pig has recovered, put it on a rotisserie and braai over medium hot coals for about three hours. The rotisserie will turn the meat around continuously so the pork will cook evenly. The trick to this is to keep the fillet on the inside pink and not overcooked. The end product should be a lekker tube of pork, with beautiful crackling on the outside, deliciously tender pork belly on the inside and in the centre the medium-rare fillet steak dripping with peri-peri oil.
•Serve with a variety of salads , sweet mustard sauce and crisp dry white wine.
ANGIE'S CHEESY PORK CHOPS: [Big Meals, Little Budget -by Angie]
•boneless pork chops
•10 tsp sour cream
•2 cups shredded cheese (I like taco blend, for the little bit of added flavor)
1) Line the pan with your chops and sprinkle with your favorite seasoning.
2) Smother with 1 tsp sour cream per chop.
3) Add enough shredded cheese to cover the top.
4) Bake at 350. Adjust the cooking time to the thickness of the meat. Thin pork chops are done in 15 minutes. For an inch and a half of chop, I’d bake for 35 – 40 minutes.
Maak dit in platboompan op die potbrood bak manier. [oondjie effek]
BAKED BREADED PORK CHOPS: [by ChristinaS]
Bak in jou platboompan by die kamp.
SWEET AND SOUR PORK STEW:
Pork fillet is a tasty cut that usually cooks soft quickly. Within an hour, you can have a delicious warm stew with a piquant sweet-and-sour sauce.
YOU NEED: [4-6 portions]
• 2 onions, peeled and cut into pieces
• 1 kg pork fillet, sliced or cubed
• 2 cloves of garlic, peeled and chopped
• 2 tablespoons cake flour, mixed with half a cup of water
• 1 x 410 g tin pineapple cubes (use the fruit and the juice)
• 1 red sweet pepper, seeded and finely chopped
• 1 x 250 g punnet button mushrooms, washed and cut into pieces
• 1 cup pitted prunes, cut lengthwise into pieces
• 1 x 50 g sachet tomato paste
• 1 teaspoon fine ginger
Sweet, my mate!
Heat the oil and fry the onions till translucent. Add the garlic and meat and fry lightly. Add the rest of the ingredients (except for the cake flour and water) and cook for an hour or until the meat is very soft.
If the sauce is too watery at the end of the boiling process, slowly stir in the cake flour mixture and let it simmer for a few minutes until you are satisfied with the thickness of the sauce. If it is too thick, add some water.
RANCH ROASTED PORK CHOPS AND RED POTATOES: [Submitted by: FLUFFYWONKENOBE]
A tasty twist on boneless pork chops! A tasty twist on boneless pork chops!
*4 boneless pork chops (I use 2 butterfly-cut chops, split down the middle to make 4 chops)
*400 grams red potatoes (8-9 small)
*1 oz. pkt. Hidden Valley Ranch Dressing & Seasoning Mix
*3 tbsp diced pimentos
*onion, sliced, 10 rings
1. Rinse and slice potatoes into bite-size chunks.
2. Mix olive oil and Ranch seasoning packet in a bowl.
3. Dip pork chops in olive oil mix to coat both sides and place in a baking dish.
4. Put potatoes into olive oil mix, shake to coat, and place around pork chops.
5. Place onion rings over the chops and potatoes.
6. Sprinkle pimentos over the top.
7. Add water and cover dish.
8. Bake at 350* for 40 - 45 minutes or until chops are cooked through and potatoes are tender inside. I removed the cover after about 30 minutes to allow the potatoes to get a little crispy.
Kan in platswartboompan gemaak word soos met broodbak of in swaargewigfoeliepan op die rooster oor die kole.
SIMPLE BAKED BEANS AND PORK CHOPS:
What a great combination. Baked Beans and boneless chops. there is little bit of prep time with this recipe, but still very simple. This makes a great one dish meal. The chops will just melt in your mouth and the beans are just delicious. Enjoy!
1 (3 lb) can pork and beans
1/4-1/3 cup store-bought barbecue sauce
2. Brown the chops in a fry pan on both sides with salt, pepper and garlic powder.
3. Grease a Dutch oven or a oven-proof casserole dish (large enough to hold the ingredients).
4. In a bowl mix together the pork and beans, chopped onion, chopped green pepper, BBQ sauce, ketchup, brown sugar and cayenne pepper .
5. Layer HALF of the bean mixture on the bottom of Dutch oven.
6. Lay the pork chops on top of the bean mixture.
7. Top with remaining bean mixture.
8. Bake covered or uncovered for about 1 hour and 15 minutes, or until the chops are tender (if you prefer a thicker sauce then bake covered for half the time then finish baking uncovered).
Hierdie maak 'n lieflike potjie!
VARKTJOPS MET TACO EN AVOKADOSLAAI: [Deur Huisgenoot Digitaal]
Bereiding: 25-30 minUTE
Gaarmaaktyd: 20-30 minUTE
4 (100 g elk) vark-lendetjops
80 ml (¹∕³ k) tamatiepuree
80 ml (¹∕³ k) appelmoes
2 ml (½ t) fyn swartpeper
2 ml (½ t) fyn gemmer
45 ml (3 e) kanola-olie
4 heelgraantortillas (20 cm in deursnee)
’n paar cos-blare
2 pruimtamaties, pitte verwyder en
1 grasui, gekap
5-10 ml (2 t) gerasperde pecorinokaas
1 avokado, ontpit en fyn gedruk
125 ml (½ k) natuurlike laevet-jogurt
2 ml (½ t) brandrissiepoeier
1.Sny die vet van die varktjops af en maak die been heeltemal skoon tot by die vleisdeel.
Meng al die bestanddele saam, laat afkoel en marineer die tjops oornag daarin.
3.Braai die tjops op die kole of in ’n goed verhitte gietysterpan tot net gaar, maar nie droog nie. Smeer ruimskoots van die marinade oor terwyl jy braai.
Pak die tortillas op ’n bakplaat en rooster in die verhitte oond tot bros. Laat effens afkoel en breek in stukke.
5.Versprei al die vars bestanddele vir die slaai op ’n opdienbord.
Pols al die bestanddele vir die slaaisous saam in ’n voedselverwerker.
7.Giet die sous oor die slaai, sprinkel die tortilla-stukkies en kaas oor en sit voor saam met die tjops.
CHEESY TOPPED PORK: [WINELANDS PORK BLOG]
1 green pepper, washed, deseeded and thinly sliced
1½ x 5ml spoons dried rosemary
•Trim the pork and season lightly on both sides. Cook in the grill pan under a moderate heat for about 10 minutes
•Meanwhile melt the butter in a small pan and fry the pepper until soft. Turn the chops over and cook for a further 8 – 10 minutes until cooked through.
•Spoon the peppers on top of the chops, cover with sliced tomatoes and sprinkle with herbs.
•Place under the grill for 3 – 4 minutes to heat through the topping. Sprinkle with cheese and return to a hot grill until brown and bubbling. Serve at once.
LEMON GLAZED LEG OF PORK ON THE BRAAI: [INA PAARMAN RECIPES]
This is the ultimate leg of pork! Wonderfully glamorous to entertain with, far more economical than the usual steak and chops and lean and healthy to boot! The lemon baste complements pork particularly well. Serve with a sweetish quince or apple sauce on the side.
1 small leg of pork ±3,5kg (ask the butcher to score the skin in a diamond pattern)
Ina Paarman's Lemon and Black Pepper Seasoning
1 cup (250ml) Ina Paarman's Lemon Marinade
Slice through the skin of the leg of both sides and remove the skin on top of the leg, cut quite close to the skin with small, sharp pointed knife so that you don't remove the fat from the leg. Prick the skin all over and put the skin open and unwrapped in the fridge on a piece of kitchen paper to dry it out. This gives extra crispness to the crackling.
Rub the meat all over with Lemon and Black Pepper seasoning first and then with olive oil. Cover and leave in the fridge overnight. Bring to room temperature before cooking.
Light the gas braai or prepare a slow fire in your kettle braai. Keep some back-up briquettes to add to the fire as the leg will cook slowly for ±3 hours depending on size. Place the meat on the grid and cook slowly. Regularly baste the leg with Lemon Marinade during the last hour of cooking. DO NOT TURN THE MEAT. Keep basting it with sauce every 20 minutes until all the sauce has been used. Towards the end of the cooking time remove the skin from the fridge. Take the meat off the braai and leave to rest covered for 15 minutes before carving.
Turn up the gas or add more coals to the fire. Cut the skin into strips and rub with Lemon and Black Pepper seasoning and olive oil. Start cooking it on the skin side first until crisp and bubbly. Now cook the fat side until the fat is crispy. Carve the rested leg into neat slices. Serve each guest with a few meat slices and a piece of crispy crackling on the side. Quince puree or apple sauce are both excellent with pork.
We served the leg with cheesy polenta tartlets topped with basil pesto and baby tomatoes. A huge green salad topped with all your favourite trimmings will always be a hit.
If you prefer to use a conventional oven, set the oven on 170 degrees C and roast for ±3 hours.
Ek laat die varkboud eers oornag in brine lê en dan volgende dag gaan hy kole toe.Heerlike sappige en sagte varkvleis! Die brineresep het ek al by 'n vorige geleentheid geplaas met die hoender.
KASSLER CHOPS WITH HONEY MUSTARD: [WINELANDS PORK BLOG]
HIERDIE IS BAIE LEKKER HET DIT AL 'N PAAR KEER GEMAAK EN OOK MET GEWONE VARKCHOPS!
4 kassler rib chops
1.Combine honey, mustard and oil to form a paste. Brush chops with oil.
2.Place chops on grill or braai and cook until done, brushing continuously with paste.
3.Once cooked (nice and crispy) remove, season with salt and pepper.
GRILLED PORK LOIN CHOPS WITH APPLE AND ONION PLUM SAUCE: [WINELANDS PORK BLOG]
4 x 280g loin chops
2.Cut each unpeeled, uncored apple horizontally into four slices.
3.Heat oil in grill pan, cook apple and onion, turning until softened.
4.Meanwhile, cook pork on heat oiled grill plate.
5.Stir plum sauce, juice and stock into apple mixture, simmer 1 minute.
CHUTNEY COLA RIBS: [ARGILLA RECIPES]
Place ribs in Large Oval Roaster, pour marinade over.
Bake at 160°C for 2 hours.
Heerlik oor die kole!
EISBEIN: [KOOKKUNS - dr. Ans van der Westhuizen - foto Clemens Pfeiffer]
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. Suurkool is in bottels of blikkies beskikbaar. Gooi netso in kastrol en gooi 'n bietjie witasyn en 'n paar korrels heel piment by.
Kook die eisbein in 500 ml asyn,
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.
Jy kan resep volg en dit ook dan in jou platboompan so gaarmaak of in jou potjie.
VARKRIBBETJIES IN 'N SAKKIE: [deur SARIE.com-span]
Varkribbetjies moet lank in die baksakkie geoondbraai word, tot dit lekker sag op die been is. Daarna word dit uitgehaal en onbedek geoondbraai tot die sous lekker taai is.
• 100 g (125 ml) sagte bruinsuiker
• 100 ml sjerrie
• 5 ml gerasperde gemmer
• 200 ml tamatiesous (sien bl. 82)
• 100 ml sojasous
• 1,8 kg opgesnyde varkribbetjies
Meng suiker, sjerrie, gemmer, knoffel, tamatiesous, mosterd en sojasous goed saam in ’n mengbak. Plaas ribbetjies in ’n groot baksakkie. Gooi marinade in en maak seker die ribbetjies is goed bedek. Druk lug uit sakkie en maak styf toe. Plaas in yskas en marineer 6 uur. Verhit oond tot 180 °C. Plaas baksakkie op ’n bakplaat en prik met vurk sodat die stoom kan ontsnap. Plaas in oond en oondbraai 2 uur. Sny sakkie oop en plaas ribbetjies in oondbraaibak saam met die marinade. Plaas terug in oond en oondbraai nog 30 minute.
Kan soos resep sê in swaerboompan/pot gemaak word op die broodbak metode.
CHUTNEY AND HERB GLAZED RIBS: [ROBERTSONS SPICE RECIPES]
2 hr 30 min cooking time
•2 kg Pork/Lamb Ribs
•100 ml Worcester Sauce
•100 ml Tomato Sauce
•120 ml Mrs Ball’s Peach Chutney
•5 ml Dijon Mustard
•10 ml Robertsons Mixed Herbs
1.Trim spare ribs of excess fat and gristle and place into a plastic bag – separate into two bags if needed
2.Place all the ingredients for the glaze into a sauce pan over a low heat and cook until steam starts to rise from the pan, stirring frequently
3.Remove glaze from the heat, allow to cool then pour into the plastic bag over the ribs
4.Tie and secure the plastic bag and leave to marinate in the fridge for 2 hours
5.Remove ribs from the bag and place onto the braai until the edges start to blacken and the meat begins to pull away from the bone – remember to baste the ribs with the glaze frequently