Recipes
What does
healthy pork look
like?
What can I do with the
various pork cuts
Is pork fatty
and high in cholesterol?
How can I keep a
serving of pork low in fat?
Is pork rich in
vitamins and minerals?
How does pork
compare to other meats?
Why SA
pork?
Shopping tips
30 - 40 ml olive oil
800 g pork cubes, cut from the leg, shoulder or thickrib
1 onion, chopped
4 cloves garlic, crushed
5 – 10 ml grated fresh ginger
1 fresh chilli, finely chopped ( pips removed)
1 – 2 red or green peppers, chopped
15 ml coriander seeds
fresh thyme /parsley/ other fresh herbs to taste
1 x 410 g can chopped tomatoes
400 ml red wine
300 – 350 g butternut, peeled and cubed
250 g ( or 1 cup) corn kernels (tinned or frozen)
salt and pepper to taste
15 ml cornflour, mixed with cold water to a paste
Method
Heat half the oil in a pan and brown the pork cubes in batches. It should only be golden brown, not dark brown. Remove from pan and set aside. Add remaining oil and sauté the onion, garlic, ginger, chilli and peppers until soft. Place the pork cubes and onion mixture in an ovenproof dish. Mix the canned tomatoes, coriander seeds, herbs, wine, butternut cubes and corn kernels and pour over the pork cubes. Season with salt and pepper. Cover with a lid and bake in a moderate oven (180° C) for 45 – 50 minutes. Test the meat with a skewer for tenderness and check seasoning. Add cornflour paste, stir well and return to the oven for another 5 minutes.
Serve with fried rice, tortillas or potato
chips.
(6 servings)