Have you ever wondered why there is seldom mention of what wine goes well with pork? From wine books to websites, wine waiter musings and even back labels on wine bottles, we all know the classic rule of ‘white with white’ and ‘red with red’ – but wait!? Where does Pork fit into that logic?
Braaiing pork to perfection is easier than you think, with a few guidelines you can ensure tasty, tender meat every time. The secret lies in ensuring the meat remains juicy on the inside while developing a beautiful, crispy exterior. Whether you’re braaing pork chops, steaks, rashers or ribs, the key is managing the fire’s heat and handling the meat with care. With a few simple tips, you can bring out the best flavours and textures in your pork cooked over an open flame.
Heritage Day, fondly known as Braai Day in South Africa, is a time to celebrate our diverse cultural heritage by gathering around the braai and savouring delicious meals with friends and family, celebrating Heritage Day with SA Pork.
With its versatile and subtly sweet profile, Pork provides the perfect canvas for many flavour pairings. This blog post delves into innovative combinations that enhance Pork’s natural taste without overwhelming it. From the smoky to the sweet and the spicy to the aromatic, we explore how these new flavour pairings can elevate your next pork dish from familiar to fantastic. Let’s use the process to inspire home cooks to experiment with these exciting matches.
Pork is a versatile and delicious meat option often referred to as the “other white meat.” However, cooking it to perfection can sometimes be daunting. Don’t worry! We have compiled some essential tips to help you ensure that your pork dishes turn out moist, tasty, and perfectly cooked every time.
In a celebration of heritage, flavour, and the beloved Springboks, SA Pork is thrilled to kick off the 2023 Rugby World Cup season with an exhilarating competition that promises to delight taste buds and ignite the spirit of South African rugby enthusiasts.
Indulge in a decadent feast with our twice-cooked pork belly, served alongside chargrilled sweetcorn and creamy truffle samp. Complete the dish with a zesty touch of pickled red onion and a drizzle of hoisin dressing, then top it off with a surprising twist of smoked paprika popcorn. This dish is sure to impress and satisfy any foodie craving.
Shaking our feathers for the first post-Covid festive season, SA Pork hosted a year-end celebratory lunch for food writers, stylists and influencers at the Beautiful Hamm & Uys at Blaauwklippen Wine Estate.
The month of love’s inspiring! For Valentine’s, we’re often full of wishful thinking, naughty smiles and last, but not least, a little zap of guilt that nags: I should be doing something for the day that’s always filled with red ribbons, teddy bears and trinkets.
Isabella Niehaus, better known as Bella, is an inspirational foodie and entrepreneur. Her famous “Langtafel op die duin” in Langebaan on the West Coast is legendary.