Let the Festivities Begin with SA Pork
We are particularly excited about this festive season, because (if all goes well), we will actually be able to celebrate in proper fashion with family and friends around the dinner table. What better way to commemorate a special occasion, than with a mouthwatering delicious pork dish.
There’s something about pork that signifies a special occasion. Maybe it’s the careful preparation, or the time it takes to get that perfect crackling or sticky glazed gammon. Whatever it is, pork is always worth the effort and this year we’re encouraging you to prepare your pork dishes ahead, so that you can spend the maximum amount of time with your guests.
Festive Favourites with SA Pork
We’ve developed these four festive season showstoppers using SA Pork that will add flavour colour and pizazz to the dinner table. We’ve covered all the classics — gammon, stuffing and roast pork neck — but have added a little twist in terms of flavours and spices, taking inspiration from the warm spices and condiments of the Middle East.
Pomegranate Gammon with Za’atar Roasted Radishes
The smell of gammon is what we consider the epitome of Christmas. Gammon is a go-to and offers the very best leftovers for Boxing Day sandwiches. That’s the beauty of cooking gammon — it can be prepared ahead of time and served as a cold meat with salads or in festive sandwiches.
This year, we’re looking to the Middle East for some flavour inspiration. Pomegranate molasses is a staple in Middle Eastern cooking – it’s sweet, while still offering tartness and creates a perfect sticky glaze that’s essential to a great gammon roast.
We’ve paired our gammon with radishes with Za’atar spice that have been deeply roasted and bring savouriness to round off the dish.
Serve your roast warm or slice and serve cold, either way, with that fabulous glaze, it’s sure to be a resounding hit!
Honey & Harissa Glazed Pork Neck Roast with Tahini Drizzled Pumpkin Wedges
Pork neck is one of the most succulent and flavourful cuts of pork. The slight marbling results in a deliciously juicy piece of meat once roasted. We’ve added some ‘sweet heat’ to ours with a honey and harissa glaze that caramelises in the oven.
To save you time, get your butcher to roll and tie for you, then all you need to do is brush with the glaze and cook.
We’ve added slices of roast pumpkin drizzled with a tahini sauce with crushed nuts, fresh mint and juicy pops from pomegranate arils. You can opt to serve the pumpkin as a warm side dish made on the day; alternatively roast the day before and serve cold on a base of minted yoghurt – just as delish and frees up the oven for the pork.
Festive Pork Stuffing Meatloaf
Pork is, of course, the best choice for a stuffing as it’s juicy and takes on flavour well.
We’ve created a stuffing-inspired meatloaf that is packed with bold flavours like sage and thyme, giving it a deliciously moreish and savoury flavour. This way everyone gets a slice and no one misses out! Another dish that will be be ideal prepared before the time and just dressed and served on the day.
Don’t hold back, or you’ll have to wait till next year!
Smoked Pork Rashers with Fruit Mince BBQ Sauce
Don’t worry, we haven’t forgotten the pork belly this year! Instead of doing a roast, we’ve cut it into rashers and smoked them on a kettle braai. Using smoking chips, you’ll be able to construct a make-shift smoker in your kettle braai that will give these rashers a rich, smokey flavour.
Served as a starter, sliced up as snacks or as part of your main, these pork rashers will have your guests licking their fingers and diving in for more.
We’ve used festive fruit mince to create a barbecue sauce that is sweet and sticky and picks up smokiness when cooked over the fire – now that’s Christmas on a plate!
Looking for more festive SA Pork recipes? Find them here.
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