Umngqusho with Smoky Pork
- Prep Time: 30 minutes
- Overnight Soaking: 24 hours
- Cook Time: 2 hours
- Total Time: 26 hours 30 minutes
- Yield: 6
- Cuisine: South African
Description
A take on Umngqusho with a smoky infusion of flavour from pork marinated in Smokehouse BBQ Rub and Smoky Braai Salt, enhanced with vibrant peppers.
Ingredients
Pork
500 g stewing pork with bones
2 Tbsp (30 ml) Cape Herb & Spice Smokehouse BBQ Rub
1 Tbsp (15 ml) Cape Herb & Spice Steak & Chops Shaker
1 Tbsp (15 ml) olive oil
Umngqusho
1 C (250 ml) samp
1 C (250 ml) dried red speckled sugar beans
1 Tbsp (15 ml) olive oil
150 g bacon, diced
1 large onion, finely chopped
3 garlic cloves, minced
1 large carrot, diced
1 celery stalk, diced
1 red pepper, diced
1 yellow pepper, diced
2 Tbsp (30 ml) tomato paste
1 C (250 ml) dry red wine
4 C (1 litre) chicken stock
2 whole bay leaves
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) ground cumin
1 tsp (5 ml) dried thyme
salt and freshly ground black pepper, to taste
10 g fresh parsley, chopped
10 g fresh coriander, chopped
Instructions
Pork
In a large container, combine the Cape Herb & Spice Smokehouse BBQ Rub and the Steak & Chops Shaker seasoning with the oil. Add the stewing pork to the container and rub this mixture all over the meat. Cover and refrigerate for at least 1 hour, or overnight for best results.
Umngqusho
Add the samp to a bowl and rinse the kernels under cold water. Soak the kernels in water for at least 6 hours, or overnight. Repeat this process for the sugar beans, using a separate bowl.
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the marinated pork chunks and sear until browned on all sides. Remove the pork from the pot and set aside.
Using the same pot, add the diced bacon and cook until crispy and rendered. Remove and set aside, leaving the rendered fat in the pot. Add another splash of olive oil to the pot if needed.
Sauté the chopped onion in the bacon fat until translucent, about 5 minutes. Add the minced garlic and cook for another minute. Add the diced carrot, celery, and peppers. Cook for about 5 minutes, stirring occasionally.
Stir in the tomato paste and cook for 2 minutes. Return the seared pork to the pot. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2 minutes to reduce slightly.
Add the soaked samp and beans, chicken stock, bay leaves, smoked paprika, cumin, thyme, and salt and pepper to taste. Bring to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the samp and beans are tender and the pork is cooked through. Stir occasionally.
To Serve
Adjust the seasoning with more salt and pepper if needed. Just before serving, stir in the fresh parsley and coriander. Mix in the crispy bacon pieces. Ladle the Umngqusho into bowls and serve.
